Boulud Burger, Fugu (pufferfish)

1000 Foods (pgs. 533, 802 – 803)

            A properly made burger, whether seared in the skillet or grilled, is almost always enjoyable. Cheese, onions, sauteed mushrooms, pickles, or lettuce can take it to the next level, but adding a chunk of foie gras (and black truffles) to the middle of the patty seems like expensive overkill. But that’s what’s in the Boulud Burger, a specialty of chef Daniel Boulud. It seems like such an expensive ingredient would be better savored on its own, or since the liver is a toxin filter, not eaten at all, but maybe that’s my lack of sophistication showing. On another note, based on the picture, the burger looks way too thick to eat in a civilized manner. But if you want to try it and can’t get to Boulud’s restaurant, he has a demonstration video online.

            One food I definitely won’t be trying is fugu, or pufferfish. You’re probably aware that some species are super poisonous. Specifically, they produce tetrodotoxin, which paralyzes the muscles, including those needed to breathe. Some species are safe, and farm-raised fugu does not contain the toxin, but for some reason, the more toxic varieties are the most highly prized. Supposedly, the taste is worth the risk, but I’m skeptical.

            To give you an idea of how dangerous fugu is, Japanese law requires several years of study and a detailed final test for chefs to be licensed to prepare it. The best fugu chefs are able to leave a tiny bit of the poison behind, just enough to make the diner’s lips tingle, but any mistake can be fatal. Several people die from eating fugu every year, many more end up in the hospital, and the emperor is forbidden from consuming it. The pufferfish innards are so toxic that after the fish are cleaned, law requires chefs to store the entrails in a locked box until they can be incinerated under the supervision of city authorities. I’m not even kidding.

            The specialized training required to prepare fugu explains why it’s so expensive, but not why people take the risk. Regardless, paying top dollar to risk getting poisoned isn’t for me. Between writing and cooking for this blog, setting up an associated YouTube channel, writing articles, and my day job, I don’t have time for it. Plus, fugu is illegal in much of the US, and only available in a few big cities. A final irony here: in 1000 Foods to Eat Before You Die, one of the entries could very well be the last thing you ever eat.