In Finland, they advertise the largest container of mayonnaise as "American Size"

Don't know what you're talking about. As an American, I have one in my fridge. And I carry one to work. To add to my lunch, my coffee, of the sun is too hot and might burn my skin...

My family of 4 goes through that much in about 6 months.

The bigger a container I buy, fewer resources are wasted on packaging and transport

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 :)

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.

Mayo squeeze bottle, the best thing since sliced bread, especially when it's used on said sliced bread 🥪

Amateur mayonnaise practices until it gets it right.

Professional mayonnaise practices until it does not get it wrong.

Slurps from Coke bucket

Sticks entire head into KFC bucket

Rinse and repeat until coronary arteries are plugged shut

"Murica"

You didn't even microwave it first.

$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)

1. drain artichoke hearts, cut into small pieces.
2. Mix all ingredients together except paprika.
3. Put into souffle dish and sprinkle paprika on top for color.
4. Bake at 350 degrees f for 20 minutes or until golden and bubbly.
5. 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 think the Costco size is 1.15L can check when I get home

Even the jar looks like it needs to be on a diet

Almost enough for a regular Midwestern salad.

64 fluid ounces = 128 servings of 1 Tablespoon = 11,520 total calories, if you use a child-cheater to scrape out every drop.

We had a big push to try to adopt metric for a bit. It stalled out for various reasons, but it ended with metric units being required on food and stuff, metric being the official system of the government, and new things introduced in that period being referred to in metric.
So beverages come in 8, 12, 16, and 20oz, 1 liter, 2 liter, and gallon.

We also print both units on just about everything.

It's 64oz, or a half gallon, i.e. the smallest unit of milk anyone would buy.

All food and drinks are sold in metric amounts which typically are also very close to an imperial measure.

America labels things in freedom and metric. What doesn't make sense to be is using volume and not weight.

That seems kind of expensive. The Costco 64oz variety is often on sale for <$10.

It's called a tub of mayonnaise thank you very much.

For anyone unaware, the gallon size of condiments (mayo, ranch dressing, hot sauce, etc) is typically for food service. IOW, restaurants and the like.

That said, there's nothing stopping individuals from getting it, so the point is still valid.

Hell yeah, save by buying a 4-pack.

those are for "restaurants"

Are all your jars made from plastic?

So does my homemade mayo shower.

Bro, stop. I can only laugh at Americans so much. And with your fascist leadership I now feel kinda bad for laughing at you.

Rookie numbers. We get the 64oz Costco size.

You leave me and my gallons of bunker mayo alone.

The real worse thing is I have absolutely no idea how big 55 gallons would be, or how big the one in the photo is.

Eh, I think the overall size is about the same, but the number of people is reducing.

Ain't no folks enjoy a good ol' mayo slip'n'slide no more

One glass? Do you want to get dehydrated?

They are exaggerating. The foodservice packs top out at 10 gallons/37.85 liters as it becomes too heavy.

I think they were exaggerating for comedic effect. I hope..

I heard the Rivian comes w/ an air compressor. Maybe consider using that to spray the mayo straight from the truck so you don't need the fork lift.

¿Por que no los dos?

https://en.m.wikipedia.org/wiki/Copo_americano

Yes. Mayo is a key ingredient in so many picnic dishes. Dishes that people regularly prep for BIG family gatherings where everyone brings home leftovers. Potato salad, coleslaw, and pasta salads made by the gallon. Sure, some people eat way too much, but sharing and sharing big is kind of the whole point. If someone shared food with you in a park, you're family now and will be expected to bring your weight in your other family's traditional recipe of something next time.

When I worked in foodservice, we bought it by the gallon. People would ask for it as a dressing on their salads. Gross.

Typical South Eastern US.

Woah woah, it's American size, not Wisconsin sized. I based my estimate on the usage of average Americans, not outlier groups.

I lived in a couple of countries on Europe and the daily and bi-daily shopping is only really for people who live in big cities and commute by public transport and will pass by a small grocery shop on their way home from work.

As far as I can tell most people do a single weekly shopping generally by driving to a supermarket or even hypermarket either on the weekend or at the end of a working day, hence the popularity of such large surfaces.

Even in places like The Netherlands people have side bags on their bicycles and can just cycle to a supermarket once or twice a week if they don't feel like driving there and bring the shopping on the side bags.

From my own experience with my grandparents (farmers in Portugal), rural food planing timeframes are even longer than a week, as people relied (at least 50+ years ago) on preserved meats and longer duration things like dried pulses, certain fruits, and staples like potatoes for months or even a whole year and then add in season fruits and vegetables and even just go outside and pick up whatever was ripe then from a plot next to their home (so, for example, make soup with some salted pork bellies and chipeas from their food stores and some spinach and carrots picked up from from a farming plot near the house).

Anyways, even in Europe doing a weekly shopping is generally more convenient.

Mind you, it's great when you live inside a big enough city and you can just hop out of the tram a stop or two early on your way home and go by a mini-market to buy, say, some milk and fresh vegetables, but that's not how it generally works for most people, mainly because even in a big city, unless you live right by the store it's more time efficient to do one big grocery shopping a week were you can go to bigger places with more selection.