Man, that’s too bad about the childhood experience with squash. I regularly make chicken kabobs with vinaigrette marinated chicken, discs of squash and zucchini, cherry tomatoes and button mushrooms. Grilled, THAT is delicious.
I know I’d dislike a lot of foods. I have food issues (yes, I’m a picky eater, but in my case it comes along with autism, and isn’t something I can fix.)
I have a hard time trying new foods.
And I can’t eat any food that smells bad to me, especially hard-boiled eggs.
Liver in any of its forms and most orange vegetables like sweet potatoes and yams.
No! Say it isn’t so! Have you ever tried seared foie gras in a fancy restaurant before? Something that’s paired with an acidic fruit and a Sauternes or Eiswein to cut through all that glorious richness?
Like this: https://i.pinimg.com/originals/c5/98/fc/c598fc99675f58a6af34c109f6c59290.jpg
Or foie gras torchon? Utterly delectable: https://www.fusionchef.de/sites/default/files/stopfleber_benjamincross.jpg
I don’t know of anything I’ve decided to “not like.” There are a few things I simply won’t eat.
There is a category I refer to as the “Cruel” foods, foie gras, veal, balut, that sort of thing. But while I have never liked any sort of liver at all, I am open about the fact that I won’t even try foie gras, because I’m afraid that I might really like it.
Then there is my prion phobia. That leaves me afraid to eat clumps of nerve tissue. Objectively, I know that there are nerves in the muscle meats I eat, but I can subsume that knowledge. I physically can not make myself eat anything to do with brains, necks, or backbones.
But to say I just “don’t like” those things would be to over-simplify things. I’m more of a complicator. 
Lamb
Veal
Non-farm meat
Bar-B-Que ribs. Yes, it’s true. Way too much mess and bullshit for not much meat. Usually overdone with that smokey taste that reminds me of an arson.
Oooh, that’s cold.
mmm
I’m not alone!
Glad to hear someone else dislikes yellow squash. I’d completely forgotten about the cooking smell.
I like most vegetables unless they are slimy.
They were probably underdone. You really have to cook the piss out of them…
Nope - I’m here with you too! The same goes for chicken wings.
I’m not picky for most foods and so many foods people list here - lamb, beets, gefilte fish, etc. - I actually like.
Then I read “Lima beans”- yeah not a favorite vegetable, so bland and tough, unless mixed with better ones, ie corn, green beans, to cover them up.
No to insects (is that actually a food?) and most organ meats (except I like chopped liver if it’s prepared right).
My only food-stuff prejudice would be insects. Anything else I dislike it’s because I’ve tried it enough to know it’s not for me. Liver, I’m especially looking at you.
Concerning insects (which admittedly is not really consistent with the thread intent) I would also note that anytime one expresses disgust at the mere notion, it seems there’s always one person in the crowd who has eaten bugs. Such individuals never seem to reluctantly proclaim this fact either. It’s never… ‘yeah, I tried eating termites one time. I was able to suppress my gag reflex long enough to swallow a mouthful. I managed to keep them down. Barely.’ Rather, they gush “Oh termites. What a delicacy. I’ve had termites before and they were simply divine. I only wish I’d had some sautéed cockroach spleens to go with them…”
Yeah, pretty much pure protein. There’s even cricket flour which has become commercially available that has achieved at least a small dose of niche success. It was featured on Shark Tank a couple years ago (actually, that was the Chapul brand that was featured. It looks like there are several manufacturers now of cricket-related products, including protein bars and brownies.)
I’ve never tried it, but my wife who claims not to be adventurous food-wise has had cricket tacos in Mexico and didn’t seem to find them objectionable. I haven’t tried any cricket yet, although there is a place a few miles from my house that has cricket tacos on the menu. The only insect I’ve ever eaten was a cicada on a dare. And it actually tasted pretty okay. It’s really the squeamish factor, but if I can get myself to scarf down shrimp, with a little more habituation, I’m sure I can get used to insects.
Ba-dum-BUMP.
Is it a problem if you eat meat that is not close to the bone? And probably only if you eat a lot of it. (So what about Ted Nugent?)
There were some things that I loathed as a child, but got to like later. In some cases because they were cooked differently - meaning cooked better or properly. I’ve eaten some weird things over the years, since Asian cuisine is, well, adventurous. Sometimes it was a case of try it, you might like it, as with sushi. I did like it, although I never choose the octopus variety if I have any choice in the matter. Some took more effort, such as just about anything to do with insects. I recall having had some sort of glazed or candied grasshoppers. OK in themselves, but the legs were still on. Some things taste OK, but the production process is plain disgusting - that goes for most kinds of Asian fish sauce.
Some things took quite a bit of effort, such as raw egg. I prefer eggs with the yolk set, whether boiled or fried. The baptism of fire was in a Japanese mountain hut at six o’clock on a very cold February morning with -20C. Breakfast was rice, nori (seaweed) and a raw egg. There was nothing else available, so that was my breakfast or else. I noticed that the others put soy sauce on their egg and whisked it with their chopsticks before pouring it over the rice. I did the same, and found that it was at least possible to consume it. But I still prefer my eggs well cooked.
On the whole, I can eat just about anything, but I would never eat brains. Nor “prairie oysters” And I flatly refuse to eat anything that is still moving. I also have reservations about young animals and never choose veal.
One thing that I have never encountered is that Italian cheese that is predigested by maggots. Not sure if I could eat that. Or drink that very expensive coffee where the beans went through an animal’s gut.
Lima beans cooked in chicken broth with chopped onion and several pinches of crushed red pepper is the Food of the Gods. Butter beans are even better.
Down with the Lima bean hate!
Aren’t butter beans and lima beans the same thing?
Anyhow, my dad makes them all the time, stewed with smoked sausage, ham, Canadian bacon, etc. Just had some two days ago. Delicious!