What is Reddit's opinion of Pinnacle Mercantile Plastic Squeeze Condiment Bottles with Red Tip Cap 16-ounce Set of 6 Wide Mouth?

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How hard is that to fill? We use these wide mouth plastic bottles for all kinds of stuff like oil, liquid dish soap, home made ranch and even to water my seedlings! Can't recommend enough.

I buy a bucket of glucose and immediately empty all of it into 3 of these squeeze condiment bottles, like this:

https://www.amazon.com/Condiment-16-ounce-Dressing-Pinnacle-Mercantile/dp/B00OZOW6E0

I actually buy mine locally at Smart and Final but I think these are essentially the same.

When it's time to measure it, I put my saucepan on a scale and squirt it directly into the pan. If it's really cold I put the squeeze bottle in the microwave for 10-15 seconds to warm it up which helps it flow faster.

Hi Dick, a friend of mine has early onset parkinsons but loves to cook and, more recently, make edibles. I picked her up some clear condiment bottles from Walmart - they were maybe $5 for 3 - she pours the sweet mix into these then uses them to fill the molds.

Bottles on Amazon

I swear by these commercial kitchen squeeze bottles for any homemade condiment that I don't want to accidentally pour too much of onto something. You might need to shake a little harder to get the dressing well-mixed as opposed to something with a whisk/blender/shakerball involved, but I've never had a problem with making a vinaigrette-style salad dressing right in the bottle.

I take BSO capsules. Can't imagine eating it straight up.

If you want to make your own I suggest getting a condiment bottle like this. Allows you to buy empty 00 capsules and directly make your own BSO / whatever caps

Don't store it in the can.

Puncture the lid with a shitty old knife on either side or if you have a regular can opener, break the seal on either side then use a sturdy butter knife or a flat screwdriver (wash the screw driver) to widen one of the holes so you get a better pour. Don't use a good knife. You'll ruin in.

Or just buy a churchkey.

We buy big bottles of maple syrup and keep em in the back of the fridge. I refill one of these bottles as necessary (as my husband makes pancakes/waffles, I throw the bottle in a bowl of hot water to let the syrup get warm).

Good luck.

Well, yes. But you can get them in clear/white also. Something like this.

You can get something similar at Wal-Mart pretty cheap, but one of the versions they sell leaks around the cap and I know the other will crack after a year or so.

I like 8-16 oz. sizes. Big enough not to refill all the time and small enough to manage easily. Make sure they come with caps. Found a bunch that didn't and would cost as much as the bottles to get them.

I THINK it was this:

http://www.amazon.com/Plastic-Squeeze-Condiment-Bottles-16-ounce/dp/B00OZOW6E0/ref=sr_1_3?ie=UTF8&qid=1434855789&sr=8-3&keywords=condiment+bottle

I ordered them on my GF's amazon when she had Prime, so I'm not 100% sure. I dont have her password.

The recipe per request,

I'll start with the hardware. I'm by no means an expert cake decorator, and beyond the class I took in HS years ago haven't decorated a cake before. Aside from the standard baking tools I consider the following essential:

 

• Cake tins - I used 8" rounds, make sure they have sides perpendicular to the bottom of the pan
• piping bags & tips - to make all the fancy stuff and to pipe icing for dams & around the cake
• old dish towel & clothes pins - wet them and wrap them around the tins while they bake, promotes level rising
• spackle or drywall knife or bench scrape - to get everything nice and smooth. Make sure the blade is longer than your cake is tall.
• Offset spatula - helps glob frosting on and smooth things around
• Cake rounds - round cardboard to set the cake on. 2" bigger than your cake pan worked for me.
• Decorating turntable - spin cake, goes roundy round
  
• Squirt bottle - these are pretty handy for everything from salad dressing to lemon juice. I picked up these puppies from amazon
• Stand Mixer - I guess a hand mixer would work too, but a KitchenAid is well worth the investment for this and so much more.
• Fondant Smoother - It's like a cement trowel for a cake.
  
• Viva Paper Towels - mechanic paper towels would work too, basically you need a paper towel without any texture, or maybe you want texture. It's your cake, texture it if you want!
  
• Treadmill - gotta work these cake calories off somehow!

 

As for the software you will need,

 

• 2 boxes of your favorite cake mix - i'm sure you can make it from scratch, it might taste better but this is enough work as it is. Duncan Heinz is the bomb anyway. I used their angel food cake for this particular cake. Whatever ingredients the box o' cake calls for.
• 3 value size bags of confectioner's sugar - Walmart has a massive bag for about $1.
  
• Semi-sweet chocolate - ghiradelli chips or bar
• Whole milk - don't skimp here, fat is our friend. It's a cake, not a kale protein smoothie.
• Heavy Whipping cream - about a quart
• Unflavored gelatin
• Unsalted butter - I buy the value pack from costco, freeze it if you don't use it. At least 2 lbs standing by.
• Hi-Ratio Shortening - This is optional I think, more on this later.
• Vanilla - the real stuff, not the imitation. Don't worry about clear vanilla, my buttercream turned out plenty white with pure vanilla extract that was brown.
• AP Flour
• Regular Granulated Sugar
• Strawberry's - the big box, not the little box. What's it like 2lbs? I used about half inside the cake and another 1/4 on top.

 

Alright, so the entire process took me two days. You could probably do it in a shorter period of time, but I was in no rush and this was my first cake attempt so I took my time. Here are roughly the steps I took,

1. Bake the cakes. Set your oven to whatever it needs to be set to and prep the cake tins. I rubbed butter all over the interior of the tins, then sifted some flour in the tin to give it a light coat getting rid of excess. This helps it rise evenly. Some people use non-sweetened cocoa powder for chocolate cakes, which I guess you could do but I covered mine in icing so who cares. You also want to wrap wet dishtowels around the circumferance of the pan to promote even baking. I used two full boxes for two cakes, with 4 cups of batter in each tin. I definitely could have gotten away with 3. With 4 the cake rose up over the edge of the 8" tin and I got some rounding on the edges. When a piece of wood (toothpick, skewer, chopstick) inserted into the center comes out clean, they are done. Took an extra 20 mins from the box directions for me. YMMV. After the cakes are done let them cool on a wire rack a bit. You can use a dish towel draped over the top of the cake to gently push it down to try and even it out if it's not level. Flip them out of the tins onto a wire rack and let them cool till you can wrap them in plastic wrap and refrigerate them. I chilled mine overnight, made decorating them much easier. The key is getting cakes (i think it's officially called torting) that are nice and even. You can cut them or use a cake leveler. They are pretty cheap on amazon. It's like a house, if the foundation is crooked the house is going to be too. Make sure you cake rounds are nice and even and level.

2. Prep the strawberries and the whipped cream filling. For the strawberries mine weren't super ripe, so I sliced them up, tossed them in sugar (2 T or so), put into a strainer that I set in a bowl, covered in plastic and refrigerated overnight. This helps the berries release some of the excess juices so when you put them on your pretty white buttercream it doesn't turn your cake into a murder scene from Dexter. Next comes the whipped cream. You have to make stabilized whipped cream or else the little bubbles of air you whip into the cream are going to collapse. Here's the tutorial I used. You'll need the cream, gelatin, some vanilla, and powdered sugar for the whipped cream.

3. Next you need to make some buttercream. I used a recipe from a tutorial here. This also covers how to damn, fill, crumbcoat, and outercoat the cake. You can watch the tutorial for the deets but here's my insight. Note that for my filling I did a layer of strawberry, whipped cream, then another layer of strawberry instead of buttercream to change it up. For the buttercream the shortening does give you some pretty stiff buttercream, but it also reminds me of the icing you'd find on an Entemann's cake. It wasn't terrible tasting per se, but it definitely wasn't buttery butter cream. I'll try this again without using the shortening, and I've seen other tutorials that just use butter and their cakes look just as smooth with straight, crisp edges. I did find it was easier to use a big piping tip to pipe the icing on for the crumb coat rather than just slather it on the sides. If you are set on trying the shortening make sure you get Hi Ratio Shortening, which is basically shortening that has transfat in it. Transfat is pretty terrible for you, so don't eat this cake like all the time. Walmart supposedly carries a variety, but I picked mine up from Amazon. Was like $18 for a 3lb tub. Totally not worth it if you can just use butter and achieve the same results.

4. Once you've got your cake all iced, chilled and ready you can add the exterior decorations. To get the drips on the side I followed this tutorial and just used semi-sweet instead of white chocolate. Make sure you test your ganache out of the squirt bottle to see how far it runs down a tupperware lid or something. Once you've got the desired consistency (usually related to the temperature of the ganache) you just spin the cake around while you squirt chocolate on the edge. Anywhere you want a bigger drip, put more ganache. Have fun with it. There are no mistakes, only happy accidents. For the base I just did a simple swirly with a star tip around the edge. There's a million icing tips and tutorials and guides on what they produce. Practice on some papertowel and have fun! I used whipped cream for my decorations since it's stiff enough to keep a shape and tastes WAY better then buttercream. Downside is you have to refrigerate the cake or else all that food born illness stuff. Use common sense. After the ganache sets, put the strawberries on the inside of the ganache (helps keep any excess juice from running down the cake) and add whatever other decorations you'd like.

 

That's about the long of it, sorry for the stream of consciousness, typing this from memory, but hope this helps. Good luck - now hit the treadmill :)

https://www.amazon.com/Condiment-16-ounce-Dressing-Pinnacle-Mercantile/dp/B00OZOW6E0

Don't get that one. Get the cheapest one you can find at walmart, target, dollar store, etc. Works like a damn charm.

https://www.amazon.com/Condiment-16-ounce-Dressing-Pinnacle-Mercantile/dp/B00OZOW6E0/

Squeeze bottles

I’ve found that these work great. I’d highly suggest them.

Have you tried diatomaceous earth? I highly recommend once the soil starts to dry up. I use a condiment bottle to distribute the awesome death powder.

https://www.lowes.com/pd/Garden-Safe-Garden-Safe-Brand-Crawling-Insect-Killer-Containing-Diatomaceous-Earth-4-Pounds/5005382579?cm_mmc=shp-_-c-_-prd-_-lwn-_-ggl-_-LIA_LWN_241_Chemicals-_-5005382579-_-local-_-0-_-0&ds_rl=1286981&gclid=CjwKC...

https://www.amazon.com/Condiment-16-ounce-Dressing-Pinnacle-Mercantile/dp/B00OZOW6E0

Basic Info:

Product name: Pinnacle Mercantile Plastic Squeeze Condiment Bottles with Red Tip Cap 16-Ounce Set of 6 Wide Mouth

Features:

• LOOKING FOR A SET OF MULTIPURPOSE PLASTIC SQUEEZE BOTTLES? Our premium condiment squeeze bottles are designed to help you store and squirt all your favorite salsas, dressings or condiments on your dishes with ease! Great for crafting too!
• FILL THEM UP & WASH THEM EFFORTLESSLY thanks to the larger 1 1/8” mouth opening, which will protect your countertop or kitchen table from messy accidents! Plus, washing your 16-ounce squirt bottles will be a breeze with the wide-mouth design!
• 100% CONVENIENCE OR YOUR MONEY BACK! That’s our unconditional guarantee! If you are not 100% thrilled with your plastic ketchup squeeze bottles within 30 days, we promise to offer you a prompt and full refund! No questions asked!
• NO MORE LEAKY SQUIRT CONDIMENT BOTTLES FOR YOU! The Pinnacle Mercantile durable ketchup and mustard squeeze bottles 6-pack features longer and safer red caps that will prevent accidental leaking even if you cut down the nozzle!
• ONE KITCHEN SQUEEZE BOTTLE SET, UNLIMITED USES! You can easily use our plastic dispensers to store and serve your favorite condiments, syrups, salsas, BBQ sauces, salad dressings, hot sauces, melted chocolate, caramel and any other liquid!

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Highest price ever: $65.29

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Average price: $26.42

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Last price change: -29%

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Price change from all-time low: This is the lowest price ever!

The item was in stock as of 01/06/2021 17:58:37 (UTC)

View the item on Amazon

My understanding is that you should use enough oil to coat the bottom of the pan. I believe I got this wisdom from Samin Nosrat. So yea, I don't even measure. I keep canola oil in a squirt bottle and just squirt enough in to coat that pan.

So a quick review:

• The Force of Nature (FON) unit is surprisingly small
• No cap - just a pour spout
• Fill to the line with water, break & squeeze the capsule in, press the button, let sit for 10 minutes, done!
• Makes the water look fizzy while it's charging it (or whatever it's called)
• Pour spout makes filling the sprayer easy
• Turn the sprayer knob a little for mist, and more for a stream

As far as the cleaner goes:

• Smells like a pool (chlorinated...like a well-maintained pool, not a horribly over-chlorinated pool
• Takes about 10 minutes after wiping dry for the smell to go away
• Does a good on multiple surfaces (including glass)

As far as cleaning goes:

• To clean, spray & wipe
• To disinfect, you have to spray it, leave it for 10 minutes, THEN wipe it - think of it like toilet bowl cleaner, it's gotta sit for awhile
• There's no alcohol in the spray, so it takes forever to evaporate, so you have to wipe it dry
• They recommend scrubbing down gross surfaces with baking soda & water as needed (to clear the surface), THEN clean with the FON spray, then wipe dry

Glass cleaning is pretty good, although you have to work a bit harder than my homemade glass cleaner...it does clean the glass & leave it streak-free, although at an angle I could see some "foggy" spots. This is the recipe for my homemade glass cleaner, which is wicked amazing:

• 1/4-cup Rubbing Alcohol
• 1/4-cup White Vinegar
• 2-teaspoons Cornstarch (this is what makes it streak-free)
• 2-cups Water

Directions: (works great, WAY better than Windex!)

1. Combine using a blender (make sure to clean the blender out with soap or in the dishwasher after!)
2. Pour into a spray bottle (I get those blue glass misting bottles off Amazon)
3. I just use paper towels to wipe it off

Anyway...I'm a bit sensitive to smells, and the FON spray definitely smelled like a pool to me. It's not a "nice, light, fresh, clean" scent like Febreze or something...it smells like a chlorinated pool. Not like a "whack you in the face" smell like Lysol with Bleach, but strong enough to be noticeable. The smell does dissipate pretty well after ten minutes or so, but if you're working extensively in a small, poorly-ventilated space like a half-bathroom, make sure to leave the door open!

So far so good...it's cleaned everything I've thrown at it! One thing I was really happy with is my plastic squeeze bottles for cooking oil...I have various plastic squeeze bottles like this:

https://www.amazon.com/Condiment-16-ounce-Dressing-Pinnacle-Mercantile/dp/B00OZOW6E0/

I use them for various oils like olive oil, canola oil, etc. for easy squirting while cooking. The plastic tends to get VERY greasy from the oil & I've never quite been able to de-grease them, even with liquid dish soap or in the dishwasher. The FON spray did a GREAT job with them! Granted, they sucked up a little bit of the chlorine smell into the outside, but at least they're not all greasy when I touch them anymore!

I have a large supply of capsules from the one-year starter kit, so I'll continue to use them & see how they fare. So far, it seems to be a pretty universal cleaner, and despite the chlorine scent (which isn't horrible, and also airs out after awhile, for the most part), isn't killing my nose, making me dizzy, or giving me headaches from the noxious smell like other cleaning chemicals do. I'll have to give it a try on carpet next, to see how it fares...

I try and keep it simple. I have a shed in my backyard which is finished and serves as my home office/man cave.

I keep everything there except my Nic which is stored in my freezer.

I take the Nic out and dilute it down to 60mg from 100 and keep that in a plastic 30ml bottle. I secure that because I have kids.

For my VG and PG I bought some cheap condiment bottles off of Amazon (link below) which makes it easier to work with.

Then I have my flavors and my scale.

I'm kind of a one flavor guy. I have one recipe that I really love so I really just stick to that. I've done it so many times I practically have it memorized. That's just me though.

So when it's time to mix up a new batch I bust out my 30ml Nic bottle, PG/VG, flavors and scale and mix it into a 100ml drip free reagent glass bottle I got from Nicotine River. Takes me like 5 minutes to whip up a batch, shake it up and let it rest.

I have two reagents that I cycle between so I have something to vape while the other steeps.

I transfer juice to a 30ml unicorn bottle for carrying it around and refilling my mod.

Easy peazy.

Plastic Squeeze Condiment Bottles with Red Tip Cap 16-ounce Set of 6 https://www.amazon.com/dp/B00OZOW6E0/ref=cm_sw_r_cp_api_gy1Vzb36437WP

https://www.nicotineriver.com/collections/diy-tools/products/reagent-bottle

https://www.nicotineriver.com/collections/diy-tools/products/chubby-gorilla-unicorn

I think they're referring to this type of bottle - the one you see ketchup served in at hot dog stands and the like.