hiiiiii communists who live in my pc, do any of you know how to cook?
i don't. at all. a few days ago my roommate taught me how to scramble an egg, and i had never had broccoli or cauliflower or (most other vegetables ๐) until he let me try some of his, so that's approximately where i'm at with food knowledge. given that i'm clueless and live with several people in a completely open plan house, i try to avoid cooking anyway because i'm constantly being watched in the kitchen and people are making their little comments. BUT work is sending me traveling so i have a kitchen all to myself for 2 weeks and an affordable supermarket about 10 minutes walk away. i plan to use this time to try to learn a bit <3
the only problem is that i have absolutely no clue where to start. i can make rice and boil pasta and that's about it. do any of you have recipes that are accessible for a noob and will help me grind my skill up? 
or any idea of places online for my situation?
i have no dietary restrictions and i'm open to trying pretty much anything once. i'm just confused and every recipe i click on online seems to be some artisan shit that needs 2 hours and tools and ingredients i've never heard of
another important Maillard Reaction Fact
I mentioned moisture in another comment. This is a reason to not "over crowd" the pan with whatever you are cooking. If you throw a bunch of big chunks of vegetables or meat or anything with moisture content into a pan, they create localized micro climates where the steam gets trapped for a bit, which delays the moisture cooking out and the beginning of maillard reactions (browning). The same is true if you are roasting stuff. When you roast stuff, after it's oiled and seasoned and on the sheet pan or roasting pan, put your fingers into it and physically spread the food out, try to make gaps of like an inch or so between as many pieces as possible.
I'm for real dawg, the #1 thing any aspiring cook needs to do is learn the chemistry and physics promoting maillard reactions
source: i'm a chef and the basic chemistry/physics knowledge I learned before dropping out of school and how it ties into this shit is why I'm the best cook at my job
This and also "stop poking it" is the best advice too. I think it is a Gordon Ramsay tip on making minced meat, but applies to everything.
If trying to brown something, walk away from the pan. If adhd brain like mine, just walk away instead of constantly poking the food. Gives it time to brown.
This is how I arrived to my current pan fried taters game and let me tell you, they are great.