Okay, it’s time for me to jump in but first let me thank everyone for kicking out the first wave of comments on this blog. Very exciting. So let’s start off with the cheesesteak discussion. As horrible as it is to put mayo on a cold sandwich, the though of this condiment sizzling and bubbling on a hot sandwich is even more offensive. …we are talking “First Degree Food-Slaughter!” And even though it’s rare, I have seen this freakish behavior first-hand so it’s important that we, the mayo-hating community, do not turn our heads. (even if the mere thought gives us nightmares) Do no trust anyone who exhibits such behavior and I highly encourage all types of abusive name-calling when referring to these eaters. (if anything, the original comment let em off easy.) Now as far as trying to justify this blasphemy by adding a “cheesesteak hoagie” loophole , well that is utterly ridiculous. First, since that particular comment referenced a hard core philly term, a quick definition is in order , just to make sure we’re all on the same page. A typical steak sandwich will have sauce on it but occasionally a restaurant will offer the “steak sandwich hoagie” which is a hybrid between the two sandwiches. So in lieu of the sauce, you get the hoagie toppings like tomato, onion and lettuce. So far , so good. Now unfortunately we live in a world where mayo is offered as a “standard” hoagie option but that is just plain wrong because even if the tomato is not enough to conquer your fear of a dry sandwich, there is always the “oil’ route. So we certainly endorse oil for those hoagie-eaters who require the extra moisture. And it’s not like anyone is gonna need both oil AND mayo. So getting back to the hybrid, between the oil/grease from the steak and the tomatoes on top, why should anyone feel there is justification for mayo? Just because of the term "hoagie" added to the name? That is crazy talk. Now, regarding Dijon, please read the ingredients before eating because in some instances, there is a danger of mayo. Also, be extremely careful with anything termed "horseradish mustard" or "horseradish sauce" as mayo is frequently used as a filler. (which is why I will only eat 100% pure horseradish.