Thanks a bunch for the Saganaki recipe, Jim. I'm thinking that the
dredging
in cornstarch might be the secret to getting it to brown. I've got the
kesseri
in the fridge waiting, and the wife just came home tonight with some
corn-
starch that we used for a Sweet and Sour Chicken dinner.

The Trojan Horse flames it right at your table, but they use a heavy
plate
with a serving tray under it. You're supposed to say, "Opah!" when
they
fire it. I have no idea what that means.

Thanks again, Michael