No matter how good anyone says it is, no matter how much cultural pressure I’m under, no matter which 5-Michelin-Star chef cooked it, no matter how fresh or exquisite the ingredients are, I will not eat:
You?
Durian. Organ meats. Durian.
And durian.
I’ll eat anything that is fit for human consumption.
balut eggs
Bananas, yo.
Chitterlings
Goose
Thai food
Liver and any other organ meats.
Raw meat, sushi, oysters.
Red beets.
Bananas.
Bugs.
Sour cream.
Miracle Whip
Mushrooms.
Pretty much anything else, including everything else thus far named, is just fine.
Green Bell Pepper (“Capsacins”). They make me gag and pollute anything that is cooked with them.
Okra, and salted licorice.
Not sure I’d eat natto, hakarl, surströmming, casu marzu etc, either, but I’d be willing to give them an exploratory nibble.
Wow. I thought I was the only one. I will try anything once, unless it has bell pepper in it. One slice of bell pepper that falls onto a pizza ruins the whole thing and it is a sure bet that it will end up on my slice.
Chitterlings and insect larvae in Vegimite sauce? Sure I’ll try that, does it have bell peppers?
I forgot about bananas. I love them, but they always give me stomach problems.
Liver
Tunafish (I like tuna steaks though)
Jello salad
Spam
Devilled ham
Smoked turkey
Anything cabbage-y that’s been cooked. Hated them since I was a child. Brocolli, cauliflower, brussel sprouts need nothing more than a quick blanching to still make me gag. Raw is ok.
Bugs.
Not fond of squid tentacles either, but don’t mind calamari rings,
Nothing comes to mind.
Balut, Organ Meats, Bugs, Anything still alive
Venison
God help me but I can’t enjoy an olive. I a year and a half working at a french bakery and I ate an olive almost every day (green, black, kalamata, you name it) but I couldn’t bring my palate around to them. They poison anything they’re cooked in. That salty briny flavor just kills me.
Eggs
Bananas
Organ meats
Mustard
Relish
Pickles
Raw meat/seafood
Any shellfish