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Grey Poupon Harvest Coarse Ground, Guldens Spicy Brown, Hellman's Dijonnaise.

oh and I almost forgot O'Charley's honey mustard that I pick up at
Sams' Club.

I personally really don't like mustard, but my 7 year old does. We have French's Classic Yellow, French's Spicy Brown, and French's Honey Dijon.

Um . . . we have about ten mustards . . . radioactive yellow in the French's squeeze bottle, Gulden's, supermarket brand dijon for cooking, Maille dijon for vinaigrettes, Nance's sharp and creamy for my sandwiches, Jack Daniel's of some sort to put on sandwiches for my father-in-law and other visitors, Koop's Arizona Heat (my husband's condiment of choice for many things), at least two kinds of honey mustard for sauces, some kind of fancy raspberry honey mustard dip (Rothschild's, I think) for pretzels and the like, and a few bits and pieces of other assorted flavors. Sometimes we have my mother's homemade mustard and it rocks in almost everything. We also keep Colman's dried mustard and whole mustard seeds on hand for rubs, sauces, picking and the like.

But if you think we have a lot of mustards, you should see our hot sauces and other chili condiments . . .

@Paula Maack--you just had to make it easy and link me right to the site. Now that I've ordered that lovely trio of Sierra mustards, I have to make sure I get the pkg. before my husband sees it, and slide them into the fridge without him figuring out that there are three new jars of mustard in there.

I usually have about a dozen on hand, and they vary. German, Bavarian and French all rock, as are many homemade and artisan varieties.

Frankly, I am surprised no one here has mentioned how awesome the Sierra Nevada mustards are. Their Pale Ale Honey is perfect with ham or anything you want a great honey mustard for, I love the Porter Spicy Brown with brats and cured meats, and the Stout Stoneground is perfect for recipes that call for a good grainy mustard.

I am not fond of French's or Coleman's, but I will use them on a hotdog if there is nothing else around.

Cheers,

~ Paula

Sometimes you can find a good deal on your favorite spirit by checking listed sales at liquorliker.com. It might be worth a stop at a store that's a bit out of your way, if you've got several bottles to buy, and you're saving $5-6 on each bottle.

I had several nice crystal decanters for years, but never used them. Four years ago we moved and I set up a self service bar in the dining room. I used my decanters on a cart with a mirrored top. They look great! I got some very nice pewter nameplates to hang around them and I filled them up. I have bourbon, scotch, gin, vodka, rum and cognac. When company comes over I direct them to the bar. I also use a crystal ice bucket with silver tongs and a small crystal water pitcher. People make their own drinks in my heavy bottom crystal glasses and only ask me for whatever mix they need. I don't deceive them about the brands; if asked I answer.
Bourbon, Jim Beam Black; Scotch, Famous Grouse; Gin, Bombay Sapphire; Vodka, Sirmnoff Triple Filtered; Rum, Bacardi Select Dark; Cognac, Hennessey. I'm rarely asked about the brands and when I am it's usually to offer a positive comment. This approach allows me to purchase the larger containers which generally offer a better price per ounce. I figure I save at least $600 a year on liquor; more than enough to buy a few decanters if my friends hadn't given me any. By the way I drink all the brands on the rocks or with a splash except the rum. That's with coke or tonic.

@embolini9: "You can also just switch where you shop - like gas prices, liquor prices go up and down DRAMATICALLY depending on the location of the liquor store."
While this is generally a decent suggestion, some states have regulated liquor prices via the Liquor Control Commission (Dept of Labor & Economic Growth). Many readers do not have the luxury of simply "shopping around" for better prices. Good article.

Manchego.

That'd have to be brie. Baked. Bliss.
I've admired the Zingerman's catalogue for years, but I've never gotten anything from them....but I'd really love to!

Manchego, a good Parmagiano, or very sharp Wisconsin cheddar.