Warning

 

Close

Confirm Action

Are you sure you wish to do this?

Confirm Cancel
Member Login
Arrow Left Previous Page
Page / 2
Posted: 8/22/2005 8:15:46 AM EDT
Damn this man is the devil incarnate. Must be putting coke or something into those cans of tomatoey goodness.

Beefaroni is the canned food of the Gods!
Link Posted: 8/22/2005 8:16:41 AM EDT
[Last Edit: 8/22/2005 8:17:17 AM EDT by twonami]
I prefer the full sized meat ravioli
the mini is nasty
Link Posted: 8/22/2005 8:17:51 AM EDT
Crappy pasta, some tomatoey sauce, and the sweepings from a slaughterhouse floor. Yum! Add Kool-Aid, and you have a great menu for your favorite cult sleepover.
Link Posted: 8/22/2005 8:18:58 AM EDT

Originally Posted By Burley:
Damn this man is the devil incarnate. Must be putting coke or something into those cans of tomatoey goodness.

Beefaroni is the canned food of the Gods!




ACK
Link Posted: 8/22/2005 8:19:21 AM EDT

Originally Posted By southeast_scrounger:
Crappy pasta, some tomatoey sauce, and the sweepings from a slaughterhouse floor. Yum! Add Kool-Aid, and you have a great menu for your favorite cult sleepover.


buzz kill
Link Posted: 8/22/2005 8:19:36 AM EDT
A food from my childhood I occasionally get a craving for. One can every six months is plenty though. Homemade pasta dishes are so much better and better for you.
Link Posted: 8/22/2005 8:32:04 AM EDT
You would be better off if ya' just ate the can.
Link Posted: 8/22/2005 8:32:19 AM EDT

Originally Posted By Burley:
Damn this man is the devil incarnate. Must be putting coke or something into those cans of tomatoey goodness.

Beefaroni is the canned food of the Gods!



Barfaroni
Link Posted: 8/22/2005 8:32:41 AM EDT
Ya,gotta agree,the beefaroni is my favorite.I only eat it a few times a year though.
Link Posted: 8/22/2005 8:33:36 AM EDT
As a woman of Italian heritage whose RARE cooking mistakes taste a kabillion times better than that crap in a can I say.....


Link Posted: 8/22/2005 8:34:18 AM EDT
Yuck.
Link Posted: 8/22/2005 8:35:30 AM EDT

Originally Posted By Admiral_Crunch:
A food from my childhood I occasionally get a craving for. One can every six months is plenty though. Homemade pasta dishes are so much better and better for you.



That describes my relationship with Spaghetti-Os.

Link Posted: 8/22/2005 8:43:01 AM EDT
No more Franco American.....

Link Posted: 8/22/2005 8:48:11 AM EDT
[Last Edit: 8/22/2005 8:49:17 AM EDT by GabbasaurusRex]
Spaghettios are nothing but round noodles in watery ketchup. So why the hell are they so addicting?
Link Posted: 8/22/2005 8:48:16 AM EDT
no, no, no, no, no!

Link Posted: 8/22/2005 8:49:43 AM EDT
add a little Texas Pete and MMMMMMMM good
Link Posted: 8/22/2005 8:50:22 AM EDT
too expensive. i'll stick with the cheap hill country fair stuff.
Link Posted: 8/22/2005 9:09:19 AM EDT

Originally Posted By GabbasaurusRex:
Spaghettios are nothing but round noodles in watery ketchup. So why the hell are they so addicting?



You tell me. Don't forget the cheese.
Link Posted: 8/22/2005 9:11:59 AM EDT
Yuk
Link Posted: 8/22/2005 9:26:38 AM EDT
nothing better than the natural glowing orange sauce that can permanently stain your stain free tupperware
Link Posted: 8/22/2005 9:30:26 AM EDT
<shivers>
Link Posted: 8/22/2005 9:33:05 AM EDT
guess i ws spoiled growin up around dagos....
Link Posted: 8/22/2005 9:56:20 AM EDT
Link Posted: 8/22/2005 12:18:22 PM EDT
I know it's not good for me, I know it is cheap ass food and nothing special too it, but damn it if I don't get a craving for it every now and then. I tried to feed it to the ex's cats before but they wouldn't eat it. Beef jerkey on the other hand, they loved.
Link Posted: 8/22/2005 1:56:06 PM EDT
haven't had any in a long time, but I might buy some next time I'm at the store

but the frozen ravoli and tortelini the grocery store makes that you just have to boil and add sauce to is much better
Link Posted: 8/22/2005 2:05:38 PM EDT
It'll clean your colen out faster and cheaper than what's his nut's expensive stuff will....
Link Posted: 8/22/2005 2:09:17 PM EDT
My friend makes Redneck Lasagne. He takes a pan and layers the ravioli and mozzerella cheese. Sometime she throws in a few layers of the Beefaroni, and then he bakes the whole mess.

I don't eat that kind of stuff, but he is addicted to it.
Link Posted: 8/22/2005 2:09:40 PM EDT

Originally Posted By southeast_scrounger:
Crappy pasta, some tomatoey sauce, and the sweepings from a slaughterhouse floor. Yum! Add Kool-Aid, and you have a great menu for your favorite cult sleepover.



Pretty much how I see it.
Link Posted: 8/22/2005 2:16:58 PM EDT
Link Posted: 8/22/2005 2:24:55 PM EDT
LOL.

I always have a can of the stuff when I'm dirt-biking. Everyone generally laughs and/or gags.

It's sort of a sick little tradition.
Link Posted: 8/22/2005 2:26:58 PM EDT
The secret ingredient is MSG.

Now you know.
Link Posted: 8/22/2005 2:31:19 PM EDT
Chef Boyardee is much like Taco Bell. I eat it twice a year...
and I'm suddenly reminded why it's been six months since I last ate it.
Link Posted: 8/22/2005 2:34:29 PM EDT

Originally Posted By Roadhawk:
My friend makes Redneck Lasagne. He takes a pan and layers the ravioli and mozzerella cheese. Sometime she throws in a few layers of the Beefaroni, and then he bakes the whole mess.

I don't eat that kind of stuff, but he is addicted to it.


When I feel particularly lazy I use frozen Silver Star cheese Ravioli followed by Prego sauce and mozzerella. bake at 350 for 1 hour and yummy
Link Posted: 8/22/2005 2:42:27 PM EDT
My cat loves the sauce. Can't get enough of it.

Link Posted: 8/22/2005 2:48:36 PM EDT
I liike the ravioli or spagetios with cut hotdogs in them
Link Posted: 8/22/2005 2:56:20 PM EDT
Chef Boyardee rocks.

But Spaghetti-Os with meatballs is the best
Link Posted: 8/22/2005 3:01:42 PM EDT
Reminds me of C-Rats.


good about 2-3 times a year to remind me of the taste of Cs.
Link Posted: 8/22/2005 3:02:54 PM EDT
You are what you eat.



CWO
Link Posted: 8/22/2005 7:47:08 PM EDT

Originally Posted By twonami:
I prefer the full sized meat ravioli
the mini is nasty



Ain't that the truth. Why do the tiny ones taste crappy anyways?
Link Posted: 8/22/2005 8:20:58 PM EDT
sprinkled generously with only does the chefs pasta obtain perfection.
Link Posted: 8/22/2005 8:26:20 PM EDT
Man you gotta try the pizza kits. I once bought one and wound up chugging the can of pizza sauce inside-it's full o'crack!
Link Posted: 8/22/2005 8:44:06 PM EDT
Remember chef boyardee "Roller Coasters" those were the shit circa 1988.
Link Posted: 8/22/2005 8:52:47 PM EDT
dammit whyd i click this thread now i have a craving for chefboyardee raviolli havent had it in 20 years damn what abuse a young kid can take the stuff is prolly about as good for you as depleted uranium
Link Posted: 8/23/2005 3:25:46 AM EDT
[Last Edit: 8/23/2005 3:26:27 AM EDT by Persephone]


it's people
Link Posted: 8/23/2005 3:36:48 AM EDT
The Chef Boyardee brand with its red-and-white label may have been an American icon since the 1930s, but what self-respecting chef would lend his name and image to a line of cheap, gooey, tomato sauce-drenched pastas (including something called "Beefaroni") sold in cans and eaten mostly by children? If this guy was a real person, you'd think his kitchen skills must have ranked just below those of the Muppets' Swedish Chef.

But Chef Boyardee was not, as commonly believed, a fictional creation whose name was formed from the given names (Boyd, Art, and Dennis) of the men who created him. He was indeed a real person, born Hector Boiardi in northern Italy in 1898. Young Hector was a culinary savant who reportedly worked in restaurant kitchens at the tender age of eleven before immigrating to America and joining his brother in New York at age seventeen. His brother's employment as a waiter at the prestigious Plaza Hotel helped gain young Hector entrée to the Plaza's kitchen, and over the next several years Boiardi whipped up his creations for renowned hotel kitchens New York, West Virginia, and finally Cleveland, where he opened his own restaurant, Il Giardino d’Italia.

Boiardi's spaghetti sauce soon became famous throughout Cleveland, and his restaurant patrons began asking him for extra portions of sauce to take home with them, which he doled out in milk bottles. Demand for his spaghetti sauce grew so large that he started producing it in an adjacent loft and selling it with dry pasta and packets of his special cheese. Hector Boiardi later plunged into full-time pasta making, adopted the (for Americans) easier-to-spell "Boyardee" version of his name, and moved his operations to Pennsylvania before eventually merging with American Home Foods (now International Home Foods), with whom he worked until his death in 1985.

The Chef Boyardee brand may not be synonymous with haute cuisine, but the real Hector Boiardi could outcook Betty Crocker, Aunt Jemima, and Mrs. Butterworth combined.

I don't even heat it up, 'take it straight from the can cold...MMMMMMM....
Link Posted: 8/23/2005 4:02:19 AM EDT
Chef Boyardee =
Link Posted: 8/23/2005 4:14:51 AM EDT

Originally Posted By Cleatus:
nothing better than the natural glowing orange sauce that can permanently stain your stain free tupperware



Well that struck a cord.....
Link Posted: 8/23/2005 7:59:56 AM EDT

Originally Posted By MonkTx:
Man you gotta try the pizza kits. I once bought one and wound up chugging the can of pizza sauce inside-it's full o'crack!



Chef Boyardee sure can fuck up a pizza.
Link Posted: 8/23/2005 8:55:11 AM EDT

Originally Posted By Persephone:
images.barnesandnoble.com/images/7560000/7566554.jpg

it's people


Link Posted: 8/23/2005 9:02:17 AM EDT
Well, just to add a fork in the thread -

I'm partial to potted meat sandwiches. Include mayonaisse (prefereable the yellow sort with relish added).

Also a mess of Spam fried with taters, and fresh scratch made biscuits is the most excellent dinner.
Link Posted: 8/23/2005 9:17:55 AM EDT
the spaghetti with meatballs is pretty good. I usually end up making spaghetti sammiches with it.
Arrow Left Previous Page
Page / 2
Top Top