“Black Bottom” Ice Cream Pie

Black Bottom Ice Cream Pie

When I was growing up, every year for our birthday, my parents would buy the birthday boy or girl a Baskin Robbin’s Ice Cream Pie–which was dark chocolate ice cream on bottom, Jamocha almond fudge ice cream on top, with fudge sauce piped around the edges. Well, my birthday just went by, and something seemed to be missing…

Researching Baskin Robbins (which has long left our area, after being acquired by Dunkin’ Donuts), I discovered that they no longer make the Black Bottom Pie, and I couldn’t even find pictures of it online! But I remember it…

I decided to improvise a little. I’d gotten a free pie crust lately through an Earth Fare coupon, and I went to Ultimate Ice Cream–our local ice cream from scratch store in Asheville–and picked up a quart of ice cream, half Belgian Dark Chocolate and half Kahlua Mocha Almond. By the time I got home, it was nice and soft. Perfect.

I put some boiling hot water in a cup, got a large spoon and a spatula, and got the Belgian Dark Chocolate Ice cream in the pie crust first.

Then I smoothed it down with the spatula, repeatedly dipped in the cup of hot water.

Next I grabbed some leftover fudge sauce I’d made with baking chocolate and maple syrup a while back, and used it all to spread thinly on top of the chocolate ice cream.

Carefully glopping the rest of the ice cream–the Kahlua Mocha Almond–on top (you see how soft it is!),

I spread it as best I could with the spatula dipped in hot water. Now the chocolate ice cream underneath and the fudge sauce were starting to leak over the sides.

I quickly popped it in the freezer (I moved the wax paper after taking this pic, so it wouldn’t block the vents) to let it set up, while I had to rush off and complete some homework for class.

After class, I came home and made a chocolate fudge sauce from a recipe online, but it was so liquid at first, I let it sit overnight before trying to put it into a pastry bag I fitted with a #22 star tip. You can see from the picture how stiff it got–the spoon is standing up! Even after letting it sit out for two hours and working the bag of ganache with my hands, I could not get it soft & runny enough to squeeze through the tip–it must be the honey that was in the recipe.

I finally ended up scooping it out of the bag back into the bowl, and softening it over a double-boiler water bath, until it was just soft enough to spoon on. So, I just glopped it around the edge with a spoon, made some swirly marks in it with the spoon, which I then mostly hid by sprinkling slivered almonds on top. I was going to put a cherry on top, as I remembered it was usually topped with a maraschino cherry with fudge piped around it…but I couldn’t get my jar of homemade brandied cherries open (I even tried a channel lock), so I just topped it with an additional dollop of fudge sauce.

Black Bottom Ice Cream Pie

Advertisements

Cognitive Dissonance

Cognitive Dissonance is when we are exposed to two conflicting stories, cannot “take it” and shut down, emotionally, blocking out the story that is conflicting with our current worldview or perspective. I mention this, because I just saw a documentary aired on PBS in Colorado about the scientific evidence of the buildings in 9/11 coming down in controlled demolition, in direct opposition to the official story that jet fuel from two planes ignited office fires, bringing down three buildings, melting steel, etc. Some friends of mine are vehemently opposed to this presentation of evidence that invalidates the official story, because they do not want to believe that our government could cover something like this up.

I think that keeping an open mind and listening to the evidence, however painful it is, will be ultimately more healing than shutting out everything that challenges what we believe in–as it said in the Bible, “The Truth Shall Make You Free.” In the end, it is facing and acknowledging the truth that will heal us.

It’s a good documentary. I highly recommend it.

http://video.cpt12.org/video/2270078138 is the full video on PBS

http://911expertsspeakout.org/ is the website by the people who did the documentary.

Reviving an old shirt with a quilted “stomacher”


Stomachers are traditionally just decorative cloth, sometimes with trim, sewn into a bodice (or shirt) or top of a dress going over chest and stomach. They were very in vogue in the 16th century, but not so much known now. But I have several shirts that have gaping holes in them, and being fond of them (and not being overburdened with wealth at this time to be able to buy a lot of new shirts) I decided to come up with a way to decoratively “patch” these shirts, and then, in a flash, it came to me–a stomacher, of course!

Now, let me clarify, while I have done a quilt (just the “piecing” part, not much actual “quilting” which is traditionally done by hand), and made costumes, followed patterns and made up dresses and costumes without patterns (more when I was younger, and not so concerned about craft), I am not a “seamstress” per se, but merely a craft enthusiast. So this step by step was partly me figuring out a process of how to go about doing this. Someone else might have a better way and can suggest it ๐Ÿ˜‰

To start, I took one of my ragged, black shirts, that had multiple holes in it, and spread it out on a folding table with my quilting tools and some scraps of fabric. I put a white piece of cardboard inside of it here so that you could clearly see the holes. If you look closely, you can also see my teeny “rough draft” that I drew on a sticky note and placed to the right of the shirt.

Then I took two strips of bright fabric that I’d already decided would be my “edge pieces” and laid them on the shirt to determine the rough shape of the stomacher. I was trying to have it flare out a little at my breasts, and then angle in a bit, and then flare again slightly at the bottom, for a slimming and shaping effect ๐Ÿ˜‰ I also wanted to determine, from this, how wide/long scraps would need to be at the widest point in order to have a rough measure to cut them out by.

For my purposes, I figured 10 – 11 inches was a good length measurement to cut scraps, and accordingly got several scraps of fabric leftover from various projects and cut them out at angles, and some in strips (the strips were more cut from non-scrap accent cloth, that I got at a sale for quilting). I did follow a straight edge and used a cutting wheel, so that my seams would be even.

Once I had an assortment of scraps off to the side, I started blocking them out on my rough shape I’d established earlier, overlapping each one slightly to account for a seam, while realizing at the end I would probably have to add to it to make up the difference.

Then I started sewing, one strip at a time, right sides together, the top strip to the next strip, and so on.

Each time I sewed a piece to the next, I was sure to press it flat with the iron, too. Which way the seams got pressed depended a lot on the fabric–for instance, the upholstery fabric was stronger and thicker than the others and pressed on top of the adjoining pieces.

Once I’d gotten the initial pieces I’d chosen sewn together, I laid them back on my shape outline to see if I needed to add any pieces (because seams use up fabric). Sure enough, I needed to add a piece at the top and the bottom, and I had to trim the bottom so that it was even with the shirt.

I drew some lines on my fabric piece to help determine where to cut it out and wasn’t too worried if some of the lines showed on the cut piece, because I knew I’d cover them up with the edge pieces later. I cut this with scissors rather than trying to do it with the wheel. (But not with the shirt underneath! I cut it laying on the green board.)

I took my two red edge pieces and pinned them (there was no “right side” but if there had been, it would have been right side facing the quilted piece) to the side of my shape, set in a bit from the edge so that I would be sure to cover any stray pen marks. I made sure to have extra hanging off on both sides knowing I’d be trimming them later.

After sewing those seams where the pins were, I took care to press the seams outward, from the top/right side.

Then I turned it over and pressed a narrow seam on the outside edge so that it would be easier to sew.

Not trusting it to keep its fold when sewing it to the front of the shirt, I then basted/seamed the outside edge I’d just prepped, using a special foot on my Bernina that has a built-in guide and with the needle all the way to the left, for doing narrow seams.

I also seamed the bottom of the piece, trimming off the edge pieces to be even. Next step–getting close! I pinned the edged form to the shirt itself.

One thing I really liked about this shirt was its V neckline, which I wanted to preserve, so, while it was pinned, I turned the shirt over to trim where that neckline would fall. I put a piece of paper underneath, so it would be easier to see where I trimmed it.

I then pinned the collar in, and the whole thing was ready to attach. Sewing the sides, I was careful to sew on top of the seam I’d already put in, so it would look like one seam rather than two.

And…Voila! From ragged to artsy–someone used the word “Upcycled” on Facebook today, and I think that certainly fits.

Homemade Dried Cranberries Sweetened with Apple Juice

Since it’s getting harder to find dried cranberries sweetened with apple juice rather than sugar, I decided to delve into making them from scratch. I’d bought some fresh ones around Thanksgiving–around a pound, I think, and froze them till I could figure out what to do with them. I decided to try an experiment with the frozen cranberries and a 12oz can of frozen apple juice concentrate.

Dried Cranberries
12oz – 1 lb of frozen or fresh cranberries
12oz frozen apple juice concentrate

First I opened the can of apple juice concentrate and let it melt into a medium saucepan. Then I added the frozen cranberries and kicked the heat up to medium-high.

It wasn’t too long–maybe 5-10 minutes–before the ice had melted and they had simmered enough in the juice concentrate to start popping open. It’s important to get them to pop (and you can squash them open, too) because otherwise the skin will seal in the juices and keep them from drying (knowing this from an experience of drying blueberries and grapes in the past–it just made hot, juicy fruit).

So I removed it from heat when they started popping to let them cool down a bit before putting them in the dehydrator.

Then, using a slotted spoon, I carefully transferred them into the dehydrator trays lined with a mesh called “clean-a-screen” to help get them off later (because it’s flexible and the trays are NOT) and have something easier to clean.

I was careful to try to separate them as much as possible–where they clump and dry together, they become more like “fruit leather.” The big manufacturers just mist them with oil, but I didn’t want anything that could become rancid later. Then I put the lid on the Nesco Dehydrator and set it to 110F (more than that for long periods of time seems to warp the trays, so I just do them low–but you could also dehydrate them on baking sheets in the oven at 150 or warm overnight or for several hours, too).

Meanwhile, while those started drying, I decided to do something with the “juice” leftover, which now had cranberry seeds and juice in it, as well.

I measured it out, and it was exactly a cup. How perfect! Figuring that I would need to add more than just a cup of water, I found a glass jar with a lid that is 750ml (just under a quart).

I got some filtered water, and used the first cup of that to wash out the measuring cup from having the concentrate in it. After adding two cups of water, it tasted perfect (to me, that is–I don’t like juice very concentrated–you might want to taste it after adding one cup of water, and go from there!), and so as a leftover, I now had 3 cups of apple cranberry juice, too!

So, back to the dried cranberries. They were not quite dry enough the next morning, so let them go further, until early afternoon, and then finally stopped them.

So this was after roughly 18 hours or so of drying at 110F, so I’m thinking at 150F in the oven would take less time, perhaps just overnight. Even so, some of the berries had a little plumpness to them, so I’ll store them in the fridge instead of at room temperature. I’m sure Sherman will eat them up fast enough ๐Ÿ˜‰ They are not quite as sweet as the store-bought ones, but probably more sweet than they would have been otherwise.

Whoa….Breast Cancer is a booming industry!

โ€Watch

I saw a trailer for this documentary done in Canada on breast cancer and how it has become commercialized, basically–raising money for possibly profit rather than research, and it is very very disturbing. I read on the website that the movie should start touring the US in early Spring, and opened up in Canada this past weekend. I want to see it.

For some reason, the graphic above does NOT show up–it’s supposed to be a square sidebar image for the film, but instead, it just shows up with a ‘”Watch’ but I bet if you click on it, it will take you to the trailer, just the same!

Sample gallery of some HBC labels

This is really a test to see how these labels display, as I am still playing with WordPress!

Not all Tahinis are created equal…

Since my last post on making tahini halvah, I’ve done some further experimentation and have discovered that it is not only the temperature of the syrup that determines hardness of the final candy (ie, the higher the temperature, the harder and more brittle the candy), but the type–or rather density–of tahini effects this nearly as much, if not more so! In the first chocolate tahini recipe, I used a mixture of Cedar halvah (from Isreal) that was kept cold, as well as some in bulk at Earthfare. Both were made from nothing but roasted sesame seeds, and somewhat runny. The Joyva tahini, on the other hand, that I used in the maple halvah recipe that turned out so hard, was much thicker and denser, poured much slower, and had to be scraped from the side of the container (all this in addition to its tasting like peanut butter). I used a mixture of Cedar and Joyva tahinis in my fresh batch last night of chocolate halvah, and stopped the syrup at around 115C/240F, hoping to have a slightly softer halvah, but instead, today, upon cutting it, it is much much harder than the original, that had the syrup hotter, simply because of the tahini I used.

I know some people love and swear by Joyva tahini, but from now on, I’m going to use Cedar’s, because a. its’ cheaper and b. it’s softer and the flavor tastes more like sesame seeds to me.

Making Halvah

Recently I encountered a sesame seed paste “lotus cookie” at a Chinese restaurant in Doraville, Ga that made me yearn for halvah, which I discovered is hard to find in Asheville. Luckily, it seems to be pretty quick and easy to make! And the halvah I hanker after is that crunchy, crumbly “jewish” kind that you can sometimes find on the table at seders…the kind that I first tasted in grade school when Ela Tarjan gave a presentation on Jerusalem to our class after returning from a visit there. At the age of around 10, I was hooked!

What I really wanted was chocolate halvah, but I couldn’t find a good recipe for one, so I decided to adapt one I found for using sugar and water and added the cocoa to the tahini part.

Chocolate tahini halvah (vegan)
Preparation time: 1/2 hour
Yield: 17oz/500gr (approx)

Ingredients:
1 cup tahini
250gm coconut sugar (or one cup if you find it granulated)*
4 tablespoons cocoa powder
1/2 cup water

*You could also use regular cane sugar here, but I like coconut sugar because of its more interesting, rich flavor, and because it is a crystallizing sugar with a low glycemic index of 35. I can normally find it in round blocks at the local asian foods store, as the variety I particularly like is very dark and comes in cylinders from Indonesia.

You will need: candy thermometer, a baking pan lined with wax paper, and two saucepans

First, prepare a loaf pan lined with wax paper, and set aside.

In a medium saucepan, combine the coconut sugar (grated [shown here], chopped, or granulated) with the water and turn the heat to medium. Tack on the candy thermometer to the side of the saucepan so that it does not touch the bottom but is still immersed enough in the liquid to get a reading. Your ultimate goal is to dissolve the sugar and get the solution up to 238 – 248F/115 – 121C, which is just a little past the soft ball stage. Stir occasionally with a wooden spoon to help dissolve the sugar and keep it from burning. You will need to stir slightly more at the beginning and at the end of this process, as it will get thicker around soft ball stage, and more likely to burn.

Meanwhile, in the middle, when you don’t have to stir as much (OR you can do this before doing the syrup), measure out the tahini and the cocoa powder, and put in a small saucepan near where you’re working on the syrup.

As soon as the syrup reaches 238 – 248F/115 – 121C (take it off when it starts to feel like it’s just about to burn, after it’s thickened!), move it from the heat and put the tahini/cocoa mix on the hot eye instead, transferring the candy thermometer from the syrup pot to the tahini pot, and start stirring. The temperature will quickly drop down once in the new substance, but also quickly reach your desired temperature of 120F/50C. As soon as it does, turn off the eye, and add the tahini chocolate mixture to the syrup.

This is the part that is like making fudge–you have to work quickly, because the tahini mixture will start cooling the syrup down, and you have to beat them together pretty quick. As it incorporates, the mixture will start pulling away from the sides of the pan and start forming a mass/ball in the middle, but will be really sticky.

When it gets to this point, plop/scrape it into the prepared loaf pan and pat it down with the spoon. Cover and refrigerate. Most of the recipes I read online said that it took 2 days for it to properly crystalize, but mine had the right, crunchy texture the next day (guess who couldn’t wait!). It’s best to store in the fridge, though. I like to slice off what I want as I eat it. My husband said that the taste and texture reminded him of butterfingers.

The taste was also very strongly influenced by the coconut sugar, which, besides having a glycemic index of 35, has a lovely molasses-like flavor. Reading all the recipes that used honey, though, I got the idea to do a recipe using maple syrup as the sweetener, but without chocolate this time, and so, Voila! I lucked out some years ago and found maple syrup at a Go Grocery Outlet for $1 an 8oz bottle (that works out to $16 a gallon!) and searched my basement until I found this bottle to use in this experiment:

Maple halvah (vegan)
Preparation time: 1/2 hour
Yield: 17oz/500gr

Ingredients:
1 cup tahini
1 cup cup water

You will need: candy thermometer, a baking pan lined with wax paper, and two saucepans

First, prepare a loaf pan lined with wax paper, and set aside.

Pour the syrup into a medium saucepan and turn the heat to medium. Tack on the candy thermometer to the side of the saucepan so that it does not touch the bottom but is still immersed enough in the liquid to get a reading. Heat to 248F/121C, which is just a little past the soft ball stage. You will need to stir slightly more at the end of this process, as it will get thicker around soft ball stage, and more likely to burn.

Meanwhile, in the middle, when you don’t have to stir as much (OR you can do this before doing the syrup), measure out the tahini into a small saucepan near where you’re working on the syrup.

As soon as the syrup reaches 248F/121C, move it from the heat and put the tahini on the hot eye instead, transferring the candy thermometer from the syrup pot to the tahini pot, and start stirring. The temperature will quickly drop down once in the new substance, but also quickly reach your desired temperature of 120F/50C. As soon as it does, turn off the eye, and add the warmed tahini to the syrup.

This is the part that is like making fudge–you have to work quickly, because the tahini will start cooling the syrup down, and you have to beat them together pretty quick. As it incorporates, the mixture will start pulling away from the sides of the pan and start forming a mass/ball in the middle, but is fairly easy to work with, and will easily drop right into your prepared loaf pan, where you can mash it down smooth with a spoon.

Cover and refrigerate. I just did this one tonight, so will know in the next day or two how it turns out!

Update next morning:

It tastes like peanut butter candy–argh! My husband says it reminds him of Mary Janes. I was hoping for more maple flavor… The texture is quite brittle and crumbly. I think I like the chocolate halvah better–it tastes more like halvah. Though maybe it was the brand of tahini I used. The first one was made with some leftover I had in the fridge, Cedar from Israel, whereas this second was a brand new container of Joyva,which DID smell remarkably like peanut butter when I opened it.

Making chocolates with kratom

Kratom (Mitragyna speciosa) is something I’ve only recently come across–it is a medicinal leaf from a tree indigenous to southeast Asia. It’s similar to kava in it’s muscle-relaxing and mind-relaxing effects, but is not reverse-tolerant (so you can get an effect as a newbie) and also seems to be a sort of analgesic. Having too much can quickly induce nausea, however, so it’s best to start small, as I do with these chocolates. It can give a lovely euphoric feeling, though, that lasts for hours while not interfering with being productive.

In fact, in some cases, it can increase productivity–I think it all depends on the variety you try and the amount. I certainly stayed up much later than I expected after writing this blog and eating two different cups to “test” them!

It was so confusing, starting out, because after I tried it the first time (mixed in some tea which didn’t really disguise it), researching kratom let me to a whole slew of various websites, all of whom said theirs was the best and all sorts of varieties that all said they were “very strong.” I finally settled on Kratom Therapy, whom I found through Twitter (which just proves that social media works for marketing, after all). Visiting their site, I found five varieties, all of which were clearly explained, and the benefits explained. Being a designer, too, I was drawn to it as a well-designed site, clean and easy-to-navigate, with nice graphics, and not cheesy like some sites I’d seen. Plus, their customer service is awesome, and they are really friendly and prompt.

People who are familiar with kratom will probably know what their tolerance is, but I’d say, if you’re new to it, start out with 1/4 tsp and if you feel nothing, try another 1/4 tsp. Eating it makes it take a little longer for the effects to be felt, and usually it takes over a half an hour for me to feel anything. Be sure to drink some water, too, because I think it has a slight diuretic effect which can lead to a dehydration headache if you’re not careful. It can also be addicting, on a regular basis, on the same level as caffeine in coffee.

I came up with two recipes–both with chocolate (of course!)–one with peanut butter and the other with mint. Both are Vegan (and gluten-free, lol!) if you use pure, dark bittersweet or even semisweet chocolate. I like to use chocolate that is at least 70% dark or darker. I was really pleased with how they came out–they are both really tasty, and one cannot really taste the kratom (which has a mild, slightly bitter flavor), but rather the other ingredients.

First, make the chocolate shells

First I melted chocolate. I tend to have extra chocolate around, so I wanted to use that up (so I didn’t measure out a certain amount). If you have couverture (melting chocolate), that is the best, but even chocolate chips would work–just keep in mind that chocolate chips keep their shape at 350F when baking cookies for a reason, and they are hard to make melt smoothly and will be harder to work with. I added a little cocoa butter to my chocolate, so that it would be more like a coating, so even while I plan to keep them refrigerated, if they sit out for a while, they will not bloom right away. (If you use chocolate chips, try adding a little oil, which will do the same thing–but you will still need to store these in the fridge long term). If you’re really hard-core, you can temper the chocolate, which is an exacting science which I will not address here…

I used petit-fours cup papers, but you could use any size, even cupcake liner papers–those would be bigger. I am interested in doing smaller cups because I’m thinking of having them at a party, and I don’t want anyone to overdo it! In the pic above, I’ve just put a teaspoon of chocolate into the cup, and then I take the spoon and run the tip up the sides, “scooping” the chocolate in the bottom up the sides to fill the ridges and coat the sides (it may take more than a tsp of melted chocolate, depending on what size cup you use. I put mine on a plate and stuck it in the fridge to chill.

While those harden up, start the fillings!

Kratom Krunch Kups

The picture at the top shows the finished product, and the peanuts make it crunchy (if you use crunchy peanut butter). I used the “real” peanut butter fresh-ground at my local healthfood store.

I started small, but all recipes are scalable–I find them to be easier to scale up than down, so I’ll put down what I did to fill four of those petit-fours cups:

Ingredients

2 tsp peanut butter (“heaping”)
.5 -1 tsp raw agave (how much depends on how wet your peanut butter is)
a dash of cinnamon (optional)
1 tsp kratom (level)

First mix the ingredients together as best you can (if you’re doing bigger batches of this, I’d say just toss the ingredients into a food processor), adding agave if necessary to add some “wet” (you can use maple syrup, too, but I would NOT advise using water unless you’re eating these right away, as water might cause it spoil quicker).

It will be a dry consistency, but hold together well enough. Be sure to get the kratom mixed in as evenly as possible.

Put the filling into cups a bit at a time, pressing down as you go. You’d be surprised at how much you can press into them! I generally use a smaller spoon for this.

Then you can top off the filled shells with chocolate, being careful not to drip any over the sides (as I had to “overfill” these to make 4 cups).

Put the finished cups in the fridge for the top chocolate to set up. When the chocolate is hard, you can unwrap and enjoy!

And the next recipe–

Coconut Mint Kratom Cups

Ingredients (for 8 petit-fours size cups)

1 heaping Tbl coconut oil (while solid)
1/2 tsp green stevia
2 tsp kratom (level)
a few drops mint oil

This has a lower glycemic index, using stevia instead of agave. The coconut oil is plenty wet all on its own, once it’s melted.

First I started out with two (heaping!) spoons of coconut oil, which I’ll guess is closer to 1 heaping tablespoon–it’s harder to gauge, because coconut oil, when it’s solid, can be really hard and a bit difficult to chip out a measured amount. Then I added around 1/2 tsp of green stevia leaf powder (I added a little more than what’s in the photo here). Then I put the bowl over a pot of water on medium heat, double-boiler method, and melted the coconut oil, mixing them together.

Then I added the kratom, one teaspoon at a time, and a few drops of mint oil, mixing it all together.

I had to keep mixing it, so that the kratom would stay suspended, but it was really easy to pour into cups. I made sure to under fill the cups, so that they would be easier to top off, since melted chocolate could potentially melt the coconut oil, unlike the peanut butter. Set the filled cups into the fridge to chill. This will take a little while (I think 15-30 min). If you’re in a hurry, you can stick them in the freezer instead.

They really change appearance once they’ve hardened and the coconut oil has solidified. the kratom and the stevia both contribute to the nice, green color which goes along with mint.

These are easy to top off, too. You can just pour the chocolate on top and spread it around quickly before the coconut oil melts, and stick them back in the fridge.

After trying one of each, I think I like the mint the best! And it’s the easier one to make ๐Ÿ˜‰ I did not take a picture of the finished one with a bite out of it, however, as I’d already loaded up the pictures from the camera. Maybe next time…Enjoy!

Homemade potato flour

Jars of finished potato flour: cooked on left, raw on right

My farmer friend dropped off a case of potatoes at my house a couple months ago, and after giving a good quantity of them away, and making stuff with potatoes, I thought, ‘How can I make these potatoes last a long time? Could I dehydrate some?” and then I had the idea to make potato flour. I researched it a bit first, and other blogs I found said that it really didn’t matter if the potatoes were cooked or not before making flour out of them.

Well, of course I had to find out for myself.

First, the cooked potato flour:

So I took potatoes (a combination of yukon gold and russett, I believe, all organic), chopped them up and put them with just enough water in the pressure cooker and cooked them (I think it was 3 minutes at pressure) and basically made unsalted, no fat mashed potatoes. Then I spread them into the dehydrator on “fruit rollup” trays and dehydrated them overnight (and into the next day) at 135F, a bit warmer than I usually use, but hey, they were already cooked.

That might have been a mistake–after they were done, my dehydrator looked a bit more warped than I remember…and the layers didn’t fit together quite as well… What I got resembled a hard cracker, and smelled like potato chips.

I broke it into pieces and put it in the Vitamix…

And reduced it to powder, which I poured through a strainer into a jar.

The cracker was so tough, even the Vitamix couldn’t pulverize all of it, so I was left with some hard crumbs that I just composted (heh, let the worms break them down!). the flour smelled nice, though–like those “potato sticks” we had as kids, and had a golden hue.

Next, the uncooked (raw) potato flour:

I started out with the food processor on the grater blade, and ran the potatoes through whole (they were small), coming up very quickly with a full bowl of grated potatoes.

Then, for good measure (because I read Sally Fallon), I soaked them overnight in warm water with some whey added. Then it was an easy matter to drain and add them to the dehydrator–straight on the trays–without even needing to wring them out, because the dehydrator would do that for me, and this way they spread out easier. These finished overnight at 110F very easily.

The dehydrated grated potato was very light and airy, and while it nearly filled up a blender…

…it reduced down to nearly nothing!

The resulting flour from the raw potatoes looked more grey–not as appetizing–and smelled exactly like raw potatoes (I bet you’ll go smell a potato now, to find out what that smells like ๐Ÿ˜‰ But it is a finer powder than the cooked flour, so might be better for making breads, etc, thickening soups.

So I haven’t actually used the flours yet, so I’m not sure yet what I’ll use them for (except to go into a veggie sunburger recipe of mine, which calls for instant mashed potatoes, but I don’t like the artificial stuff they put in mashed potatoes, so I use potato flour instead, which is usually darned expensive, and now I know why). The cooked potato flour might be more appropriate to sprinkle on top of casseroles to help finish them off, as well as for thickening soups, and adding to veggie burgers, whereas the finer raw flour might have more baking uses.