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Thread: Squeeze bottles from mind of a chef

  1. #21
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    Pic of it

    Ok it's a small pic of the bottle tip. Let me know what u guys know
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  2. #22
    Senior Member Crothcipt's Avatar
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    Subway uses them for quite a few things. It doesn't have to be for fine dining only. I am surprised more people at home don't use them. Oh wait they do, usually with ketchup, mustard, ect.
    Chewie's the man.

  3. #23
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    sachem allison's Avatar
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    you want to look at lab supply catalogs. check out the grainger catalog http://www.grainger.com/Grainger/Bot...AR6?Pid=search
    I haven't lived the life I wanted, just the lives I needed too at the time.

  4. #24
    Senior Member labor of love's Avatar
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    i really like the idea of reusing empty sriracha bottles. i go through alot of them, ha ha

  5. #25
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    Labor of love, we buy the stuff by the case at my place
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  6. #26
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    LOL can't see the pic but I saw maybe 5 different ones Yep not only fine dining, how do you think the special sauce get's on your burger... I prefer my oil in a squirt rather than a bar type pourer. A lot of squirt bottles get reused though like from coffee flavorings, icings, fruity topping things whatever. Maybe check cake supply stores.

  7. #27
    Senior Member labor of love's Avatar
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    Quote Originally Posted by azchef View Post
    Labor of love, we buy the stuff by the case at my place
    my place doesnt have sriracha on the menu. but i meant i go through alot of sriracha bottles at the house ha ha.i live in a house with 3 other restuarant employees, and combined we easily knock a few bottles a month.

  8. #28
    Quote Originally Posted by Von blewitt View Post
    Disposable piping bags I find is the best way to fill squeeze bottles, especially for thicker things ( aioli, purées etc)
    Costs $! I always use plastic wrap, make a ball...poke a hole. Customers are always quite amused watching.

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