Posted 29 November 2012 - 11:53 PM
I find creamy, milky substances in savoury contexts retch-inducing.
This takes the following off the table: creamy sauces, cream soups, most cheeses; I'm put off by things that even look creamy or have a creamy mouthfeel (e.g. sauces with a lot of nut butter).
I find any form of dairy/dairy simulacrum in coffee quite repulsive (ditto, Irish cream and their ilk), and although I'm mostly fine with dairy/dairy-like components in sweets, if I was told that dairy would never pass my lips again, it would not break my heart.
I find the texture of cooked eggs off-putting, although I can swallow a raw one with no problem (although what with salmonella and all, I seldom do this).
Even the smell of bananas will make me leave a room to avoid messy unpleasantness, although as a child I could eat them if they were green and essentially flavourless.
Weirdly, although I could once eat nearly raw steak with no problem, it often puts me off now. No idea why.
In case anyone is wondering how I navigate the cream soups, cream sauces, and compound butters that show up on friends' tables when I'm invited over to dinner, I have to admit that I do my best to discreetly determine whether one of the problem items is going to be present; if it is, or I'm not sure, this virtually guarantees that I'll be sitting down to dinner a bit buzzed, since in that state, my food issues recede from gag-inducing to merely 'somewhat unpleasant, but manageable'. At restaurants, I just ask a bit about what's in the various dishes, and choose something that poses no problems.
None of this is my parents' fault, by the way; they did their best, but even threats of violence couldn't tame my gag reflexes, and they eventually became tired of my being sick at table, and gave up ;)