I’m the same way, if I don’t love it then it doesn’t go in my mouth.
As the saying goes: “a moment on the lips a lifetime on the hips”.
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Free country I guess.
I know you are right it is a free country, absolutely.
You are so much more polite than me.
I love tripe yet if something was on the menu that made me gag then it would be discreetly disappearing into my napkin.
Exactly! And who needs all that lactose without some texture? Now if you mix in some caramel and cookies it’s worth it!
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Polite? I try to be in social settings.
But if I ordered something in a restaurant, and was told all they had left was tripe, I’d be like Usain Bolt for the door.
I admit it’s irrational (because I eat natural-casing sausages), but I’ve washed too much paunch manure from slaughter stomachs to ever disassociate shit from tripe. It’s one of my many failings…
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Extreme, kneejerk aversions:
Tarragon
Liver
Processed/industrial meat replacements
Age-induced sensitivities that I resent mightily:
Raw onion
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I hear you. My entire family agrees with you. Grr.
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Moral of the story 
“You can dress me up but you can’t take me anywhere”.
I’m curious about what you object to with tarragon. For me, it’s an herb that is easily overdone, but I had a chicken-mushroom tarragon dish tonight that would have been unremarkable without the tarragon. Same with one of my favorite stews, a French pork prep with prunes and tarragon.
No judgment intended. How would you describe what’s bad about tarragon?
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I can’t explain it. My brain and mouth reject it utterly. It’s not rational.
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If anyone offers you uni, send it over to me. It’s high on the list of my favorite ingredients.
I actually harvested my own in Mexico. On Isla Mujeres an old fisherman showed me how to harvest. Not totally offensive, but neither is Playdoe. I know folks who love it. Hard product to harvest in the upper midwest. Urchins are interesting. When you find one and flip it over, it’s stomach looks like an eyeball.
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Some vanilla products make me wanna hurl. I don’t know if it is an artificial flavoring product or what. ‘Birthday Cake’ flavored items seem to do that. So I don’t touch them I found that the ‘Mexican Vanilla’ flavor is an offender. It may be a sensitivity to the formula. I make my own vanilla extracts (2 different formulas) with vanilla beans and Maker’s Mark and vanilla beans and vodka.
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I was delighted when, standing in line at a country market, another customer was ranting about hating beets, mentioning that they tasted like dirt. The very young checker, who exuded no sophistication, interjected, “They don’t taste of dirt. They taste of their terroir.”
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I’ve been allergic to oranges–but not other citrus–my whole life.
Doesn’t make sense.
Ray
I know a few who object to the ’ licorice-sy’ taste. I love it, especially in tuna tarragon salad.
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With you on those. Plus the smell of tripe boiling. Or kidneys, liver, and most organ meats.
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My husband once found an acrylic fingernail in his french fries from McD’s. Poor guy actually had it in his mouth when he discovered it. We were driving to see his mom and he was driving so wasn’t looking at his fries, unfortunately. Not sure if he’s been to a McD’s since, even though I reminded him it was lucky that it wasn’t a real fingernail.
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At least he would have gotten his share of keratin, which can be quite pricey.
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When I was a 16-year-old Roy Rogers cashier, I had fake nails, and they would fly off on the regular if I hit a key too hard. I can absolutely see how one could’ve landed in someone’s food.
Also, gross.
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