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March 4, 2010

Stop squealin'

Pigs' Feet at Lexington Market

 

In a Stop Snitchin'* town like Baltimore, you don't squeal about pigs' feet without paying.

"Thanks for nothing," a friend told the Dining@Large lurker who tipped me off to the urban delicacy of Pigs' Feet Yat Gaw Mein. "Once the pigs' feet dish gets discovered by the 'mainstream,' the price will go up."

Lurker says this happened with chicken wings.

But she has no regrets.

She also tells me through an intermediary -- she doesn't want to post here, lest she lose the cool Lurker label -- that she is claiming the official Dining@Large beat of "ghetto fusion."

"I'm sure you'll be hearing from her," Intermediary says.

*Note to Sam Sifton: It's a Choptank thing, you wouldn't understand.

 

Lexington Market pigs' feet. Sun photo by Christopher T. Assaf

Posted by Laura Vozzella at 4:15 PM | | Comments (7)
        

Comments

We have split pigs feet here in the Cincinnati area.

When I lived in Kansas City, my liquor store used to sell pickled pigs feet. They had a big jar of 'em. Once, I asked them if anybody actually bought them and ate them. Oh yeah, they said. Mostly crackheads and the homeless. I was like, Oh. I'll stick to beer. Thanks.

I had a roommate in college who ate pickled pig's feet out of a jar. He died of a heart attack at age 21. Coincidence? Maybe.

My GrandMother lived to 86. She loved pickled pigs feet. She used to send me to the corner grocery to get her one. The grocery stores all over east Baltimore had them sitting on the counter in big 5 gallon jars. I think they were 10¢ a piece back in the day.

Aren't college students in Buffalo what really happened with wings?

all knowing captcha - "furthermore wattles"

Joyce W., maybe that's why those chicken wings taste like student.

The mainstream is much maligned this week for everything from poisoning children with vaccines to driving up the price of pigs’ feet.

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.
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