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Why is pasta cheap to make but expensive at the restaurants? What is the history behind this?

Good pasta is not that cheap. Sure, you can buy cheap ass pasta, but that does not taste good and does not cook well. If you want good quality pasta you need to spend much more. Here in Italy cheap ass pasta costs around 50 euro cents per bag (1/2 kilo), decent supermarket pasta costs about 1 euro per bag, superior quality pasta costs up to 3–4 euro per bag. Obviously, the restaurants don’t buy pasta per half kilo bag, they buy it by very large bags packaged for the food industry which are cheaper.

Have you ever sent away for one of those pre-packaged dinner kits that contain all the ingredients and just have to be cooked? If so, what did you think of it, and especially what about the cost?

Here in Japan we have an up-and-coming food business venture called Oisix (it is even listed on the Tokyo Stock Exchange, stock code 3182) that operates little store-in-store counters within supermarkets. One of their popular products is a “meal-kit” with all the ingredients for a popular stew or noodle dish, say, packed in a box. I have never tried one as I don’t really see the point. None of these dishes is particularly difficult, and all the ingredients are in the store anyway.

Which is the most dangerous food in the world?

Ackee is a fruit native to West Africa which must be allowed to ripen naturally before consumption since it contains deadly poison. Once ripe the fruit will turn red and open up revealing a black seed within, however this must be discarded since it is always poisonous. Before ripening Ackee is a yellow colour and contains toxic levels of hypoglycin A which can cause a very painful death. Due to the dangers Ackee is banned in America, however it is the national fruit of Jamaica and the Ackee industry of Jamaica is valued at $4.5 million dollars.

If pasta can be cooked in the sauce, why do people usually cook it in water?

My mother used to “Blanche” her pasta. This involved rinsing it in warm water after it had been already over boiled. It never touched the sauce until it hit the plate, which would have pools of water circling the main course like a moat. Since she would break the pasta there be what looked like comically long grain mushy rice covered in watery red nastiness with pieces of ground beef. Let’s just say I thought Olive Garden was a fancy pants restaurant for a long time.

Why do steaks from restaurants taste so much better than the steaks I make at home?

I didn’t read any of the other answers, but I’m going to offer two reasons why they don’t: quality and technique. A reputable steakhouse will offer aged prime steaks, which is sometimes difficult to acquire from your local supermarket. Befriend a butcher who can hook you up or find an epicurean market that carries prime beef.

What are some cooking/baking myths or tips that don't really pan out in reality?

In the last few years Instagram and YouTube DIY and tips accounts have exploded in popularity. The accounts’ owners have figured out that the best way to get followers/subscribers is to prioritize quantity over quality. This has led to ridiculously unnecessary DIYs and completely false tips. I find both of these hilarious so I save them to laugh at later. Here are some cooking/baking/food tips that really just don’t work.

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