hmmm…not exactly the perfect lunchtime thread-read. My tastebuds may be unsophisticated, but I do not like escargot, at all, nor pate de fois gras.
I tried it once and didn’t really mind the sponginess - kinda reminded me of an English muffin - but it was the sharp kind of salty taste that I couldn’t get past. I’ve had naan bread, which is salty tasting and I liked it, but I didn’t like the flavor of injera.
If it really was pickled salmon then I’ll agree wholeheartedly. Unlike Tripe (which is worthless to begin with) your dish must have taken one of the finest meats available and then perverted it into something unedible.
Dang you, jjimm! That was one thing I wuz gonna post.
But, also,
I also wanted to agree here. I love most sashimi, and heard sea urchin roe was supposed to be ambrosia. Looked like orange vomit and tasted worse.
To contribute something original from my experience, I’ll add one of my father’s favorites: Hogshead Cheese. I do not know how he ate the stuff. It was…nasty tasting.
Slight correction. I meant to say “…most sashimi and sushi…”
Caviar.
Herring pickled in sour cream.
Caviche.
I think you get the theme…
Perhaps your revulsion differed qualitatively from mine? I’d be interested to hear if you were as nauseous as I was.
Once in France I accidentally ordered fromage de tête. I stupidly thought it was cheese. When it arrived and looked at it, I thought it was cheese in savory jelly. When I ate it I thought it was weird, rubbery and unpleasant cheese in savory jelly.
Then I realised it was sheep’s brains in aspic.
Fermented manioc/cassava. It had all the qualities (visual, olactory and gustative) of vomit, just somewhat stronger.
I had been warned and still insisted to have some, though, so I can’t complain.
Mine is so tame, and so embarassing–blue cheese. I just can’t learn to like it. It tastes like fermented vomit. Sorry.
Feel reassured, it’s pork’s head, not sheep’s brains.
If ever there was a good reason to go Kosher, that is it 
Does anyone know why head cheese etc is called ‘cheese’ rather than a more sensible name like “head meat” or “head salami” or “head sausage”?
Sauteed kidneys. I’m willing to entertain the idea that they can be edible when prepared by some master chef, but the way I tried them was via three words that no lover of fine cuisine should have to experience in sequence: Soviet dorm food.
And the corollary of Soviet cuisne, which I shouldn’t include here because it’s one of the few things I’ve ever entirely refused to eat: Herring in a Fur Coat. I like most of the components just fine, but there are some great tastes that just don’t taste great together.
McBeer (Yes, they actually served this at McDonald’s in Toulon, France.)
Mine’s pretty tame compared to most of these, but for me it was Brussels sprouts. Now, I was never the sort of kid who didn’t want to eat his vegetables. Lima beans? Love 'em. Asparagus? Awesome. Spinach? Eh, kinda gross, but OK.
Then one day, mom decided to make Brussels spouts. The first thing that I noticed was the smell: a horrible sulfurous stench, like the sprouts had been grown on the slopes of Mount St. Helens or something. My siblings and I were totally grossed out, but mom insisted that we try them. I held my nose (literally) and took a bite. Let’s just say that the phrase “Satan’s turds” entered my mind. There was no redeeming these noxious little lumps of evil, and that one bite was the last time I have ever eaten one. Mom still likes them, however, and now that us kids have moved out she’s free to indulge in her culinary perversions without complaint 
. I’m not sure how dad feels about them, but the last time I looked in their freezer, I noticed exactly one single-serving package of hell sprouts, amid dozens of packages of green beans, corn, and peas.
[QUOTE=Gadarene]
I love me some sushi…but I hated the sea urchin maki I tried a couple of years ago. It tasted searingly toxic, and not in a good way.
[QUOTE]
Oh, God. I have never regretted taking my dad’s advice so much as when I tried tasting sea urchin. That stuff is just nasty.
ARGH. The ONE TIME I forget to preview…
Phew!
There’s your problem. Fresh brussels sprouts are good. Frozen brussels sprouts are, as you said, Satan’s turds. You’re also not supposed to cook them until the whole kitchen smells like sulfur.
Reading about all the horrible things people make with animal blood certainly makes me glad I keep kosher. The varieties of sushi that I can eat all tend to be non-nasty, too- no eel or sea urchin for me ;j
I had herring pickled in sour cream once, and liked it, until about a half hour after I’d eaten. What happened in the bathroom then made me think of the scene in The Call of Cthulhu when the ship ran over Cthulhu:
I flushed before it could reconstitute into some nameless horror.