You’ll have to have someone emulate Queen Victoria’s chef, then. He would chew a clove of garlic, exhale into a salad bowl, then toss a salad in it.
I am the polar opposite 
.
Bananas. The smell makes me gag, the texture ditto.
The chemical/fake-flavor taste of many commercial foods, particularly packaged cookies and ‘snacks’.
Hot spicy anything. It’s not a ‘can’t stand’ as much as it is truly painful to eat. I can take a little spicy. I’m the same with, believe it or not, mint toothpaste. It hurts my mouth. Hard to find non-mint toothpaste. Luckily I like licorice, as anise is usually the only other available flavor (hippie toothpastes mainly).
I dislike alcohol that I can taste. In practical terms, this means that I don’t mind beer / wine / cider, but anything harder tastes nastily of alcohol. Even then, I’d rather have something cooked with alcohol than a drink.
Mesquite! Absolutely hate anything mesquite smoked. Artificial sweeteners in anything. Raw onion is a big no for me, cook them and they are fine. Not a fan of green peppers, I can eat them but I have not bought a green pepper in decades, though I am fine with hot peppers. Very ripe bananas are nasty, mine need to be green or my definition of barely ripe.
I can stand these items but I have never been a ketchup, pickle or coffee person. I’m ok with incidental ketchup/pickle contact, but I have not used a ketchup container for myself in a long time, never pulled a pickle from a jar and eaten it. Actually, I like coffee but I am not addicted to it unlike a large percentage of people. Usually once a summer I’ll get an urge to make some iced coffee, in winter I do a coffee/cocoa thing, and I love tiramisu.
OT: Someone upthread mentioned Salt & Vinegar potato chips. I like them but I cannot see them and not recall someone calling them douche flavored chips.
“Tastes like dirt” is my opinion of eggplant. I tried baba ganoush, and it tasted like spicy dirt.
I have never liked coffee or ketchup, either and can detect either in microscopic amounts. However, I like BBQ sauce and salsa, which have many of the same ingredients as ketchup.
For someone who was a picky eater growing up, I don’t have a lot of absolute ‘NO’ on flavors.
I dislike both anise and tumeric, but I’d eat either without problems if I was hungry enough or someone indicated it was key to a specific dish.
The closest is not so much a ‘flavor’ but I dislike most cooked tomato sauces. Not for flavor reasons mostly, but I have a bad psychosomatic reaction to most marinara style sauces from a childhood incident. I had a horrible stomach flu when I was 4ish, right after having pizza with family. To this day, most ‘red sauce’ foods makes me nauseous as a consequence.
But many of us have that sort of reaction to one food or another, and it’s not really the flavor I’m objecting to.
I have more issues about certain food textures, but that would be another thread.
Some people just don’t like alcohol, and that’s fine. But I’m convinced that even haters of strong drink can be brought around to appreciating how a good wine nicely paired with the appropriate food can magically enhance both the wine and the food – it’s one of the most amazing culinary synergies of all time! And red wine can be added to marinades to good effect, and adding it to demi-glace and similar gravies for beef famously enhances them.
Coffee is amazingly like wine – there’s the good and the bad, and sometimes you don’t know from one batch to another what you’re going to get. Or even from one morning to another, because there are variables even in the preparation. But when you’ve got it right, a great cup of coffee with a toasted bagel is heavenly!
Also on the subject of coffee, I have several times had the most amazing steak from a butcher shop that occasionally has thick striploin marinated in a mixture of coffee, wine, and various spices. You wouldn’t think that coffee makes a good steak marinade, but the result is an amazing depth of flavour.
I used to put a tablespoon of instant coffee in a pot of beans that used to make years ago. People always raved about the flavor.
And then there’s red eye gravy…
Dude there is no way. I live in a wine area. I’ve tried wines every which way. There is no form of wine or method of drinking it that tastes good to me.
actually, that’s known as "Aussie licorice "because its some sort of candy delicacy there
Lol, no. Wine has the same nasty, bitter taste that all alcohols do.
Is salted licorice a typical Aussie style of licorice? I can’t seem to find anything that says it is.
There’s salty licorice (salmiak), which is associated with the Nordic countries, parts of Germany, and thereabouts, but that’s a different kind of salt (ammonium chloride). I assume the salted licorice in the ice cream is probably just normal sodium chloride if that’s served in the US. But I can’t find any specific connection to Australia.
ETA: I see salt is an ingredient in Australian licorice, but I also see it in American licorice, like Twizzlers (and the Australian brands I checked have less sodium per serving than Twizzlers.)
If there’s a thing I dislike more than the foods I dislike, it’s people insisting I 'just haven’t had really GOOD whatever it is." Although there is, indeed, for people who like coffee, a great difference between excellent coffee and bad coffee, and so forth, there isn’t any difference at all to those who dislike coffee itself.
There’s no excellence of asparagus, for example, that doesn’t taste like asparagus to me. I like or love almost all vegetables if grown, harvested and prepared well. But not asparagus.
Ahhh, the chlorophyll is the problem. You need to try white asparagus.
Yeah I just hate that chlorophyll shit.
A lot of saffron is diluted with things like turmeric (and a host of other substances you probably don’t want to know about), although you still get charged for the real deal. Also, all saffron is not created equal; Kashmiri is supposed to be the best, but I buy Spanish saffron so I don’t have to take out a second mortgage. As herbs go, saffron keeps its potency for quite a long time, so I buy an ounce of it for about $60. Others are considerably more expensive, but this one works just fine for what I do.
Naw, there’s really a huge difference. And there are lots of people who will say they like the way coffee smells, but not how it tastes. Those people usually do discover they like good coffee. But people who hate the smell of coffee aren’t going to like any coffee.
I would have assumed that everyone knows whether or not they like wine. Yes, good wine is better, but it’s not different from “perfectly okay” wine the way good coffee is really different from lots of commonly available coffee.
Mmm…asparagus, my all-time favorite vegetable. You just haven’t tried asparagus the way I prepare it
Interesting. We just ran out of our 1 oz. bottle of Spanish saffron from Costco, and our local Costco no longer carries it. Will have to look up Kashmiri saffron on Amazon just out of curiosity…
(A couple minutes later) wow, around $30/gram. Only one other type of dried vegetable matter that I know of is more expensive than that. Will probably stick to Spanish.