Is Adrenaline Related to Food

To me San Francisco means food. Everything to me means food. That's all I think about. Well, first I think about what I can do to eat what I want. This is where the adrenaline comes in. I'd weigh 300 pounds if I didn't like that adrenaline rush. But then I wouldn't be me because I love that rush.

Everywhere I go I think about food. What will be my next meal? I pick places I want to go according to the food. Amazingly good food seems to go with mountains and lots of water. Can you think of a flat dry place that has good food? Prove me wrong and if you do I'm not going there anyway. This is why I wanted to skip Turkmenistan and Uzbekistan. I couldn't swim or hike and I didn't hear about any great food.

Ah but San Francisco. I had lardo three times in the last week. Hey I've been riding that stupid bike just about every day and up every hill in San Francisco. But everyday I've eaten pork with abandon. I love pork and every product that goes with it. I also love cream fraiche, stinky creamy cheese, duck fat and foie gras. Foie gras is my favorite food.

This time in San Francisco I ate frog legs. I've been eating frog legs since I was about ten. It might have been my French grandmother influence or just me. From my earliest memory I've always eaten everything - the stranger the better. The best thing about eating frog legs was cutting their legs off on the driveway of my parents' house and having the neighborhood boys get grossed out. I then ate them, loved them and I've been eating them ever since. In Vietnam I got a whole plate full for about $3.00. But not in Sam Francisco where the curry spiced legs cost $11 for four puny little legs. They were delicious. I could have easily eaten five times the amount.

This was at "Spencer's on the Go". You get this French style food from a taco truck across the street from a wine bar where the cheapest glass of wine cost $12 . My friend, Michelle, for the first time got the curry spiced frog legs, deep fried escargot in Parmesan cheese, and pieces of sweetbread in a pork white bean stew. All of this was really delicious but the portions were tiny.

I had the lardo at Beretta. Other delicious things at Beretta were the chicken liver pate, the radichhio with saba, and the fava bean puree with pecorino. I make this spread and it's better. I'm been making this for years. I even made it in Turkey. If Beretta added just a touch of lemon juice it would brighten it up.

I am off on the bike. I'm having duck with fig sauce tonight.