There are things that are worry-worthy. Fuelling your skin and bones machine shouldn't be one of them.

I will also confess I cannot really comment on the great chorizo debate as I am veggie. Though I have witnessed quite a lot of it on pizzas. Some types of it leak a redder oil than others.

You're a vegetarian? I'd probably end up killing myself if I was a vegetarian. I like meat too much.

Yeah and have been for years.
My other half is like you, loves steak/beef and chicken and well, most meats. So as a compromise, we get as much as possible from local farms/butchers. Advantage of village/countryside living!

I miss it, I used to make an amazing chili and eat the big pot of it for days... but it's something in my family genes as it's happened with other family members before me... I also can't handle grease/high fat... Where I live it's very common to find peppers or paprika snuck into food you wouldn't expect so I have to ask when I order at new places and am thankful to have a handful of places I know are always safe to eat at. Since it's not the level of spiciness that gets me but just any amount of it in a dish, it's not always easy to tell if a chef has tossed in a dash of paprika or chili just for flavor depth.

I don't eat ham really, but I will eat pork and other pig products.

grease and high fat give me a lot of trouble. I can't really do heavy cream. there are peppers in a lot of stuff here, being in the southwest.

You could go for a bean chilli for a low grease option? (Yes, I know not quite the same!) :)

I don't think there's much he hasn't tried, of common meats. Had a reindeer burger one Xmas! Didn't like ostrich much, hates duck. Loves the shredded, pulled pork. Ham, mainly as a pizza topper, I think.

it's not really chili without chili powder... can't do any peppers - chili powder or fresh, green, red, paprika (also usually in chili), etc.... chili is one of the things I love most but destroys my body and I literally am sick to my stomach for days after. My chili always had beans in it... yum... before developing an intolerance I made it a few times every winter.

never had ostrich or duck, don't really plan on eating them. never had reindeer, but I've had bison which is good.

Aww, such a shame. Food allergies and intolerances are so annoying.
There's not really a great substitute for it... how are you with ginger, that's warming, though an aquired taste! Do peppercorns/black pepper have the same effect?

Not sure he's ever had that. Apparently the reindeer was like venison - earthy and gamey and strong. And came served with onions cooked in Jack Daniels.
Sounded weird to me! XD

bison is very lean and tender, I've had it in burgers :)

I love ginger, am also fine with turmeric which is the ginger family. :) black pepper and other peppercorns are fine, totally different plant/family... thank goodness! I like most foods and flavors... they just don't always like me... also have a dairy intolerance (better than when I was a kid and highly allergic!) but thank god for lactose pills... :P

Cookies I expect to be soft and/or gooey. Biscuits are crunchy. That's how I designate the two for me haha. I've gotten really good at making challah (my bf is Jewish) so enriched breads don't throw me off like they used to. Baguettes are a little tougher but mine aren't bad. I can't do sourdough and other breads that require a regular starter. My current apartment is not set up to keep a good starter going haha. Your pizza dough sounds SO good.

I love beef as well, so I only mix in seafood sometimes. Chicken is the norm though since I find it freezes really well. I make a lot of chicken meatballs.

Do you like curries? I've had some not-so-spicy ones (adding coconut milk basically kills any heat) that are made with mostly ginger and turmeric. Curry chicken is kind of stew like. I grew up with the Carib version of the dish which is served with roti skins. Ugh it's so good.

yeah we have chicken pretty often. it's cheap and pretty easy to deal with.

haha this is my profile in 2007. it takes awhile to load but it's funny.

Chicken being cheap is the best part haha. I find it's easier in some ways than red meat because it's kind of bland on its own. Makes it easy to flavor however I want. With most red meat, all you really need to do is season with salt and pepper and throw it in a hot pan or on a grill.

I put black pepper, seasoned salt, and cayenne pepper on my steak when I cook it. chicken does take on whatever flavor you give it better though

He'd probably like that one! Not popular enough yet to make it here in the UK though.

Maybe that's the best cookie/biscuit definition! I'll have to suggest the chicken meatballs to my other half, don't think he's tried those before.

Thank goodness you can get some spice! Yeah, it can be tough, my brother-in-law has big problems with gluten and I have a friend who can't go near mushrooms. So hard checking the ingredient lists of everything for hidden dangers. But you have to be safe.

OK, fabulous foodies, it's gone midnight, so, off to bed.
Catch you all later!

it's kinda expensive :P

They're kind of fun. I have a couple of different recipes that I use. I normally make a batch of ginger/sesame meatballs and a batch of pesto meatballs, and freeze them when they're cooked. Then when I want to eat them, I just thaw them and warm them through :)

I don't have a cast iron pan (yet) or a grill at my apartment, so I save steak for when I'm at my parents' place. We've started to do a flavored butter (normally garlic and herbs) to go over the top of the steaks. So tasty (I mean it's butter. How can you go wrong? xD)

I just use a normal pan. that sounds good :) I like flavored butters.

I would, but my stovetop/oven combo is pretty old. It doesn't heat evenly at all, which is pretty typical of old electric stoves. I like gas better, but I won't be too picky in my next apartment search. As long as the kitchen has enough room for me to cook comfortably, I'm good. And yeah the butter is great. If I have extra time, I'll brown the butter a bit so the steak gets that nutty taste, but normally I just soften it and throw in some garlic, salt, pepper, and parsley. Sometimes I'll add rosemary, especially if I'm also using the butter for potatoes.