What are your culinary no fly zones?
I'm not talking about things you've tried and disliked, but the things that you can't even bring yourself to try out. For instance, I detest pretty much every kind of mushroom known to man, but I know this because I have tried a wide variety of mushrooms prepared in many different ways. Mushrooms and me? Not a happy pairing. But it comes from knowledge and experience. Same thing goes for: tripe, asparagus, and, well, a few other things. I don't need to bore you with my personal dislikes.
On the other hand, I have never been able to bring myself to actually try escargot. It might be that if I could get past the mental block of eating a garden pest, I would love it. Perhaps not. The point is, I can't even get myself to try. That's my no fly zone.
Do you have a culinary no fly zone? What is it? Did you have one in the past that you've managed to get past?