Comments for Ivy Manning

Comment on Easy Bourbon Caramel for National Bourbon Day! by fred

fred — Fri, 14 Jun 2013 18:51:58 +0000

yumminess.

Comment on Homemade Senbei (Japanese Rice Crackers) by daphne

daphne — Mon, 15 Oct 2012 09:38:15 +0000

thanks for the tip!
I will try it

looking forward to your new book.

Comment on Homemade Senbei (Japanese Rice Crackers) by Ivy

Ivy — Mon, 01 Oct 2012 17:38:23 +0000

Heh Daphne

This was definitely a prototype for senbei. I've since tweeked quite a few things to get a better texture, the recipe will be in my upcoming book, Crackers and Dips, which comes out in Spring by Chronicle Books. If you like the puffier texture of Japanese senbei, you can roll the dough into ropes, slice it, steam it for 30 minutes and then bake it, but I figured most folks don't want to bother with that much work! Thanks for reading my blog, and stay tuned for the book!

Comment on Homemade Senbei (Japanese Rice Crackers) by daphne

daphne — Mon, 01 Oct 2012 08:37:12 +0000

Hi,
I’ve tried the recipe but mine didn’t turn out like anything remotely ‘senbei’.
It was edible though, and crispy and a bit like honey crackers (maybe I’ve added too much honey? ), but it was not the senbei I was looking for.

Even so, it is a nice recipe, gave me something to do with my bag of sweet rice flour and was a lovely experiment.

Thanks!

Daphne

Comment on Homemade Senbei (Japanese Rice Crackers) by Anonymous

Anonymous — Sun, 12 Aug 2012 18:24:47 +0000

Great recipe. It’s fun to experiment with Ivy’s basics. I found that using Whole Foods’ gluten-free white rice produces a dry “Western” cracker that has a wheat-cracker flavor to it. It’s delicious, but only remotely senbei. However, using glutinous rice flour I produced a cracker closer to the true senbei. It needed five more minutes of baking to achieve needed crispness. Also, the addition of sesame seeds gave the cracker a more Japanese flavor

Comment on Homemade Senbei (Japanese Rice Crackers) by Angie

Angie — Thu, 26 Jul 2012 16:29:57 +0000

All I can say is WOW! Thanks so much for posting this recipe. Worked great as written (though I used cooked sweet brown rice) now I'm using this as a base for all kinds of crackers. FYI- I pat out pieces of dough with more rice flour and roll it through my pasta machine- Thin and crispy.

I used to make crackers a lot before my family went gluten free now I'm back to it again. Can't afford the expensive GF crackers in the store. Thanks!

Take care-

Comment on Homemade Senbei (Japanese Rice Crackers) by Lea D.

Lea D. — Wed, 02 May 2012 07:26:45 +0000

I just attended a library program where the speaker (who used to work on the sugar plantation of Kahuku, Hawaii) collects plantation memorabilia. He had in his possession a cast iron sembei tongs that they used in the olden days to make sembei. I just thought I’d share. I’m looking for a book on making Sembei and just so happened to come across your article. Please email me when your book comes out I’d be interested in ordering some copies for my library and my library system might be interested also. okacirc at librarieshawaii.org

Comment on Sexy Chili? Meet The Cincinatti 3-Way. by GMC Cincinnati

GMC Cincinnati — Mon, 02 Apr 2012 18:00:34 +0000

Since I am a native of Cincinnati, this post makes me very hungry. I think it’s great to modify the chili too according your taste; little tweaks makes it perfect.

Comment on Thinking Outside The Bag- Homemade Baked Potato Chips by Ivy

Ivy — Wed, 21 Mar 2012 17:31:05 +0000

This recipe makes a thin batter, so no, a pasta maker won’t work for this particular recipe. Good question!

Comment on Thinking Outside The Bag- Homemade Baked Potato Chips by Anonymous

Anonymous — Wed, 21 Mar 2012 13:18:42 +0000

could you use a pasta makers to create thin sheets or ribbon shapes?