The answer, of course, is onions

I'm a little surprised that I went 64 posts without mentioning honey mustard sooner. (This is 65.) Finding a good honey mustard is a tricky endeavor, because there are varying amounts of the two ingredients (let alone spiciness!) that interferes with the inherent goodness of this wondrous condiment. Honey mustard is to condiments what holy water is to water.

I was thinking about it because today I went to the grocery store and realized I needed more honey mustard, especially considering I purchased cheddarwursts. Those two make a stellar combination. I decided on French's, it's not the best honey mustard I've ever had, but for the price it's definitely serviceable. I was thinking of doing a review of good one and bad ones, but really, who cares. The important thing is that honey mustards are like most other gourmet product, and you get what you pay for.

Another interesting variety of mustard I think you all should be aware of is whiskey mustard. It's funny to say those two words in order, because they don't even sound right together. But surprisingly, whiskey mustard is delicious. I learned about its existence from my Irish cookbook (leave it to the Irish to put whiskey in everything) and tried its recipe - mustard chicken. It was great, even though it was Jack Daniels whiskey mustard. Jack Daniels, in my experience, is a rather low ranking whiskey, particularly for the price. There's a reason why you don't see Wild Turkey or Maker's Mark mustard or coffee -- because the liquor is better consumed in liquor form rather than mustard or coffee form.

I sometimes get in arguments with friends over honey vs. spicy; I pretty much have to go with honey on this one. Don't get me wrong, I like the picante as much as the next guy, but I'm really particular about where the spice is applied. For example, I don't like hot Italian sausage in spaghetti, because that's just not a combinations of flavors to which I look forward, even though hot Italian sausage you get at the grocery store isn't really all that hot. In salsa or Chinese food, I want it to burn my esophagus on the way down. I want to have to suck on a fire extinguisher for relief. Just not on a bratwurst.