Serious Eats - seriouseats.com

Pickle juice is great if you have high sugar levels due to diabetes to help lower them. Dallas Cowboys have been using it for years as an secret boost of energy rather than chocolate milk, candy, or energy bars that can bring them down due to the sugar. Athletes with diabetes use Pickle juice mixed with water for boost drinks. I it frozen on a stick.

My boyfriend can't stand cereal. He can't even see someone else eating it, which is weird for me as I love it. I asked him why, and he said he didn't know.

As for me, I hate the smell of both bubble gum and cotton candy. I can't smell either of them without getting nauseous.

I don't like bananas as they're too squishy, broccoli feels weird in my mouth- it's like eating a little tree; but neither of these give me an adverse reaction. I just dislike them.

Feijouada from Brazil- it will feed a dinner party, for sure
http://www.foodnetwork.com/recipes/feijoada-completa-recipe/index.html

I went to a dinner party once where the anthropologist host had just come back from South America, but I don't remember which country. At the time it struck me as rather daring to serve this as the main dish, but it's actually my favorite food now, though I take shortcuts with it and cook it as one dish and use canned beans. It was black beans on rice. The black beans (cooked from dried, not canned) were seasoned with onion and orange (maybe garlic, but the hostess didn't say so when she gave me the recipe). Served on a bed of rice with a hot oil mixed with lemon juice, slices of orange, and sour cream.

I know I'm late for this but someone will search this topic...

I make my own nut milks. It's ridiculously easy and requires nothing more than a blender, a vessel to hold the nuts in (a bowl, a mug, etc.) and a strainer and/or cheesecloth. I've done almond and cashew, making cashew this morning.

Soak the nuts overnight (I forgot how much this time so I did a 1:1 ratio). Drain. Blend with water, 1 part nuts to 1 part water, or more water than that (so far proportion hasn't been a problem). Optional: Sweeten with liquid sweetener of your choice. I found that hazelnut flavoured agave nectar worked well with almond milk.

Strain in through a sieve and/or cheesecloth. I tend to add more water to the pulp and blend again until I feel confident that I've gotten as much as I can.

You can save the nut pulp for baking (breads, muffins, anywhere that breadcrumbs are used although you might need to dry the pulp in an oven first).

The great thing about your own? No preservatives or additives. You know exactly what's gone in. I've learned from experience that home made almond milk will last for about a week in the fridge and you need to be careful about this. When I queried whether my (described leftover) milk was safe to drink I was told that deadly bacteria could grow so it was best to throw it out.

When I do buy milk alternatives I avoid most rice milks because they tend to have added oil for texture (but Ryza brand brown rice milk doesn't and is therefore my preferred choice) and lower nutritional profiles than hemp or nut milks.

I've made a cornbread dressing before with a mushroom stock, and it was delicious and moist. I'm not sure if it would work with cornbread though. But if the recipe calls for buttermilk, you really do need an acidic component in order to react with the chemical leaveners (baking soda). I'd go with the suggestion from dmarina-- a regular milk substitute "soured" with some sort of acid.

I use HEMP MILK in my baking. It works great, is not sweet, and it is not a nut. I don't like the taste of soy milk.

I'll add a vote for soya. We use sweetened soya exclusively, because we like the taste in tea, but for baking I'd go unsweetened, definitely. Check if it is sweetened with apple juice, sugar or vanilla, by the way. Even unsweetened soya often has some sweetener in it.

NYCEater - I'm no baker, but I drink unsweetened soy as a sub.
You could try rice beverages too; a bit less nutty?

Zucchini.

I just can't handle the texture.

I got a little scared when I was at my fiance's parents' house, and his sister was going to start cooking the beans. In my mind, she was steaming fresh green beans. In reality, she was opening a can. Fortunately they were those little pork and beans in some sort of tomatoey sauce. I think I'm scared of canned green beans. Canned legumes I can abide.

@lorenzo - hopefully not peter cottontail.... do you? :^)

Runny eggs and okra make me gaaag! Some offal like brains, sweetbreads, hearts, tongue, blood sausages-stuff like that, ewww...though pork tripe and any type of chicken, pork, beef liver is ok. I can't stand to look or eat baby octopus, tho the grilled tentacles are delicious. No lamb, pheasant, ostrich, venison, elk, alligator, frog, bunnies, eels for me...