Replicated food tastes exactly the same, all the time. Homemade food does not because of subtle changes, a few extra grams of garlic powders, a drop less salt. Took it out of the oven 5 minutes early or 5 minutes late. Frozen and reheated.
It tastes the same, of course, but not exactly the same.
It occurs to me that if replicators are capable of the kind of ingredient-substitution simulations we've been speculating about, then it would be considerably easier for them to make slight, random changes of the sort you mention, thereby making the dining experience more authentically varied.
