Bubba wrote:
> "TonyK" > wrote in message
> . uk...
> > Having had this group in my list for ages and ages I thought I'd stick
> > myself on the map even though I can't remember posting. UK, South pointy
> > out
> > bit called Devon.
> >
> > So... I'm a "wanna be" amateur chef who gets called on to cook 300 meals
> > per
> > day for kids aged between 9 and 17 then weddings at weekends which might
> > be
> > an Indian banquet or a "fine dining" 5 course silver service meal for 200!
> >
> > I'm really interested in finding out a lot more about US food and further
> > afield. I had some steaks in LA last year they totally wiped out anything
> > I've had before (and I have a very good local butcher!).
> >
> > So, newbie checking in.
> >
> > Hi....
> >
> >
>
> I think you'll discover that in the U.S. as in most countries, the further
> south you get, the better the cuisine becomes. In my experience, this holds
> true for virtually every country except Iceland where they do something
> really bizarre shark which is waaaaaaaaaay past it's expiration date.

The uncured shark meat contains acids that make it inedible and
dangerous,
what is done to the shark meat makes it edible.