Smells, eh?
Popcorn. Particularly warm popcorn. I’ve virtually given up going to the cinema because of it. It’s a similar sort of sweet sickliness that you often get if passing a Subway (although goodness knows what’s causing it there).
1 Like
Like you mentioned in the 2022 thread. Some things don’t change 
Raw eel, asparagus, and tetrasodium pyrophosphate TSPP. TSPP makes me quickly, violently ill for hours. I discovered this at a business lunch.
1 Like
Time flies when you’re having fun. 
2 Likes
I am a chef with a major seafood allergy and others. I have worked in seafood restaurants. It was not easy. I came home smelling like a fish monger. My wife would make me get partially undressed outside in the hallway. LOL. Once I became a bbq pitmaster she was like, “You don’t have to rush to take a shower…”
7 Likes
Why don’t you use just bagged salad with out it
I grow my own lettuce from June to October, and buy heads of lettuce the rest of the year.
Apart from local organic farmers who sell bags of arugula and mesclun mix in regular plastic bags with a twist tie, most bagged lettuce and arugula sold where I live is treated.
Here is my bag of home grown lettuce, picked today
2 Likes
That’s surprising as I see here hardly any bags (of any type) of salad which are treated with it and most companies don’t want to sell bags of salad where they have to add chemicals to the ingredient list
I’m so very sorry. I hope they find a cure soon. I will keep you in my thoughts.
1 Like
lol . More for you.
Memories of barfing in the back of an Oldsmobile on a road trip, after having a croissant for breakfast.
And memories of losing a really, really nice dinner on my last visit to Montreal in Nov 2019, at a place that closed in 2022, thanks to the foie gras.
I forgot to mention my biggest aversion. red chile con carne , red chili beans, and red vegetarian chili. I tore my ACL on a steep at Whistler after eating a chili topped baked potato for lunch. Instant and permanent aversion to chili after I had to tell ski patrol what I had eaten for breakfast and lunch, before they would take me down in a sled to the hospital.
I like green chile. I like red posole. I like frijoles charros.
I don’t ever want to eat red chili again. The scent nauseates me when it’s served at a group gathering.
I was so disappointed on a trip to Yellowstone, when my group day trip that cost around $350 a person, and included a 'gourmet lunch", where they served 3 types of red chili. Chili with wild game, chili with beef, and vegetarian chili. I made a lunch of tortilla chips, shredded cheddar, and a chocolate chip cookie.
3 Likes
I feel deeply fortunate that I have never had a food related incident traumatic enough to put me off any particular food. My revulsions have all been, afaik, spontaneous manifestations of whatever weird inner neuroses I’ve picked up along the way. To wit: Asparagus, broccoli/cauliflower, and worst of all: cucumber. The bane of my existence at cheap sushi places.
1 Like
I may have developed a new one recently. I ate dim sum a few weeks ago, and my friend ordered chicken feet. I was excited to try them because I had never had them before even though I love trying less common animal parts. I pride myself on being an adventurous eater, but degloving (desocking?) that tiny foot with my mouth before setting down the skeletal remains with neatly pedicured nails still intact made me queasy. I still feel a little naseaus when I think about it.
5 Likes
Besides a dislike of bad fruit (under ripe, mealy, poorly bred), my only aversion is traditional pumpkin pie, with the poo brown filling. When I was 8 or so my mom cooked Thanksgiving dinner and everyone got sick (bad sick) except her and my dad. Probably the turkey or something else but I associated it with pumpkin pie. Never had a piece of pumpkin pie since. Never tried anything pumpkin spice even as it’s not pumpkin. The mere mention of pumpkin disgusts me.
1 Like
I won’t eat eel … I picture them swimming in the water like snakes. No organ meats (although I used to love the fried chicken livers my grandmother cooked), no intestines!
My big aversion came after an evil partnership of a dry socket after I had my wisdom teeth extracted combined with some sort of stomach virus. Not only was I fairly sure I would have had to get better to be well enough to die… i havent been able to look at egg drop soup since.
5 Likes
I like how most of these have a back story. I was 6 when I tried a slice of rye. Never had rye with caraway before. First bite, I just spit it all out. Boring story, but true.
1 Like
It’s interesting that so many food aversions are linked to negative incidents. I have had similar aversions, but I’ve eventually got over most of them.
Egg drop soup is something I will eat while I am sick, almost exclusively; however, I have no aversion to it when I am well. I am curious if your and other peoples’ food aversions linked to negative incidents occurred when the food was eaten immedieatly prior to the negative incidents or during the negative incidents.
I’ve told this story before but perhaps worth a repeat. I’ve mentioned before that my brother in law is Spanish (from the island of Mallorca). Many years back, when they were still living on the island, we were invited for dinner to his parent’s house. The mother had cooked a famous dish - frit de matances - a fry up of lambs liver, potato, peppers, onions and fennel. It’s delish. But, on this occasion, there was something unpleasantly chewy in the fry up. Of course, we kept smiling, chewing and swallowing. Next day, we asked WTF the mother had put in it. Sheep lungs.
I’m not really averse to the lungs. Not as such. I just don’t want to eat them again.
2 Likes
Is this a thing?
1 Like
I tend to leave cucumber behind when there’s too much of it in a Greek village salad.
