Any "like to cook" foodies here?

[classicdrogn]

A dribble of oil in the pasta after you drain it spread around with some gentle tossing will keep it from sticking, and meat does have a different (though only slightly) texture when it's been frozen and thawed and refrozen, but I can't speak to the rest aside from salting the eggs before you cook them needs more salt to get the same amount of flavour than doing it when they're done, because having it on the surface means it's right there to engage your taste buds rather than having dissolved into the egg before it cooked.