Can't do taters, but hmmm, fish sounds yummy.

I worried that fish would be too delicate but feel reassured about that now.

I worry that the ground meat ideas I've been reading about, without the taters most recipes have but I can't, will make grease rather than gravy.

Speaking of taters, ever heard of mille-fries? Mandoline-thin taters layered like pommes anna but baked, *then* pressed while cooling, then the cooled cake is sliced, and the slices are deep-fried.

Drooling like Homer, now...

Homer Simpson, that is.

Back to hobo packets: recipes recommend against double foil, glad y'all think that's rubbish.

The idea as I read is bottom is a grease, then your protein, then your veg on top, seal well but leave room for steam? I would also dollop butter on top of the veg? Would that be bad?

Thanks!