For the record, I was equally disinterested in my father's attempts to teach me how to change the oil in my car. I was an intellectual.
When Mom got busy in law school, my dad took over the cooking duties. Before he got married, he was a cook in the National Guard, so you can imagine the sort of stuff he made for us. He didn't bother to teach me to cook, either.
How did I eat once I didn't have the college mess hall to feed me? It helps not being a fussy eater, but lots of ways, really. You wouldn't believe what comes in cans and boxes and takes a couple minutes to nuke in the microwave. Later, there were girlfriends who cooked (I always dated women who could cook). And when I lost twenty pounds a few years back, it was in part because my mom had been on a crockpot cooking kick the year before.
I occasionally ate meals out, although I rarely relied on that. It was fattening. I did learn how to prepare a few things myself, like pasta, and my father's French Toast (which gave me heart palpitations, so I didn't make it very often). But see above re: two-ingredient cooking.
As I get older, though, I am wanting to take more charge of what goes into the food I eat, and that means learning a skill I never learned. "Never learned" is a sweeping generalization, I've found, though. Earlier this month, I decided to try my hand at Actual Cooking with a 17-ingredient beef stew. I actually knew quite a bit more about what I was doing than I imagined I did. You don't get to be [bleep] years old and not pick up a few tricks here and there.
I'm not saying the stew is particularly good, but I think it's more the recipe than me. Next time, I'm leaving out the onions, tomatoes, and oregano. But it was improved with some chopped chili peppers thrown in. And in the effort expended vs. outcome received department, I made a dozen portions to finish up.
My next experiment this past weekend was more successful: a black bean veggie wrap. I still strongly resent the time expenditure. As for Ingredient Overload, I try to concentrate on one line of the recipe at a time to avoid feeling overwhelmed.
Next up, baked fish, I think. And then mamculuna's Dharma Shala Soup.