**** Around >>> Find Out

*Jay*

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Klaus

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From the sound of it, it seems like it's a pride thing. You're a badass if you can prepare it properly, but you only get one chance.

It's a flex. There are only a handful of restaurants that offer it. Chefs have to train for decades before they are allowed to serve it. Asian food culture favors extremely exotic.

I really want to try pufferfish just to say I have had it. I once had the opportunity in NYC but the restaurant was out. They gave me the next best thing, which was poisonous sea urchin. It numbed my mouth like novacane at the dentist.
 

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