Oysters on the half shell give me the willies. I think it’s mostly a texture thing, but the thought of that big slimely glump sliding down my throat…gah <shudder>.
Oh yeah.
I’ll add a few more:
Anything that is alive when I eat it. Just the thought of that makes me go ICK!!! (The oyster thing made me think of that- some people, disgusting as that is to me, eat live oysters)
Lard. The thought of lard squicked me out long before I started keeping kosher.
A public-service warning to wine drinkers: DO NOT take people like this wine tasting. They won’t like anything they try, you will end up drinking their wine as well as yours, and you may have to be carried out.
Oh I wouldn’t go to a wine tasting. I dislike most red wines and all dry wines… so I’d maybe like… one or two things
Hmmmm. I guess I really must be pretty unfussy. The only thing that will actively make me feel queasy is lots of animal fat, such as the rind on bacon or a steak, or really sludgy fat lamb. Other than that I’m OK even with totally bizarre things like the ‘cajun black pudding’ I encountered in our paris canteen the other week. Not normal black pudding, but little things like miniature haggises, consisting of (I think) intestine, stuffed with spiced blood-flour mix and boiled. The casings were sort of rubbery and slimy and the contents had the texture of a soft turd. I was a bit 
since I was expecting something more like english black pudding, so I only ate half my portion.
Surstromming has been on my to-try list for a while though - I was wondering if it would do well with a roquefort garnish. What do you reckon, pulykamell 
I’m not an incredibly picky eater but the things that can make me hork just by thinking about them are:
Limburger cheese (I’d rather eat a three month old exhumed corpse)
Spam (WTF is that shit? Mom used to make it every friday with rice and peas. I think she was trying to kill us)
Sweet Gerkins (I can’t explain it but the smell alone makes my stomach try to claw its way out of my body)
The dictionary reflects popular useage; it is not a grammar handbook. The fact that a mistaken useage or pronunciation makes it into the dictionary does not make it correct.
According to Woe is I: the Grammarphobe’s Guide to Better English in Plain English by Patricia T. O’Connor, the difference between nauseated and nauseous is “the difference between sick and sickening. You are made sick (nauseated) by something sickening (nauseous). Never say ‘I’m nauseous.’ Even if it is true, it’s not something you should admit. ‘I’m nauseated by that nauseous cigar!’ said Ethel.”
I read elsewhere (I don’t remember where now) that a person who is nauseated is not nauseous any more than a person who has been poisoned is poisonous.
When was the last time you heard anyone say “I feel nauseated”? I’ve never heard that usage (even though I know the word and understand some apparently have objections).
Also:
from Random House Dictionary (2006)/Dictionary.com
I’m sorry, but the word was apparently used in both senses when it was coined, and it the more popular of two for describing being affected with nausea, so why in the world would I want to go with some grammarian’s notion of what is right and what is wrong, when that notion was wrong even in the 17th century?
I’m going to add “anything in which blood is an ingredient” to my list. Also anything slimy or rubbery, and that has a texture reminiscent of any kind of turd, soft or otherwise. hork
I was going to go get lunch, but now I think I won’t. In fact, I should print out that description, for when I actually get serious about trying to go on a diet. horrk
silenus or anyone else is welcome to be around me if the apocalypse comes. But you might want to stay upwind, as I am going to be eating a lot of brussels sprouts, and they give me WMD-caliber gas.
Isn’t black pudding made with blood anyways?
Gelatinous things such as head cheese or souse. I wouldn’t even try eyeballs.
I’ve only had Korean food once and that was more than enough.
OTOH liver’s okay, and I like steak and kidney pie when I can get it. Never had sweetbreads (brain, thymus, pancreas).
I’ve had blood sausage, not crazy about it, but it wasn’t nauseating. I’ve also had czernina, Polish duck’s blood soup. It’s diluted with broth, and sugar, vinegar and dried fruit are added, and it’s really not bad at all.
What did you have? I find it difficult to believe that somebody would not like bulgogi and general Korean barbecue, especially if you have no objection to czernina and organs.
Beef liver, oh GAWD is that nasty! It’s all full of gross huge veins and the texture–it feels like it’s trying to spackle your teeth together. I can handle chicken, duck or pork liver made into pate, but keep that beef liver the fuck away from me. Kidneys too, because they always smell like urine no matter how you cook the things. I don’t believe it’s a good idea to eat anything that made its living filtering pee, sorry.
Peas are horrifying. I grew snow peas this year and they are fabulous, all sweet and crunchy, but when they get out of hand and actually have peas inside them it’s all hell naw.
Raw tomatoes, can’t do it. Love tomatoes every way in the world except raw–they have a musky, spoiled taste to them that along with the snotty seeds just gets the old gag reflex into high gear.
Raw shellfish, not in my mouth! I gave up eating boogers in kindergarten and I ain’t going back to it now.
White mushrooms–they’re snotty too when they’re cooked and have a nasty flavor. I can only handle crimini or portabellas.
Rice pudding. It’s like pasty goo with dead flies in it or something.
Mayonnaise tastes spoiled. I can barely stomach a freshly made mayonnaise that’s flavored correctly and used sparingly, but I’ve even gotten to the point where I make potato salad with sour cream because I can’t handle the mayonnaise.
Kim chi–can’t get it past my nose.
Asgardking–I’ve noticed that most people really, SEVERELY, overcook venison and it is nasty like that. I take little brochettes, wrap them in butcher shop bacon (nice and lean) and then grill them until they’re just past blue and tender enough to cut with a fork. That’s some good stuff.
Why not skip the middleman and just eat the bacon?
Yeah, but it’s usually made into something reasonably firm, that you can cut into slices, hence my surprise. I’m going to blame it all on a bizarre kitchen brain fart - maybe they boiled when they should have grilled, or something.
I love my eggs with the yokes quite runny so I may dip my toast into them. I have made more than a few people nauseous (adj.) when watching me do this.
[Hijack]It’s funny how psychological our taste in food is. I used to be the pickiest most squeemish eater. I drove my Mom nuts as a child. I hated everything, especially meat. Then as a teenager I became a vegetarian and remained one for 17 years. At the time, vegetarianism in the midwest was rare and finding food that catered to my diet was difficult so I was forced to get creative with my menu. This allowed me to try different things that in the past would’ve made me hurl. But hey, I had to eat so I started getting adventurous. Then I started eating fish into my 12th year of being a veggie. All kinds of fish were shoveled into my gullet. Squid, shark, oysters, & raw sushi. I found that I liked it. I would also, in spite of being a vegetarian, try a bite of a meat if it’s something I never had before. The way I saw it was, flesh is flesh. What difference does it make if it’s a buffalo, cow, deer, or alligator? The only difference was taste. I’m not a big fan of the taste of chicken or turkey but I love alligator. I’ll try anything once. Well, I’m not a vegetarian anymore and I’m also not at all squeemish about what’s on my dinner plate. I certainly do understand the squick factor when it comes to the aroma and texture of foods. I used to throw up just about every night after dinner when I was a kid. Thank Og I got over all that because I luurrve food now. [/hijack]
Jeez, sorry that was so winded. I don’t know what got into me. I think I’m hungry. 
Continuing Chao’s hijack(sorry):
I think a lot of what we hated as kids was peer pressure or whatever the equivalent is when you’re a child. As a six year old I hated peas and green beans because other kids did. I think that was what I was supposed to do. So I would not eat them. Nor black eyed peas or any beans. They were yucky. Right?
Well, when I became an adult, or a reasonable facimile thereof, I loved peas and green beans and broccoli and other stuff kids hate. I couldn’t imagine why I hated this yummy foodstuff in my youth. That’s when it hit me: You hated it because the other kids did and you wanted to be accepted. I wonder how many of mmy little friends did it for the same reason.
I am proud to say I still eat peas , broccoli, and green beans almost daily.
Oh, I eat the bacon too–there’s something about the semi crisped bacon enveloping that nice rich venison that is just the epitome of carnivorous joy… Gotta have garlic in there somewhere as well, and sometimes a sprig of rosemary in the middle, yumm…
One I forgot was tomatoes without pepper. I love tomatoes in all shape and form, but serve me a salad which contains tomatoes but no pepper, and no pepper is available, I can hardly force them down.
As a former member of the Navy, you hear about Balut from our Philippino comrades.