Meat

Looking for a romantic and hearty dish to serve your man on Valentine's Day? Might I recommend braised short ribs? Here kateparham shows us how it's done.

Over the summer, I tried a recipe for Short Ribs that I got from 5 Ingredient Fix.  It was easy, simple and delicious.  In fact, the hardest part was waiting 4 hours for the ribs to braise.  This time, though, I decided to add a few extra ingredients and see if I could really make some magic happen and in less time.

Check out Kate's blog for all the details on the short ribs. And if you're interested in being featured on YumSugar, get started by participating in the community! You can upload photos, recipes, tips, and questions.

Last night I attended the Zinfandel Advocate and Producer's Good Eats and Zinfandel Pairing. It's a walk-around tasting where restaurants join forces with a winery and offer a bite of food that's paired with a specific wine. This was my fourth year at the event, and there was one major difference from the previous years: duck was everywhere! Normally lamb and beef dishes are highlighted, but yesterday it was all about duck. From spicy duck chili to duck risotto laced with bacon, chefs from all over the San Francisco Bay Area were offering their take on the delicious bird.

I couldn't help but wonder: is duck becoming more mainstream? Duck's often praised for its fat, which is perfect for frying and makes scrumptious fries, but it's also a versatile meat that works well in everything from braises to pasta sauces. In fact, I served duck at my New Year's Eve party and it was the first time I cooked with the protein in my own home. It was a rewarding and tasty experience and I plan on experimenting with it more.

How about you? Do you cook with duck? Will you order duck in a restaurant?

Love meat? Check out this King Ludwig's platter that Angelica shared in the community.

King Ludwig’s Platter from King Ludwig’s in Leavenworth, WA. The platter had Schweinshax’n (rotisserie broiled pork hock), Chicken Munich-style (half a rotisserie chicken), two Schweineschnitzel (breaded, pan fried pork cutlet), and two sausages. It was served with Bavarian potato salad, Winekraut, Rotkraut (red cabbage) and Spätzle. Meat overload.

Visit Savory Sights for more pictures of mouthwatering meals. Do you have an image of something delicious that you recently made or enjoyed? If so, be sure to upload it in our YumSugar Community!

Today the U.S. Department of Agriculture announced a new nutrition labeling system for meat products. Starting on Jan. 1, 2012, 40 of the most common cuts of pork, poultry, beef, and lamb will list the typical nutrition facts. Calories, calories from fat, total fat, saturated fat, sodium, protein, cholesterol, and vitamins will be found on each cut of meat; if they are not readily listed, they will be available for consumers when purchasing. With the government's focus on fighting obesity, this law comes as no surprise. It's another way of informing carnivores about the meat they eat.

What do you think of the news? Do you read nutrition labels?

YumSugar member Thehungrytexan has us craving barbecue with this savory shot:

I love BBQ but I can't bring myself to fire up the grill in this heat! Next best thing, hit up our favorite BBQ joint. This was delicious and definitely hit the spot!

How are you beating the heat with food? Share by uploading your food photos in the Savory Sights group in our YumSugar Community!

My relationship with meat is constantly on the up and down; lately it's been pretty confusing. Meat recalls, environmental woes, and the ethics of it keep me one step away from becoming a vegetarian again — heck, I've even considered going vegan! But here's the thing: when it comes to a healthy vegan diet, I'm sort of at a loss. And let's be real, I love dairy products.

This weekend I decided to see if I could eat a diet that was free from any animal products. It was a sort of spontaneous decision, and while I didn't starve, I wouldn't call it a success either. I ate a lot of salad, whole grains, and relied heavily on fake meat products. And my weekend brunch was the hardest to deal with — no eggs, milk, or cheese!

I'd love to know if any FitSugar readers out there are vegan. What are your biggest sources of protein? And what are your go-to vegan cookbooks? But mostly, what do you put in dishes to make them feel hearty, creamy, and, well, meatier? Please share your ideas with me in the comments section below.

Growing up, I ate a lot of grilled tri-tip. It was my dad's preferred cut of meat because it's affordable, simple to cook, and serves a crowd. It also pairs well with twice-baked potatoes. After we traveled to Argentina back in 2005, we started enjoying grilled tri-tip with chimichurri. The pairing of smoky grilled steak and fresh herb sauce is still one of my favorite entrees. Although you could marinate the meat for more flavor, I think it tastes great with just a liberal sprinkling of salt and ground pepper. It's a rustic dish that's perfect for enjoying in the open air. To get my recipe, keep reading.