I second the capers thing. Over the past 3 days, I’ve eaten 3 jars of capers. Basically almost anything most people consider a garnish or condiment, I will eat by the handful (baby corn, anchovies, olives, hot veggie mix, capers, maraschino cherries.) I, too, like my french toast savory.
COTTAGE CHEESE with Tabasco?! No way!! I like sausage, bacon, or fried eggs with Tabasco; salsa (especially Paul Newman’s Pineapple Salsa) goes great on scrambled eggs. 
This, served on a baguette, is a common sandwich in Cameroon. It’s the sort of thing you’d get served at company parties and the like. Sometimes people fancy it up by adding boiled eggs.
My mother thinks that peanut butter is disgusting, but she eats mayonnaise and grape jelly sandwiches. I can’t even bring myself to try that, because it just sounds so very wrong!
I eat and love lots of “normal” foods that others seem to seriously dislike: greens of any type, chicken gizzards, escargot, oxtail, and so forth. However, I personally am grossed out by lots of foods that others think of as “normal” and yummy, like boiled eggs, sweet pickles/relish, pimientos, bell peppers, lobster, etc.
Horse.
I ate it unwillingly/unknowingly once. It looked like tuna sashimi and was quite sweet but my symbolic associations are just far too strong to eat it again.
You were a culinary genius! This is essentially what French people eat at Christmas - foie gras with fig jelly on toast.
I have seen my father eat:
- A bowl of saltine crackers with milk
- Donuts dipped in gravy
- Barbecued rattlesnake
- “Dutch lunch” - which is ham and raw pork shoulder ground together, eaten on crackers
Quote:
Originally Posted by luv2draw
I have one that made me go EEEEEEEEWWWWWWW.
When I was a kid I made a liverwurst and jelly sandwich. Hey, I liked them both and figured “why not?”
Wow. I wish I knew that back then. Would have gone in a different career direction… 
And obviously, I should have moved to France too.
Doritos crumbled onto fried eggs is yumtastic.
They is?
Runny egg yolk disgusts me!
You should see a Physician, a Clergyman, or a Thesaurus.
Good thing I read this far, because my wince-worthy one is
White Bread
Peanut Butter on one piece
Mayonnaise on the other piece
Slices of Dill Pickle in the middle
The combination is just SO good; I have always had a palatte favoring strong flavors, but when I saw my friend’s mom making that, I thought she had gone round the bend.
Then I tried it, and have grossed out every roommate and sweetheart since then with it. 
Oh yar, and raw ground beef.
Not as a whole meal or anything, but if I’m making hamburgers, I simply MUST pinch off a few bits and munch on them, especially if I’ve seasoned it.
Did that once at a friend’s place; they had a few cattle, and the beef was about as fresh as you can get; I imagined it could only be even better! And it was!!
Except for the horrified look on my friend’s face, as he explained that the cattle was for personal use and therefore not irradiated or pasteurized or whatever they do to meat to kill off any non-beef organisms. Guess I got lucky. =P
Dolmas.
My consumption of them shocked and awed more than one colleague.
I love raw hamburger, but don’t dare eat it anymore.
I’m thinking it’s the onions or the gas they produce…
But I could be wrong.
I work in a movie theater. I eat the candy I find. Including the stuff on the floor.
Hey, candy is candy.
My brother used to eat toast with peanut butter and parmesan cheese. The smell…
Anything but runny yolk is a disappointment to me.
I’ve perfected the art of frying eggs for maximum liquid yolk, with no uncooked whites - without spooning loads of hot oil over them:
Heat a little oil in the pan (cast iron skillet) until almost smoking hot
Add four eggs, fry very briskly until the edges of the white start to turn brown and lacy
Have ready a lid that fits the pan (I’ve got one that just catches halfway down the inner sloped edges)
Drop a couple of tablespoons of water from a tumbler into the pan, cover immediately with the lid, let it sizzle and spit for about 30 seconds, steam-cooking any runny white parts on the top of the egg.
The yolks come out almost entirely liquid this way, with fully cooked whites and a slightly crispy lacy bottom surface (which I also like).
Perfect for fried egg sandwiches (they should always be tricky to eat, leaning by necessity over a large plate)