His name was (chef) Hector Boiardi and he has quite an interesting
story. http://www.chefboyardee.com/history

--

Never trust a dog to watch your food.

In article >,
sf > wrote:

> His name was (chef) Hector Boiardi and he has quite an interesting
> story. http://www.chefboyardee.com/history

yes and 15 minutes can get you great insurance savings

On Sunday, November 30, 2014 12:16:07 PM UTC-6, Malcom Mal Reynolds wrote:
> In article >,
> sf > wrote:
>
> > His name was (chef) Hector Boiardi and he has quite an interesting
> > story. http://www.chefboyardee.com/history
>
> yes and 15 minutes can get you great insurance savings

But did you know Pinocchio would have made a lousy motivational speaker?

"sf" > wrote in message
...
> His name was (chef) Hector Boiardi and he has quite an interesting
> story. http://www.chefboyardee.com/history

Yes. Pretty sure that story has been posted here before.

"Julie Bove" > wrote in
:

> "sf" > wrote in message
> ...
>> His name was (chef) Hector Boiardi and he has quite an
>> interesting story. http://www.chefboyardee.com/history
>
> Yes. Pretty sure that story has been posted here before.

I knew that way before the Yinternet ever existed. It's called "a
book".

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On Sunday, November 30, 2014 11:50:06 AM UTC-6, sf wrote:
> His name was (chef) Hector Boiardi and he has quite an interesting
> story. http://www.chefboyardee.com/history


He was a very good cook, and a very popular guy and he would probably be shocked and angered if he saw some of the stuff being put into "his" cans these days.

"Christopher Helms" > wrote in message
...
> On Sunday, November 30, 2014 11:50:06 AM UTC-6, sf wrote:
>> His name was (chef) Hector Boiardi and he has quite an interesting
>> story. http://www.chefboyardee.com/history
>
>
> He was a very good cook, and a very popular guy and he would probably be
> shocked and angered if he saw some of the stuff being put into "his" cans
> these days.

I served a can of ravioli today. It looked a lot better than I remembered
it. I remembered the sauce being kind of orange. This was a deep red. Why
did I serve it? Somebody just kept bitching and wanted instant food. So
they got that instead of the steak and pierogies.

On Sun, 30 Nov 2014 21:56:55 -0800, "Julie Bove"
> wrote:

>
>"Christopher Helms" > wrote in message
...
>> On Sunday, November 30, 2014 11:50:06 AM UTC-6, sf wrote:
>>> His name was (chef) Hector Boiardi and he has quite an interesting
>>> story. http://www.chefboyardee.com/history
>>
>>
>> He was a very good cook, and a very popular guy and he would probably be
>> shocked and angered if he saw some of the stuff being put into "his" cans
>> these days.
>
>I served a can of ravioli today. It looked a lot better than I remembered
>it. I remembered the sauce being kind of orange. This was a deep red. Why
>did I serve it? Somebody just kept bitching and wanted instant food. So
>they got that instead of the steak and pierogies.

I hope you served it cold, and still in the can.

Doris

"Doris Night" > wrote in message
...
> On Sun, 30 Nov 2014 21:56:55 -0800, "Julie Bove"
> > wrote:
>
>>
>>"Christopher Helms" > wrote in message
...
>>> On Sunday, November 30, 2014 11:50:06 AM UTC-6, sf wrote:
>>>> His name was (chef) Hector Boiardi and he has quite an interesting
>>>> story. http://www.chefboyardee.com/history
>>>
>>>
>>> He was a very good cook, and a very popular guy and he would probably
>>> be
>>> shocked and angered if he saw some of the stuff being put into "his"
>>> cans
>>> these days.
>>
>>I served a can of ravioli today. It looked a lot better than I remembered
>>it. I remembered the sauce being kind of orange. This was a deep red.
>>Why
>>did I serve it? Somebody just kept bitching and wanted instant food. So
>>they got that instead of the steak and pierogies.
>
> I hope you served it cold, and still in the can.
>
> Doris

I felt like it! Instead, I nuked it and put Kraft Parm. on it.

Sqwertz wrote:
>
> NB: When I eat Chef Boyadreee, 9 out of 10 times it's straight from
> the can.

That stuff actually tastes better cold right from the can instead of
heated. All varieties get thin and soupy once heated. ugg.

G.

"Gary" > wrote in message ...
> Sqwertz wrote:
>>
>> NB: When I eat Chef Boyadreee, 9 out of 10 times it's straight from
>> the can.
>
> That stuff actually tastes better cold right from the can instead of
> heated. All varieties get thin and soupy once heated. ugg.
>
> G.

I ate the ravioli for days on end for breakfast when in high school. No
microwave then. It got quick warming in a pan on the stove.

Sqwertz wrote:
>Doris Night wrote:
>>Julie Bove wrote:
>>
>>>I served a can of ravioli today. It looked a lot better than I remembered
>>>it. I remembered the sauce being kind of orange. This was a deep red. Why
>>>did I serve it? Somebody just kept bitching and wanted instant food. So
>>>they got that instead of the steak and pierogies.
>>
>> I hope you served it cold, and still in the can.
>
>...while calling him an impatient, whining baby.
>
>NB: When I eat Chef Boyadreee, 9 out of 10 times it's straight from
>the can while pooping on my dwarf potty seat.
http://dwarfparents.com/potty-on-the-go
http://shortdwarf.com/main/dwarf_pro...Health/hygiene

"Sqwertz" > wrote in message
...
> On Mon, 01 Dec 2014 14:49:58 -0500, Doris Night wrote:
>
>> On Sun, 30 Nov 2014 21:56:55 -0800, "Julie Bove"
>> > wrote:
>>
>>>I served a can of ravioli today. It looked a lot better than I
>>>remembered
>>>it. I remembered the sauce being kind of orange. This was a deep red.
>>>Why
>>>did I serve it? Somebody just kept bitching and wanted instant food. So
>>>they got that instead of the steak and pierogies.
>>
>> I hope you served it cold, and still in the can.
>
> ...while calling him an impatient, whining baby.
>
> NB: When I eat Chef Boyadreee, 9 out of 10 times it's straight from
> the can.
>
> -sw

Normally I wouldn't even have it but daughter saw it and wanted it. It was
on sale to where you had to buy three cans to get the lower price which is
why we had two more cans.

On Sunday, November 30, 2014 11:57:12 PM UTC-6, Julie Bove wrote:
> "Christopher Helms" > wrote in message
> ...
> > On Sunday, November 30, 2014 11:50:06 AM UTC-6, sf wrote:
> >> His name was (chef) Hector Boiardi and he has quite an interesting
> >> story. http://www.chefboyardee.com/history
> >
> >
> > He was a very good cook, and a very popular guy and he would probably be
> > shocked and angered if he saw some of the stuff being put into "his" cans
> > these days.
>
> I served a can of ravioli today. It looked a lot better than I remembered
> it. I remembered the sauce being kind of orange. This was a deep red. Why
> did I serve it? Somebody just kept bitching and wanted instant food. So
> they got that instead of the steak and pierogies.

Tubby-in-a-Tutu is lovin' "The Chef." BTW, it is Franco-American that is
super orange. CB has always been more red.

--Bryan

On Sunday, November 30, 2014 5:57:48 PM UTC-10, Christopher Helms wrote:
> On Sunday, November 30, 2014 11:50:06 AM UTC-6, sf wrote:
> > His name was (chef) Hector Boiardi and he has quite an interesting
> > story. http://www.chefboyardee.com/history
>
>
> He was a very good cook, and a very popular guy and he would probably be shocked and angered if he saw some of the stuff being put into "his" cans these days.

I used to cook up a can of spaghetti for my parents and brother when I was a kid. I'd brown a pound of hamburger and then dump a can on that. Sometimes I layer on some American cheese if we had any. Somehow, back in the 60s, that was enough for a family of 4. Everybody ate small portions in those days.

Oddly enough, my wife says that canned spaghetti was a dish that her Korean step-mom used to make frequently.

"dsi1" > wrote in message
...
On Sunday, November 30, 2014 5:57:48 PM UTC-10, Christopher Helms wrote:
> On Sunday, November 30, 2014 11:50:06 AM UTC-6, sf wrote:
> > His name was (chef) Hector Boiardi and he has quite an interesting
> > story. http://www.chefboyardee.com/history
>
>
> He was a very good cook, and a very popular guy and he would probably be
> shocked and angered if he saw some of the stuff being put into "his" cans
> these days.

I used to cook up a can of spaghetti for my parents and brother when I was a
kid. I'd brown a pound of hamburger and then dump a can on that. Sometimes I
layer on some American cheese if we had any. Somehow, back in the 60s, that
was enough for a family of 4. Everybody ate small portions in those days.

Oddly enough, my wife says that canned spaghetti was a dish that her Korean
step-mom used to make frequently.

---

I used the recipe for spaghetti from the Betty Crocker Boys and Girls
Cookbook. It had ground beef in it. I also made skillet spaghetti which
wasn't quite as good. It was all cooked in a skillet and the spaghetti was
broken in thirds. However, in those days my mom didn't really have a nice
pot that was suitable for cooking spaghetti so for that reason the skillet
one was a heck of a lot easier.

On Monday, December 1, 2014 2:28:46 AM UTC-10, Julie Bove wrote:
> "dsi1" <> wrote in message
> ...
> On Sunday, November 30, 2014 5:57:48 PM UTC-10, Christopher Helms wrote:
> > On Sunday, November 30, 2014 11:50:06 AM UTC-6, sf wrote:
> > > His name was (chef) Hector Boiardi and he has quite an interesting
> > > story. http://www.chefboyardee.com/history
> >
> >
> > He was a very good cook, and a very popular guy and he would probably be
> > shocked and angered if he saw some of the stuff being put into "his" cans
> > these days.
>
> I used to cook up a can of spaghetti for my parents and brother when I was a
> kid. I'd brown a pound of hamburger and then dump a can on that. Sometimes I
> layer on some American cheese if we had any. Somehow, back in the 60s, that
> was enough for a family of 4. Everybody ate small portions in those days.
>
> Oddly enough, my wife says that canned spaghetti was a dish that her Korean
> step-mom used to make frequently.
>
> ---
>
> I used the recipe for spaghetti from the Betty Crocker Boys and Girls
> Cookbook. It had ground beef in it. I also made skillet spaghetti which
> wasn't quite as good. It was all cooked in a skillet and the spaghetti was
> broken in thirds. However, in those days my mom didn't really have a nice
> pot that was suitable for cooking spaghetti so for that reason the skillet
> one was a heck of a lot easier.

We didn't have a pot suitable for boiling spaghetti either. After graduating into cooking something resembling real spaghetti, I used a rather small pan to boil the pasta in. These days, I wouldn't attempt such a thing.

"dsi1" > wrote in message
...
> On Monday, December 1, 2014 2:28:46 AM UTC-10, Julie Bove wrote:
>> "dsi1" <> wrote in message
>> ...
>> On Sunday, November 30, 2014 5:57:48 PM UTC-10, Christopher Helms wrote:
>> > On Sunday, November 30, 2014 11:50:06 AM UTC-6, sf wrote:
>> > > His name was (chef) Hector Boiardi and he has quite an interesting
>> > > story. http://www.chefboyardee.com/history
>> >
>> >
>> > He was a very good cook, and a very popular guy and he would probably
>> > be
>> > shocked and angered if he saw some of the stuff being put into "his"
>> > cans
>> > these days.
>>
>> I used to cook up a can of spaghetti for my parents and brother when I
>> was a
>> kid. I'd brown a pound of hamburger and then dump a can on that.
>> Sometimes I
>> layer on some American cheese if we had any. Somehow, back in the 60s,
>> that
>> was enough for a family of 4. Everybody ate small portions in those days.
>>
>> Oddly enough, my wife says that canned spaghetti was a dish that her
>> Korean
>> step-mom used to make frequently.
>>
>> ---
>>
>> I used the recipe for spaghetti from the Betty Crocker Boys and Girls
>> Cookbook. It had ground beef in it. I also made skillet spaghetti which
>> wasn't quite as good. It was all cooked in a skillet and the spaghetti
>> was
>> broken in thirds. However, in those days my mom didn't really have a
>> nice
>> pot that was suitable for cooking spaghetti so for that reason the
>> skillet
>> one was a heck of a lot easier.
>
> We didn't have a pot suitable for boiling spaghetti either. After
> graduating into cooking something resembling real spaghetti, I used a
> rather small pan to boil the pasta in. These days, I wouldn't attempt such
> a thing.

---

I used my Dutch oven for spaghetti but I had to bend it to fit in. For
smaller shapes I used the 2 Qt. pan not knowing any better. At some point
my mom got a pasta pot with an insert but I didn't like it. I now am on my
2nd Rachael Ray pasta pot. I love it although they don't seem to hold up
particularly well. I do love the long, oval shape because it is perfect for
spaghetti.

On 11/30/2014 12:50 PM, sf wrote:
> His name was (chef) Hector Boiardi and he has quite an interesting
> story. http://www.chefboyardee.com/history
>
Yeah, saw the commercials. Opened a restaurant in Ohio.

Jill

Yes, I have known that for a long time...ever since it was a featured fact on a Food Network show
Or maybe a Modern Marvels, I forget.

N.

On Mon, 1 Dec 2014 18:53:07 -0800 (PST), Nancy2
> wrote:

> Yes, I have known that for a long time...ever since it was a featured fact on a Food Network show
> Or maybe a Modern Marvels, I forget.
>
Since this is only news to me, I guess everyone who replied to the
thread will just have to deal with it - because we aren't on Facebook
and I can't delete anything. Bwahahaha!


--

Carrot cake counts as a serving of vegetables.

On 12/1/2014 8:53 PM, Nancy2 wrote:
> Yes, I have known that for a long time...ever since it was a featured fact on a Food Network show
> Or maybe a Modern Marvels, I forget.
>
> N.

Nancy, I saw this video of Chef Boiordi on a television show, and I can
not remember the name of the program.

This was recorded before in 1953, before I was born.

https://www.youtube.com/watch?v=wSFIdYcClrs

Becca

On 2014-12-02 02:53:07 +0000, Nancy2 said:

> Yes, I have known that for a long time...ever since it was a featured
> fact on a Food Network show
> Or maybe a Modern Marvels, I forget.
>
> N.

If I remember right, he was Chef Hector Boiardi.
--
--
Barb
www.barbschaller.com, last update April 2013

"sf" > wrote in message
...
> His name was (chef) Hector Boiardi and he has quite an interesting
> story. http://www.chefboyardee.com/history

Yes.



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