I must be a freak. The more I cook, the more obscure the animal meats that I like. (Except horse -- I bought some in a supermarket in France and had only a crappy burner and a worn-out skillet. It tasted fine, but not worth the work I put into it.) (Kangaroo? Loved it.)

In the other side of the coin, I only eat red meat down once a week. I often wind up vegetarian, but most days I will have one white meat dish (usually chicken). I've found that adding spice and making the greenery the most interesting part will make up for cravings.

I've been more weirdest out by vegetarians that won't eat their veggies. Do you realize how easy it is to slice a big zucchini lengthwise with a mandolin, spray lightly with olive oil, broil on each side for 45 seconds, and then use as layers in a lasagna? Tomatoes, ricotta, noodles, zucc... heck, replace the noodles with eggplant slices (mandolin slice, leach with coarse salt for 15 minutes, rinse a couple times) and you don't even need much guilt.

A lot of people associate "no meat" with "no flavor". Many vegetarians reinforce this with uncreative, Protestant recipes. Spice it up and you'll rarely miss meat.