The refrigerator case at H-Mart had a little tub of pre-seasoned various greens and mushrooms that one can mix in with rice to make bibimbap. I added a grated carrot that cooked in the heat of the rice, and a bit of hamburger scrambled with minced garlic and soy sauce, plus of course the fried egg on top. And ssamjang made by mixing commercial ssamjang with some “sauce for soup” that is a bit spicier, plus a touch of agave syrup and a couple tablespoons of sherry vinegar (thank you, David Chang, you studmuffin you).

I pillaged the pan chan selection in that refrigerator case, too, making away with a seasoned nori, a cucumber pickle with sesame, a sliced omelet, and a pickled whole garlic in spicy sauce that I have been macking down with abandon in hopes of killing the bug I’m fighting. It’s quite strong but I gotta say, that sauce is nom.

I also got a tub of the young radish kimchi with greens, which is really excellent — I’ve had it before and it is a delightful mix of fresh and fermenty. Radishes and their greens are supposed to be chockablock with vitamins too and very good for you.

And then I hauled off and made a kimchi stew. Fried a bit of sidemeat (pork fat with pepper, basically) with an onion, then dumped in kimchi, a bottle of clam juice, 2 bottles of water, and a spoonful of that spicy sauce for soup, a 1/2 tsp of sugar b/c the sauce had a bit of sugar in it too, and a tablespoon of coarse Korean red pepper powder. Simmered half an hour then dropped in a half package of tofu, sliced, and some Trader Joe’s frozen shrimp. Drizzled a little sesame oil over to serve. Based on Maangchi’s recipe on her site. There are not words for how good this is on a cold winter night, with some hot rice and pickley bits on the side.

I also did a congee with some of the leftover vegetables and some Japanese sweet potato that came out pretty awesome. I love hot congee with lots of stuff in it when I am feeling poorly.

I took a break for a Chinese-style chicken and oyster mushroom stir fry because they had adorable packets of oyster mushrooms on sale for $2.99. And we’ll probably eat the leftovers of that next week as a pan-fried noodle because they also had packets of pre-cooked yellow noodle that were irresistible to a foodwhore magpie.

Sushi tonight, most likely, as part of Nerd Date Night. (Wooo, Tron Legacy!) But then back to more kimchi stew, I think.

Then finally last night we had a bit of time so I asked one of the Montreal dancers where the really good poutine was to be had. He sent us to La Banquise, and he was not wrong. Yum.

Really delicious, crisp fries as a base, with good gravy and squeaky cheese curds on top, and then you can go nuts with variations. T got his with hamburger meat and sauteed onion, which was the best. It’s basically a burger and fries all smushed up together on the plate — can’t go wrong. I had smoked meat which was not as good as you’d hope, and tallasiandude got merguez sausage but what came wasn’t nothing but a hot dog as far as I could tell. So I guess stick with simple toppings and stay away from cured meats. Anyway, absolutely the best possible meal with a beer after two solid days of dancing. Open 24 hrs, too, doing a brisk business in cheesy gravy fries. Hell to the yes.

Comes with delicious bread and butter pickle slices and some cilantro-cabbage slaw. We also got a side of excellent mac-and-cheese, and a broccoli-cheese-cherry pepper relish grilled sandwich, and a side of bucket-o-spuds (homefries with cheese, pico de gallo and sour cream). All excellent, but eclipsed by the glory of the Ham Randy.

This was my dinner tonight at Little Richard’s BBQ in Mt. Airy NC. Both my clients and the hotel staff told me to go here, so I did. That’s chopped barbecue and barbecue slaw (finely chopped cabbage with ketchup and vinegar, I am told — delicious, especially with the meat), and some fine NC hushpuppies, and in the background some corn fritters.

These last were recommended by my client, and they were terrific, little globs of creamed corn breaded and absolutely perfectly deep fried super crunchy, even past the point where the barbecue was et and they went into their little go-box to head home to tallasiandude. THAT is some quality fry technique.

And of course there was vinegar-pepper sauce and sweet tea. They were out of banana pudding.

I was also tipped off by my client to the fact that supermarkets here sell country ham in vacuum sealed shelf-stable packets. Off to Food Lion I went, and now my luggage is full of salty pork. Here’s the loot.

There’s a few packets of different brands of country ham slices and ends and trimmings, some smoked pork jowls and chunks of side pork (both for flavoring beans and greens and such), 3 meaty country ham bones that are going to become winter melon soup when the weather gets colder, a bag of salt and vinegar pork rinds, some pork chop breading mix and the cutest damn bag of locally ground cornbread mix I have ever seen.

There is also some pimento cheese, liver pudding and blocks of local sausage that I am going to go back for tomorrow on the way to the airport. They’ve also got a huge array of Utz chips, and those good Lay’s Carolina BBQ chips, plus another flavor in that line I’ve not seen before called Cajun Spice or something along those lines, which I really want to get but probably won’t because I can’t carry it home. Ditto for the bottled vinegar barbecue sauce, Yuengling and Shiner Bock. Stupid TSA and their rules that prohibit me traveling with runny foodstuffs.

Oh, and there’s a Biscuitville next door to the hotel. Stopping there too en route to the airport.

They may vote wrong down here but they sure do eat well.

Ripe mango from the Indian market + queso fresco from the Latin market = delicious breakfast.

also: Kosciusko mustard is very likely the most delicious mustard on earth. yum.

I just got the cutest damn ice cream cone at Lizzy’s. $1.49 for a dollhouse-sized cone with a golf-ball’s worth of ice cream on top. Absolutely adorable, and just the right amount of ice cream! om nom nom nom, i have already eaten half of it, but ain’t it cute still?

Snapper soup from Ponzio’s diner, drizzled with sherry: goopy and brown and savory and delicious, just the way I remember it from childhood. Apparently the diner we used to go to has changed hands and no longer makes the soup, but there’s a vaguely affiliated alternate location elsewhere, so disaster was averted.

Scrapples: Dietz & Watson, Hatfield, Ed Hipp’s (made of turkey not pork), and Habbersett. Habbersett was the traditional one we used to get, but surprisingly we found that to be the blandest and starchiest of the 4. The turkey scrapple was remarkably good, so pork-avoiders should seek out Mr. Hipp’s product and enjoy. I liked the Hatfield and the Dietz & Watson the best, as they were most flavorful. All of these 4 were milder and less liver-rific than others I have eaten, and even the tallasiandude liked these pretty well.

Taylor Pork Roll: Presliced thick or thin and ready to go. Comes in the best retro packaging ever; I really should make the extra effort to get a picture up. Pink and porky and full of nitrates and delicious when fried golden in a pan.

Lebanon bologna & sweet bologna: hard sausages, classic with a sweet or spicy mustard and a cracker. We love a smoky in-your-face Lebanon bologna, but the sweet bologna was a surprise hit.

dill pickle Route 11 chips: DUH.

peanut butter opera fudge balls: apparently a regional favorite. Soft and velvety centers with a slight peanutty flavor, dipped in chocolate. They are downright delicate, almost like the fudge is made with confectioner’s sugar.

souse: head cheese pickled in vinegar. Not bad, soft in texture, lightly spicy, and not too many gnarly bits. Good dipped in dijon mustard, but not especially compelling.

relish from Rutt’s Hut: yellow, smushy, slightly sweet & tangy cabbage-based relish. Spectacular with the Lebanon & sweet bolognas.

Both were from Lay’s, which is known to have some of the best flavors going in their overseas markets, especially the UK.

One was Carolina Barbecue, with vinegar featured prominently on the illustration. This is one of my favorite all-time flavors from Utz, and though this one isn’t quite as spectacular, it is very good indeed. Tangy and savory and tastes like what it claims to be.

The other was Pepper Relish, which could have been anything, but turned out to be just what you’d hope: a sweet-tangy flavor with strong vegetal notes that taste just like a fresh pepper. I very much appreciate the simplicity of the name, instead of something overly poncy like Artisanal Garden Sweet-Tangolicious Pepper Madness.

I think the Pepper Relish is my favorite, surprisingly enough, but they are both excellent and you should run out and buy some right now, so Lay’s gets the right idea and keeps churning out more like this!