Gefilte fish.
That sounds weird, but interesting. I may have to try it someday…
My wife had never had liver and onions, but she knew I liked it so she decided to try making it for me one day (18 years or so after we got married). It’s now a common item on the menu for both of us, though the girls won’t try it.
Liverwurst/braunschweiger on rye with thin sliced red onion and lettuce. Any time I would take a 'wurst sandwich to work the overwhelming reaction in the break room was yargh! <shrug> Well, I feel the same about preserved fish in food - bacalao, sardines, canned mackerel, finnan haddie. If it is smoked, pickled, dried, salted or oily it to me tastes like it has been rotting in the sun on a beach somewhere for a week.
Runny eggs. Boy, do I love my eggs runny. Kinda gross if I spend any time at all thinking about it, though.
baked red kidney beans from the can. and maybe made into a sandwich with buttered white bread.
Steamed crabs.
I love them but if I hadn’t grown up eating them I’d never go near one.
Spam, tuna, and vienna sausages.
I guess my list would include some Jewish foods.
Home-made gefilte fish (chopped, not ground, and especially tasting it raw)
Herring (plain or with cream)
Schmaltz and gribenes
Schmaltz herring
Chicken giblets
Chicken soup with feet
Liver & onions
Chopped liver
Matso
Borscht
Kishkes
Tongue (pickled or roasted)
Whitefish
I like almost all foods, so I don’t know which of these I wouldn’t like.
Toasted soda bread with salty butter and coarse cut Seville orange marmalade. Salty, sweet, bitter, soda-y, crusty crunchy and soft in the middle. Nobody else is impressed outside of Ireland so I suppose it must be my upbringing. Liver and onions, smoked red herring.
Yup. Everything in me knows that it’s crap and so bad for you, but when I am stressed, I am at the deli counter getting a 1/2 lb. of bologna. Or as my granny called it-Jumbo.
peanut butter & banana sandwiches. Had one in my lunch box almost daily in elementary school.
I could’ve written the OP practically verbatim, including the tuna w/ Miracle Whip 
The other thing we grew up with was Chipped Beef on Toast (later I learned people also call this “Sh*t on a Shingle,” but I assure you my mom never called it that…) It’s a white sauce with peas, hard boiled eggs and Buddig beef poured over toast. I don’t know anyone else who eats it for pleasure but I still enjoy it now and then.
In Minnesota it might be some of the Norwegian foods:
[ul]
[li]Pickled herring[/li][li]Pickled beets[/li][li]Oyster stew[/li][li]and just maybe, lutefisk (it’s really big at church suppers this time of year)[/li][/ul]
Dry roast turkey (as opposed to moist roast turkey). That’s how my mother cooked it, so that’s how I expect it to be.
I wonder how many people would like or even try cow’s milk if they weren’t raised drinking it?
Knowing it’s source and the odd flavor that is unlike anything else I would probably be hard pressed to try it as an adult if I never had it before.
Brit here – every few years more or less lifelong, I seem to have come across a reference to this mysterious American food called “scrapple”; if ever found out what it was, I forgot again over time. Prompted by this post, I Googled the stuff; per the Wiki article, it appears to be a kind of loaf made by blending pig offal and cornmeal. In the pictures accompanying the article, I thought it looked fairly horrible – however, I’d be ready to keep an open mind. Suspect that it would be difficult-or-impossible to get where I am, anyway.
I have a friend (British, so cow’s milk highly familiar) who from first tasting cow’s milk in early childhood, found it loathsome: he eschews it, either on its own, or mixed in with any sort of drink. It’s not a physical allergy; he just finds the taste abhorrent.
This, exactly. I understand now why my mother always called it Braunschweiger, because we would never have eaten it if we knew what it was.
I would also never have eaten summer sausage, because it has beef heart in it, and I don’t care to eat the hearts—or kidneys, or livers, or “sweetbreads”—of animals.
I’m not exctly sure what this means, but turkey cooked in dry heat is by far the best, in my opinion.
Black licorice
Kipper Snacks
Menudo. And a lot of Mexican soups (albondigas, say). When I was a kid, of course, it was always being cooked and always on my mothers and grandmothers stoves. Cooking for days or even weeks on a slow simmer (hard to believe we all survived without food poisoning). But once I moved away I lost the taste for it (and certainly the smell, which IMHO is revolting, especially as it’s being made), and I have to say that if I wasn’t brought up on it I wouldn’t even consider eating it after smelling it being made.