MSGID: 1:229/452 49D98958
-=> Denis Mosko wrote to Dave Drum <=-

 DD>> MAINE: LOBSTER ROLL There's nothing better than a classic Maine Lobster
 DD>> Roll at The Lobster Shack at Two Lights after a day out on the open
 DD>> water  or at the beach. A buttery roll with fresh lobster, served cold
 DD>> with  mayo...it's hard not to take a picture of it before devouring it
 DD>> minutes  after.

 DM>>       What is MAINE?

 DD> Surely anyone who is astute enough to remember to NOT pull the pin from
 DD> Mr. Hand Grenade until ready to throw can figure out from the title of
 DD> the "THEME" what is MAINE. If not, there are always search engines like
 DD> Duck Duck Go, or Bing, or even Google.

 DM> Search engine say:
 DM> Maine is one United States of America. What flora gown at Maine?

If you mean agricultural production, then: Natural resources play an 
important role in Maine's economy. Livestock products, such as brown 
eggs and milk, draw the most agricultural revenue. The state leads the 
nation in wild blueberry production and ranks second for maple syrup, 
but potatoes lead the way as the largest crop growing in the state's 
rich soil.

If you mean "what will grow there?" then: Maine spans Plant Hardiness 
Zones 3-6. Each zone is based on the 30-year average of the single 
coldest temperature recorded each winter. Zone 3 is 10 degrees F colder 
than Zone 4, etc. In addition, each zone is split in half.

Think Rostov or Astrakhan or Sochi in your country.
 
 DM> Quiestion - because I have not-stable internet, Dave.
 
Complain to the management.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nicholas' Roast Garlic Mashed Potatoes
 Categories: Potatoes, Cheese
      Yield: 4 Servings
 
     10 cl Garlic; peeled
      1 c  Olive oil
      4    Russet potatoes
      2 tb Butter
    1/2 c  Heavy cream
    1/4 c  Grated Asiago cheese
      2 tb Grated Parmigiano-Reggiano
           Salt and pepper
 
  Nicholas' father, Arnold Rossman, is chef-owner of
  Rosmarino in Pacific Heights.
  
  Put the garlic and olive oil in a heavy saucepan over
  lowest possible heat, and simmer until soft, 30 to 40
  minutes.
  
  Drain off oil (reserve for marinades/vinaigrettes).
  
  Puree garlic; set aside.
  
  Meanwhile, prick potatoes with a fork and bake in a
  400ºF/205ºC oven for 1 hour, or until soft. While still
  hot, peel and mash, or pass through a potato ricer.
  
  Melt butter in heavy cream; whisk in pureed garlic,
  then stir into potatoes. Stir in cheeses and season
  with salt and pepper.
  
  Spoon into a gratin dish. Place in a 400ºF/205ºC oven
  for 12 to 15 minutes, or until browned and bubbling.
  
  Serves 4.
  
  San Francisco Chronicle, 6/29/92.
  
  Posted by Stephen Ceideberg; February 24 1993.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... When I was your age, we carved transistors out of wood.

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