What's the most disgusting thing you ever ate?

The old recipe for cheese and onion pie was cubed cooked potato, fried onions and lots of strong grated cheese. Years ago I read a school dinners forum and it said that that the school version was made with smash, smaller amount of finely diced fried onion, and cheese sauce. That sounds about right to me, as the real cheese pie is very robust, but the school version is quite a thin layer as I recall.

@Joan - I'm with you there on margarine - vile stuff, although I'm not sure it is still sold in this country. Dyed and deoderised, it was still rubbish that clung to your back teeth. The deodorant was there to hide the smell of boiled linseed oil,which was decidedly 'off'.

The dye hid its unappetising pearly white colour ('Margarine' from Gr. Margaron - pearl, as is 'Margaret!') - In one state in the US oleo-margarine had, by law, to be dyed red - as a warning I suppose.

@Annodomini - Chaumes - wonderful! Stinks, true, but the taste... divine.
Reminds me, it seems to have disappeared from Sainsbury's (like so many other things).

Pickled peppers in Romania.. YUK !!!!!
And Polenta pudding.... bright yellow, so dry that it sticks the throat.
Double YUK !!!!!

My mother's set egg custard. Too thin and runny. Not eggy enough. Horrible texture. Put me off crème brûlée for life, I think.

I was asked to write an article about ready foods v home-cooked. I bought some ready-meals from different shops (same meals). Some were tolerable, although not wondrous, but the spag bol from all of them was completely inedible. Btw I was not the only one doing the taste test on them.

I sometimes just make a cheese and onion crustless pie. I haven't got a recipe - I just get about 5 eggs, separate and beat a couple of the whites, then beat them all together and pour them into a buttered pie dish. I grate some cheese into it, and drop in some finely chopped onion. Bake at 200c for about 45 minutes -ish.

It's a nice snack, or can be used as the protein in a main meal. It keeps itself together so that you can cut it into wedges, even without pastry.

I don't remember cheese and onion pie in school dinners at all - it was always meat or fish, unfortunately.

I do remember a failed potato crop one year, ans schools were ordered to provide bread and butter instead. They probably meant margerine, but orders are orders, and we got lovely freshly backed bread and loads of butter.

PS
Margerine or its various modern equivalents is something I refuse to eat - hate the taste. It's butter or nothing.

Likewise janerowena - I always like to try things I have never had before but do draw the line at somethings !
My school lunches were obviously much better than most as I love semolina (with jam of course) and cold custard. I can still taste the Cheese and Onion Pie we had at Primary school - delicious, but I have never come close to replicating it and nor could my mother all those years ago.
Anyone got a recipe ?

Retsina wine. Does that count? We bought a bottle many years ago on a Thomson holiday to Kephalonia. It was horrible. The room next door said it shouldn't go to waste. Hated it. They passed it to a honeymoon couple upstairs. They admitted to passing it to the family in the end unit. Lost track of it then.

I have tried and liked all of the above. No wonder I am a little on the plump side of plump. The only thing I loathe is tapioca, and there is a malaysian pudding that is very similar in texture that looks like like grains of jelly, usually served on heaps of ice so that the jelly doesn't melt. I think it's fairly common all over asia. It's far too much like frogspawn, as is tapioca. Blancmange is also not very popular, or semolina. School dinners have a lot to answer for.

I prefer andouillette to our own black pudding. It's far more delicate though. Every time we eat out I always try the weirdest thing on the menu. I haven't managed crocodile yet. I'm really cross about that, I missed it in a local restaurant by two weeks.

Cold custard, or lumpy custard. In fact, badly cooked food, rather than the ingredients, are my problem when it comes to what I can eat.

Jess I think the eyes had sort of dissolved in the cooking!

Pork belly - very trendy now. Why would anyone want to eat lumps of fat?

Chinese cakes can be grim.
We also once stayed in a little Greek hotel where Yaya (gran) took a shine to us and kept giving us home made sweet things in our room. But what to do with the one we really couldn't eat much of? Sort of cross between jelly and blancmange. Flushed it down the loo.

The worst things I have ever eaten have always been where we have been visiting somewhere, outside the UK where we have been served something we do not like and nobody is eating it and then, because I get bothered about not causing the host any embarrassment or upset. I eat my portion.

In one case, cold jellied consommé in Pakistan. I and my sister(aged 14 and 15) were flying home to Singapore as unaccompanied minors and had to stay over because the plane broke down (it was the 1950s). The hotel served us cold jellied consommé. My sister refused even to lift a spoon to it, so I forced mine down. I still really dislike it.

in the second case a few years later, in Belgium, I was with DF and DS and the dish was sweetcorn and buttermilk soup. DF and DS wouldn't touch it, so I ate mine and I LOATHE milk in any liquid form. I did it so well I was offered a second helping, which I politely declined.

Another vote for Andouillette. In a tiny French village we ordered the "menu du jour" - big mistake! I say it was the most disgusting thing I ever ate, though I'm not wholly sure I actually ate any of it. It's appearance was enough to put me off. My DH polished it off, though, while I just ate the vegetables.

Meat and fish.

Tete de veau, andouillette, raw sea urchin, frogs’ legs, squid, octopus, jellied eels, oysters, tripe - I've tried all of these and they all make my stomach churn!!

We used to have 'frogspawn' too, Joan, it was tapioca. Another horror was lumpy semolina with a tiny blob of watered-down jam.

Chicken feet - on a dim-sum lunch in Sydney... actually 'eat' isn't quite the right verb - all you could do was suck on them - revolting!

gally - they removed the eyes? How sophisticated.
Ah yes, that gristly meat they used in school dinners. I suspect local authority corruption had something to do with that.
Yes I tried oysters gallly. Just the once. Go straight to the toilet, do not pass go. Actually - it was twice now I come to think of it - I made a huge mistake and ate a couple of smoked ones some years later and had horrendous food poisoning all over again. We were 48 hours into a holiday in NZ. DH got a boil in his ear and a raging temperature and we had spent a joyous evening trying to track down medical assistance in Invercargill just before my world dissolved. Both of us spent the next day in the motel bed, groaning in turns. We were supposed to be checking out but fortunately they had not let the room.

It has to be snails - the first time I ate them they were OK, but the second time they were like garlic flavoured rubber.

Talking of rubber, I reckon calamari tastes like crumbed rubber bands.

Tamarrillo is pretty grim too.

BUT junior school dinners 1950-1956 have to top everything in disgust and revulsion. Cubes of grey fatty meat, more cubes of woody turnip, peas like bullets, greasy gravy, and dark green cabbage, with 'frogspawn' for dessert (some sort of pasta I think)

Like Jess I was once served a plate of sheep's head when in a remote village in Bulgaria. I found looking into the holes where it's eyes should have been a trifle unnerving and I didn't manage to sample any of it - far too disgusting. The Irish stew we were given at boarding school, full of gristle and fat, put me off anything lumpy for life as did an unfortunate incident with an oyster. I can't even look at one without remembering how ill they made me

A gourmet meal of offal from a hare. Lungs heart and kidneys laid out on a plate with the liver as a pate. Very tiny. The chef had most of them returned apart from DH who eats most things.very expensive hotel in Scotland. Went bust.

tiggy that sounds as bad as the Italian cheese Casa Marzu, a pecorino cheese containing maggots!

What about andouille then absent - either French or Cajun?