Any of these. :eek:
Smegma? 
Steak-and-kidney pie.
I wanted to die or ask for liver.
Jellied eels, not that I ever tasted them but they looked like slices of spine in gooey icky stuff.
Haggis was suprisingly yummy though.
I know this will probably make people lose all sense of restraint, but the one thing that absolutely disgusts me…Coffee.
Vegemite is pretty damn repulsive too.
Stink oil - big jar of fermented seal fat, usually eaten on boiled humpy (pink salmon).
Braided seal gut - strips of seal fat stuffed into seal intestine and boiled. It’s beautiful to look at, but I never put it in my mouth!
Stink heads - spawned out salmon heads buried until fermented and pretty much liquified.
Sea gull eggs - fresh they are super yummy. The elders like 'em when the babies are almost formed, and eat them, raw, out of the shell like custard with a spoon.
Shu-zhuk (spelled phonetically) - also known as eskimo ice cream. A terrible lie. Traditionally made by whipping seal fat and water until “fluffy” and adding fresh or dried berries. The modern version often replaces the seal fat with Crisco and adds sugar.
Any part of an animal which isn’t muscle meat, (tongue is not considered a muscle meat in my dictionary) except very fresh deer of seal liver.
I am very picky about eggs, no snotty whites, and NEVER egg salad shudder
Oysters too big to pop in my mouth whole.
Spam
Canned beets and frozen green beans - they just aren’t right.
My Mother’s butter beans and egg dumplings - dry, mealy beans and dumplings the size, consistancy, and taste of gum erasers.
I would never consider putting a pickled egg, pig’s feet, haggis, kim chee, any kind of blood pudding/sausage, headcheese, really rotten cheeses (Stilton comes to mind, although sans maggots I might give it a try) and a variety of other foods deemed “delicacies” by certain folk.
I will say that sea cucumber is wonderful, clam juice is used (in my house) as stock for chowders and fish soups,
Sea cucumber is very yummy, as is octopus, sea urchin, and chitons and limpets. As for sea spiders, that’s great, you’re right they are yucky, don’t eat them! (more for me!!!) (I have to get the mr. to check the crab pot when he gets home!)
There were two items in the butcher’s section yesterday that I can’t believe people consider food. The first was cow’s tongue. Pasty grey, it had HUGE taste buds popping out all over it and appeared to be packed in a natural sauce, that being spit. The mere thought of french kissing a dead bovine almost made me retch.
Then, next to it I saw the pig’s feet. They weren’t the entire foot, they were cross sections of a pig’s foot. They looked like some damn high school science project that by all rights should absolutely reek of formaldehyde, yet they weren’t far from the rib eyes I was seeking.
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The modern version sounds a lot like the “cream” in an Oreo.
I recently gave up eating beef after reading an online article linking cow meat with uterine fibroids, so it’s out of my diet now but, don’t knock lengua till you’ve tried it. My first attempt at cooking beef tongue was a disaster, largely due to the fact that I didn’t know how to cook, but having tried tongue prepared by someone who knew how to cook it, I have to say that it is the best part of the cow. It’s very lean, incredibly tender, and just… yum. Really, I am not putting you on. It’s really, really, really good. Also, if you have it shredded in a taco (my usual method of eating it, there are about a bazillion taco stands in Vegas that serve it) it really doesn’t look any different from the muscle from any part of the cow.
It’s tripes. Cripes!
Despite my diatribe against Andouillette sausage above, I must confess that I actually like some forms of offal.
Steak and kidney pie is a wonderful thing. Black, White and, indeed Red Pudding is lovely. And I do enjoy the occasional bit of Tongue or Haslet.
And Crubeens (or, in English, pigs’ trotters) are also very tasty if sometimes a tad salty.
Amateurs!
I give you the glory that is Sardinian maggot cheese . So bad they banned it! So sought-after there’s apparently a thriving black market. So vile I puked when I saw it on telly…
…and remember, I come from a country where it is possible to buy dried, salted caterpillars to snack on…mmmm, check out that lovely handful - like popcorn! …but we kill them first, and don’t have to cover our eyes against their “ballistic precision”
For me it’s eggplant. It’s not the taste (does it even have a taste?), it’s the texture. Sort of like puss on a scab sandwich. Eeeeeew!
I had a dry retch on the one occasion I used double cream when cooking. It was called for in a particular carbonara recipe. It basically looked like pure fat. Needless to say, I still used it and ate the finished product.
I love nearly everything with eggs… except egg salad. Can’t stand to even contemplate it. shudder
Is black pudding what I think of as “blood sausage”? That isn’t bad. But what are white and red puddings?
White is my favourite pudding but normally in Ireland I’d have a bit of both (black/white) on my plate.
White pudding is black without the blood, meaning that it’s made of pork meat, port fat and oatmeal.
Actually, on Survivor this season, the castaways have actually had two competitions where they’ve had to eat this.I work with a lot of Filipinos, and this is apparently a delicacy in their country. It is also allegedly a remedy for flagging male potency. Speaking of such remedies, raw oysters gets my vote. How can anyone over the age of 2 stand to eat something with the consistency of snot?