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.
this post was submitted on 07 Jul 2025
741 points (99.9% liked)
Funny
10595 readers
1069 users here now
General rules:
- Be kind.
- All posts must make an attempt to be funny.
- Obey the general sh.itjust.works instance rules.
- No politics or political figures. There are plenty of other politics communities to choose from.
- Don't post anything grotesque or potentially illegal. Examples include pornography, gore, animal cruelty, inappropriate jokes involving kids, etc.
Exceptions may be made at the discretion of the mods.
founded 2 years ago
MODERATORS
Real American Mayonaise , nearly 2 litres each, comes in a 2 pack....
Ridiculous excess. Probably also has three times the ingredients.
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?
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:
Am Statesian. That's a medium here
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...
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!
In Europe it's code for "fatlards".
How does it compare to amateur mayonnaise?
Amateur mayonnaise practices until it gets it right.
Professional mayonnaise practices until it does not get it wrong.
load more comments
(3 replies)
view more: next ›