- Per Miljeteig Jan 19, 1999 05:52 PM
Where in NYC could one get a decent tiramisu? This
city, so full of great (and notsogreat) italian food,
still has not managed to show up some real tiramisu.
During four years of sampling (in the early 90s, to be
specific)provided much disappointment in the shape of
tons of sloppy tiramisu. Is it any better now? For
reference, the best tiramisu I have had, and which is
consistently good through many years, is to be found in
Restaurant Au Milan in Geneva. Why not Italy? Don't
know, but my sampling there has always pointed me in
the direction of the same place: Au Milan.
re: Nolan, Susan
sigh. what timing you have. the best tiramisu in new
york actually comes out of my kitchen (in fact, i've
got two to make tonight - my 6th and 7th in nearly as
many weeks - as my friends and relatives love
impressing their friends and coworkers with my
rendition: a stand-up, liquor-spiked version that
manages to be both rich in taste while light in
texture (but not remotely low-calorie)). anyway...i was
introduced to tiramisu new year's day 1994 at yaffa
cafe on st. marks. i loved it at the time, but have no
idea now how good it actually was since i've got plenty
to compare it to. best tiramisu i've had recently was
at Divine on e. 51st (212.319.9463). i was skeptical
looking at it, but the taste was surprisingly good
(just a wee grainy, though).
re: Nathalie and Billy
There was a really good looking Tiramisu being
demonstrated on the Food Network's "Calling All Cooks"
several weeks ago. I checked the website and the
recipe has disappeared (they only leave recipes on the
site for a couple weeks - that sucks, why can't they
archive them as simple text files!?). Anyway, I
posted the link to that show's recipe page becuase
they are always rerunning shows, so it will probably
turn up again in the near future.
If someone does check and it has turned up, why don't
we cut'n'paste it directly into the followup? I
understand we aren't supposed to put copywrited
material from other websites onto this board, but if
the links become useless after a week or two, and we
properly credit where the information comes from,
shouldn't that be acceptable?
re: Jim Leff
I'm sure it's not an oversite, they only keep recipes
online for two weeks. The fact that they constantly
repeat these shows is why I put a link to that show's
recipe page, it'll probably show up again in a couple
weeks. I don't think it's sleazy or a copyright
infringement to post a recipe in its entirety (without
any editing) and duely noting the source (i.e. "the
following recipe is from the TV Food Network's show
"Calling All Cooks", which aired on ______ date).
As the TVFN site does not archive their recipes it is
pointless to post a link to the recipe, it will be
gone by the time most people try to see it.
Any one else have an opinion on this? Rachel
re: Rachel Perlow
Well, of course; being cable-less, I never watch the TV
Food Network and won't have a chance in hell of finding
that recipe at the time it appears again on the site -
assuming it's going to appear again. However, I respect
Jim enough to not post anything wildly off-topic (like
political things) and especially not to repost
Your workaround here might be to ask people to request
the recipe directly from you, and to e-mail it
privately to those who request it. Seems like a royal
re: Frank Language
It would be a nice workaround, if I had the recipe,
but as it has disappeared from the Calling All Cooks
recipe page, I do not. Also, I wasn't the one who
wanted the recipe in the first place, that is why I
posted the link to that page, so that the person who
wanted the recipe could check once a week or so to see
if they repost it.
We had pre-theater dinner recently at Il Tinello, on
56th St. between 5th and 6th. It's quite good. A bit
expensive -- typical theater-district prices -- but
they had the very best tiramisu I've ever had.