Anything with marmite. Serves me right but I once snaffled a couple of what I thought were Parmentier potatoes when the chef had his back turned, only to find he'd coated them with Marmite.
We do indeed need a vomit smiley.
Also agree with the sweet and sour thing - fruit of any kind in a savoury dish is vile (IMO of course). And yes, that also includes apricots in a tagine etc. I remember making Sole Veronique at college, and wondering why on earth someone would want to spoil a beautiful piece of fish by adding a handful of grapes.