By Lindsay Toler
By Chad Garrison
By Brett Koshkin
By RFT Staff
By Lindsay Toler
By Riverfront Times
By Danny Wicentowski
By Pete Kotz
Shawn "Mad Dog" Harmon
"Forget all that hot stuff, your jalapeños and habaneros -- I don't hate my bunghole enough to go that route. My favorite food additive is Ingelhoffer Thick 'n' Creamy Horseradish Sauce -- comes in a little round jar, about three ounces' worth, and that's because a little goes a long way. It's great with steaks, brats or chicken, and, believe me, it really clears out your sinuses. For a second or two, you'll think you snorted something potent."
Owner, Touba Mbacke African Store
"In America, my favorite is A.1. Sauce -- I like it with the steak! But there is a hot fruit from West Africa, like a pepper off a tree -- its name is khane ["kon-eh"], and sometimes they have it at Jay International. We use it like you use salt and pepper -- on rice, meat, anything you want. And you'll never catch a cold if you use it regular."
"None of them. I'm on a diet."
Bartender, Filling Station
"I like ketchup -- mustard, too -- but if I had to pick my one-and-only, it'd be mayonnaise. No, not Miracle Whip; it's Hellmann's all the way. Why? Because you can make salad dressings out of it; you can put it on sandwiches -- all kinds of sandwiches, like BLTs, baloney and cheese, meat loaf, chicken, salami, braunschweiger -- practically everything except peanut butter and jelly."
Jeff "Nine Fingers" Smith
Tester, Fuzzy's Fireworks, Sikeston, Missouri
"Mustard. It's good on cold cuts and hot sandwiches and good for dippin' fries in. It's not bland like mayonnaise or ketchup. It's got a little zip -- that's what I like about it. I like Gulden's, French's, even Grey Poupon -- any of 'em as long as it's not too much of a Dijonnaise; then it starts to lose the tangy flavor I like."
"Cholula -- the ultimate condiment because it tastes good on everything, including people. My dogs love it!"