Send comments, gossip or complaints to: tntdiner@thenewstribune.com.
Follow us on Twitter: twitter.com/tntdiner
Got something to say? Here's the place to comment on and discuss what's on your plate and on your mind. Don't wait for us to post something to respond to.
Want to find the best deals around town? Here's the place to find out how to best spend your dining dollars.
Sue Kidd is the Lifestyle Editor at The News Tribune and the ringleader for the Food and Home&Garden sections. She has worked as a food journalist at Northwest newspapers since 1993, most recently as a food writer, editor and restaurant reviewer in King County before joining The News Tribune in 2004. Her food obsessions at the moment are honey, cheese and oysters.
Craig Sailor is the Arts&Entertainment editor at The News Tribune. He grew up on a garlic farm near Gilroy, Calif. and now farms oysters in his spare time at Willapa Bay. He’s traveled the world from Kyoto/Kuala Lumpur/Hong Kong to Zanzibar in search of great food.
- All
- All-Purpose Stuff (169)
- Bacon! (3)
- Beverages (134)
- Breakfast (7)
- Changes and sales (77)
- Chefs (27)
- Cool Things (80)
- Customers and kids (18)
- Dining trends (44)
- Downtown Tacoma restaurants (54)
- Drop-In Dining reports (53)
- Ewww! (24)
- Extra! Extra! (24)
- Farmers Market Fresh (6)
- Farming and growing (49)
- First Bite (44)
- From the Gut (27)
- Happy Hours (4)
- Help Wanted (43)
- Homework (14)
- I love cheese (4)
- Industry stuff (61)
- Live Blogging (50)
- Media (12)
- Multimedia Specials (6)
- Parking (6)
- Pubs (34)
- Reading Room (30)
- Restaurant closings (45)
- Restaurant openings (157)
- Reviewing (50)
- Second Bite (1)
- Send It Back (corrections) (4)
- Service (34)
- Simmering Question (28)
- Steals, Deals and Discounts (9)
- Store grazing (2)
- Swag Heap (3)
- Ten in One restaurant series (3)
- The Surveys Say ... (4)
- The You Plate Special (16)
- Tipping (9)
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
|---|---|---|---|---|---|---|
| << < | Current | > >> | ||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 |
| 8 | 9 | 10 | 11 | 12 | 13 | 14 |
| 15 | 16 | 17 | 18 | 19 | 20 | 21 |
| 22 | 23 | 24 | 25 | 26 | 27 | 28 |
| 29 | 30 | 31 | ||||
- August 2009 (16)
- July 2009 (16)
- June 2009 (13)
- May 2009 (22)
- April 2009 (22)
- March 2009 (17)
- February 2009 (18)
- January 2009 (26)
- December 2008 (21)
- November 2008 (14)
- October 2008 (27)
- September 2008 (27)
- More...
XML Feeds- kamieniecki
- artman77
- Guest Users: 399
Chef William Mueller's Guinness ice cream combines the stout beer with cream, sugar and vanilla. Photo by Jeremy Harrison/The News Tribune
You have to be a gutsy chef to serve your diners something like Guinness ice cream. Gutsy is a good description for Chef William Mueller, who owns Babblin’ Babs Bistro in Proctor with wife Shannon.
Mueller is the chef who last year gave chocolate covered bacon a shot, after all. Last St. Patrick’s Day, he served the Guinness ice cream.
I could see how an ice cream made with a stout beer like Guinness could work. A bitter beer, mixed with rich cream and sweetened with sugar, is akin to a popular ice cream that also employs a bitter ingredient as a foundation – coffee ice cream. But a problem with using a bitter flavor base is achieving balance between bitter and sweet. Ice cream with a bitter bite doesn’t suit most palates.
I asked Mueller for a recipe, and I tested it over the weekend.
