Video of Live Octopus Dish.
CMC fnord!
Hey - you been talking to my kids? 
The little plastic cover on graham cracker pie crusts. The pie’s a lot better if you take that off before you put the filling in–a friend of mine found that out the hard way. This is what happens when you make pies really late at night. That pumpkin pie wasn’t so good with a layer of plastic in the middle.
MagicEyes reminded me–
The little paper cup from cupcakes. Please trust me that it does not taste good. (It is okay, however, to lick the remaining cupcakey goodness from the paper cup. That’s tradition.)
Nutshells. Small stones from bags of beans. Oysters and any other mucous. Eggplant. Beets.
The corn husks of a tamale, while served with the dish, are not to be eaten.
In 1976, Gerald Ford was campaigning for the Republican Texas primary and was served a tamale inside a corn husk.
He ate the tamale without removing the husk.
Gerald Ford lost the 1976 GOP Texas primary.
I always chew but don’t swallow the paper after eating a cupcake.
Several years ago, in a small town in France, GrizzWife and I ordered cured-meat sandwiches. You know, the kind of meat that is stuffed into a hard-as-leather casing and is hung in a smokehouse for god-knows-how-long?
It realy was quite tasty and left no ill effects… but they failed to remove that damn casing before slicing up the meat. Trying to actually take a bite of that sandwich was liken to a Three Stooges scene.
On that same trip, in another small town in France (Paris, I think they call it), I was sent out to get something to eat whilst GrizzWife took a rest in the hotel. I found a small sandwich shop and purchased two sandwiches; one grilled chicken and one grilled vegetables. Both with fries. Arriving back in the room, I discover that the fries are an integral part of the sandwiches. Additionally, the grilled chicken was still ON THE BONE! Oh, I don’t mean “oh look, a bit of bone”. I mean “Hey! Here’s the ribs… and a wing bone… and I think this is part of the thigh because I think this is dark meat!”
[parisian]
touriste idiote! merde la tete’!
[/parisian]
The pieces themselves don’t move, but the fish they were cut out of is placed on the table in front of you, still squirming and gasping for breath.
Octopus tentacles, though, those babies’ll keep kicking long after you cut them off. Chew thoroughly.
As for the OP, a few times I’ve found what looks to be a very inedible slab of bark in my curry. Anyone know what that is?
Probably cassia, the bastard older brother of cinnamon. Nice flavour, but a good idea to remove before serving.
I ALWAYS peel the sticker off my apple before taking the first bite, after a choking incident once in my distant past.
I think I’ll pass. I came close to dying from choking on a bayleaf left in a cafeteria meal. I had to self heimlich and the damn thing cut my throat.
Let me add the strings around roasts and the pins in cordon blue.
Toothpicks - in sandwiches or chicken or scallops! TOOTHPICKS!
Whole allspice. While it imparts a wonderful flavor to soups and stews, there’s nothing worse than the awful taste of actually biting one open. ::shudder::
I just shove the allspice and bayleaf and peppercorns into a large tea ball. Lets the flavor out, but it’s much easier to remove from the soup before serving.
Anyone know what that strange oval piece of soft wood in Tom Yum soup is? It’s yummy to suck on, but it can’t be actually edible, can it?
The “pork” in pork and beans. Who eats that nasty fat? Blech.
The red peppers in General Tso’s chicken! They are hot!!
Anyone wanting more video of live octopus eating, rent Oldboy (unless Oldboy is in the
previous video link- if so, “never mind”) 
ALL of the shrimp’s exoskeleton. I guess they’re marginally acceptable with a shrimp cocktail, but when you have a dish with sauce all over it, having to make a mess of yourself removing all or part of the thing just sucks. And you always miss some, which then ends up in your mouth. Yuck!
This sounds like something Groucho Marx would have said if he were a young man in the 21st century.
Are you sure that was meat stuffed into a casing, and not just a ham left to “cure” for a long time? The outside of a good old ham can be pretty tough…
The venom sac.