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Old 09-02-2019, 03:11 AM posted to rec.food.cooking
dsi1[_2_] dsi1[_2_] is offline
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Default Chef Boyardee Throwback

On Friday, February 8, 2019 at 3:51:10 PM UTC-10, Mike_Duffy wrote:
On Fri, 8 Feb 2019 02:56:02 -0800 (PST), Cindy Hamilton wrote:

It sucked when we were young but we were too undeveloped to know the
difference. It still sucks.


I agree. Based on what I remember how any canned ready-to-heat & eat tomato
pasta product tastes (& smells), I have no intent to ever buy any again,
except maybe for a camping trip.

Notwithstanding that this seems be everyone's scentiment, I heave read on
the Internet somewhere that such items are actually 'haute cuisine' in
places with extremely limited markets where shipping costs are high, such
as remote islands, or way up north.

Sort of like caviar I suppose. I have eaten it and although I thoroughly
enjoy fish & most other seafoods(*), I will go after most other stuff
first.

(*) I have not yet tried the Greenland Shark that starts out toxic and is
made edible by burying it for a few months:

https://en.wikipedia.org/wiki/H%C3%A1karl


As far as I know, Chef Boyardee canned pasta products is made for parents/grandparents who don't want to spend a whole lot of time tending for their young offspring. They want something they can open and shove into the gaping maws of their little birdies so they're not hungry. Something rich in carbs so that the little dears might want to take a nappy afterwards. It is not meant to be eaten by anybody over the age of 7.

OTOH, back in the 60's the Chef Boyardee Spaghetti was standard American fare - enjoyed by adults and children alike. I've opened up quite a few cans of the stuff myself. One large can fed my parents and brother and I back in the day. Now that's what I call eatin' cheap!