This article was asking chefs what were the things in recipes that they considered dealbreakers. Let's just say, they are willing to put up with ALOT more than I am.
One recipe discussed involved (for Mexican sausage moronga) called for 2 quarts of pigs' blood. "If you do not kill your own pig," she advises, "order it through your butcher." LOL.
Now, I like to cook (sometimes: ie when I am not too tired, too stressed, have food in the house) but I have lots of recipe dealbreakers, and none of them involve pigs' blood. Never even thought about that before...
I have to have a limited number of ingredients. More than a dozen, and my eyes glaze over.
Ingredients that I can't find in my local grocery store, unless I can substitute successfully with items at-hand: forget it!
Things that need more than 4 hours to marinate...no, siree...
I'm pretty persnickety, I guess, but I don't want to spend all my time looking for, planning for, or spending my savings on things to put into my mouth.