Serious Eats - seriouseats.com

I'm not sure which category it would go in, its probably more of a hot sauce, but I have to turn you all on to Dave's Gourmet Hurtin' Habanero & Honey Mustard: http://www.davesgourmet.peachhost.com/ct_PRdahhm.htm.
Its thick enough to be spreadable for your sandwich, and so hot you cant stand it but so sweet you can't resist - there's nothing better with cold, day-old pot roast.

39 mustards? Wow! Impressive. I'm a French's fan myself - good old fashioned yellow mustard is fine with me.

as I will repeat from my previous comment::
does anyone know of this Heinz french mustard? It's got the color and consistency of baby poop (I dunno guys... that was my memory as a 22-year-old drunk off of fish and chips) but not really spicy. I can't even find a similar product in America!
But yes, horseradish mustards RULE!

Here is an Oregonian praising all that is BEAVER. They have the best honey mustard and their prepared horesradish is to die for!

There's a chain of stores in the U.K. and Europe called Oil&Vinegar. They also have several branches in the States. They sell just about every brand and type of mustard available. My #1 fave is Oil&Vinegar Garlic Mustard. It's not particularly hot but I guarantee that your friends will know that you've used it. Listerine anyone?

Weber's Horseradish Mustard. A Buffalo NY classic and nothing better for hot dogs, polish sausage, or ham sandwiches.

I feel your pain when judging yellow mustard. I'll stick with my French's, thank you anyway. I am really sad to see that you can't find anything good to eat with Zatarain's, how about frying some tasty ham, melting a slice of Kraft American cheese and then placing it between 2 slices of toast with a leafy piece of lettuce? YUMMY!!!!!!

Inglehoffer's birdseed-like one.

@nezrite--two days later, I'm still chuckling. Thanks for pointing it out.

I'd be afraid of what would come back, so I wouldn't send it back, but I would not go back to that restaurant again.

I'm a portion size hog as much as anyone else, but these sandwiches are DEFINITELY not small. No, you won't get a five dollar footlong here, but they dont skiimp on the meat/fixins and the flavor is off the charts.

GET THE PORK BELLY SPECIAL.

Random thoughts on what is already here-
Microwave for kids- when you have a 9 yr old and a 14 yr old who want to heat something up and you don't necessarily want to supervise (my son is going through a --shudder-- canned ravioli phase), the microwave is great. We also use it as our rice cooker.

The other thing I wouldn't give up would be my KitchenAid. Each week I use it to make pizza dough, shred the cheese for the pizza, shred carrots and make pasta (granted most of those are with the attachments).

Microplane- for grating a bit of parmesan for pasta, you can't beat it, but otherwise, eh.

I am laughing at the 'cherry pitter'- the year I processed about 5 kilos of cherries for jam, I was DARN glad to have that thing! (no, I haven't used it since, but in its day...)

I think panini irons are a bit silly (not the grill things that COOK them-- not as much anyway!)- if you have a flat pan and a cast iron skillet and pot, you use that as your press! :-)

I miss my pizza stone, we used to just leave it in the oven all the time, never had a problem with it (didn't need a place to store it either!).