I am a non-foodie, but to feed myself I cook many the food. I am an outsider kitchen experimenter.
Sometimes I use more ingredients to maximize taste, but mostly I use less ingredient to maximize intake and minimize complexity. Naturally I like to minimize unhealthy ingredient, but sometimes like to include them for fun. Also, my recipes have added value because they are based on:
- Least ingredient needed
- Least dishes dirtied
- Least step preparation
- Most meal nutrition
But I will admit I love an exotic ingredient. I collect them to use in experimental recipes. Usually with edible outcomes, but always with interesting results.