Ooh I *love* horseradish. I have neen putting some in everything lately.

I love good [Dijon-style] mustard, grainy or no.

Every once in a while I have an actual hot dog, in which case that yellow goop Americans call mustard is actually good.

If there is sauerkraut, though, which I ptefer, *then* Dijon or German mustard. The yellow is only good on otherwise plain hot dogs.