I know I told you to check your recycling bin for useful tools in cutting out dough. The soda can and bottle top worked perfectly for the first few cuts of my potato mixture… But I got tired of scraping the dough out of the cap! Okay, once upon a time (believe it or not) I earned an engineering degree – so using those much ignored brain cells, I realized that I could get the same size hole, without having to evacuate the mold, by using the bottle itself! By slicing the bottom off the plastic bottle, I could simply push them through – and it was even easier, ‘cause I could twist into my delicate dough using the existing threads It worked, and worked well. I kept two “donut holes” pressed together to make an alternative shape – I wasn’t about to wait another chill time. About that – I told you the recipe then says to coat and then freeze? I truly think that’s backwards. My first few beautiful rings could not handle the process now that they were room temp. So I froze the rest, THEN dipped and fried. Those were my successes – most ended up looking like this: The flavor is spot on, as long as you added salt to each step – sort of a cross between a curly fry and a bloomin’ onion. The ranch dip prescribed was super easy and fast – no trial and error required there I guess I have mixed feelings – the taste is pretty awesome, as long as you added enough salt (potatoes need a lot of it). The technique – even once I was truly able to do what was asked – didn’t seem practical. I’d probably make this again, but just skip the shaping process – the little “blobs" are tasting pretty good right now.