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The only time I don't put out something that a guest brings to a potluck is if it is a 100% match for something we already have. Example being someone brings a jar of a specific brand of salsa and a second person brings another jar of the exact same salsa. This happens more often when we have themed potlucks, particularly taco/fiesta parties. We often end up with two or three identical jars of salsa and more than a handful of chip varieties. We put out one bag of each style of chip or salsa and then open the next as the first is consumed.

This is something that I love about Jaques Pepin Fast Food My Way (and More Fast Food My Way). He'll stutter and forget words, and he'll burn himself, and he'll scorch his burgers (I also love how he says burger). Stuff gets messed up, and he says the wrong thing, and they just keep going. It's much more real.

Sounds like a variation of traditional German rotkohl. I love myself some tasty rotkohl, and every year I make and home-can a big batch of it. Yum.

Puttanesca has recently become one of my favorite pasta dishes, with or without the traditional anchovies.

@renzata thanks, that sounds very helpful. I totally didn't think of doing it fondue-like, but that makes sense!

I have an easy solution- don't eat them at all! Personally, I find banana to be one of the few things in the world that are most foul and ruin everything they come near.

Shwarma is available in some Israeli McD's as well.

bowties with herbs, capers, and tuna. it's fast and delicious, and pretty healthy too!

I've got chips, tortillas (flour and corn), salsa, cheeses, sour cream, guacamole, lettuce, cilantro, beans, rice, onion, lime, etc. Also pollo con verde, vegetarian taco "meat", and beef taco filling.

If it's a common taco filling or topping, I've got it.

1. Have you ever eaten horseradish? Yes
2. If yes, what would you put it on? Fish, gefilte fish, pierogi, sausage, latkes, stuff like that. Oh, and cheese.
3. Where do you shop for special meal ingredients? My garden, farmers markets, ethnic markets, etc.
4. Would you order ingredients online? If so, which sites? Very rarely.
5. 1 to 10 scale, how adventurous are you at trying new foods? 9.5
6. How far have you driven to eat-out? not sure
7. How often do you prepare meals each week? at least twice a day
8. What colors come to mind associated with adventure? green
9. Do you consume artificial sweeteners? no

Goodness, I'm a long way into my canning already. Let's see, so far we've got mulberry jam, strawberry jam, strawberry-balsamic sauce, mushroom ketchup, ramp jelly, herbed jelly, bread and butter pickles, dill spears, spiced peach compote, pickled cabbage, pickled beans, and beets. Still on the agenda are chili beans, tomato sauce, tomato paste, tomato juice, diced tomatoes, tomato soup, carrot soup, potato soup, cubed squash, and others I can't recall at the moment.

Personally, I save my true mason jars for actual canning, and re-use commercial glass jars from sauces and condiments for dry-good storage. Since not all glass jars can be used safely for canning, I prefer not to jeopardize my supply by storing non-canned goods in my good canning jars.

I have three different starters going in my fridge at a time. One is local, one is alaskan, and one I cannot recall the origin. I obtain mine from others- generally via a Freecycle or Craigs List posting. People are generally happy to share some of theirs for free.

Starting starter without obtaining it from another source has never been successful for me, but there's tons of info out there on the web about such things.