Food Aversions

organ meats-any form of liver, kidney, heart, brain, etc.
many forms of seafood - eel, octupus

Yep, eggplants, tomatoes, potatoes, and peppers are all part of the Nightshade family.

My aversions are to tomatoes, raw avocados (I'm ok with guacamole though), cooked celery, and cooked salmon (though I love love love it raw, go figure).

I used to like beer....until that one hangover....

oh yeah and sardines/anchovies....blech

I love mushrooms and mussels. I only like okra if it's fried. I hate liver. I do have an older friend from Indiana that told me I had just never had it cooked right. Her liver actually tasted good surprisingly. But liver in general? Uh uh. BARF-o-rama!!! I don't like cranberry anything unless they are dried like raisins or juice. The cranberry sauce during the holidays is disgusting. Especially out of a can. Eww-uh!!! I hate pickled relish sour or sweet. Major disgust!!! I hate sauercraut too. Like grody to the max for shar Wilma!!! Hello!!!

I think I'm gonna hurl now.

I would never even try steak tartar. That's gross. A friend of mine who is hiv positive ordered it one time when we went out to dinner. He said the last time he ate it it made him sick. But he loves it so much he would take his chances. He was sick for 3 days after that again. I don't think he's had it since then.

I don't like pears for some reason. The texture seems "gritty" to me. Like I'm eating a sweet ball of sand. It gives me the shivers just thinking about it.

Mushrooms – slimy texture
Liver – used to work in a meat market; anything picked up on a stick and sold in the same container as soup isn't "meat"
Head cheese and Souse – trust me, there is nothing worse on the planet. I can't get over how it looks or falls apart enough to even think of trying to eat it.

Asparagus, cucumber – that's a smell thing. Can't get past the way it smells, and then it tastes the way it smells, too.

Guacamole – it's the sight that bothers me, and you really don't want to know the rest of that if you like guacamole.

Not a huge fan of walnuts, which is also why I'm not a huge fan of Guiness. (tastes like burnt walnuts to me)

I'm not against soy products, but I have a very difficult digestive time with soy products. I can do small amounts of the sauce, small amounts of soy nuts, and that's it.

Most things that end in "–wurst" or "–shweiger" I have a problem with. Just don't trust or like what's in it.

I would never try haggis. Canned oysters smell bad. Crab sometimes smells bad. I'm picky about fish in general.
Had a disappointing textural experience with caviar once. (didn't like the popping sound)

Pasta salad for some reason has always bothered me. Why would you put mayonnaise on pasta?

Peas are a bad textural experience as well. They explode into green yuck. Pineapple sometimes bothers me. I wish people would stop putting it on my cottage cheese.

I have the same habit about separating my food, but not because of the temp differences, I just don't want the taste of one to combine with the other...ok, sounds weird, but true. You know, when some of the juices run together. yuck. lol

Its funny to me that so many of people's aversions they have listed are some of my favorite foods! I think the only real aversion I have that I experience on any kind of a regular basis, is pork, in any form...it is difficult for me to eat if I can smell it, it really has a strong effect on me...might have something to do with the fact that my people haven't eaten it for at least thousands of years, and it is in the same category as all kinds of nasty things that are considered unclean enough to require a whole slew of ritual cleansing if so much as touched.

Squash can be really good. Butternut squash, baked and then mixed with butter – brown sugar if you want it too, is a lot like a baked sweet potato. Both texture and taste. (I actually combined them in a dish a couple of months ago. You couldn't tell where one ended and the other began.)

Bananas – have you tried organic bananas? I've noticed a HUGE difference in texture and taste between organic and regular grocery bananas. The organics are much firmer.

>>rabbit - my grandma used to stretch fried chicken by adding rabbit.... definitely does *NOT* taste like chicken <<

The only time I've had rabbit was at this wonderful Italian restaurant and it was soooooooo good! Everyone who had a bite said it was the best dish ordered. But again, that was the only time I've had it. It tasted like a juicier, more tender (almost... spongy like a firm tofu), not stringy version of chicken to me.

I like rabbit pulled and barbecued in a slow cooker all day. The best!

When I was a kid growing up, we used to have squirrel gravy. I remember that I liked it, but I haven't had it since I was 5. So I don't know whether I liked the gravy that much or if it was just because I was at grandpa's house at the time.

Pickled herring and smoked salmon. They are always served at my German/Swedish family get-togethers, and they stink.

>>Yes ketchup.<<

I had a friend who despised ketchup and all things tomato. She identitified so much as "the girl who hated tomatoes" that she freaked out when she went to Greece and loved this dish that had sundried tomatoes. She came back and made it for us and said "don't tell anyone! it has sundried tomatoes and I like it!" as if that would change our opinion of her or if we were going to now expect her to like other tomato food items. I just laughed and said "no one's keeping track of what you like and don't like" - I would actually forget until we were somewhere she'd order a burger without ketchup. I find that people with deep hatred for certain foods identify themselves as that, as "the person who hates ___." But then again, I identify myself as the person who rarely doesn't like something so I guess - to each their own. ;)