Add me to the brussel sprout and lima bean hate club. I’m not a picky eater but those are two things I don’t cook and won’t eat.
Well, at my great grandparents’ house, there was always herring in sour cream, which I ignored. My mother told me I was missing "a “great delicacy.” Don’t even bother trying to convince me.
@lookingforward I haven’t had that or thought about that in the longest time but now that you mention it I remember the pickled herring in sour cream served on mini pumpernickel at family holidays way back when. It actually was good. 
Today at the grocery store I noticed lots of riced vegetables. (in the freezer section) Riced broccoli, and cauliflower with vegetables. Also seeing the spiralized vegetables being used as noodles.
I am contemplating making grilled stuffed peppers but using the jalapeno sized ones that come in different colors. (yellow, orange, red) Just want to try something different.
I hated my mother’s brussel sprouts, but once I learned other ways to cook them, I discovered they are delicious. Roasted,or shredded and stir fried are soooo much.
Love Brussel sprouts, all sorts of beans, and peas. The medicinal chemist and biochemist in me would not touch liver… that is where all toxins end up, bleh. Pickled herring… sometimes I treat Mr. to my version of Swedish dinner: Costco herring, roasted baby potatoes, and beet salad. Mr. is in seventh heaven when this food is served.
Having family members that are big brussel sprout fans and given that they have been trendy the past several years, I’ve tried many brussels sprouts at some of the best restaurants. Still don’t like 'em. I can choke them down if I have to but take no pleasure in doing so.
Love 'em. Never occured to me not to.
Love rutabagas, too.
The bitter taste.
Though I can’t stand the idea of lima beans, or peas, for that matte, unless they are really well hidden in soup and can pretend they aren’t there, Brussels sprouts might be my favorite vegetable. Asparagus might tie them.
I abhor liver and onions. My mother finally stopped trying to make me eat it–when I was in HS!–because I would genuinely gag at the table. I remember they served it in college once, and we wouldn’t let any of the liver-eaters sit at our table. 
On the other hand, I love pates of all kinds.
My sister and I both love rutabaga. A friend of mine’s father grew up very poor on a farm during the Depression. There were times when they had almost nothing to eat but rutabagas. He says that every Thanksgiving his father would insist on a dish of mashed rutabaga, of which he would take one spoonful, taste it, and proclaim, “I still don’t like rutabaga and I am thankful that I don’t have to eat it!”
I like most things, but I really dislike olives. Way to ruin almost anything.
I like and can eat most things. I am NOT a fan of runny or gooey eggs. Fortunately H loves them and will promptly gobble them up—I don’t watch.
Most holiday foods taste great to me. Our kids like most of them as well but sadly S is allergic to green beans— just eating one will cause him to wheeze. I never make or serve them when he’s around, though I, H and D enjoy them.
I prefer green beans crisp—stir fry texture, like most veggies.
@Consolation - I also hate liver, but am fine with pates with liver in them. Liver was the only thing I told my French family I wouldn’t eat - they had other stuff I didn’t care for, but liver is really the only one that makes me gag. They used to make me fried eggs on liver nights.
I don’t mind a slightly gooey egg - but the place we are staying in Hong Kong makes scrambled eggs that are half raw. We finally had to send them back one morning and while they are still occasionally a little gooier than I like they seem to have gotten the message. The eggs in the school cafeteria suffer from similar problems - especially the fried eggs. No one is worrying about salmonella here!
I was shocked to discover my brother likes soft boiled eggs. Gross! But then I seem to remember my father liked soft boiled eggs. I’m glad I missed that propensity.
I used to like raw eggs when I was a kid. Bleh!!! I do like my morning eggs sunny side up, but whites should be firm, and yolks should be just slightly runny.
Trying hard to think of a vegetable I dislike… I only dislike badly cooked veggies.
Gooey whites are a major issue for me. A childhood trauma with poorly made scrambled eggs, lol.
For your amusement. When Ilived in Germany, a friend told me the conventional old cooking idea for vegetables was, “When the roast goes in the oven, the veggies go in the pot. When the roast is done, the veggies are done.” So much for those nice, crisp green beans @Himom mentioned.
Growing up, my mom invariably ended up with eggshells in our scrambled eggs. My siblings would stuff their cheeks and go and spit it into the toilet. I’d sit and stare at them and refuse to eat them.
I am still not a fan of scrambled eggs. Actually, not a fan of breakfast. I never made my kids sit and stare at food. :-& 
Haha - I think on CC we have a way of getting a conversation back to eggs…remember that lengthy egg thread or two!!!
Not to keep distracting from the original point of the thread, but I am a big fan of poached eggs. When I’m home for breakfast I use the method of cracking the egg in a bowl, then sliding it into a saucepan of lightly boiling water - cook for about 3 minutes 3 seconds (I like the yolk runny). Well I recently learned that if you salt AND add about a teaspoon of white vinegar (per egg) to the saucepan before putting the egg in that the egg white comes together more smoothly and firmer for a really nice consistency egg. Never knew that before!
I don’t like liver, but do like pate. It looks like I’m not the only one with those preferences. Runny eggs are not OK. I don’t like the mouth feel.
“Well I recently learned that if you salt AND add about a teaspoon of white vinegar (per egg) to the saucepan before putting the egg in that the egg white comes together more smoothly and firmer for a really nice consistency egg. Never knew that before!”
I do the vinegar thing plus the water swirly, vortex trick.
You are inspiring me to add poached eggs to my repertoire. I stopped attempting them decades ago when I didn’t know any of those techniques, but I adore Eggs Benedict in most of its various guises. There was a restaurant that had been a well-known hangout since the Beat days at least on the Upper West Side of Manhattan across from Columbia that had great brunches back in the day. It was the first place I saw French Toast made from think slices of challah, and they had an eggs benedict that was served on a bed of chopped lean pastrami that was to die for.
I like eggs with the white cooked and the yolk nicely runny. Runny whites are just revolting beyond words.