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Bitter melon. Even after nearly a quarter of a century of giving it a chance, I just can't stand it. It's the taste I can never acquire it seems.

Most boiled vegetables. "Hey, how about this? Let's take something that tastes good, looks good, has texture and turn it into bland slop with all the snap of an overripe leaf of lettuce! Bonus: how 'bout we do this in a way that leeches all the nutrients out! What could possibly go wrong?!" There's so many ways to cook vegetables that don't make them lose flavour, texture, and nutrition. Why are we boiling them!?

Cooked lettuce. They stir-fry lettuce here, and also cook "lettuce hearts". I like lettuce when it's raw. It tastes good. It gives a nice crunch to things it's in. Even if you do something like put it on a hamburger and then leave it under the heat lamp until it wilts its ... tolerable. It lacks the texture and "snap" of good lettuce, but it doesn't taste offensive. As soon as you cook it, though, it develops this taste that puts me right off.