I’ve eaten all that tripe, liver, kidney, unhatched duckling, snake (with an alcoholic mixture of its blood to wash it down), black pudding, etc etc. Also pretty much every “normal” foodstuff, both hot and spicy and mild, sweet, savoury, sour, bitter, you name it…
…BUT PEANUT BUTTER SHOULD BE BANISHED FROM THE FACE OF THIS EARTH!
It is repellent. I’d literally rather eat glue or something.
Olives–the eyeballs of Satan
Beets, Turnips, rutabagas–anything that grows in the ground that isn’t a carrot, potato, or onion. That stuff isn’t food, it’s a torture device.
Tofu–gelatinous snot
Cucumbers. They just taste nasty.
Avocados and sprouts–belong in the garbage disposal, not on a sandwich.
But liver rules, and seafood wouldn’t be too bad if I could actually digest it.
relish in potato salad. pineapple on pizza. canned coconut water with the small chunks of coconut meat floatimg in the water. rum, vodka,tequilla and other hard liquor that isn’t mixed.
I’m a vegetarian, but if I suddenly decided to eat meat ten times a day, I still couldn’t stomach one little piece of any type of shellfish. It tastes like something that has been left to rot in the summer sun for about two weeks.
Souse- unidentifiable chunks of ick suspended in clear, cold meat jello
Makes me gag just thinking about it.
Ketchup, canned tomato soup or any sweet tomato product…Blecch
Nothing I’ve read so far would make me chuck. However I find meat fat can make me chuck by just looking at it. The absolute most sickening food is Spam which I’ll never eat even to the point of starvation.
I can’t even fathom eating organs. If you know what a liver or a kidney does, then what could possibly make it seem like a good idea to eat one?
Mustard. Just the smell of it makes me want to die.
After reading the rest of these entries, I would add to my list:
Coconut. Olives. Any melon whose name doesn’t start with water. Duck - it tasted greasy and gamey and icky. Yams / sweet potatoes - even brown sugar and crumbly crust doesn’t disguise what’s underneath. I’ve been in The South for eight years, but I didn’t feel any need to eat any more grits than the spoonful I tried once.
But hey, I’ll eat brussels sprouts. They’re just baby cabbages.
Identifying the chunks would only make it worse. Most people throw those parts of the hog away. My great Granny used to make it for Gdad. He loved it.
Deviled Ham. That stuff in the little can. taste like grease and gritt.
Beef fat. If it touches my teeth, I hurl.
Jello. anything that feels like that in your mouth should be spit out.
The one that tops my list is this shit my mother used to make that she called stewed tomatoes. Crushed canned tomates, sugar and bread. Just the thought make me sick…
Gazpacho. Soup should not be cold.
Er, last I looked, Rutabaga and Kohlrabi are two very different things. Which do you hate?
I’ll third (fourth?) cilantro. It’s also found in some Vietnamese foods (I had pho once that I couldn’t take more than a bite of because it tasted just like Ivory soap). The worst thing about it is that the taste sticks! You cannot get rid of it with other food or drink, period. Only time can fade it. BLEAHH!
I’m surprised by some of the answers here.
Before I went kosher, I loved spam. I still love the corned beef equivalent.
I like mayonnaise.
I love deviled eggs.
I love gefilte fish, but I understand that not everybody does. When Cleophus gave me computer help, I offered to pay him back in Russian food. He said that was fine but “No filleteg fish!”. My six year old niece loves the stuff.
OTOH
Cauliflower- Without exaggeration, I nearly threw up the last time I tried to eat some.
Scallions- The smell has always made me sick
Bone marrow- My mom loves to crack open chicken bones and eat this stuff. I think it tastes like dirt and looks like old blood stains.
Organ meats, shellfish, fish, and mushrooms. Blech. And if I’m going to eat shrimp, it had BETTER be de-veined, 'cause I’m not eating shrimp shit.
:eek:
BLASPHEMY!
There’s another country to cross off of my “places to live someday” list…
Can you actually get peanut butter over there, BTW? What brands do you have?
:eek: People eat bone marrow?
Let me add mushrooms to my list, BTW. If I were getting a decent trip out of them I might give it a shot, but the look, texture and taste of any other mushroom makes me want to hurl. (Texture especially.)
Wow, we’re on the second page and unless I missed it nobody mentioned mushrooms? Disgusting little pieces of rubber. And it’s not just the texture I don’t like, it’s definitely the flavor – I can’t eat mushroom soup or anything made with it, either.
Also, bananas. They smell awful, they taste awful, and there’s this sticky slime in the middle of them. If I were stranded on an island with nothing to eat but mushrooms and bananas, I’d starve.
I can pretty much understand most of this dislikes mentioned so far, even if I don’t share them. For example, I love mayonnaise (the entire point of a sandwich is to be a vehicle for lotsa mayonnaise 
), but I can comprehend why someone wouldn’t like it. But there’s one I just don’t get: cauliflower. What’s not to like? It’s utterly flavorless.
You missed it repeatedly. Including the post immediately preceding yours.
Not to me it isn’t. It has a foul taste that’s hard to explain.
:o
Hello, remember me?
Since posting the OP I’ve been lurking on this thread, but now I think it’s time to comment.
What interests me most is:
how many totally innocuous foods cause some people to hurl. I mean, how can anyone not like cauliflower? I was a very picky eater as a kid, but even I couldn’t find anything to dislike there. And bananas are delicious.
Why are so many Americans turned off by organ meats? My guess is that it’s the *thought *of eating organs, rather than the taste as such. These days British organ-eating’s pretty much confined to liver and kidneys, but when I was a kid in a poor district of London in the sixties I used to be fed cow hearts. Trust me, these were seriously off-putting. They looked like what they were - hearts, sitting on your plate, although you didn’t have to eat the mass of blood vessels emerging from the top. The meat was actually quite tasty, though it was very tough. Get used to these and you’d never complain about kidneys again.
So many Merkins are turned off to organ meats, myself included, because we’ve never had to eat them and they aren’t part of our cultural menu. America has always had a surfeit of meat available. There was never any need to utilize the entire carcass. This, of course, excludes the myriad ethnic cuisines in this country. But again, I’d be willing to bet that the reason these cuisines made use of the lesser parts of the animal is because some rich or noble person had nicked the best parts.