I'm pretty sure it's not a conscious choice.

This isn't just polygluttonous perversity?

I can't sit down and eat raw tomatoes, either, but slices of raw tomatoes on burgers or fresh salsa (I use a touch of cilantro and often pineapple in mine) or used as a garnish on my homemade puttanesca: yum.

Jessica, there are even bacon haters amongst the Buffistas, so I think you will to be sharing some of those BLTs. Please

No, I called dibs!

Thai green curry is the one smell I can't deal with. I love the taste, and will happily order it in a restaurant, but I can't handle it in my own kitchen. (Happily, Trader Joe's Thai Green Curry Simmer Sauce is far less pungent than pure green curry paste, so I can indulge that way.)

I'll bet no one could eat the ferret chicken.

Someone mentioned Thai fish sauce upthread. It smells really nasty, but it flavors homemade Thai food quite well.

Gawker or someone had a bit when NYC got rid of the sales tax on clothes under $110, but they were like "Who buys jeans cheaper than $110?"

No tax on clothes under $110 would be be great. I think the only clothing I've spent more than $50 on have been coats or suit-related (the individual pieces/accessories for my suit more than likely cost more than $50, and the suit as a whole certainly did.)

Only melons I like are water melons, my reaction to others ranges from mild dislike to complete revulsion. I like tomatoes, though.

I have a thing about the smell of spearmint. It turns my stomach. I can't even talk to someone who is chewing spearmint flavored gum, because I can't handle even that little bit of smell.

ooh I have that with wintergreen. I think it comes from my dad always chewing wintergreen gum or sucking on wintergreen mints when we were on car trips and me always getting carsick. The smell and the nausea are now interlocked forever. Also, pepto bismol is wintergreen flavored.

Spidra, I honestly don't know what answer you're expecting to hear.

It wasn't meant to be an attack, Jessica. I'm sorry if you heard it that way.

Err...to be clear...I apologize if what I wrote upthread seemed angry or snotty because it wasn't intended that way.

Supertasting is actually a physiological thing, not just a preference. A Supertaster (there are also as many Subtasters, who don't get as much press) has a higher density of tastebuds, most commonly those for 'bitter', but in fact there can be more than usual amounts of 'sweet', 'salt', et cetera.

So when I say that broccoli tastes yucky to me, I'm not just exhibiting an irrational prejudice against green things. It's just coincidental that dark green vegetables are generally high in bitter flavor tones.

It smells really nasty, but it flavors homemade Thai food quite well.

Fish sauce is the bomb, but thai green curry paste has a very strong vinegar component that completely overwhelms the kitchen when it's heated up. It's not a bad smell, it's just REALLY strong.

I like raw tomatoes in most sandwiches and on bruchetta. Otherwise, no. Oh, wait, salsa too. (I do love the smell of a really ripe tomato, though.)

So I think it's something about the starch that helps. For instance, one of my favorite sandwiches is basil/fresh mozzarella/tomato, but I dislike the same combination in salad.