Haha, salt to taste. That made me laugh. The drunk but none the less discerning palate. When I was a young gallivanter and frequenter of taverns, my friends and I would wind up at the local Chinese takeaway and pool our resources to buy chips (fries) and sweet and sour sauce. It was fantastic.
There's a baked beans option instead of macaroni salad. A friend I have who came here from the UK, upon first seeing and trying one has sworn since these things would be " a smashing hit" across the pond.
Anything with beans, 'fraid so. Many years ago I had a French work colleague and a Spanish one. Paloma, my beautiful Spanish friend, had a particular grimace that would appear when lunchtime in London Town came around. Eric, my dear French buddy, was quite the opposite. He embraced these times with gusto and I remember him tucking into chips and baked beans like it was cordon bleau. He had beans with everything! It was at that times that the Heinz Baked Bean pizza hit the supermarket, short-lived as it was. I can't think about that pizza without thinking of him too. The English Breakfast? gotta have beans )
Actually there is an egg option that is very similar to an English breakfast except the meat hot sauce and no tomato slices.
Here's how it works. You pick two sides. French fries or homefries and mac salad or baked beans. Then two burgers, two hots ( red or white); the other less commonly picked options are two small steaks, two eggs, or two sausages. The hot sauce is only mildly spicy and the "hot" is misleading most of the time. Actually I should have said white hotdogs as they are probably the most regionally distinctive and least known about thing from my place of origin. It's kinda like a regular hot dog but a little more seasoned and not smoked or cured at all.
Why, you must KNOW it'll be something made with corn, of course. What would you like? I can do a combination of any of the following, or all of them, depending when you need 'em. I won't be doing grocery shopping for another week, though, but if you ask nicely, I may be willing to brave the cold for the good of people's taste buds. I can't be tellin' ya how everything's made. sorry.
Oysters from Deep Bay - Deep Bay is know for having some of the purist water in the World so the oysters are real tasty and free of contaminants. Best way to cook them is by a fire at the beach so if there is no beach at the potluck I'll bring a pickup load of beach sand and put some whale sounds on and steam up the oysters. Cheers!
Our area, the Tweed Valley in Australia, produces a massive amount of sugar cane and beef, some dairy, free range poultry and eggs, many subtropical fruits and berries, avocados, macadamias and pecans, tea (Camelia sinensis) and herbs, intensive horticulture of vegetables and soyabeans, and a variety of seafood comes in from our coastal waters. About 10% of the farmers specialise in organic growing. One farmer grows a wide variety of mushrooms. Not too far away, near Grafton, we have dry land rice. Our cheeses, identical in style and taste to camembert, gruyere, smoked, and blue, win prizes at gourmet competitions.
If you were a gourmand with a massive appetite you might choose the following five course meal from a menu in a restaurant: entrée: seafood marinara, prawn cocktail, or oysters au naturelle or kilpatrick main: rare grilled eye-fillet in a peppery mushroom sauce with ratatouille and steamed broccholi, or chicken stoganooff with steamed green beans and brown rice. salad: cos lettuce with ground fresh parsley and a vinaigrette sauce with raw crushed Spanish garlic and freshly ground black pepper and salt, cheese platter, all the cheeses at perfect ripeness served with freshly baked wholemeal rye bread, desert: a selection of perfectly ripe fresh fruit in season, or a compote of fruit in wine or brandy with cream, or a tart or cake baked with fruit and served with cream.
As a vegetarian growing a fair few of our vegies and fruit, and also buying every week from the local Farmers' Market, I am never short of good quality produce for a wide range of dishes. But it is over thirty years since I've been able to eat a five course meal and still stay bean-thin from cycling and making sculpture. Nowadays one small bowl or plate, carefully prepared, is ample.
The local wildlife is kind of exotic. I suppose I could serve up kangaroo tail soup or wallaby stew, and both are tasty; or I could crank up my little car, trundle down the hill toward Sydney Harbour, and catch a passel of Balmain Bugs; but maybe I'd just settle on a plate of Overland Trout.
Cordon Bleu is all about taking ordinary food, serving it in a fancy way, and giving it a classy name. That's where Overland Trout comes in. When we cook 'em on the camp fire, we just call 'em goannas.
Benedict Arnold 
