Sounds like you’re lucky enough to not have any sensory problems - you probably don’t get overwhelmed by textures, flavours or smells. Not everyone is like that. You also don’t seem to have any particular cultural or ethical concerns about your food choices. My family is vegan and very neurodivergent; none of us would ever consider steak or shrimp, for ethical reasons, and most of us have texture and flavour sensitivities that mean that certain foods are off limits for some of us. We generally buy within those parameters, but some of us really like things others really hate, so cooking can be a nightmare. In many cases, it’s the texture of food that causes this - often borderline textures going from firm to soft, too granular, “wrong” like soft when should be crunchy etc.
But I bet you have some things you wouldn’t try, based on cultural or texture preferences, which some people love. What about…
Soft biscuits (cookies) - baked crunchy, but have gone damp and soft?
Dry, stale bread - baked soft, but just dried out and stale?
Witchetty grubs - moth larvae from Australia?
Dog meat, eaten in some Asian countries?
Fermented shark meat, stinky and rank, eaten in some Nordic states?
Reindeer poo - traditional Finnish cuisine sometimes uses it?
Natto - stringy, slimy soya beans fermented by a bacteria, very strong flavour, popular in Asia, especially Japan?
Tempeh - soya beans colonised by a particular edible mould fungus, eaten widely in Asia?
Tofu - bean curd in various textures, but very little flavour, eaten widely by vegans and in Asia?
Furry tofu - tofu colonised by another edible mould fungus, eaten widely in Asia?
Sounds like you’re lucky enough to not have any sensory problems - you probably don’t get overwhelmed by textures, flavours or smells. Not everyone is like that. You also don’t seem to have any particular cultural or ethical concerns about your food choices. My family is vegan and very neurodivergent; none of us would ever consider steak or shrimp, for ethical reasons, and most of us have texture and flavour sensitivities that mean that certain foods are off limits for some of us. We generally buy within those parameters, but some of us really like things others really hate, so cooking can be a nightmare. In many cases, it’s the texture of food that causes this - often borderline textures going from firm to soft, too granular, “wrong” like soft when should be crunchy etc.
But I bet you have some things you wouldn’t try, based on cultural or texture preferences, which some people love. What about…