A recipe for the end of summer’s turn to fall. 

Shrimp and Grits

Your ratio for grits is 4:1 liquid to grits. I like 2 cups of raw milk and two cups of water or chicken stock to 1 cup of grits, but do what you feel.

Boil the salted liquid in a pan, add the grits, cover and simmer for about 20 minutes. You’ll see it turn from soup into thick grains you can stir.

Take it off the heat and stir in butter or fat of your choice (at least two to three tablespoons) and then a handful of cheese. Cover and let it “get happy” and absorb the dairy.

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Unpeel the large shrimp, devein, and butterfly. Put a tablespoon of oil in a skillet over med-high, add shrimp and toss through for a long minute.

Add a shot of bourbon for each half-pound of shrimp to the pan, and touch a match to the steam as it deglazes (it will ignite).

Shake through the flame for another two minutes.

Plate the grits, some shrimp on top, and hit with a little cayenne.

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I know some cooks who like to add pimentos here too.

This morning’s question: Seltzer or Club Soda?

For the scallion pancake recipe I’m creating for the Saucy summer issue, I have been working through two issues too: crispness, and saltiness.

And I had to find out how seltzer and club soda are actually different.

Turns out seltzer has no salt, and that the sodium in club soda does indeed make for a sweeter pancake – not what I was after. The sodium also dampens the carbonation in my experiments, which makes for a slightly less crisp pancake. You can see the holes in the pancakes in the picture.

Preliminary testing reveals: Seltzer is the better choice for a fizzier, more assertive savory pancake. Good to remember that you are dipping these in soy sauce, the great umami sodium representative of some Asian cultures.

Next I’m working through how to slice the scallions effectively. My hunch is that a short dice will do nicely.

Right now the batter ratio is 1 part flour to 1.5 parts carbonated liquid (wetter than the usual batters for these, but I’m also partial to thinner pancakes).

All for you, Saucy Mag readers and readers-to-be. More Saucy food adventures here on the Tumblr and Twitter.

Issue 3: Dangerous Food of Saucy magazine has arrived.

If you have already placed an order, the issue will be shipped to you this weekend.

Copies are available over here, and more recipes, stories, and photos to follow on this Tumblr.

Thank you for supporting this issue through some long delays. Finally, ready to show you.

Presenting the new Saucy online shop - it’s easier to order and, um, prettier. 

There is a special discount code for all of you: enter TUMBLRYO

Do drop a message with thoughts, the new shop is partly due to your angst with the old online shop’s checkout process.

Okay, back to our irregular, unscheduled Tumbling…

Just to say: the new issue of Saucy will be available in October 2012.

This issue is about Dangerous Food (available here). 

Skirting the edge of tolerance and allergy. Rare, extreme reactions to consumption. Food ruts. The tedious in the trendy. A popular snack that should kill hundreds a year, and inexplicably doesn’t.

Shot in Rockland, Maine, the third issue of Saucy magazine explores desire, intuition, and the diabolical habits that complicate feeding each other and ourselves. 

4) Saucy's Kristen Taylor on the Food Seen: Former BBC and Al Jazeera writer Kristen Taylor talks with Michael Harlan Turkell about putting together Saucy, her quarterly design and story-heavy magazine that focuses on how food brings people together and keeps them apart. On the a most recent issue, “The Handbook of Food Poisoning,” which covers potentially poisonous pufferfish, cyanide-bearing apricot pits, and other deadly foods:

A lot of it is resistance…There are so many beautiful food magazines that are recipe driven, and Saucy isn’t that. I wanted to start with the ways in which we couldn’t eat together, because of a lack of knowledge that we have. Everybody thought that it was going to be a thrill-seeking issue, you know, what’s the scariest most exotic thing you can eat, but that always trends one way but you can’t come back from that. But this is something that I hope people will read and pass around and share and keep, it’s meant to be collectable….We’re always changing in the ways we can eat…it’s hard to say what the common denominator is these days.

Link to the full episode. Thanks, Eater NY!