For the fifth straight year, October is Dining Month on OnMilwaukee.com, presented by Concordia University. All month, we're stuffed with restaurant reviews, delectable features, chef profiles and unique articles on everything food, as well as the winners of our "Best of Dining 2011."

Many custard stands have the same flavors of custard, from mint chip to cookies 'n cream to caramel cashew. And many of us wouldn't say no to a custard cone regardless of the flavor. But what if you could invent your own custard flavor? What would it be?

Yesterday, I wrote a blog on hot, spicy food, and then started thinking about different chocolate bars I have tasted over the past few years that have cayenne pepper and other spicy spices in them. Now I'm wondering if there could be a marriage between chocolate custard and, say, Sriracha? Maybe there already is.

Bacon and chocolate is paired in the cupcake world, and I found some recipes online for candied bacon ice cream, so how about bacon custard? The eggs are already in the custard, one could argue bacon custard is breakfast on a cone. So how about waffle custard on a waffle cone? Or Lucky Charms custard, since we're on the breakfast theme?

Other experimental custard flavors that came to my sick mind include french fry custard, with actually chunks of fry mixed in. Of course the fries would get soggy, but would that matter? Is the grease and salt enough to still make it work?

How about Dr. Pepper custard? Or licorice custard - back or red? I'm also thinking birthday cake custard or pickle custard for the pregnant or the not-so-pregnant. I could probably even stomach onion custard, if the onions were those sweet, sautéed type served atop Kopp's burgers. But maybe I'm just getting too disgusting now. It happens.