[ol]
[li]Fruitcake[/li][li]Raisins[/li][li]Snails[/li][/ol]
(As you all know, there is actually only one fruitcake in existence. It keeps getting regifted it from person to person, because nobody wants to actually eat the thing.)
Nothing I won’t eat, but a few dis-preferences: Pre-sweetened cereals, and Anything that’s been microwaved.
I’m in that category of people who are predisposed to dislike Cilantro, but I eat if it is already added when served.
I’ve eaten street-stall food in over 100 countries, I just eat what everybody else is eating (identity often unknown) and clean up my plate.
By the way, I love organ meats, and eat them more often than muscle meats.
Sushi. I’m with Terry Bradshaw on this… sushi is bait.
PS- What the heck’s wrong with mayonnaise? :dubious:
I won’t eat mayonnaise, ketchup or mustard. Places that put them on food without disclosing it (assuming everyone likes those things?) really bother me.
But I really won’t eat olives.
I used to feel that way about mushrooms, but now love them.
Recipe for sprouts, chestnuts, and cream, please?
Any sort of sandwich lotion - mayo, ketchup, mustard. If I want my sandwich wet I’ll dunk it in my drink. And don’t try to hide the mayo - Aoli, horseradish “sauce”. You’re not fooling anyone.
Creamed corn. I had a bad creamed corn experience when I was 15. Never recovered.
Yogurt. I have gone hungry for a couple of months and still was unable to eat it. (Umm, not actually no food for a couple of months, rather bad food and consequent weight loss.)
Which reminds me of some Russian food that I don’t have a name for. I just called them “liver pockets”.
Celery. Just not fond of it, both taste and texture bother me.
I’m game for almost anything else. Cauliflower and beets are low on my list, but I eat them before I eat celery.
Offal, although I don’t mind natural sausage casings (intestines) or a bit liver as long as it’s patè or suchlike.
Insects. They’d be OK ground into meal and added to something, but no freaking way would I eat them whole.
Raw shellfish. Can’t get past the texure. Cooked is good, though.
Natto might be ambrosia, but I wouldn’t know. Just look at it.
Wondering for folks that dislike mushrooms–have you ever had any kind besides button mushrooms? Oyster mushrooms and chanterelles, for example, have pretty different flavors from button mushrooms, but in some ways their texture is similar; I’m curious whether there are folks who loathe button mushrooms (not just have a snooty contempt for their plebian nature, but actively loathe their flavor) but can tolerate other species.
Hmm. Okay, I have some:
The food I hate most is raw-goddamn-celery. Good god, practically EVERY recipe I stumble upon online for chicken salad RUINS IT by including raw-goddamn-celery for “crunch”. Well, hey, I have a better idea: Why not, instead, include chopped raw onion, or chopped nuts (of practically any variety)? Because, clearly, they’re better than RAW-GODDAMN-CELERY. (Note: this does NOT include cooked celery [e.g., as part of the Cajun/Creole “holy trinity”, or as included, cooked, in stews and the like], because THAT shit is GOOD.)
Also, I’m not especially fond of either (as I call 'em … and they were my dear, departed mom’s fave, bless her) cooked-to-death green beans (think half-runners cooked for hours or DAYS, along with a flavorful pork product of some kind), or broccoli that has been cooked enough so that its stinky qualities come out (this usually happens with most preparations of broccoli with cheese sauce).
And I ain’t got much else … Oh, yes, wait. I have one more: The demon jizz that is Miracle Whip. Good lord, no.
As you see, I do agree. You’ve heard of the “food of the gods”? Raw-goddamn-celery is the food of DEMONS, I tell you. (But like I said, it becomes rather holy when cooked a long - LONG - while.)
Any kind of liver, but particularly foie gras.
kidneys and other organ meats.
veal (visited a veal barn once, will never be the same again)
Limburger and its cousins; especially that one with the live maggots.
hakarl and other forms of fermented fish
natto
Charcuterie in general grosses me out, especially the fermented kinds (are you starting to see the pattern here?)
Wet aged beef. I’ll pass on the dry aged too, but if you put wet aged in front of me I’ll barf.
you get the drift, I won’t go on. Just writing the list is making me nauseous.
I’ve eaten goat 4 different times and have decided I’m done with trying to eat goat.
Anything else is fair game, unless it’s a concocted “dare-you-to-eat this” type of thing.
Organs, excluding muscle. I’m not a big fan of skin either, but I’ll eat it if it is breaded and fried in the case of chicken. Eyes, snoots, kidneys, brains, hearts, tongues, livers? Nope.
Anything visibly diseased. I’m looking at you, corn smut! (This would also apply to tumors, and other gross looking diseases of animals and vegetables.)
Still iffy on whether I’d eat an insect, like scorpions or crickets, but let’s go with a provisional ‘no’. That Icelandic pickled shark meat that tastes like urine, only 100 times stronger? Not eating that either.
But besides these comparatively small limitations, I’ll eat just about anything! Spicy, foreign, weird combinations, I’ll give it a shot. I’m not that picky, but I have some limits.
OK, my turn. Celery: can’t stand it raw, LOVE it cooked in soups. I’m also one “those” cilantro people. I like the IDEA of cilantro, but it just tastes like soap to me. I’ll eat a lot of different things, but soap ain’t one of 'em. And Lord bless my dearly departed Alabama ancestors, but I. WILL. NOT. EAT boiled okra! Snot in a bowl, I tells ya! Now bread it and deep fry it, yum! But boiled, no way!
Love the liver, though. Onions, yum. Mayo, give me what y’all don’t want. Cheese, right here! Sardines, crunch those little bones! Hard boiled eggs (whoever posted in another thread about steaming them instead of boiling them, you’re a genius! Marry me!)
And now with me, also. Thanks ever so. 
You all make me feel like a garbage disposal. I’m a very non-picky eater, I guess. Textures can bother me, but usually there is a preparation of most foods that will make them edible for me. As Clothilde noted, okra is a good example: Deep fried, awesome. Boiled, no thanks. (BTW, I, too, am a big fan of steaming eggs instead of boiling, but I was not the first person to raise the method in that thread!)
I’m fine with most everything mentioned except mayonnaise, and it’s not that I don’t like it… just don’t want the unnecessary calories.
Foods I won’t eat fall mostly in the “improperly prepared” category: Overcooked vegetables and/or meats, mostly. Liver is fine if not overcooked, but worse than shoe leather if it is. Asparagus is lovely when barely steamed or roasted, but disgustingly mushy and stringy when boiled too long. I adore beets raw but not cooked (especially when served with goat cheese and arugula!).
A whitebait sandwich did put me off in New Zealand. All those little eyes looking back at me. Couldn’t do it.
I’ll try most things at least once, but there are things that I won’t eat again:
Guinea pig;
Cheap beer like Budweiser or Miller;
McRib (wouldn’t occur to me, but it’s in the OP;
Most processed goop served in styrofoam, if I can help it;
ETA: yellow mustard
My brother isn’t immediately at hand to ask; but I’ve found one on the Net which looks at least very similar.
To serve 4.
1 tablespoon unsalted butter
three-eighths teaspoon salt
quarter teaspoon black pepper
five-eighths cup water
1 lb Brussels sprouts, trimmed and halved lengthwise (my brother chops them small IIRC)
half a cup heavy cream
one-third cup / 2 ounces roasted chestnuts (cooked from fresh, or bottled), coarsely crumbled
Bring butter, salt, pepper and half a cup of water to a boil over a high heat in a fairly heavy skillet, then add sprouts and simmer, partially covered, stirring occasionally, until crisp-tender, 6 to 8 minutes. Remove lid and boil over moderately high heat until water is evaporated and sprouts are lightly browned, 3 to 4 minutes. Add cream and remaining water and bring to a boil, stirring. Add chestnuts, then reduce heat and simmer, stirring occasionally, until heated through, about 2 minutes.
balut
whale blubber
seal oil
What about akutak?