Liver, cooked carrots, and coconut 99% of the time. It’s fine on German Chocolate but is disgusting in anything else.

Anonymous wrote:

Anonymous wrote:Green bell peppers. A few people have mentioned them. I like red and yellow. Just not green.

I hated them growing up. They always made my stomach hurt.

Same.

Also shrimp, pork, runny eggs, cabbage, mayonnaise from a jar.

I love sprouts but avoided them when I heard about contamination. I may just buy them again. I mean if I never got sick at sand which places or pho places maybe I’m immune. I love alfalfa sprouts in sandwiches and bean sprouts in stir fry.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Bananas..mostly the texture. Also seafood. It makes no sense but after going fishing the idea of eating them is just disgusting. The gills and floppy bodies. Sushi is 10x worse.

Out of curiosity, is it the ick factor or the taste/texture that bother you about seafood? Or both?

*bothers

Both but more the ick factor.

What about shrimp? No gills and not floppy.

Disgusting bottom feeders, they ingest garbage

Canned tuna - can’t tolerate the smell. So bad that I don’t think I have ever eaten it.
Green and Black olives - another smell I can’t handle
Sauerkraut - another smell thing (I am sensing a theme here)
Mushrooms - can’t handle the texture. But I like the taste as long as they are hidden.
Yellow mustard
Green peppers (love yellow, orange and red ones)

Anonymous wrote:Sometimes I wish I was picky. Must be nice to look at food and think “gross” instead of “sure, that turkey heart/chicken foot/eel/sea urchin looks great, I want to eat it!”

Haha I know, I have one food that I hate (grapefruit) but I’ll eat literally anything else.

Ginger.

Blue cheese
Fennel
Green peppers
Olives
Miracle whip

Anonymous wrote:Durian, papaya, bananas (well I do eat a couple of super-local varieties of banana available in my hometown overseas)

Oh my gosh I would love to try some of the other varieties of banana. I know we just get the Cavendish here and I’ve always wanted to try others.

Anonymous wrote:

Anonymous wrote:ground turkey: I have managed to use it in a stir fry with lots of seasoning, but cooking ground turkey smells like roadkill.

I noticed this, too. Both the free-range and the conventional. Dark, breast, combined, etc. Most, but not all of the time, it tastes gross to me.

I think all turkey smells pretty gnarly when it’s first being cooked. I guess I never would have thought of the smell as roadkill, but that’s going to be what I’m thinking of next time. Gross and ha ha.

Beets - taste strongly of blood and earth
Frisée, radicchio, etc - inedibly bitter
Cantaloupe, raw tomatoes - taste of vomit to me
Whole bodies on a plate (like shrimp) - just revolting
Rare beef - so unappealing
Nutmeg - pregnancy thing that hasn’t faded after eleven years

Bologna

Okra

Anonymous wrote:People who have texture issues with their food seem so infantile to me.

People who drink anything other than dry red wine seem infantile to me. How does that sound to you?

Salmon, mustard, fresh tomatoes, bell peppers, weird meat, that may be it.