There is an advantage to living alone. I don't have to cook for anyone else to I can test new skill, new recipe. But it is sad that nobody gets to enjoy my cooking.
Anyway, I have been doing a lot of frying. Pictured below are kimchi-jjigae, also known as kimchi stew. I quite like the taste of kimchi, but it only serves as a flavor, not the main focus because it's too salty and spicy. The first one, I fried some Spam and egg tofu. You have to try it, it's delicious, fatty. But I had to use a nonstick pan because of the tofu. Fry the egg tofu long enough, it became crunchy like an actual fried egg. Spam when fried gave out a savory, tasty new flavor.
The second one was the leftover stew with roasted drumsticks. I discovered that frying or roasting meat imparts that browned flavor to the protein, called the Maillard reaction. It tasted great, even as leftover. It's even better if you save some of the browned liquid from the roast for the soup.
This one was the Hamburg steak I fried with my stainless steel. Turns out 20% fat inside a beef patty is quite a lot of fat, so I didn't really need a lot of oil. Taste like browned steak but juicier, not as tough. With a meat thermometer, I didn't have to worry about meat not cooking through, so I cooked it for 10 minutes at medium-low temperature.
