"Back From Hell" is the name on the sauce jar. It's like a challenge--daring me to try it. Top is off--jar has a spoon in it. It sits in a tray with four other less formidable-sounding sauces. All tops are off, spoons at the ready. I lift an oyster in its half shell onto my plate, spear some of the freshly grated horseradish and dress the Fanny Bay oyster with it, then add a half teaspoon of Back From Hell. Once in my ... Read More