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Alton Brown, the Food Network chef behind Good Eats, is a man who loves his mustard. He’s penned more than a dozen recipes that feature the all-American condiment, including his signature homemade mustard, a pork chop brine, and a honey salad dressing. But even a professional like Brown knows the struggle of getting sauce out of a half-empty squeeze bottle. It’s a dance everyone is familiar with: Hot dog in hand, with a heart full of hope, you give the bottle a few shakes and a firm squeeze—only to watch a slow stream of condiment water dribble over your food. Yuck!
With his hot dog getting cold, Brown looked in his fridge for a fix to prevent spoiling any future sandwiches. Inside he found an egg carton, and a simple, satisfying epiphany! After picking out the last few eggs, he cut off the lid of the container. Then, he put the bottom half of the carton inside the door, where it fit perfectly in the top shelf. With gravity on his side, he turned the bottles upside-down in the fridge—this time corralled in the once egg-holding grooves that also happen to perfectly fit the cap ends. That one simple flip (steadied with the help of an inventive caddy) makes sure that condensation is no longer the first thing that comes out the next time you squeeze your favorite cookout condiments.
Sure, this may be a first-world problem. But wrestling with a bottle of mustard, ketchup, or mayo while the rest of the family is partying on the patio is a bummer at any gathering. Lucky for us, Brown has shared a solution that’s as good in the refrigerator as it is on a picnic table outdoors. So why not cut up this quick fix—and cut out the hassle—so you can get back to the barbecue?
FOR MORE: Alton Brown on YouTube