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Samantha Drab Guest
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Posted: Thu Nov 10, 2005 2:12 am Post subject: |
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How much, i.e., what measurement, is a "double shot of espresso"? |
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Michael Chu
Joined: 10 May 2005 Posts: 1654 Location: Austin, TX (USA)
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Posted: Thu Nov 10, 2005 2:14 am Post subject: |
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re: shot sizes
Shot sizes generally range from 1 fluid ounce to 1.5 fluid ounce depending on where you are (or where your coffee shop originated from). Use whatever you are comfortable with - if everyone in your area sells 1.5 ounce shots, then it's usually best to use 1.5 ounce shots in this recipe since people in your area will associate espresso with more caffeine than someone who drinks one ounce shots. |
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Guest
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Posted: Thu Nov 10, 2005 2:14 am Post subject: |
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what happened to your creme brule recipe ? |
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Guest
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Posted: Thu Nov 10, 2005 2:14 am Post subject: |
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coffee liquor makes this recipe sicilian style... |
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Michael Chu
Joined: 10 May 2005 Posts: 1654 Location: Austin, TX (USA)
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engr cook Guest
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Posted: Fri Nov 25, 2005 6:52 am Post subject: Tiramisu |
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I first tasted Tiramisu as an ice cream--Dreamery Tiramisu by Dreyer's. My first bite convinced me that it was the best ice cream in the world. They have since discontinued it-- (*&#$^#$()&@! It led me to the tiramisu with lady fingers et al, though.
I, too, really like your site and recipe diagrams. |
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Saumya Guest
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Posted: Thu Mar 09, 2006 3:29 pm Post subject: |
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Love your site!
Do keep at it, and all the best! [/img] |
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Guest
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Posted: Thu Apr 27, 2006 4:43 pm Post subject: |
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"Cover in plastic wrap and chill"
How long must we chill the tiramisu before we can serve? And for how long can we leave it in the fridge? As I am planning to prepare it in advance to save time. Thanks! |
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Michael Chu
Joined: 10 May 2005 Posts: 1654 Location: Austin, TX (USA)
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Posted: Thu Apr 27, 2006 10:10 pm Post subject: |
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Anonymous wrote: | How long must we chill the tiramisu before we can serve? And for how long can we leave it in the fridge? As I am planning to prepare it in advance to save time. Thanks! |
I'd estimate the chilling time to be about four hours. It should keep fine in the fridge for up to a week, but it's best the first day after you make it. |
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lovebites Guest
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Posted: Sun May 28, 2006 2:02 pm Post subject: How long do you chill it for? |
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How long do you chill it for? |
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Guest Guest
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Posted: Tue Jun 13, 2006 6:09 pm Post subject: Tiramisu recipe from Cook's Illustrated |
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Hi Michael,
you mentioned that you have a recipe from Cook's Illustrated magazine... do you still have it? I had some at a dinner party and it was the BEST Tiramisu i've ever had. Would you please post the recipe if you get a chance? Thanks a million! |
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Judy Guest
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Posted: Wed Jul 12, 2006 11:42 pm Post subject: Tiramisu |
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This looks sooooooo good. Next time there is a potluck around here I KNOW what to take. |
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Guest
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Posted: Mon Aug 14, 2006 8:39 pm Post subject: Another tiramisu recipe for engineers |
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In the mid-Nineties, a tiramisu recipe was added to the release notes of SGI's Digital Media Execution-Only Environment software package (dmedia_eoe). |
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guest Guest
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Posted: Wed Dec 13, 2006 10:29 pm Post subject: how to fo find ingredients |
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Hi Michael,
where can I find:
1. mascarpone cheese
2. lady's fingers
i dont think they are sold are regular grocery store. can you pls help me?
thx a lot. i really appreciate it. |
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Michael Chu
Joined: 10 May 2005 Posts: 1654 Location: Austin, TX (USA)
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Posted: Thu Dec 14, 2006 8:54 pm Post subject: Re: how to fo find ingredients |
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guest wrote: | Hi Michael,
where can I find:
1. mascarpone cheese
2. lady's fingers |
Where do you live? In the U.S., markets like Whole Foods and Trader Joe's keep both products stocked. I have had some success at finding both at Albertson's and Safeway. The best prices for these items are at Trader Joe's. |
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