Conference turris::cooks

I think your idea for "make your own" is the best and only solution in
such a case. You can probably augment the taco idea by providing
different "shells", like maybe moo-shi style rice pancakes, crepes,
etc. And, of course, the various fillings you mentioned could be added
to: seafood, various sauces and dips, etc.

Personally, I would never let myself get into such a situation in the
first place.

    Last potluck we had, it was exactly as you suggested, "put it together
    yourself", except we did pita bread and baked potatoes and then had
    anything and everything that we figured anyone would think of.  For
    example: cream cheese, broccoli, salsa, cheese, fresh veggies (so they
    could make a salad if they so chose), turkey, roast beef, tuna salad,
    etc.  It went over really well and everyone could select as they like.
    
    We also have done the salad bar theme with a selection of breads and
    soups.  It seems to go over well with large (somewhat picky) crowds!
    
    Shilah

    I like the soups/salads/breads suggestion.  It allows each guest to
    make choices -- 
    
    (I suspect that if you drew a Venn diagram that took into account
    everybody's preferences, you'd wind up with bread and water in the
    center...)
    					andrew

    I don't like bread and WC Fields didn't like water.
    
    :-)
    
    ed

    There's a really great variety of recipes in the Moosewood Cookbooks...
    even some menu planning.
    
    I have The Moosewood, Enchanted Broccoli Forest and Sundays at the
    Moosewood Inn if you'd like to borrow one or more, D!  Presuming you
    don't already own them, of course! 8-)
    
    Daniel

> everybody's preferences, you'd wind up with bread and water in the

No, just water. Remember there was somebody who doesn't eat wheat :-).

       How about a colorful stuffed polenta.  It looks special, but it
       doesn't take an inordinate amount of time; you can make this
       as either a vegan or a dairy dish.  You should use a springform
       pan -- use a non-stick pan instead only at your own risk:
       
       First make the spinach by steaming or boiling the fresh spinach,
       then drying the cooked spinach.  (A ricer works well for this,
       though a salad spinner canm also be used.)  Saute the cooked and
       dried spinach until the remaining moisture evaporates, and season
       with salt, pepper, and nutmeg.  (If you want to make this dairy,
       add �C of milk and cook for a few minutes until the milk is 
       incorporated and begins to evaporate.  Remove the spinach from the
       heat, and mix in the gorgonzola.)  Let the cooked spinach cool.
       
       Now make a small batch of polenta using 1 C corn meal and 4 C.
       water. (Instead of standard polenta stuff, I use the Goya brand
       fine corn meal -- I find it cheaper and much better.)  Bring the
       water and a tsp. of salt to a boil, slowly pout in the corn meal
       so that the water keeps boiling, and stir continuously to
       eliminate lumps. Before the polenta is finished cooking (but after
       adding the cornmeal to the boiling water), add 1�Tb. tomato paste. 
       When the polenta is thick (but before it sets), spread the polenta
       evenly in the bottom of the springform pan, being sure not to use
       up more than � of the pan.  
       
       Now spread the spinach mixture evenly on top of the polenta,
       leaving at least � of the pan for the final layer.

       Make another batch of polenta, except this time do not add any
       tomato paste.  Spread this batch of polenta on top of the spinach
       mixture.  [Note: you can everything up to this point a day in
       advance.]
       
       Place the pan in a 400-degree F oven for 40 minutes.  When cooked,
       turn the pan over onto a round serving dish, and remove the sides
       and top of the springform pan -- the result is a wonderful-looking
       (and tasting) dish with a red layer on top, green in the middle,
       and white on the bottom.  Serve as is, or with tomato sauce.
       
       --Mr Topaz

>> everybody's preferences, you'd wind up with bread and water in the
>
>No, just water. Remember there was somebody who doesn't eat wheat :-).

    Oh yeah!  Yup, some sort of "roll you own" deal sounds better
    and better...
    
     					andrew