yeast extract and salt. The aussies consider it their equivalent of peanut butter. Tastes like a cross between beef drippings and soy sauce. They make it out of what they have left over from brewing beer, of all things. Cecil did a topic on it once, and if I wasn’t so lazy, I’d include the link
Ooh, yeah, Tubagirl; squid tentacles! Yum!! Nobody else I know will eat them, even the ones who like the rings. The tentacles are so much more tender.
Also (a few repeats):
Anchovies
Beets (have a jar in my fridge at home, pickled…mmmm)
Sushi (although I have trouble with the raw mollusks–the raw shrimp are great though)
Sauerkraut (German heritage and proud of it!)
Collard, mustard, turnip, and beet greens (the Southerner in me)
Chicken organ meats (dirty rice is really good, but I’ll just eat the cooked organs plain–oh, and that organ next to the chicken spine is a kidney, I think–yum!)
On the other hand, I won’t eat raw oysters (although maybe it’s time I tried again–I was 12 or something), and salt on sweet fruit is just plain yucky.