Hominy. Makes me gag.
Soft meringue. I really like crisp meringue, but that soft stuff? Coagulated sputum.
What, you don’t like the taste of iodine either?!? 
I’ve never understood the affection some people have for runny egg yolks. I don’t care if they’re sopped up with toast or hash browns, they’re slimy yuck that makes my inner ears itch like crazy!
I don’t know if this is an allergic reaction or something else, but I can always tell if a dish or drink has raw eggs in it because I get the urge to clear my Eustachean tubes in a manner reminiscent of Felix Unger clearing his sinuses.
If you’re going to serve me eggs, please make sure they’re well-cooked. Not rubbery, just firm and not slimy.
Butternut squash.
My mom had a strict rule that if she cooked it, you were eating some of it (with varying definitions of some (3 peas, for instance)).
But my dad couldn’t abide squash either, so since he wouldn’t eat it, I didn’t have to either (still had to smell it, though).
Do they, or did they, sell plain cheese ravioli in a can, at one time? Some company did. While overcooked to kingdom come and in a vile orange liquid, topped with parmesan cheese, they were, if nothing else, edible.
Yes, they did indeed. Very bland, but (as you say) edible. I haven’t seen it in a while.
My uncle liked stinky cheeses.
I absolutely luuuurve runny yolks, and … really, they make your ears itch? In all my days, I’ve never heard of that.
Damn. Now I want eggs.
They do indeed, from the back of my throat all the way up through my Eustachean tubes. No amount of clearing my throat and scratching the soft palate with my tongue helps; I just have to wait until the itching stops. It’s ghastly.
Awfully short limb there. Yep. Actually sweet potatoes, but family has always called them yams. Prepared exactly as described. A requirement at all Thanksgiving and most Christmas dinners.
Completely agree with this one. My wife once got me a bottle for some gifting occasion and it smelled exactly like antiseptic. Tasted like it smelled. She was not upset when I re-gifted the remainder.
I believe it smells and tastes of iodine because the grain is toasted with seaweed.
I will never understand the love the Japanese (or any other nationality) have for kelp. It’s vile.
All y’all dissin coffee have got issues. But there’s an exception to that.
I get together every spring with 40-50 friends for a weekend of gaming and communal meal-cooking and whatnot, and it’s one of my favorite events of the year. This past spring, one guy noticed we were almost out of coffee, so he ran out to the store and got five pounds of really gourmet coffee.
And by “gourmet coffee,” I mean “hazelnut coffee.”
I and a few other folks exchanged dismayed looks at the stench coming from the industrial brewer, and then one guy went out to the store to buy some normal, unflavored coffee, so we’d have something to drink.
Mr. Hazelnut was irked. “What does everyone have against hazelnut?” he demanded. “It’s good stuff!”
My explanation to him was that if you’ve spent any time working in a coffeeshop, you learn to hate that odor–and he was mollified. But there’s more to it. The chemical they use as a solvent for all those flavored coffee flavors has a taste of its own, and it’s a hideous taste.
I really like the hazelnut coffee guy, he’s funny and charming and smart and a great gamer.
But hazelnut coffee? Bleah.
I remember when “French Roast” coffee became a big thing back in the '90s.
I loathe the stuff. It tastes like moldy vanilla. Give me a cup of Mrs Olsen’s brew any day.
Ahh, I agree on this one.
I’m fine with virtually everything in this thread, but not this.
I have close relatives who are hooked on the hazelnut coffee stuff and got ruffled when I politely declined and brought all my own coffee gear and beans for stays at their place.
I first tried bringing just my own beans and using their pour-over gear and grinder. No good. You can’t get that hazelnut stank out of anything those beans have touched. So gross. I mean, I don’t care what they drink. I just don’t want to drink it, even vicariously.
In my hometown, there is a semi-famous cafe called the Coffee Cup (mostly famous for being Diners, Drive-In & Drives (or whatever that Guy show is called) that serves …hazelnut coffee. Other people must like it because that place is almost impossible to get into on a weekend despite being an extremely overrated breakfast place.
I didn’t like hazelnut the first time I tried it in Nutella in the 70s. Nor in Frangelico when I tried that. I haven’t even tried hazelnut coffee
I like hazelnuts themselves, though not as much as other nuts, enjoy Nutella periodically and Frangelico, too. But whatever that chemical is they use to infuse the “hazelnut flavor” into coffee beans is – to me – just nasty.
I implore you to save yourself the trouble. 
Huh. This is something I’ve wondered about for a quarter century, and only now done the tiniest bit of research. According to this article, propylene glycol is the solvent. The article isn’t exactly well-sourced, though, mostly relying on “Roaster X” for its information. Anyone have any better information? Could propylene glycol be the flavor that I associate with flavored coffees? Other articles suggest it’s nearly flavorless, but I’m wondering if it has an effect on coffee that’s noticeable.
Canned pasta. This was never a part of my childhood.
Before I was born, my older sister of course saw all the commercials and begged and begged my mother to buy her some Chef Boyardee. Eventually mom relented and bought a can. She prepared it and gave it to my sister, who took one bite and threw up all over the table.
I have had it at some point, and while my reaction was not as dramatic as my sister’s, I still consider it some of the grossest “food” I’ve ever encountered.
This made me laugh, and I suspect my reaction would be similar.
It sounds hideous. I don’t think it would be that much more time to boil some pasta and make a marinara sauce.
It’s like this product. The actual thing isn’t that much more complicated to obtain but it’s about a million times better!