Dubai chocolate bars. $15 for a candy bar that just tastes like sweet? Makes no sense to me.

Bottled water bought by people whose tap water is perfectly fine (i.e. almost everybody who buys it).

caviar/oyster

Hot honey. I keep seeing it on menus. It's just rubbish honey that's had chili added so you can't taste how rubbish it is. Ugh.

Caviar. Salty raw fish eggs. I think the rich started this rumour that it was an excellent gourmet item just so they could secretly laugh at the poors when they spent a bunch of their hard earned money on fish eggs, just to appear "Classy".

Motherfucking cantaloupe. I'm mildly allergic to all melons, but I only avoid cantaloupe. Stupid orange rectangles that infest every fruit salad. And the name itself sounds like something inquisitors would yell as they dragged you out of you hovel for knowing too much about herbs.

Why do people keep growing those awful, inflamed-testicle-looking pieces of shit? Even taking the people that punch holes in the side and fuck them into account, I can't imagine the demand is that high.

Starbucks

Truffle.

It's so overpowering and stinky, I don't understand why people want to pile it up on things or distill it to a liquid to turn the flavor of whatever you're eating into gym socks.

Truffle fries? No. Stop. Go away.

Black Licorice.

Raw oysters. They have the texture and salinity of snot

Grapefruits

Caviar. Stop lying it's gross.

Wime, specifically Pinot Noir. It's disgusting. It tastes like rotten dirt.

Shellfish. The smell alone often makes me wretch.

Caviar.

Lobster.

Lobster. Without the butter it tastes like almost nothing. With the butter it tastes like butter.

Beer. And alcohol in general.

Honey Dew. Water Chestnuts. Stop forcing these on us they will never be good

Beets.

They taste like the smell of a rotten dish rag. 😝

Salted caramel and desserts topped with sea salt

Raw onions. Their taste is overpowering, taking over any other flavors in a dish, just to leave onion-breath at the end. Different kinds of onion don't make a difference, either - I've been suggested red onions and sweet onions, but they all have that "onion-y" sense, so no dice.

Cooked onions rock, but only if they're fully cooked (translucent and soft.) One of the reasons I stopped getting onions in meals at Pei Wei was because they don't seem to understand what "cook the onions thoroughly" means. They think heating them up but keeping them half-raw is enough, but I think doing that ruins the dish.

Then there are burgers and sandwiches, where bits of raw onion get hidden in the middle, only to be discovered after a horrifying crunch with a stinging on my tongue.

I don't really believe people are pretending to like them, though. I've asked around people who like raw onions in their food as to why, and almost universally they say they like "the crunch" it gives. Which leads me to think this is just another sensory difference between us - they don't even mention the taste, whereas the taste is the biggest thing I pick up from it.

Kale