In Finland, they advertise the largest container of mayonnaise as "American Size"
-
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.
-
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.
-
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:
This bottle design is an utter bastard. You simply can't get the last bits out of there no matter how much you wait or bang or make it cough and splutter to your food.
I'm sure someone has actually designed it that way as opposed to designing it in a way that would be best for the consumer.
-
Oh sorry, family word maybe? A child cheater is a flexible spatula (rubber or silicone) rounded on one side, that scrapes all the yummy cake batter out of the bowl and into the baking pan, leaving not enough to lick.
Kinda dumb that these two are called the same thing. They're for very different use cases.
The "child cheater" is sometimes referred to as a rubber spatula to differentiate it.
-
Real American Mayonaise , nearly 2 litres each, comes in a 2 pack....
That is for restaurants lol don't worry
-
I'm sad that I missed posting this on the 4th
Is the American mayonnaise even as real as this real American mayonnaise??
-
Ridiculous excess. Probably also has three times the ingredients.
The bigger a container I buy, fewer resources are wasted on packaging and transport
-
This bottle design is an utter bastard. You simply can't get the last bits out of there no matter how much you wait or bang or make it cough and splutter to your food.
I'm sure someone has actually designed it that way as opposed to designing it in a way that would be best for the consumer.
I don't need to worry about that because I just refill it from a larger container
-
Kinda dumb that these two are called the same thing. They're for very different use cases.
The "child cheater" is sometimes referred to as a rubber spatula to differentiate it.
Agreed, although I prefer silicone rather than rubber these days, it holds up better with heat.
-
I don't need to worry about that because I just refill it from a larger container
Well then it's not a terrible solution, sure, but if you're going through the trouble already, why not use one of
These. They're practically free, way better shape, easy to wash, and prolly easier to fill given the whole size on those small bastards.
Also making your own mayo / sauces is something I'm kinda used to doing nowadays. I used to think it takes a lot of effort but nah, just mix some mayos/sauces/spices/herbs/garlic, give a tiny blend if there's hard parts and that's it. Sometimes I fluff it up by gently adding Turkish yogurt after squeezing it out of the bottle (the yogurt loses consistency if you blend it, so I blend everything else, put it in a squeezer, than lightly mix that with the yoghurt)
-
Agreed, although I prefer silicone rather than rubber these days, it holds up better with heat.
Yep, silicone spatulas are also a thing.
-
I don't need to worry about that because I just refill it from a larger container
Yeah don't do that multiple times. One or two times isn't going to kill you but if you did it for years and had pieces of ancient mayo in there that sounds like a health concern.
I'll go get a new knife if I have to open up a new jar to finish something.
-
That is for restaurants lol don't worry
My family of 4 goes through that much in about 6 months.
-
This bottle design is an utter bastard. You simply can't get the last bits out of there no matter how much you wait or bang or make it cough and splutter to your food.
I'm sure someone has actually designed it that way as opposed to designing it in a way that would be best for the consumer.
Get yourself some long mini spatulas. Amazing for cleaning out jars.
-
Get yourself some long mini spatulas. Amazing for cleaning out jars.
Oh yeah I do, like a silicon scraper. But one of those wouldn't fit into one of those tiny shop mayo squeezer bottles.
The openings on these generic mayo bottles is like 3cm, whereas on the squeezer mayo bottle, it's like less than one.
But aye, the silicon scrapers "mini-spatulas" are great at scraping anything. Saves me like 5% of loss on with my blender, lol. Also really goot when you're prepping things for freezing.
-
My family of 4 goes through that much in about 6 months.
I don't know how okay I am with keeping mayo for 6 months
-
$5, it would cost me more than that just to get the eggs to make it.
It's also from 6 years ago...
-
I don't know how okay I am with keeping mayo for 6 months
PH is 3-4, nothing wants any of that action.
-
Oh yeah I do, like a silicon scraper. But one of those wouldn't fit into one of those tiny shop mayo squeezer bottles.
The openings on these generic mayo bottles is like 3cm, whereas on the squeezer mayo bottle, it's like less than one.
But aye, the silicon scrapers "mini-spatulas" are great at scraping anything. Saves me like 5% of loss on with my blender, lol. Also really goot when you're prepping things for freezing.
I think the standard for squeeze bottles are 3cm. That's what 99% of ketchup bottles I have ever seen are.
Just measured my Kraft squeeze mayo in my fridge and it's 3cm.
I use my mini spatulas to clean my ketchup containers
Personally I don't use enough Mayo to run out before I need to replace the bottle. If I got the same size jar it would be the same thing, I'm not scraping out the last bits of months old mayo either way. Doesn't sound appealing.
