What are those, Ambivilad? The bean looks like it would be okay but what’s on it? Or are they just…slimy?
English peas.
I don’t like raw onions but I like them cooked.
Those are natto beans. And yes, they are just slimy like that. Mmmm…vomit 
My 8-yo son thinks it is hilarious that I hate cantaloupe, because he loves it so much. I don’t even like to have it in the house because the smell makes me nauseous. It’s weird, I know. I have no idea why it repulses me so much.
I would have said that as one of my first responses, but a few years ago my sister made brunswick stew, and as god is my witness, it actually made lima beans almost palatable.
Broccoli and cauliflower stink. Just the smell of them drives me from any room. The only cruciferous veggie I can stand is bok choy.
Wow there are a lot of foods I have never come across, but the one I have lived with is Okra, not the fried kind, its so good, but the boiled stuff. Just saying, its Ok in gumbo, with the rice to absorb the slime, but served as a side dish by itself, never again. Oysters aren’t as slimey gooey nasty, and I enjoy them with lemon and hot sauce, or Rockerfellowed.
Organ meat like tongue, and sqeatbreads, ok. Brains never - mad cow silly, don’t want to push it.
And even though goose liver is expensive, no, just like veal, its cruel and unnusal punishment. This may include Kobe beef, jury is still out.
What is it about cantaloupe in particular that when people don’t like it, they really don’t like it? This sweet, flavorful fruit apparently also makes a surprisingly large number of people nauseous to even catch a whiff of it; much less eat it. Weird.
It may be that most people have never tasted a ripe one.
Regarding the reviled “surstromming”-why isn’t this stuff a perfect culture medium for botulism? The cans actually expand-that is some serious bacterial activity. I was also surprised at how un-rotted the fish looked to be-but horrible nontheless.
Has anyone been poisoned from eating this crap?
spinach
I’m confused; on which side of the “cantaloupe divide” would this statement put you?
One of these threads a while back someone testified about hating cantaloupe possibly “more than anything on earth.”
I usually like them, but a few days after reading that post I had a “not nice” one. I didn’t know if it was suggestion, or just a bad melon. Since then I have had some fear in buying them because I really don’t want a bad one. My son loves all kinds of fruit, so he doesn’t understand my not buying cantaloupe anymore.
Basically I refuse to eat organ meat, and egg plant. I know its good if prepared properly, but I can’t get past the texture. Oh and bitter melon.
My girlfriend’s vietnamese, so I eat just about everything.
I’ve been to Indonesia a couple times, and drank a cup of kopi luwak each trip, and to be honest, I prefer the ‘normal’ Indonesian cofffee. Kopi Luwak has a mild flavor that you can get by not putting enough grounds in your coffee.
I tried to eat durian, but the smell kept me from getting closer than one meter from them.
I’ve seen balut and refuse to try it.
I won’t try casu marzu or any fermented meats or fish.
I ate head cheese as a kid, now it disgusts me. Same with pickled pigs feet.
Chicken feet are disgusting, I won’t try them. But if they’re in the pho stock, I’ll eat the soup.
I’ve eaten snake, frog, and water monitor lizard and I enjoyed them.
In the U.K. , mostly up north you get a thing called Mushy Peas, and no they’re not ordinary peas mashed (I like ordinary peas).
They have got to be one of the foulest concoctions ever devised by man.
The taste is like sour chemicals with a dash of body odour.
I wouldn’t be surprised if they’re not allowed to be served in prisons as thay would constitute a cruel and unusual punishment.
But Northeners love them !
Weirdos.
Finding a ripe cantalope can be a crap-shoot. Go for the ones that are mostly beige, especially one that has a “hot spot.” (A flattened patch that shows that’s where it laid on the ground for a long time.) Push on the naval-looking end; if it feels “punky” (gives) that’s a good sign. Sniff it. If you smell cantalope, you’ve got a winner. (If it looks a touch “wilted” it might be as succulent as a peach.)
Ha, ha, ha. I can totally picture your Mom making you eat that crap.
I will not eat olives. I know… heresy. They taste so salty and oily… blech.
Or ketchup. I can’t even look at a bottle of ketchup on the table while I eat.
Asparagus. It taints everything it’s cooked with.
Mushrooms (though I’ll gladly eat things that have been cooked in mushrooms, I just can’t stand the texture of mushrooms themselves.)
Olives, you so reminded me of my aunt. She once asked plaintively why every family picture of all of us gathered around the dining room table had to have a giant ketchup bottle in the center. My last picture of her: guess what.
Saw a TV show once where people were eating deep-fried insects from a street stall some where in East Asia.
These were all extra-large creepy crawlies. Big-ass scorpions and tarantula-sized spiders and the like.
HAVEN’T TRIED
WILL NOT TRY
WILL NOT EAT
DOES NOT COMPUTE
I have eaten small, whole grasshoppers smothered in syrup. Much like the chocolate ants of the 70’s, there was so much syrup that they tasted like candy, not like an actual bug.
I’ve also eaten small, whole crabs as a party snack. We’re talking size of a half-dollar coin small. I’m not sure how they were prepared, but they were dry, crunchy, and salted. The taste was great and not weird at all–like slightly fishy pretzels–but the idea of popping a multi-limbed organism straight into your mouth took a little getting used to.
My wife and I were both in the military and had the chance to try foods we otherwise would not have encountered. She had monkey brains once in, she believes Morocco, but wouldn’t want them again. I had balut and dog soup in the Republic of the Philippines and wouldn’t seek either out again. In Italy, horsemeat is pretty common, and I have no problem with it.
I will eat just about anything, especially in a social situation where I don’t want to offend the host. Foods i tend to avoid include liver, just for the taste, and gourd vegetables for the texture.