system
Given the following post, respond as if you're commenting on Reddit:
human
[Star Trek] How good a chef do I have to be before my cooking is preferable to a replicator? How fresh/ripe do ingredients have to be?

Presumably, the replicator pattern for an orange is based on using one of the most perfectly ripe, fresh oranges available as a template, then duplicating that (with some degree of error perhaps). The replicator pattern for ratatouille is based on having the one of the finest Provençal chefs cook the dish with the finest ingredients, then duplicating.

I guess I'm wondering how much the "replication error" factor makes replicated food less desirable.

Is it actually essentially undetectable, with the snobs who claim replicated food isn't up to the standards of "real" food being unable to tell the difference in double-blinded studies?
Or is there a slight difference, so that the most perfectly ripe, juicy orange is better than a replicated orange, but the replicated orange is still better than an average orange? Or a top French chef's ratatouille is better than replicated ratatouille, but an average amateur home cook wouldn't be able to beat the replicator?

Or would an average home cook/average fresh ingredient be able to beat a replicator after all, with replicated meals having a notably worse flavor, texture, etc? 

How would a home cook of varying skill levels, or various qualities of fresh ingredients, compare to a circa 2160 protein resequencer, a 2260 food synthesizer, or a 2360 replicator?
gpt
Honestly, depends on individual taste.

Some people will prefer even a bad cook over replicator food, because replicator food tastes exactly, perfectly, consistently identical every time-- the molecules are in the exact same arrangement, like building a lego kit according to the instructions. Standard replicator patterns are selected to be delicious, but the inevitable result is that they become monotonous. Whereas with food cooked by hand, there will always be little imperfections and variants so that it never tastes exactly the same twice-- the onion you used is slightly bigger here, the shrimp had a different diet there, you used one more grind of pepper than normal in the other, etc. Especially with species that prefer variety or novelty, such as humans, this can make a big difference in their enjoyment of a meal.