Alibi V.13 No.29 • July 15-21, 2004 

Gastrological Forecast

For those of us who are really into food, a quick trip to the bookshelf to look up a recipe often ends up in an hour or two spent sitting on the floor reading about something entirely unexpected. Recently I went looking for a recipe for shrimp quenelles and my search led me to Madeleine Kamman's heavy tome, The Making of a Cook. Next to the section on seafood mousselines and quenelles was a fascinating entry about frogs. According to Kamman, frogs are not farmed extensively in America but they are in France, where the legs are snipped off still-living frogs. The legless critters are then tossed back in the pond to grow another set. Eeeeeeewwww, right? I almost swore off eating frog's legs forever. I lasted 11 days. I probably could have gone longer but Café Dalat, the Vietnamese restaurant at Central and San Mateo, does a magnificent breaded frog leg appetizer. Looking over the menu the other day, I marveled aloud, "Ooh, fried frog legs!" but the expression on my date's face suggested he'd heard me say, "Ooh, fried bog dregs!" So how could I resist? The crispy golden legs arrived looking more like deep-fried shrimp than the slimy green webbed snack he was expecting. And they were scrumptious dipped in Dalat's salty, tangy nuoc cham sauce. Keep up the good work, frogs. We'll eat ’em as fast as you can grow ’em.