French fries dipped in mayo, a holdover from living in Europe.
Peanut butter and mayo sandwiches, which my brother got me hooked on as a kid.
Peanut butter and sriracha on hotdogs, which is really tasty.
Pineapple on pepperoni pizza, which is far better than the usual “Hawaiian” style.
Not really a food in itself, but a food combination: I’m a big fan of mayonnaise, to the point I add it to almost anything hot. Chicken in any form (yes, even orange chicken), french fries, egg rolls, pork chops, hot dogs, corn dogs, mac ‘n’ cheese, spaghetti, steak… the list goes on and on. Lots of “eww!” cries emanate from people around me when I dine. The reactions I get from others when I dip my pizza in mayonnaise are especially priceless.
I did the math and found out I consume an average of two quarts of mayo per month.
Black licorice, the flavor just doesn’t seem to exist on the modern American palate. I don’t know anyone who likes the stuff except my father and me.
No, they’re not the same at all, although both are foods I like that gross other people out.
Spam tastes like salty ham with a softer texture. I like it cold, right out of the can, and people carry on like I’m eating a live baby. 
It’s cubical, pink, salty fatty goodness. What’s wrong with that?
Scrapple is made of cooked, ground uncured pork and pork liver (sometimes other guts) with some kind of stach to thicken it. I think part of the problem is that sets off people’s “ewww gross organ meat!!! :eek:” reflex and they won’t even try it. But a nice slab fried up crispy and drizzled with maple syrup… ::mouth waters::
Remember, dear friends, there is no such thing as a HALF anchovy pizza. 
I don’t know wherefore the ewwwwws for scrapple, perhaps you had to have grown up eating, and appreciating, it. When I explain to the pecksniffs that it is merely cornmeal mush, as in polenta(all you folks who seem to enjoy this peasant dish at high prices in trendy Italian restaurants, make ME roll my eyes) with pieces of shredded pork(OK, pork scraps) and spices, they still can’t explain their revulsion. As was alluded to upthread, hotdogs aren’t exactly haute cuisine. Scrapple, thinly-sliced and fried slowly in its attendant fat until crisp, is a perfect accompaniment to a breakfast platter.
Have had tongue a few times, in sandwiches and as part of a platter(my grandmother would try to pass it off as roast beef, she was famous for “re-naming” foods to get the family to eat things we turned up our noses at) But as the old joke goes, when eating tongue WHEN does one STOP chewing? 
A childhood treat was jello with “top milk”(the cream that had risen to the top in the milk bottle, back in the pre-homogenized days)
Count me as another head-scratcher concerning sushi. Where does the enjoyment come from? Fresh fish would seem to have little flavor. Is it the texture that is so enjoyable? Is it the rice, nori, vegetables, sauces that provide the savoriness of the dish? Would welcome a Sushi 101 lesson.
Spam is pork shoulder and ham that are cooked, then canned.
Scrapple is everything leftover after butchering a hog. The scraps (head, heart, liver, and other trimmings) are boiled with any bones attached (often the entire head), to make a broth. Cornmeal is boiled in the broth and spices (sage, thyme, savory and black pepper) are added, along with the cooked, finely minced meat scraps. A common description of scrapple is that it contains “everything but the oink”. Scrapple is not canned. It is sold sealed in plastic wrap.
They taste entirely different.
Steamed crabs - I love them, as do most Marylanders. However, a lot of people who didn’t grow up with them won’t touch them. Can’t say I blame them, crabs are kind of gross looking with their little beady eyes starring at you.
At last, a fellow fruit-eater with common sense. I leave the thinnest outer rind of melons, grapefruit and other bitter/tough thick skins, but will eat the whole skins/cores/seeds of apples, lemons, pears, kiwifruits, etc. It’s not worth picking apart the marginally edible bits to try to get all the fruit flesh off them before discarding them: just glom the whole thing.
Speaking of caviar-to-the-general comestibles, there is no better digestif than a small glass of brine from homemade refrigerator pickles.
My own pickles with homegrown cucumbers and dill are the best source, of course, but the other day I had a superb glass of brine from a friend who makes them with more mustardseed and cumin instead of dill. Mmmmmmm!! (Though to be honest, I’ll also happily sip the radioactive-green commercially bottled pickle product if nothing better is available.)
Spam. Sushi. Brussels sprouts.
Never had it. I’ve never even seen it.
Delicious.
Delicious
Not delicious, but not bad wrapped in bacon and fried.
Delicious. (I’ve only had lenguas tacos.)
Delicious.
Delicious.
Indeed.
Delicious and delicious.
Delicious.
Delicious.
Delicious.
Delicious.
Delicious. (And thank you, Chefguy.)
Is there any other kind?
Delicious.
I was thinking about saying crab. Well, the guts specifically. Shrimp, too, with the heads on. And I’m on the wrong side of this one–while theoretically gung-ho about eating every edible part of an animal, something about that steaming yellow-green liver goo … I just can’t.
Further down the East Coast – I may have had it in South Carolina, I’ve definitely eaten it in Georgia – they do something similar and call it “hash.” At BBQ joints it comes in a biog paper cup and you eat it with a spoon: a pinkish gray meaty mush. Delicious.
Me, I like tripe. A lot. Polish tripe soup, trippa a la Florentina, menudo, Dominican tripe soup, that tripe you get at dim sum places braised with hot green chiles. No one else in my family likes tripe, and I rarely run into another tripe buff.
Steamed clams!
Massachusetts native Tony Millionaire did a great “Maakies” comic strip years ago about eating clams and how weird it was.
Chincoteague fried oysters and oyster fritters.
I love black licorice, as well as gefilte fish (with gel), anchovies, liver, brussels sprouts, and everything else in this thread . . . except scrapple, which I’ve never had (it seems to be like Spam, which I’ve also never had).
I can count the foods I don’t like on one hand, with fingers to spare.
When I was a kid, I used to help my *bubbe *make gefilte fish, from scratch. Before cooking it, she always let me have a little, raw. That got an “eww” from everyone else.
I like all the scraps off a carcass: all kinds of tripe, gizzard, cracklings, pork skin, pig ears, etc. There are several places in Chinatown where you can get innards, in your choice of Schezuan dry pot, Chinese barbecue, hot pot, etc, and I regularly overindulge. I also like fermented tofu, and really ripe cheese.
I’ve never had scrapple, but I’d happily try it if I encountered some (anyone wanna cook up a slab for me? 
).
I love that stuff! But I eat it with bread, because who has time to make rice.
Raw fish does have a flavor. Some kinds, like salmon and tuna, are stronger and more distinctive, while the paler fish tend to have more subtle flavors. And then there are the types of sushi with cooked fish (grilled eel, yum!) or non-fish toppings (I love inarizushi, which is technically sushi but usually not offered at sushi restaurants: too plebeian, I think).
The most common kind of sushi you get in the supermarket (the little sliced inside-out rolls) has other goodies in it that help cover up lower-grade, less-flavorful fish; although they can still be tasty, as anything with avocado and cucumber and seaweed in it and topped with picked ginger would probably be.
Nigiri sushi (the kind with just a slab of fish on rice and minimal other stuff), on the other hand, is highly dependent on the flavor of the fish and is best eaten at a place that will make it fresh and use high-quality fish.
Peanut butter, butter, and dill pickle sandwiches.
I’ve had others give me the “eww” reaction when I tell of my absolute love for raw oysters. I either get ‘it looks slimy’ or some sort of ‘it’s raw / I dunno if it’s safe to eat’ type stuff. Those people have no clue what they are missing.
After reading some of the entries, I dispute this statement.
Go to your room!
I love a clump of raw ground beef sprinkled with salt and down the hatch.
Also, Braunschweiger (I’m not sure if that’s the same as liverwurst; where I grew up, people casually tossed both words around for either).
And another shout-out for the scrapple camp.
I thought I didn’t have anything to contribute, then I remembered everyone’s reaction when I made a stargazy pie. The folks who weren’t shuddering at the fish heads poking out of the crust were shuddering at the aroma. But the smell was much stronger than the taste. It was delicious. I’m going to have to try that again.
