For me, its Eggs Benedict.

Perfectly hand poached eggs, fresh scratch made hollandaise, fresh baked english muffins, ham steak (maybe add some spinach to make a Benedict/Florentine hybrid) served with potatoes O'Brien and an espresso. mmmm.....

For me, its a bowl of cereal, usually grape nuts or cheerios. Sometimes with blueberries. Quick and easy.

Also, weird fact;

I put table cream or half and half in my cereal. My grandmother grew up on a dairy farm on PEI and when they were kids the best cream was always used by her family for cereal or tea. Well, she had 6 kids, who then had 13 more and all of us use cream like weirdos (and drink lots of tea). And no, we are not all obese because of it, everything in moderation. =)

^ I may or may not be eating grape nuts and cream right now.

Is there a "theory of cooking"? I'm interested in learning to cook (but could not spend much time learning it unfortunately), but I don't like the general ad-hoc and very subjective nature of recipes. Also, information is very disorganised, it's dispersed in many resources, most hardly accessible. I always thought that there should be a general set of theories when preparing food, like what sort of ingredient does what, how things react when mixed together at different times, and what processes like heating, freezing or kneading do to food. Indeed generally it's possible to find detailed and nearly objective information, sometimes even physical and/or chemical explanations to certain stuff, but then it's always ad-hoc, i.e. related to the particular food item or recipe I'm looking for. I've been searching for a resource that aims to be a comprehensive and scientific (as much as possible) intro to cooking that gives the sort of culinary theory I want, but I've been unable to find such a thing so far. Does anybody here know of such a resource?