Just goes to show how much ancestry goes into play where food is concerned. My mother's mother was full-blooded German (both parents born in Germany), my mother's father was half-English/half-American Indian (Chippewa), and both of my father's parents were born in Norway and met on the ship over here. I grew up eating German, English, and Norwegian food. Potatoes were a staple to all of them. Now look at Tom's questions on potatoes... What did you eat all your life Tom? Vegetarians haven't been the norm in California that long! :o)



>>What do you consider home fries? My family fixed 'home fries' on a regular basis. Typically they were sliced (not french fry strips but slices like for scalloped) left-over potatoes pan-fried in oil, butter, onions, and lots of salt and pepper. IMHO, German restaurants IN GERMANY make the absolute BEST home fries in the world...
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>Yes, that sort of thing. If you've any left-over tatties - it depends. Personally, as well as fennel from the boiling, I also like to add oregano when pan-frying. Similar when I make tortilla.
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>>>>>How about good old British black pudding - like wide sausages of congealed pigs' blood with other grisly bits in it? Absolutely delicious!
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>>>>Other grisly bits? Only a few bits of bacon here and there, nothing else. Best fried with some eggs in a pan, or as a sausage, stuffed into the wider intestines of the late pig, and then boiled. May even be smoked later. And it's pronounced "krvavica" (krv=blood, r as a vowel, and our c is pronounced as zz in pizza).
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>>>UK black pudding comes as a (preferably wide) sausage (down south here it's hard to find a good wide one) in a black skin (don't know what made from or if edible). It's a peuce kinda colour that goes black when shallow fried. And that's the only way to cook it, and served with sausage, egg, bacon, fried mushrooms, maybe home fries, beans and fried bread.