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

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!

"dsi1" > wrote in message
...
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!

---

I don't think we ever had it when I was a kid. We did have Spaghettios. Ick.
And Campbell's soup. Our lunches at home were generally from a can.
Exception might be on a hot summer day. Then it might be cottage cheese,
tuna salad or raw veggies and a piece of cheese.

I did try the spaghetti as an adult as it was very cheap. It's not something
I prefer but I would eat it if starving.

On Friday, February 8, 2019 at 8:07:35 PM UTC-10, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
> 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!
>
> ---
>
> I don't think we ever had it when I was a kid. We did have Spaghettios. Ick.
> And Campbell's soup. Our lunches at home were generally from a can.
> Exception might be on a hot summer day. Then it might be cottage cheese,
> tuna salad or raw veggies and a piece of cheese.
>
> I did try the spaghetti as an adult as it was very cheap. It's not something
> I prefer but I would eat it if starving.

The way I did it was to brown 1 lb of hamburger, drain, and add 1 large can of Boyardee Spaghetti, mix, then let simmer for a few minutes. Add several slices of American cheese and simmer until melted. I remember it as being pretty delish.

Oddly enough, my wife's Korean mother made this same dish. Beats me where she learned to make this. I thought it was something that only I made.

On Sat, 9 Feb 2019 00:48:55 -0800 (PST), dsi1 >
wrote:

>On Friday, February 8, 2019 at 8:07:35 PM UTC-10, Julie Bove wrote:

>> I don't think we ever had it when I was a kid. We did have Spaghettios. Ick.
>> And Campbell's soup. Our lunches at home were generally from a can.
>> Exception might be on a hot summer day. Then it might be cottage cheese,
>> tuna salad or raw veggies and a piece of cheese.
>>
>> I did try the spaghetti as an adult as it was very cheap. It's not something
>> I prefer but I would eat it if starving.
>
>The way I did it was to brown 1 lb of hamburger, drain, and add 1 large can of Boyardee Spaghetti, mix, then let simmer for a few minutes. Add several slices of American cheese and simmer until melted. I remember it as being pretty delish.
>
>Oddly enough, my wife's Korean mother made this same dish. Beats me where she learned to make this. I thought it was something that only I made.

One can only hope that it hasn't spread any further than you two,
can't one?

"dsi1" wrote in message
...

On Friday, February 8, 2019 at 8:07:35 PM UTC-10, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
> 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!
>
> ---
>
> I don't think we ever had it when I was a kid. We did have Spaghettios.
> Ick.
> And Campbell's soup. Our lunches at home were generally from a can.
> Exception might be on a hot summer day. Then it might be cottage cheese,
> tuna salad or raw veggies and a piece of cheese.
>
> I did try the spaghetti as an adult as it was very cheap. It's not
> something
> I prefer but I would eat it if starving.

The way I did it was to brown 1 lb of hamburger, drain, and add 1 large can
of Boyardee Spaghetti, mix, then let simmer for a few minutes. Add several
slices of American cheese and simmer until melted. I remember it as being
pretty delish.

Oddly enough, my wife's Korean mother made this same dish. Beats me where
she learned to make this. I thought it was something that only I made.

--

There you go! Your marriage was written in the stars)