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Same for me, minus the anchovies (but plus "Kieler Sprotten").
Also, I like the regional tradition of combining sweet with savory dishes, which really raises the eyebrows of people from other regions.
Think e.g. Lentil soup with waffles, Spaghetti Bolognese with sweet canned peaches, Scharles (a regional pie made of potatoes, different kind of meat, some vegetable like leek) with apple compote.
Damn, and now I am hungry!
Chicken feet, spiced or pickled.
I love them just cooked, straight from the broth.
Broccoli, grapefruit, swiss chard
Bagels and lox. Sushi has seemed to steadily grown in popularity here in the states but there's still plenty of aversion to raw (or cured, brined/smoked) fish. Also capers are like angry little olives on steroids. Definitely not for everyone. I haven't had any since the only bagel shop around, an Einstein Bros, closed some years ago.
I loved greens as a kid and still do. Stewed spinach, Brussels, broccoli, etc. Seems like it's usually a visual and/or texture aversion for the folks that don't like stewed greens (spinach, collared, kale). Does kinda look like a chunk of dark, wet grass left behind a lawnmower.
Dutch licorice. I haven't been brave enough to try Swedish Bastards but I have to make a conscious effort not to eat a whole bag of Gustaf's dubbelzout coins. I told the person that introduced me to them that they taste the way a litterbox smells... then they grew on me and I kept eating them.
Fresh hot mustard. A local Chinese restaurant makes theirs fresh and it's damned potent. It honestly reminds me of nail polish remover. I haven't found anything that'll clear my sinuses the way it can.
I never considered cured fish as raw until now
I guess, in a culinary sense, it's not "raw." In my head it's still hard to see it as "cooked" since it's chemical cooking rather than heat. Same reason I'm inclined to still call ceviche "raw" even when I know the acidic juices are doing whatever with the proteins and the end result is very different from truly raw fish.
Unseasoned / plain food; no salt, sugar, sauce, or herbs at all. I just like the flavour of good ingredients prepared well. I find that herbs make things taste "grassy" and that salt is overpowering.
Indian food. The Europeans won't understand this, but a lot of Americans straight up refuse to eat it based on the smell.
Might be a regional thing, but I live in the US and I don't think I've ever met someone who dislikes Indian food.
The London Broil cut of beef. It's looked down on as a searing steak for being cheap and tough. But, I think the value/fat/protien ratios are some of the best in boneless cuts of beef. Know what you're doing and its almost as good a cut as anything, excluding ribeyes. This is especially true if you go to an actual butcher and can ask for inch to inch and a half thick cuts.
im a picky eater so Im not sure I have anything. I know some folks don't like peanut butter and banana sandwiches but enough people like that that im not sure if it fits. I think my claim to fame is I like to mix food and will do it all the time so I can get multiple tasty things at once in each bite. I worked at a place where this girl was the antithesis. She did not like two things on the same plate. everything had to be seperate.
Room temperature coffee and beer tastes just as good.
Depends on the specific coffee or beer. Extreme temperatures dull our sense of flavour, so a shitty coffee can taste fine if its very hot, or a crappy beer can taste fine if it's super cold. This is why Coors Light ads are hilarious. They focus on the cold because it's a requirement to make it drinkable, and there's nothing else good they could say about it without lying.
