(7:18 PM)
potatoes
The British have a ton more potato varieties than us Americans do. Also, apparently describing potatoes as "floury" is a British thing (Aussies use it too). "Floury" describes a drier, starchier potato that is likely to fall apart when boiled. They're best for baking and mashed potatoes. For the record, Russets are a floury potato.
If I ever end up in Peru, I will try lots of different potatoes. As the cradle of potato history, there are something like 4200 varieties there (versus about 5 here, including the shrinkwrapped variety).
