Cooked cauliflower. I prefer to eat it raw, as in crudités. Same with shelling type peas. No peas in my tuna hot dish! I’ll eat them separate and raw. This has something to do with my childhood, I’m sure.
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Ha, all the raw onion dislike. I swore off raw onions for almost a decade after college because of a night out with drinks (and I had low tolerance, even before I decided that I just don’t like alcohol). The food I had with the drinks was something with a lot of raw onions, and when that came back up to say hi again, I only had memories of that raw onion taste. Blech. I now allow a reasonable amount of raw onions in dishes again.
My weirdest one is probably cheese. I like it on a burger, and certain dishes where the cheese is mixed in (even if just sprinkled on a salad), great on soup or chili, but just eating a piece, string, or block of cheese is not for me. Cheese plates and with crackers - I avoid the cheese. Ate at Le’Espalier (fancy French restaurant with a famous cheese plate course) many years ago, and when it came for their cheese course, my sister and I tried everything because it was already included. We hated everything they brought us!
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I’m not big on tamarind, but use it sparingly in some dishes.
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Chocolate. I’m not a huge fan of rich chocolate desserts but a hint of dark chocolate is fine. I dont enjoy candy chocolate or chocolate bars. White chocolate is nasty.
I like cocoa powder.
I generally agree. But for me white chocolate is one of those things I don’t mind a little of in things. For instance, there’s a bakery local to me that does outstanding raspberry scones with a few WC bits thrown in that I really enjoy.
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I’ve seen that in many bakery items. I’ll save them for you and others who enjoy white “chocolate” because it tastes like wax to me and would ruin the raspberries.
TETO!
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Again, I’m not a big fan of WC.
I will say that it has a unique mouthfeel that real chocolate lacks. It gives me a strange cooling sensation on the tongue. It’s probably attributable to a low melting point and a huge % of fat…
Remember Ice Cube candy?
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I remember them, sure. 7-11 was a 10 minute bike ride from my childhood home and my Grandfather brought candy and chocolates from Brooklyn every visit. My brother inhaled candy. Just like the ones you highlighted. I was a fan of black licorice and Cracker Jack.
Now, my idea of a sweet treat is very different. Every birthday I order a mocha cake, chill it and share it with my family. Then I’m good until the next birthday. However, black licorice is still my fav candy.
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Do you enjoy Dutch licorice?
They’re still out there!
Yes, very much.
I know very little about Dutch licorice, except I’ve tried a few from a specialty grocer. The bags I’ve tried are quite strong, hard and salty.
What’s your favorite?
I just purchased from this company.
The salt content varies a great deal in brand variety.
I tend to enjoy a low sweet/low salt combo.
My mom was a huge fan of salmiak. Not my cuppa at all, but I can’t even remember the last time I had just regular ole black licorice.
Thanks. One bag I bought was low sweetness (which I liked), but it was swell-your-eyes-shut salty. The store carried a bunch of different kinds–I’ll have to go back.
There is a real wide range of sweet to salty in black licorice. Including the syrup versions used as toppings. Also the tackiness is key. I prefer a soft chew. So does my dentist. 
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World Market carries many varieties.
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Lemon zest, preserved lemons.
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That’s an excellent example. I share your comparison.
Great minds! 
I do like some olives on their own though; like Castelvetrano, and I think cerignolas.
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