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The Table Set Podcast Potluck Party Episode

Potlucks can be a lot of fun. Partly because they can be a lot less work than the one cook wonder. Meaning (in theory) that even the host has time to enjoy the festivities. But that doesn’t mean a Potluck Party is without stress. There’s the social pressure. The lurkingly painful doubts in the back of your head. Those little voices that say: “Will this be good enough? Will my friends like my Gramma Jeanne’s braised turnip greens?”

Then there’s the etiquette. Not just the what to bring, but the how to bring it. You need to choose wisely. Many a disaster has befallen a would be potlucker during the drive to the party. Because the challenges of potluck mean you need to choose food that will not only be delicious, but will travel well and stay good after hours of sitting on the buffet line. Slaw is always a crowd pleaser. It has real staying power too. Besides there are so many creative ways to shred vegetables. Try kale, I like to make a garlicky raw slaw with the nubbly variety known as lacinato or dinosaur kale.

There are other great ideas. It all starts this week on The Table Set with a call from a listener in Hawaii, whose weekly beachside potlucks sound like something to envy. So Andy, Nathan and I decided to talk Potluck Party. From the friend who says “bring octopus” to the idea of a Sizzler-style Salad Bar for the home. Even the High Brow/Low Brow dilemma presented by casserole– including two healthier versions of a ubiquitous Green Bean Casserole, plus a trumped up, truffled up Mac N Cheese Pie. But sometimes you want the Low Brow original, so check out Nathan’s Gala Parfait “church lady basement style” casserole cook-off, which includes a recipe for Glorified Rice that should catch attention.

There are also some new features on the show we think you’ll like. So please tune in and let us know what you think. Your comments will be greatly appreciated. Leave them on Homefries Podcast Network or on iTunes.

Since potlucks can make some people uneasy. I also put together a few simple guidelines for a successful potluck here on Sippity Sup. Because, like everything in life, the Potluck Party goes much smoother when a little common sense etiquette paves the way. GREG

Chimichurri was originally a sauce strictly for grilled meats. It is said to be from Argentina and first developed by an Irishman named Jimmy McCurry. Evidently his name was rather hard for the average meat-loving Argentinean to pronounce, so it got popularized into the moniker we accept today, chimichurri. Or so I have read.

It is a fabulous story full of irony. The irony is made sweeter because it is very hard to say definitively if the story has any basis in fact.

Which is a great testament to chimichurri in general. Because it is nearly impossible to find a recipe that could definitively be called chimichurri!

I know, I have researched it.

Today another great irony is about to be born. Have you heard the story about the man who lives in California, having never actually made a chimichurri sauce before decided to create the definitive recipe? He called it â€œSippitySupâ€™s Definitive Recipe for Chimichurriâ€. He was smart enough to put it in html too. So now if you google “Definitive Recipe for Chimichurriâ€ you get SippitySup’s definitive answer. Definitively!