Stephie, you said you had a couple of bear paw recipes. I have one that uses egg white, sugar, ground almonds, orange peel, cocoa, chocolate and spices. Do you have a different sort of recipe? I like to collect recipes, too :)

@Tinkeringbell Oh, my. That looks like a repurposed raclette grill (spruceup.co.uk/best-raclette-grill). My experience with our raclette grill is that the best part about it is that everybody gets to put their favorite toppings on a piece of potato, etc. But they are incredibly slow to actually cook anything. You really need precooked stuff you can just warm up. So best would be precooked pizza bottoms, precooked veggies and precooked salami, etc. It is a fair amount of work to get ready.

@LisaBiesinger We have a similar thing for just cooking tiny pieces of meat, yes! The good part about that is that it actually goes rather okay wrt speed, 1-2 minutes for each side will do. We're definitely worrying about the kind of preparation that comes with the pizza's though: It's going to be a lot different from just putting tiny bits of meat on plates and chopping up some onion, bell pepper and mushrooms to cook with the meat if people want to....

Given that you need the pizza bottoms, that looks like a fair amount of preparation. And the German language reviews on amazon.de (I live in Germany) complain a lot about how long it takes to bake the pizzas. But with luck someone who actually has used one will reply. I was just amazed that somebody had the idea at all. European pizza is usually baked at a really high temperature with a very thin dough base, so how do you do that on a table at home? But if it's free, it could be fun to try :)

Oh, I knew about pizzarettes for a while. A lot of Dutch people have the tradition of 'gourmetten' (grilling those tiny pieces of meat on a raclette-like contraption) for Christmas, and these tiny pizza ovens are trying to get onto the same market. They're quite heavily marketed here around that time, and it was a popular (though not so useful) gift from employers to employees a few years back as well.

We just never had to decide if we wanted to accept one as a gift, if it's up to me dad leaves his at work because of the allegedly slow cooking times and huge preparations needed...

@LisaBiesinger I could give you the two in my cook books?

Process: Whip egg whites either first separately and then with sugar (version 1) or straight away with the sugar (version 2). Add the other ingredients.

^ From my „Luise Haarer”, which was one of “the” books for “Hauswirtschaftsschulen“ in the region.

From my much treasured 1928 edition Kiehnle-Kochbuch.