I'm talking about those squeezy bottles that have the caps with some sort of control valve in.
Trying to make some ham sarnies today, I couldn't for the life of me put the right amount of salad cream on.
No matter how progressively I squeezed the bloody thing, it would just suddenly jettison far too much sauce, and I ended up scooping the excess off with a knife.
Maybe it's just me
Trying to make some ham sarnies today, I couldn't for the life of me put the right amount of salad cream on.
No matter how progressively I squeezed the bloody thing, it would just suddenly jettison far too much sauce, and I ended up scooping the excess off with a knife.
Maybe it's just me