TIN FORK: Ed Bedford snacks on snails in New Zealand

I have a thing about paua. When I was a Kiwi kid, my brother and I used to pry them from the rocks and take them home for our mom to cook. They’re really a cousin of abalone, super hard to lever off the rocks. But if you had them fresh and cooked them right, scrumbo! And if you did it the slightest bit wrong, you had the toughest, jaw-busting chew-challenge of your gastro life.
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