Thanks for the pictures Malcolm! I eat the sweet & …

Comment on A Comparison of Actual “Banquet” Frozen Dinners with their Box Cover Photographs by Rose.

Thanks for the pictures Malcolm! I eat the sweet & sour chicken one which doesn’t look like the box but I have enjoyed it until here lately the rice isn’t cooked all the way & is hard on the teeth, but up until recently I did enjoy them. I am handicapped & just can’t stand at the stove for long periods of time anymore as much as I love my own cooking. The price is great especially on my fixed income. The turkey dinner & chicken marinara I don’t care for at all. It was really nice to see the pictures of what they look like inside the box so I thank you as I have wanted to try a couple of the others but knew they would look different than the box. People should understand, the more they add to these meals the more calories they have to add & the price would have to go up too. They are in competition with other companies to keep calories low, so of course the mashed potatoes are going to be very white. If you don’t add butter etc to them they SHOULD be white. They are plain, you add what you want but just remember you are adding more calories to them & taking more time to prepare them which kind of defeats the purpose of a quick dinner if you stand there remaking it. Nothing is as good as homemade (as long as your a good cook) but for me on the days when I can’t do much or for someone with very limited time or a very tight budget (again for 97 cents) it’s ok. You do have to waste a little money & buy several to find which ones you actually like but don’t we all do that at a buffet too? I really appreciate the pictures so I can have an idea of what I will try next or not. Thanks for posting for us all. I’m sorry you have to deal with some of the nasty comments.

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.