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i didnt know that was a korean dish, i thought Japan and Taiwan had it too

a few years ago i turned my back on tupperware and converted to glass. i did it because glass is just easier to wash than plastic--plastic attracts oil particles and it takes a lot more detergent and washing to get oil off. plus what was said in the blog about glass not warping or staining like plastic.

i wish glass was as light as plastic though, because for certain purposes i need large containers (like holding cut up watermelon) and the only option for those sizes is plastic. even if they made something in glass it would be super heavy, thus hard to wash and move, and it would be expensive.

here are a few of my fave tips:
1. i recently discovered that pre-fried, dried shallots, onions, and garlic that you can find in Asian stores taste as good as ones you fry when trying to add flavor to a stew. forget all that slicing and frying and carmelizing, i will buy the store prepared kind from now on.
2. if you want butter taste in something, butter flavored Pam is more buttery than real butter. butter delivers richness, but the scent is stronger in butter flavored Pam
3. everything tastes better when carmelized. baking things to give them a slightly carmelized crust makes things taste MUCH BETTER

here is a weird thing i do--i make chocolate pork chop sauce by combining chocolate syrup with ketchep (roughly 1:1 ratio) it is an interesting combination and you would never guess it came from those two things