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:

  1. Least ingredient needed
  2. Least dishes dirtied
  3. Least step preparation
  4. 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.


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