In Finland, they advertise the largest container of mayonnaise as "American Size"
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You’re mixing up weight and volume measurements, and everyone knows an average American is a lot of decibels.
wrote last edited by [email protected]Nah, the ounce is a unit of weight and volume. 55 gallons = 7040 fl oz ~= 7040 oz ~= 440 lbs = 200kg.
Aren't American units great? Here's a nice converter for various things, including mayo, which is ~0.94 oz per fl oz. But generally speaking, a fluid ounce is roughly the same as a weight ounce, kind of like how a milliliter is roughly the same as a gram (exactly equal for water, while a fluid ounce isn't exactly equal to a weight ounce for water).
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That's just silly, its not even that big. That's a normal big jar of mayo.
With chocolate bars, premade meals, drinks, ect, its a "size" that works as a gimmick but mayo?
wrote last edited by [email protected]As an American, that's a normal small size of mayo. Most of our "regular" sizes are almost double that, this is about the size of those smaller squeeze bottles:
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Nah, the ounce is a unit of weight and volume. 55 gallons = 7040 fl oz ~= 7040 oz ~= 440 lbs = 200kg.
Aren't American units great? Here's a nice converter for various things, including mayo, which is ~0.94 oz per fl oz. But generally speaking, a fluid ounce is roughly the same as a weight ounce, kind of like how a milliliter is roughly the same as a gram (exactly equal for water, while a fluid ounce isn't exactly equal to a weight ounce for water).
Because that all makes perfect sense.
Well, the kg bit does anyway.
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Because that all makes perfect sense.
Well, the kg bit does anyway.
Yup, the average American certainly is 200kg.
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Yup, the average American certainly is 200kg.
And lots of decibels.
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I'm sad that I missed posting this on the 4th
Can you fit your fist through the top? Can you scoop out a handful easily and leave fingertrails in the bottom? Then it's just normal sized IMO.
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And lots of decibels.
Oddly, the decibels go up the further from home an American is, so I'd need current position to do the math.
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Costco size in the US:
For those in less free areas, that's about 3x the size as the one in the picture. Regular grocery-store mayo (in a jar) is about half the Costco size (something like 850 grams?), and mayo in a squeeze bottle is about the size of the jar picture above.
We, uh, kinda like mayo here...
wrote last edited by [email protected]here's my go-to dip
1/2 cup mayonnaise (may substitute sour cream, but i can't remember what it tastes like)
1/2 cup grated parmesan cheese
1 can water-packed artichoke hearts
1 T minced garlic (when cooking for normal people, just use 1 t but i go to the garlic festival and like those quantities)
1/4 t red pepper flakes
paprika (garnish)- drain artichoke hearts, cut into small pieces.
- Mix all ingredients together except paprika.
- Put into souffle dish and sprinkle paprika on top for color.
- Bake at 350 degrees f for 20 minutes or until golden and bubbly.
- Serve with crackers or baguette thins. Our local bakery does this great crusty pugliese with a wonderful crumb.
My shortcut is that i throw all the ingredients (except the paprika) in the food processor instead of cutting anything myself, then let it do the shredding. The recipe originally didn't have garlic or red pepper flakes in it, so you can add your own variations if you'd like.
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I'm sad that I missed posting this on the 4th
Real American Mayonaise , nearly 2 litres each, comes in a 2 pack....
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here's my go-to dip
1/2 cup mayonnaise (may substitute sour cream, but i can't remember what it tastes like)
1/2 cup grated parmesan cheese
1 can water-packed artichoke hearts
1 T minced garlic (when cooking for normal people, just use 1 t but i go to the garlic festival and like those quantities)
1/4 t red pepper flakes
paprika (garnish)- drain artichoke hearts, cut into small pieces.
- Mix all ingredients together except paprika.
- Put into souffle dish and sprinkle paprika on top for color.
- Bake at 350 degrees f for 20 minutes or until golden and bubbly.
- Serve with crackers or baguette thins. Our local bakery does this great crusty pugliese with a wonderful crumb.
My shortcut is that i throw all the ingredients (except the paprika) in the food processor instead of cutting anything myself, then let it do the shredding. The recipe originally didn't have garlic or red pepper flakes in it, so you can add your own variations if you'd like.
I will always approve of adding garlic.
Thanks for the recipe!
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Real American Mayonaise , nearly 2 litres each, comes in a 2 pack....
Ridiculous excess. Probably also has three times the ingredients.
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Could that be from an "americano" coffee?
If it holds soda, then it makes no sense at all, because a small is larger than many areas' "large" (sometimes 16oz, or almost 500 ml).
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Oddly, the decibels go up the further from home an American is, so I'd need current position to do the math.
Ankh Morpork
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Ridiculous excess. Probably also has three times the ingredients.
To be fair, it's a bulk club; they're designed to service businesses, but price-wise to value we go through that much in a year and they have great expiration dates. My pantry exceeds the stock of a small European market
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I'm sad that I missed posting this on the 4th
That is pretty much exactly 1/3 of the size we usually buy in the US. I think it's a little over 21 oz, I always buy the 64 oz size. Our family goes through it pretty quickly.
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The name americano refers to machinery imported from the United States that was used in the 1940s to produce the first piece.
Ah, makes sense, we had more reasonable portions back then.
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Are all your jars made from plastic?
Nearly. The exceptions would be for pasta sauce, pickled or fermented things. An even some of those are plastic.
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600g? Those are rookie numbers. You call that American size? Our smallest jars are 390 (15 oz) grams. Regular and large jars are 780 (30 oz) and 1248 grams (48 oz). And they do have ridiculously big jars too, 1 gallon jars, i.e. 128 oz and 3328 grams, for, like, restaurants and doomsday preppers... or dudes that just really love mayonnaise, I guess.
There's also the family that uses mayo and only goes shopping once a month or whatever. Some of those bigger jars are something like two normal sandwiches a day for a month, which is totally possible if you're packing lunch for two kids.
Some of our preposterous containers of food are because some people decide to live unreasonably far from a grocery store, or just go shopping infrequently and buy huge amounts of food.
(This has the side effect of making them buy bigger cars to hold the groceries and family that now has to come along because it's such a long trip, and that makes it miserable so they try to do it as infrequently as possible, so they need to buy a lot of groceries to hold them over. ) -
Costco size in the US:
For those in less free areas, that's about 3x the size as the one in the picture. Regular grocery-store mayo (in a jar) is about half the Costco size (something like 850 grams?), and mayo in a squeeze bottle is about the size of the jar picture above.
We, uh, kinda like mayo here...
$5, it would cost me more than that just to get the eggs to make it.
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here's my go-to dip
1/2 cup mayonnaise (may substitute sour cream, but i can't remember what it tastes like)
1/2 cup grated parmesan cheese
1 can water-packed artichoke hearts
1 T minced garlic (when cooking for normal people, just use 1 t but i go to the garlic festival and like those quantities)
1/4 t red pepper flakes
paprika (garnish)- drain artichoke hearts, cut into small pieces.
- Mix all ingredients together except paprika.
- Put into souffle dish and sprinkle paprika on top for color.
- Bake at 350 degrees f for 20 minutes or until golden and bubbly.
- Serve with crackers or baguette thins. Our local bakery does this great crusty pugliese with a wonderful crumb.
My shortcut is that i throw all the ingredients (except the paprika) in the food processor instead of cutting anything myself, then let it do the shredding. The recipe originally didn't have garlic or red pepper flakes in it, so you can add your own variations if you'd like.
We do grilled cheese with it. spread both outsides of the cheese sandwich with mayo, fry it lightly in a pan with butter, the pull the sandwich out and throw down a couple tablespoons of shredded cheddar/jack and throw the sandwich back on top the cheese, cook until crunchy, do the same on the other side.
