That sounds so good right now.
Really, I love all seafood. I’m always surprised to find when people have an aversion to it.
I’m also big on raw beef, fish, hamburger, etc. Delicious! I’ve had Ethiopian dishes with raw beef that were amazing.
Lemme tell you, the first seafood I had was a perch my mother tried to cook when I was 16 or so. She did an awful job.
Then I had tiny baby shrimp in rice when I was 19.
That was the extent of my seafood for 20 years. Sometime in my 20th year, my current SO introduced me to crab legs. It was like, what IS this delicious thing?! I have since been completely hooked on shellfish, and love tropical fish, and am way more willing to try almost anything seafood-ish now.
Bitter melon. Everyone in my family likes it actually, so it must be genetic.
A grocer once commented that he had never seen anyone buy as much karela as my mom does.
Oh yeah! I like it too.
Judging by other’s reactions to the smell while cooking, or worse, when they read the ingredients label (which includes ‘nymph lodes’, among other things!), my love of chorizo is indicative of extreme mental fragility and possible violation of the Geneva convention.
(Note that I like the US supermegagonzomart version, rather than the authentic stuff. The US version is red, runny, and comes packaged in thin plastic that it must be squeezed out of like nasty toothpaste. Yum!)
But I’ve converted a few. Fry it up properly, with scrambled eggs, jalapenos, and a good sharp cheddar or pepper jack, and you’ve got some good eating there.
My wife is truly insane. She wants to try casu marzu. We’re never going to Italy, despite my half-Italian heritage, if I can at all help it, simply because she’d try to find a way to eat this stuff while we were there.
Anaamika, since you have a Chinese S.O. do you know what they do with theirs? Theirs is the long, paler green one with the slight nodes, right? I prefer the Indian variety, the short, squat, extremely warty looking one (and in fact, my love is confined solely to the Indian variety because the Chinese one is even more bitter). I’ve seen it at all the Chinese stores and I’m curious as to how they eat it.
ETA: regarding bitter melon. I just read this post over and it sounded kinda dirty 
I would like my share of “nymph lodes.” Where might I find them? Nymphs are in rather short supply in my neck of the woods.
ETA: Regarding Casa Marzu. That’s just ew. I read the Wiki article The larvae, when disturbed can jump 15cm (or 6 inches)!!! Eye protection is recommended! What? I refuse to eat anything that I have to protect myself from with eye protection or a hard hat.
I generally assume the fish and seafood they have had may not have been as fresh as it should have been, or if it was frozen it may have been frozen or defrosted wrong, which can give it that “fishy” taste that so many people find objectionable. Fishy-tasting fish can be nasty, and I say this as someone who loves fish.
You have to get fresh (or previously frozen) fish from a good market with good turnover- otherwise, it just isn’t very good. I’m much pickier about where I buy fish than I am about where I buy fresh or previously frozen meat or poultry.
Why, oh, why did I click that link?
Naughty. I’ll ask him tonight what he does with his!
Yes. . .yes, you are. On the other hand, I love peanut butter and mayonnaise sandwiches, so there you are.
Good advice we should all heed! 
Variety I stay far far away from…seems to be popular in Chinese stores
It should probably also be mentioned that, as of 2000, seafood was the #1 cause of food poisoning outbreaks in the US. It’s not at all surprising if someone gets an aversion to a food that has made them as sick as you can get from a bad bout of food poisoning, one where you feel like you’re throwing up everything you’ve eaten for at least the past 10 years.
That’s a good point, as is the food poisoning thing.
My first experiences with seafood were various Chilean dishes I ate as a kid, which would explain why I love the stuff so much.
On another note, I routinely hear people refer to fast food as “disgusting,” and I’m - unfortunately - a big fast food junkie.
That’s just wrong. My father eats cheese and grape jelly sandwiches, which I’d previously thought of as The Worst Sandwich Ever. But PB and mayo? We might have a new winner.
Ok, I asked him, and he said he usually sticks it in…
stir-fry. What? Use a little soy sauce, be generous with the garlic, and add sesame oil (a few drops!) for flavor.
Enjoy!
Brussels sprouts, broccoli and spinach are all welcome.
Stinky cheeses–hell, yeah!
And I friggin’ LOVE eggplant.
Broccoli
Cauliflower
Lima beans
Oysters
Clams
Pretty boring weird-food choices, but there ya go. I’m a fairly fussy eater and like mostly things that are nice and boring. I joke that I have the palate of a nine-year-old boy (with a few exceptions, but not many).
I love rutabaga and parsnips. Parsnips can be gross if they’re overcooked, but I have never met a rutabaga that was so ineptly prepared that I disliked it.
I prefer canned french-cut green beans over cooked fresh green beans - I’ll eat fresh green beans raw, but they’re gross cooked.
I put waaaay too much mayo on my sandwiches, like a couple of tablespoons. The mayo squishes out the sides when I pick it up.
And I’ve already mentioned my unholy love for prunes in that other thread. I’ve seriously been considering trying to make some chocolate-covered prunes once I get some free time on my hands. Mmm, chocolate-covered prunes.
Well, it has to be on crappy white bread, like Wonder, that has no discernable health benefit. And the sandwiches have to be half mayo/half PB, then folded over. Does that help?