I know there different schools of thought in regards to using squeeze bottles, but I find myself using them much more often then in the past..I would say I was influienced by watching pastry chefs using them for there plated dessert. all my savoury syrups, infused oils , creams purred vinaigrettes etc, i'm using them is squeeze bottles. examples: Last week I did a panko dusted salmon with lemon-grass jasmine rice with a wasabi/pineapple cream a cilantro oil and and orange/ponzu oil. The colores and lightness where beautiful. Also a endive,blue cheese, pear and walnut salad tossed in a apple cider vinaigrette, but I painted the plate with basil and beet oils. of course this in not applicable to all plate presentations, but I love the clean-crisp look. anyone else into the squeeze bottle mania?