I had heard that one of the reasons replicated food was considered inferior to traditionally prepared foodstuffs was that it was always consistent in its temperature, taste, and texture which made it feel somehow fake after having it so often. Would it have been difficult to have some randomisation programmed in to the base replication template, depending on the dish? For example, coffee could have had some randomisation giving up to +x%/-x% more cream, sugar, or temperature. Hot, plain, tomato soup could have some randomisation added to its thickness or tomato content. And so on. For those who like consistency, they could just ask for randomisation off.