For me, cooking started as a necessity in 1986. Having left home to continue my studies, I found the food at university terribly bland and restaurants were not in the budget. Being busy during the day left me with no options, but at night I started reminiscing and experimenting over the dishes that my mother used to make.
Being your typical engineer I did a lot
of research into cooking, bought a lot of books, watched a lot of shows
and used the Internet (note at that time it was not a good pickup
strategy to say one cooked). Most recipes required an extensive list of
ingredients and utensils, which as a student living a few thousand
kilometers from home were not available.
However, I did notice a pattern from the books I read and TV
programs I watched, and that is that most dishes can be segmented into
basic ingredients and supplemental or optional ingredients. I found that
the basic dish was really easy to make, better tasting and an order of
magnitude over what I was eating.