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Old 30-11-2014, 05:50 PM posted to rec.food.cooking
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Default Did you know that Chef Boyardee was a real person?

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.

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Old 30-11-2014, 06:16 PM posted to rec.food.cooking
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Default Did you know that Chef Boyardee was a real person?

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
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Old 01-12-2014, 03:11 AM posted to rec.food.cooking
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Default Did you know that Chef Boyardee was a real person?


"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.

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Old 01-12-2014, 03:57 AM posted to rec.food.cooking
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Default Did you know that Chef Boyardee was a real person?

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.
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Old 01-12-2014, 03:58 AM posted to rec.food.cooking
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Default Did you know that Chef Boyardee was a real person?

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?


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Old 01-12-2014, 05:56 AM posted to rec.food.cooking
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Default Did you know that Chef Boyardee was a real person?


"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.

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Old 01-12-2014, 09:36 AM posted to rec.food.cooking
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Default Did you know that Chef Boyardee was a real person?

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.
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Old 01-12-2014, 12:28 PM posted to rec.food.cooking
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Default Did you know that Chef Boyardee was a real person?


"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.

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Old 01-12-2014, 04:12 PM posted to rec.food.cooking
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Default Did you know that Chef Boyardee was a real person?

"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

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Old 01-12-2014, 06:28 PM posted to rec.food.cooking
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Default Did you know that Chef Boyardee was a real person?

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


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Old 01-12-2014, 07:01 PM posted to rec.food.cooking
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Default Did you know that Chef Boyardee was a real person?

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.
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Old 01-12-2014, 07:49 PM posted to rec.food.cooking
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Default Did you know that Chef Boyardee was a real person?

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
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Old 01-12-2014, 09:25 PM posted to rec.food.cooking
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Default Did you know that Chef Boyardee was a real person?

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.
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Old 01-12-2014, 09:45 PM posted to rec.food.cooking
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Default Did you know that Chef Boyardee was a real person?

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
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Old 02-12-2014, 12:25 AM posted to rec.food.cooking
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Default Did you know that Chef Boyardee was a real person?


"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.



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