Ditto for me. I'm kinda of an amateur chef.

>Dragan, can you put together your recipe for your musaka? I'd be interesting in trying it. I've seen other musaka recipes but none sounded like yours...
>
>>OTOH, another delicacy of ours is the musaka - a layer of potato slices, a layer of ground meat with scrambled eggs (or just meat), a layer of slices etc... a total of five layers. In a pyrex square pan in the oven. Now the real delicacy is the pleasure of scratching the browned out and stuck potato slices off the bottom and edges :). These bits have a special taste and cause tooth itch (for more).
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>>> They have to be par-boiled first of course. What you mentioned is "baked spuds" isn't it?
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>>Halves... and no #define or other preprocessing. They just have to stay in there long enough.
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>>>Try roasties, cooked with the fennel in which they were par-boiled. You'll praise my name. :-)
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>>Can you just email me the recipe and then I may dare pass it to my commander-in-chief-de-cuisine (aka wife). I dare not reach out of my barbecue limits. And the few times I do popara (which is basically stale bread with cheese, but I've reinvented it: just chop some bread into a bowl, add chopped anything of the dry meat stuff - bacon, ham, sausage - microwave at full for a minute, add maybe an egg, maybe some cream, cover with cheese but leave the eggwhite uncovered, cover only the yolk so it doesn't cook hard - cook for another minute or two, until the egg white is not translucent anymore and the cheese has melted and you're done; sprinkle oregano or curry, add ketchup if you like... almost anything goes).