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I like the minimalist approach. Especially for beginners, it helps hone your taste to the different combinations of herbs/spices, tastes (savory, sour, sweet, heat), textures, etc., before they go whole hog. Last night I made one of my faves:
A bowl of rice
Some meat (beef, pork, chicken, fish) cooked by any method. Last night I used leftover salmon.
A veg (optional, anything is OK)
Sriracha (rooster sauce)
Put it all in the bowl of rice.
It's easy, balanced, fast, and delicious. The Sriracha shows how sweet and hot can work together when you try more advanced recipes.
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The difference between theory and reality is that in theory there is no difference.
"God made man, but he used the monkey to do it." DEVO
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