Can someone please +rep NecroJoe for me? His post made me check the status of the mango import ban and as a result I have now got 14 of the things in my kitchen, waiting to be devoured. 

I've watched the first two, and I'm a bit dissapointed that the food doesn't play a larger part. It's all about the chefs and their personal stories.Now seen the first episode. Quite amazing.
I somehow fail to understand why one should eat pasta in a restaurant, as preparing pasta is probably the easiest thing in cooking. Here's my dinner tonight:Had it for the first time yesterday. Quite enjoyed it.
a) Because the dishes I ordered were not just "dried penne with meat sauce." I had this one: "Caramelized udon noodles in a sweet soy sauce, broccoli, carrots, shiitake mushrooms, Asian sprouts, black sesame seeds and cilantro and marinated steak." The only ingredient I usually have around from that list is soy sauce.I somehow fail to understand why one should eat pasta in a restaurant, as preparing pasta is probably the easiest thing in cooking.
I wouldn't call my meal divine but certainly it's delicious. And for roughly 3 Euros for a helping it's also a bargainBecause there's a place in D?sseldorf, that makes their own pasta and their own sauces and it is absolutely divine (owned by an Italian expat) and you should all go there at least once.
Because you either don't want to cook or can get it better prepared in a restaurant?I somehow fail to understand why one should eat pasta in a restaurant, as preparing pasta is probably the easiest thing in cooking.
Ah, the classic sauce on top. How northern european of you. To my understanding, half the magic with pasta cookery is to put the pasta into the pan with the sauce before it's al dente, thereby finishing the cooking in the sauce. This enables the pasta to soak up the sauce better.Here's my dinner tonight: