Lamb, ditto.
I’m glad I don’t like pastry. Like Nava, it’s easier to walk past a bakery. Unfortunately, I do like cake.
I came (heh!) in here to say the sticky white substance that is Mayonnaise, too. When I was growing up I got crap because I refused to eat potato salad and other stuff with Mayo in it when at someone else’s house, and I’m glad when I found out that it wasn’t that good for you.
Ditto with Chef Boyardee-style pasta. Even when I was around 5-ish, it just smelled off to me, you can literally smell all the salt they pile in it.
:eek:
And to think I’ve played Scrabble with you!
Margarine.
I’d much rather have less real butter than any amount of whatever that scientifically-concocted stuff is that’s mostly oil and water.
Avocados. It’s the one thing I know I’m allergic to (and everyone feels so sorry for me), so I’m thrilled that I don’t like them at all.
Not keen on many red meats, or at least can’t be bothered to cook them and couldn’t afford them if I could be bothered…
But I like bland food, so I feel smug about my salt intake. I virtually never add salt to my food, only if I am making soup. I get the ‘superior’ feeling the OP has about mayo lovers; I do get a sense of holier-than-thou about lowering my risk of heart disease. Then I remember that I smoke and that is the end of the smugness 
Pork. It was one less thing I had to miss when I went vegetarian.
It’s terrifying, but I will attest that it isn’t catching. 
Why do you hate science?
Mmmmm, margarine!
I also hate Mayonnaise. It looks disgusting and tastes disgusting and literally ruins whatever it is spread on. However, if it it buried in a mixture like tuna salad or coleslaw, I can eat it but even then there is a “mayonnaise threshold” that, if exceeded, will ruin it for me.
Another vote for Miracle Whip, and most brands of mayo. I love a good homemade mayo, though.
Another mayo hater here. I’ve thrown away whole subs because some idiot at the sub shop screwed up the order.
And describing mayo with the quality “sinfully creamy mouth feel” makes me want to hurl.
Marshmallows. I can’t think of any way my diet or life would be improved if I liked marshmallows.
Mayonnaise. I can tolerate it if it’s mixed in with something else or flavored. I’ll eat tuna salad as long as it doesn’t have too much mayo, and I like aioli and chipotle aioli. But no plain mayonnaise, please.
Pork. That was an easy one to give up, when I started keeping kosher. The only kind of pork I ever liked was perfectly cooked bacon, or sweet and sour pork. The bacon had to be perfectly crisp, with no chewy fat (pretty much the texture of Bac-O’s), or I didn’t like it. And I preferred sweet and sour chicken to sweet and sour pork.
Lard. I actually stopped eating it a few years before I started keeping kosher. I’m glad I have an ironclad excuse to ask if things have lard and avoid eating them if they do now.
I’m not much into butter, either. Unmelted butter has a greasy mouthfeel that revolts me (I’m quite sensitive to food textures). I also suspect I ate a fair bit of butter that wasn’t very good when I was a kid- we kept it unwrapped in a butter dish in the fridge, and it probably picked up all kinds of off flavors and odors. So the taste of butter is not something I generally seek out.
Standard American foods, seasoned mainly with salt, butter, sugar, and/or mayo, maybe a little pepper. If I cook anything of that sort, you can be sure I’ll be trying to think of some ways to add more herbs, spices, or garlic to it. I like my Kraft mac and cheese spiced up with curry powder and cayenne or chipotle, for example. I don’t generally like bland foods, and don’t think there’s any reason why I should.
Organ meats. I can’t think of any reason why I should try to overcome my aversion to them, so I don’t. I keep kosher, so I am pretty much limited to what our kosher butcher has, and they don’t tend to carry unusual cuts of meat. They have chicken liver and beef liver occasionally, but that’s it.
Liver, either chicken or beef. I don’t like it, and it’s bad for you because it is high in cholesterol.
Deep fried anything, except for softshell crabs. Panfried, lightly fried things are delightful. But the thought of fried zucchini makes my stomach lurch.
Don’t like beer. This is extremely useful.
Venison, rabbit, duck, and lamb. Basically, any cute animal.
Really wish I felt the same about pork.
Do you also not like buttercream frosting? Cream/custard-filled doughnuts? Crème brûlée? Kittens? The U.S.A.?
Foie gras. I had some from this cute little charcuterie stand at the farmer’s market. I will never eat that or any other pate for a long time to come. I’ve known about the rather unpleasant way of producing it, but the horrid taste is one more reason I’m glad I won’t eat it again.
I don’t like custard-filled donuts. Frosting-filled ones are good, especially the vanilla cream filled ones from Dunkin’ Donuts (mmmmm…). I don’t let myself eat them very often, though, because I know they’re not healthy.
I like buttercream frosting, but not the abomination unto God that is whipped cream frosting.
A-effing-men!