Never been drunk enough to give it a go.

I doubt it's widely available.

Must be a generational thing, my kids and grandkids all love it 🤢

I don't eat any meat anymore, though. When I did, liver was not on the menu--ever!

with the onions.

I figure it could take awhile for deepwater fish to have a clean environment.

Veal
Gave up sushi 30+ years ago.
Bullballs (Rocky Mountain Oysters)
Meat cooked rare
Super-hot foods like some Indian dishes

I like to get those Royal Reds. They're not cheap, but they're worth it.

Something about their flavor just makes me retch, literally. Horrid!

Grew up in the South and have tried them a few times, but they're nasty. I say this as someone who loves all things pig and I'm a firm believer of snout to tail eating. Trotters? Sure. Tripe? Had it in some things where it was delicious. Chitterlings? Never again.

What I'll never understand, however, is the widespread dislike of lima beans. They're beautifully creamy, so tasty, and so easy to make. Chicken or vegetable stock, salt and pepper and a knob of butter and you have a vegetable of the gods.





















g

kid. There is just something about the covering and the insides that doesn't do it for me. Though I feel the same way about peas.

I am not a fan of the fat white dried ones though. The larger green limas are OK if not overcooked

Vegetarian for 52 years.

Not a fan of lima beans, but the real problem I have is anything with mushroom in it. Mushroom is a fungus, and so is athlete's foot, and other conditions certain Lotrimin products are used to treat.

And all that stuff they had on Fear Factor 🤢

Okra, thinly sliced and stir fried with squash, peppers, celery, onions and garlic. Season with Worcester sauce and cajun spices and serve over hot rice. Make it with chicken, pork, beef or andouie sausage. Boiled okra is an abomination though. I do toss it into vegetable soup or gumbo though

...but I gave up all meat years ago so now it's all meat.

Put me in the hospital a few times.

Ranch dressing. Yuck.

Livermush is of course a huge no.

radishes, lutefisk, raw oysters, whiskey, balut, casu marzu, or kæstur hákarl. I did try rocky mountain oysters once, don't recommend. Very rubbery.

Nope. Nope, nope, nope, nope, nope, nope , nope!👎

my favorite place makes a green dragon roll, with avocado, rice, asparagus and a mango sauce. They will also substitute a soy wrapper for that godawful black stuff. I also order spicy edamame or the steamed dumplings sometimes.

Vegan for years so lots of nos for me, but the biggest thing is anything coconut. The smell, the taste… just YUCK. I can do refined coconut oil because the higher heat can be great for frying, but there are so many things with coconut in them, including the whole line of overpriced Body Armor drinks. I was almost lured in by a berry combo until I smelled it, then read the ingredients. I even avoid the beach in the daytime because half the Canucks burning on our FL beaches reek of it. Blargh!

…and bananas.

If you detest liver, it may be because you inherited a receptor on your tongue that detects an enzyme in liver that is not detected by people who lack that receptor. It's readily apparent who inherited the receptor by toting up which family members will eat liver and which members will sit on that dining room chair all night long rather than eat one bite. It's nearly impossible to gag it down if you can taste the enzyme.

Tongue. Thank you for letting us know.

It's a textural thing. I love them raw. Agree completely with limas and liver.

Sardines. Anchovies unless fresh caught .

I am not that fond of lamb but will eat it if my son in law's mother cooks it in a Persian stew.

In the vegetable world, I pretty much like everything except rhubarb and beets.

Never liked the taste or the texture.

It is also good thinly sliced and stir fried.

I could probably at least tolerate it cooked that way.

Mostly Chinese, Middle Eastern, and Indian.

I'm honored to be your friend.

....with romaine lettuce, roasted beets, walnuts, blue cheese and a vinaigrette dressing. Delicious.

And do NOT say, "Oh, there's only a little bit of cilantro in the dish." So I'll put just a few soap chips in your food and see how you like it.

Aside from that I'm a fussy eater, lots of things I don't like, such as lamb, broccoli, beets, sushi, liver.

I have never understood why liver is considered so good for you. When you think about what the liver's purpose is, you ought to re-think eating it.

I'm sure I could think of more, but those are the big ones. BTW, the cilantro
and feta cheese thing is genetic. Like PoindexterOglethorpe, they both taste
like soap to me. Feta may as well be chunks of Ivory soap.

... despite moving out almost four decades ago, and her passing twenty years ago.

Beef liver. One of my brothers once told me later that she overcooked it, and if it's properly prepared it is "delicious". I prefer not to know. Thanks anyway.

Lima beans, specifically in succotash. Horrible.

Kidney beans, which she used in chili. Then she would eat the chili avoiding the beans, as she was notoriously gaseous. If she wasn't eating the beans anyway, why not use red beans?

Fried perch. I used to think I hated fish. Fish is good, unless it is perch, fried until almost crispy and greasy. Ugh.

Artichokes. We were required to peel the layers and scrape them across our teeth.

Canned peas. I don't even like frozen peas but canned peas should be illegal unless one is in a place where frozen food is unavailable.

Not on the list of things my mother botched but I won't eat:

lobster (yuk), octopus (intelligent), squid (yuk), clams & oysters (why?), shrimp (not a fan, but I can cook it well), veal (cruel), sushi (cook my food, damn it), kale (I know it's supposed to be healthy but really), and I'm sure there are more.

mother was a germ freak. All meat had to be so overcook that it looked and tasted like shoe leather. No rare or medium meat. All well done and uneatable. Lettuce was cleaned in hot water as cold water did not kill the germs. Results, wilted salads. I think you get my drift . Honestly TV dinners were better then her meals and that is saying alot. I started cooking in 8th grade and was not as heavy handed as she was. Buy the way she considers herself a great cook.

Not to trivialize preferences and choices, but I had the most heartiest laughs ever in such a long time. I don't laugh often. "I only laugh at man to avoid crying for him"
As one who's lived on 3 continents, who watched my late mom, dad, aunts, uncles, cousins, chefs, collected recipes so mom and I would together. She was simply fantastic at cooking grand dinners for 10 - 40 people. But the point I'm making after all was said and done ceremonially, mom would show me all these vegetables that both of us cooked together. She said you must explore the texture, taste - sweet, sour, bitter etc and see what you like. We grew okra, 4 kinds of beans, limes, cabbage, cauliflower, mangoes, papayas, guavas, cilantro, mint, sorrel, bitter squash + 3 others that only grow in the tropics. Tomatoes, eggplant, cucumber and drumsticks (frozen here). Plus a beautiful rose and flower garden. My duty was to watch the seeds germinate water twice and pick when ready. So I got to really love most vegetables cooked multiple ways except lima (a similar bean tastes good) and eggplant. But overseeing a haute cuisine rest in NY, guests would order eggplant sliced, grilled with a sweet sauce and dusting of salt etc. But as a kid I went to the fresh vegetables and meat market in the morning to get the freshest. I grew up before fridges were common. So all fruits, meats & vegetables were sold fresh from the farm and left overs had to be discounted. Anyway I would see all the organs beautifully displayed and folks buying them up. Eack household cooks different. Star Bar in my neighborhood sold brain fried like hot cakes, I've tasted liver cooked so many different ways unlike here it's amazing. Chitlins etc cooked so sexily I took one bite and the flavor of the seasonings just exploded. All in all - the French have a saying. Pardon any errors. "On n'est discute pas les gouts, politique et religieux". One does not discuss food taste, politics and religion. This was practiced at Sorbonne in the 70s. If I cooked some of this stuff some of you may like it with an open mind. As an Informaticist I understand enzyme reactions and repulsion to cilantro.
But thanks for the laughs. Sorry it has to be at your expense. To each their own.

day, my friend

also liver, tripe veal and venison.

and not eating something is usually 24 hours. When you’re hungry you’re not so picky.

cooked it. My dad caught a pheasant and told me to come in the garage with him and live pheasant. I picked a feather off of the back. and sat down. I thought it was going to be a pet. Then he got a hachet and cut the head off. The body was still running around the basement, I screamed and dropped my feather. My mother prepared with white wine. I promise you I would never ever a rabbit or a pheasant . I would rather starve.

Hákarl (short for kæstur hákarl [ˈcʰaistʏr ˈhauːˌkʰa(r)tl̥]), referred to as fermented shark in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months.[1] It has a strong ammonia-rich smell and fishy taste, making hákarl an acquired taste.[2]

You can fancy 'em up and call 'em escargots, but they still taste like rubber bands, I'll just have the garlic butter, TYVM.

Raw fish or seafood of any kind. No to sushi and ceviche.

Octopus, because they're too intelligent. Same for whale meat. Squid, because it, again, tastes like rubber bands. Keep your calamari, please.

Caviar.

Other than that, I have a fairly adventurous palate and have eaten a lot of the things people on the list complain about and find them yummy. It's all in the cooking.

IF they are fried, NO other way. Love shrimp, but husband is allergic, so can only eat them if out somewhere.