Post some food item you think might gross me out.
I'll tell you whether I've had it and whether I would eat it again.
Let's make this challenging; I'll take the obvious ones out:
Balut is out
Bird's nest soup. Also out.
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I don't do slime
thought it was....Rating: five pukes: 
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a bowl of tuna and would then top it with ketchup and mustard. 
Guest gets first shot at the juicy eyeballs
Dinuguan or Blood Stew is a Filipino dish consisting of pork meat, liver, intestine and of course blood.
I can eat this, and I can eat balut...
I can't eat escargots, and I am not about to eat Rocky Mountain Oysters...
-shudders-
I use to love Scrapple
Now I won't touch the stuff
But anyone with a screen name of Xipe Totec would likely enjoy huitlachoche. Xipe Totec is a central Mexican deity.
I study Mexican history and find huitlachoche to be most revolting. The texture, the color, the flavor...
There is one thing worse than either of these, and that's kivaq
A Dish made from fermented sea birds is pretty hard to stomach for those who aren’t used to it. Yes, you read right, fermented sea birds are pretty much the essence of the dish. And get this – they’re eaten raw. Kind of like cheese, but not quite. The preparation goes something like this: a seal is skinned,removing all the meat until only a thick layer of fat remains on the skin. It is then sewn into the shape of a bag and stuffed to the brim with about 300 to 500 small auk birds. When the bag is completely filled, it is sewn shut, and fat is again smeared all over the seams to keep the flies away. The bird-filled seal skin bag is then left to ferment under a pile of rocks for a minimum of 3 months, and sometimes, even as long as 18 months.
http://www.odditycentral.com/pics/kiviaq-probably-the-worlds-most-disgusting-meat-dish.html
I avoid onomatopoeic dishes.
Surströmming (pronounced [ˈsʉ̟ːˌʂʈrœmːɪŋ], Swedish for "sour herring", is fermented Baltic Sea herring that has been a staple of traditional northern Swedish cuisine since at least the 16th century.
Just enough salt is used to prevent the raw fish from rotting (chemical decomposition). A fermentation process of at least six months gives the lightly-salted fish its characteristic strong smell and somewhat acidic taste.
When opened, the contents release a strong and sometimes overwhelming odour; the dish is ordinarily eaten outdoors. According to a Japanese study, a newly opened can of surströmming has one of the most putrid food smells in the world, even more so than similarly fermented fish dishes such as the Korean Hongeohoe or Japanese Kusaya.
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In 1981, a German landlord evicted a tenant without notice after the tenant spread surströmming brine in the apartment building's stairwell (Treppenhaus). When the landlord was taken to court, the court ruled that the termination was justified when the landlord's party demonstrated their case by opening a can inside the courtroom. The court concluded that it "had convinced itself that the disgusting smell of the fish brine far exceeded the degree that fellow-tenants in the building could be expected to tolerate".
German food critic and author Wolfgang Fassbender wrote that "the biggest challenge when eating surströmming is to vomit only after the first bite, as opposed to before".
https://en.wikipedia.org/wiki/Surstr%C3%B6mming
Sadly, it is not available within hundreds of miles from where I live, so I haven't had it in years. 
Only thing hotter is pepper spray! 
