Reddit Reddit reviews Plastic Squeeze Condiment Bottles with Red Tip Cap 16-ounce Set of 6 Wide Mouth by Pinnacle Mercantile …

We found 21 Reddit comments about Plastic Squeeze Condiment Bottles with Red Tip Cap 16-ounce Set of 6 Wide Mouth by Pinnacle Mercantile …. Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Home & Kitchen
Dining & Entertaining
Condiment Squeeze Bottles
Plastic Squeeze Condiment Bottles with Red Tip Cap 16-ounce Set of 6 Wide Mouth by Pinnacle Mercantile …
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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21 Reddit comments about Plastic Squeeze Condiment Bottles with Red Tip Cap 16-ounce Set of 6 Wide Mouth by Pinnacle Mercantile …:

u/jesteraak · 16 pointsr/food

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 :)

u/criksus · 10 pointsr/Cooking
  1. An immersion blender is nice in that its detachable head is marginally easier to clean, but if your food processor is still oily, you could try using more soap when you clean it, or passing it through the dishwasher (minus the blade of course)

  2. Squeeze Bottles! The nice things about the clear ones is that you can even mark out the volumes for dressings that you like to make most often. Easy to shake up, easy to dispense (and usually better control than a jar), and mostly pain-free to clean. May want to invest in a funnel to help fill it up.

  3. Most homemade dressings should last up to two weeks in the fridge. If it clumps up, try giving it a good hard shake until it re-emulsifies and then a quick taste check?

  4. Check out this article by serious eats!
u/NOifsANDSorBUTZ · 8 pointsr/DIY_eJuice

I am probably getting ripped off from Amazon but I wanted something quick and these have been holding up fine for me.

16oz condiment squeeze bottles. Small bottle of Strawberry Ripe is a 4oz bottle for scale

Amazon Link

u/SteepingTakesTime · 5 pointsr/DIY_eJuice

Step 1: Find a recipe you love

Step 2: Make 500mL of it in a 16oz squeeze bottle like this

Step 3: Shake it for like 5 minutes

Step 4: Forget about it for at least 2 weeks, ideally a month.

Step 5: Enjoy the fuck out of it.

Step 6: Make another one when it's half empty.

Once you adopt this procedure you'll never go back. Having fully steeped juice ready to go at all times is the best. I just fill up 60mLs to carry around. I usually have 2-5 of my go-to flavors ready at any time. Fresh juice sucks.

u/nightshifter · 4 pointsr/BadDragon
u/Dejohns2 · 4 pointsr/TwoXChromosomes

So, here are some really practical things I like to do as gifts, because they're things people don't really think about, but when you don't have them... so annoying!

  • Flexible Jar Openers No need for a man with one of these. Seriously, it can't get you off, but it can open any f'ing jar you will ever need to open.
  • Fly Swatter
  • Cast Iron Skillet Great for stove top or in the oven
  • A few plastic condiment bottles. I like to buy the large jugs of oil (olive and sunflower) and pour them into these bottles to use. Way easier and it's cheap. Also good for storing dish soap if you buy the large, bulk size, or hand soap.
  • Various cleaning supplies and soaps (sponges, scrubbers, gallon size bucket (to store cleaners and to use when cleaning), dust pan, broom, toothbrush)
  • some other things you always forget about when moving (can opener, zip lock bags, aluminum foil, sharpie marker, surge protector, scissors, rubber bands)

    Add a bottle of wine, cuz the rest of this shit is boring af.
u/infra_d3ad · 3 pointsr/DIY_eJuice

Transfering back and forth is not a great idea, more chances for it to get contaminated. Put your VG and PG into working bottles, if your mixing by weight, condiment bottles work well, something like this. When you run out in your working bottles, wash them out let them dry then refil from your large bottles of VG/PG.

As for Nic, break it down into smaller bottles, 30ml Boston rounds with poly cap work well. Say if you have 120ml of nic, break it down into four bottles, put three in the freezer and use one for your working nic.

u/TheMoneyOfArt · 2 pointsr/cocktails

I use these or something functionally identical: So yeah, that's about 500ml.

I think greater concentrations of sugar should actually help fight spoilage bacteria. Higher viscosity should make it harder for bacteria to reproduce. Maple syrup can mold, but honey can't. I'm pretty sure that's at least in part because honey has a greater sugar content.

But that doesn't help much. Most recipes call for either 1:1 or 2:1 sugar:water and deviating from that will require annoying recipe changes.

I think greater concentrations of sugar means more settling/crystalization. But you ought to be able to just shake the sugar back into suspension. There's only so much sugar you can dissolve in to water. Somewhere above 3:1 or 4:1 it will require heat to maintain the suspension.

u/wakkawakka12121 · 2 pointsr/SanJose

I bought these: Plastic Squeeze Condiment Bottles with Red Tip Cap 16-ounce Set of 6

u/stayathomemistress · 2 pointsr/JuneBumpers2017

GREAT QUESTION. So I've used those disposable fleet enemas in the past. We didn't have any, so he rummaged in the kitchen until he found one of these. Filled it with warm water and helped me, um, apply it as needed.

u/colinrgodsey · 2 pointsr/DIY_eJuice

links just to the two items Im talking about: never using amazon lists again:

bottles w nozzle

VG that comes in compatible bottle

u/ChemicalBurnVictim · 2 pointsr/DIY_eJuice

I use these for pg and VG. Nic I use disposable transfer pipets.

u/Kickinback32 · 2 pointsr/DIY_eJuice

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

u/awwaygirl · 2 pointsr/organization

Maybe something like this?

Plastic Condiment Squeeze Bottles with Red Tip Cap 16-ounce Set 6 for Ketchup, Mustard, BBQ, Dressing, Sauces, Crafts and More Pinnacle Mercantile

u/tizod · 1 pointr/DIY_eJuice

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

u/MisterNoisy · 1 pointr/Cooking

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

u/rainandcane · 1 pointr/Cooking

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.

u/kaidomac · 1 pointr/homemaking

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 ( 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 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 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'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:

    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...
u/ophelia917 · 1 pointr/AskCulinary

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.

u/rubermnkey · 1 pointr/ejuice

if you grab a scale the lb-501 is probably the most popular, but people pick up the little dealer scales too. you just want to make sure it has .01 g accuracy and the ability to stay on without an auto-shutoff. people like to throw their VG and PG in condiment bottles you can get at the dollar store. transfer the nic into a brown glass bottle with an eyedropper, just use an old ejuice bottle you probably have laying around and leave it in the fridge, makes things a little easier. elr has tons of recipes and a good calculator plus lets you keep notes. defintely check out the other sub, people can even help you refine a recipe or help figure out clone recipes. here's a clip demoing by volume vs by weight, good luck man