I'm with Phil on this. Asparagus - delicious when fresh and in season (and the after-odour isn't that unpleasant or strong IMO). Calamari - rubbery = overcooked, properly cooked and fresh they almost melt and taste lovely. Oysters - nice - taste of the sea - but too expensive for what they are. In fact I like most molluscs and crustacea (though it's hard to do much with whelks).
We need to take some lessons from the chinese - Sour is as good a flavour as sweet and slimy is as good a mouth sensation as crunchy - just different.

[INJ] Have you tried sour beers (i.e. Belgian Lambics)? Fantastic once you eradicate the "beer shouldn't be sour" conditioning from your head.

(Phil) How does that differ in principle from eradicating the "butter shouldn't be rancid" conditioning from your head? Sour beer tastes awful, like vinegar, which is what it is, at least partly.

[Rosie] Start with something like Hoegarden which is a wheat beer and has a slightly sour note. It's made with a sort of wheat porridge that gives it a great cloudy appearance and the orange and cardamon notes give it a spicy aroma. Once you have developed a taste for that the leap to things like the Lambics is not so great.

[Phil et al] I am rather partial to Franziskaner on a warm day. This is a wheat beer with an interesting smoky flavour. In fact around Munich there are many microbreweries that offer similar smoky beers.

[Phil] I don't think I've tried Lambics. I've had plenty of wheat beers, including Hoegaarden and don't mind the slight sour edge to them. Whether I'd like anything further down that line will have to be determined by experiment.
BTW if you're ever in Derby you might like to visit what used to be a fairly unpleasant and run-down pub called 'The Royal Standard', now taken over by CAMRA and revived as The Brewery Tap. At quiet times they do a 'tasting tray' consisting of 3 or 4 different beers - about 1/3 pint of each.
On which thought, will you be serving in 2/3 pint measures?

[Rosie] Think of sour sweets, like fizzy-cola-bottle-type things. Or a really crisp granny smith apple. That sort of sour, not vinegar. I have a few bottles of Mort Subite Gueuze (which is a fairly easy entry point to the world of lambics) lying around, and may have one with my dinner tonight, now that my mind is on the subject.