CarrionCrow: Hmm. I would agree with you on two out of three. Have yet to see organ meat that wasn't rank and any time I've seen things like runny cheese, it just seems unpleasant.
Like mushrooms quite a bit, though.
budejovice: I think my dairy issue equates some of this stuff that people really love with spoilage. I also don't like greek yogurt (I eat the crappy over-processed stuff like yoplait), buttermilk, sour cream, things like that. Once tasted a cheese (at a highly reviewed restaurant) described as "barnyard." Which is exactly how it tasted. <shiver>
I can also safely throw bizarre animals and odd parts in the organ meats category. Chicken feet, escargot, venison, even caviar. I'm a 6th-generation Texan. We're not great at fancy. BBQ, Mexican, chicken fried steak!
This is why I don't get invited to many official dinners by heads of state. Could have been a buddy of LBJ, though. ;)
Hmm. Seems like my issue has more to do with texture.
I prefer blue cheese to some other items (unless it's been sitting long enough to develop that lovely odor that reminds me of someone's gym shoes when they really, REALLY need to be washed).
Not sure about differences in yogurt, the Greek type just strikes me as being especially tart compared to other kinds. Buttermilk gets used for its acidity but certainly not to drink, and sour cream is something to avoid since it goes well with so many things for me. -laughs-
Chicken feet? No. Escargot? No. Venison? Plenty of meat around without blasting a deer to get some.
As for caviar, that just strikes me as something that became a luxury item as a goof. Someone with a sense of humor (and presumably a disdain for their witless company) started saying that fish eggs were the height of sophisticated dining, and like absolute dullards their company all decided that they needed to start eating fish eggs immediately.
