Chef Boyardee

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tmiles
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2013/02/10 11:18:10 (permalink)

Chef Boyardee

I loved Chef Boyardee as a kid, and still keep a few cans in the house for a quick meal. I always pronounced it, " Boy ar dee" with "dee" rhyming with "bee". The new add on tv shows a vintage clip of the man himself saying "Hi, I'm Chef Boyardee" with "dee" sounding like "day", So I wondered why I pronounced it wrongly for all these years. Today on the radio, I heard a vintage clip of Ed Sullivan pronouncing it the way I did, before he introduced the Beatles. The Chef must be dead for many years, but we still don't get his name right. 
#1

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    Poverty Pete
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    Re:Chef Boyardee 2013/02/10 11:33:40 (permalink)
    His name was actually  Boiardi, if my memory serves,  pronounced
    Boy-AR-dee.   He changed the spelling on his labels to make it easier for people to pronounce.
    #2
    Michael Hoffman
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    Re:Chef Boyardee 2013/02/10 12:02:29 (permalink)
    Ettore Boiardi. He had a restaurant in Cleveland. And even thought it boggles lleechef's mind I keep a few cans of Chef Boyardee ravioli and chili Mac in the cabinet for emergency use. It also bugs her to see that I have a couple of cans of Franco American spaghetti, too. Of course, back when French fries became Freedom fries Campbell's changed the name to Campbell's spaghetti so as not to lose any business.
    #3
    lleechef
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    Re:Chef Boyardee 2013/02/10 12:15:25 (permalink)
    It doesn't bug me.  It makes me downright SICK to see that crap in my kitchen!!!
    #4
    mar52
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    Re:Chef Boyardee 2013/02/10 13:21:11 (permalink)
    Understand!  Understand!
     
    Gag
    #5
    Sundancer7
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    Re:Chef Boyardee 2013/02/10 14:20:56 (permalink)
    A little more info:
    http://www.kitchendaily.com/read/story-behind-chef-boyardee?ncid=webmail15
     
    Paul E. Smith
    Knoxville, TN
    #6
    ChrisOC
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    Re:Chef Boyardee 2013/02/10 15:08:46 (permalink)
    Michael Hoffman

    Ettore Boiardi. He had a restaurant in Cleveland. And even thought it boggles lleechef's mind I keep a few cans of Chef Boyardee ravioli and chili Mac in the cabinet for emergency use. It also bugs her to see that I have a couple of cans of Franco American spaghetti, too. Of course, back when French fries became Freedom fries Campbell's changed the name to Campbell's spaghetti so as not to lose any business.

    I always have a can or two of Boyardee ravioli in the pantry.  I am partial to the overstuffed especially of the Italian sausage variety.

    #7
    agnesrob
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    Re:Chef Boyardee 2013/02/10 15:27:13 (permalink)
    My Mom always cooked things from scratch. Home made sauerbraten with spaetzle, Spaghetti Sauce made from tomatoes we grew, home made bread and wheat germ sprinkled on everything along with sprouts of some sort! We loved and enjoyed all of her food!
    It made her so mad, though, that when she would go to her "easy, busy day dinner" which was not often, believe me, Franco American spaghetti, baked beans and the cheapest of the cheap hotdogs we would rave about it like it was the best thing ever! 
    Now I understand, I consider myself a very good cook and I think my family does too. My "busy day dinner" is frozen fish sticks, frozen French fries and mozzarella sticks. The first time I made this everyone raved about it! Now I know how my Mom felt!!
    #8
    Michael Hoffman
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    Re:Chef Boyardee 2013/02/10 15:34:18 (permalink)
    ChrisOC

    Michael Hoffman

    Ettore Boiardi. He had a restaurant in Cleveland. And even thought it boggles lleechef's mind I keep a few cans of Chef Boyardee ravioli and chili Mac in the cabinet for emergency use. It also bugs her to see that I have a couple of cans of Franco American spaghetti, too. Of course, back when French fries became Freedom fries Campbell's changed the name to Campbell's spaghetti so as not to lose any business.

    I always have a can or two of Boyardee ravioli in the pantry.  I am partial to the overstuffed especially of the Italian sausage variety.

     I have the overstuffed in MY kitchen. One sausage, one beef.

    #9
    agnesrob
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    Re:Chef Boyardee 2013/02/10 15:41:25 (permalink)
    Michael, It took me seven years of separation and then getting back together to learn that it's OK to have separate kitchens in the same kitchen! Very nice!!
    #10
    lleechef
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    Re:Chef Boyardee 2013/02/10 16:23:19 (permalink)
    Yes, it is very nice!!  His section of the kitchen consists of those two cans of ravioli plus one can of Campbell's spaghetti. 
    But the rest is MINE!!
    #11
    agnesrob
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    Re:Chef Boyardee 2013/02/10 17:11:13 (permalink)
    lleechef

    Yes, it is very nice!!  His section of the kitchen consists of those two cans of ravioli plus one can of Campbell's spaghetti. 
    But the rest is MINE!!


    Love it lleechef!! Most of the kitchen is mine too!! I try not to let him feel that way, though!!
    #12
    lleechef
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    Re:Chef Boyardee 2013/02/10 19:29:26 (permalink)
    Oh, I almost forgot.....one of the nicer nicknames I had when I was working in restaurants was Chef Boyarlee.    Grrrrrrrrrrr.............
    #13
    felix4067
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    Re:Chef Boyardee 2013/02/10 19:42:55 (permalink)
    I keep some for those days when I'm feeling stabby and don't want to deal with cooking in any way. My mother, however, has taken to buying the whole wheat versions. Blech!! Not only is the pasta even nastier than you'd expect from canned pasta, but the sauces are completely different (and not in a good way). I'm partial to Beefaroni, Chili Mac, and the little tiny raviolis (micro? they're smaller than regular mini ravioli). Served, of course, with a ton of canned grated cheese. Because I can.
    #14
    Michael Hoffman
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    Re:Chef Boyardee 2013/02/10 19:52:36 (permalink)
    I get enough grief for having the Chef Boyardee, I can only imagine what would go on around here if I had the canned "parmesan."
    #15
    ChrisOC
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    Re:Chef Boyardee 2013/02/10 21:21:59 (permalink)
    OMG that green can.  My mother used to use that when I was a kid back in the 40's.
    #16
    ChrisOC
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    Re:Chef Boyardee 2013/02/10 21:25:20 (permalink)
    I keep other easy lunches in my pantry...Kipper snacks, sardines and smoked baby clams.
    #17
    Michael Hoffman
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    Re:Chef Boyardee 2013/02/10 22:19:20 (permalink)
    I just happen to have kippered snacks and sardines handy, as well as Armour Vienna sausage and Underwood deviled ham. After all, a guy's gotta eat.
    #18
    mar52
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    Re:Chef Boyardee 2013/02/10 22:22:33 (permalink)
    I keep other easy lunches in my pantry...Kipper snacks, sardines and smoked baby clams.

     
    Ditto.
    #19
    SeamusD
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    Re:Chef Boyardee 2013/02/11 10:09:23 (permalink)
    I had a can of Boyardee ravioli last week, I couldn't figure out what I wanted for dinner and just grabbed a can of that before I frustrated myself out of the grocery store. Mom would serve that when I was a kid, but always paired it with a vegetable so at least we got something relatively healthy. I still like it. Not something I'd eat on a regular basis, but still tastes the same to me as it did when I was a kid.
    #20
    Michael Hoffman
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    Re:Chef Boyardee 2013/02/11 10:44:48 (permalink)
    I almost forgot. I always have at least one jar of Fischer's Red Hots sausages on hand, along with Saltines, which go with the Red Hots, the Vienna sausage and the sardines and kippered snacks.
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    lleechef
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    Re:Chef Boyardee 2013/02/11 11:40:58 (permalink)
    Michael Hoffman

    I just happen to have kippered snacks and sardines handy, as well as Armour Vienna sausage and Underwood deviled ham. After all, a guy's gotta eat.

    Yesterday after shopping at Carfagna's, our fantastic Italian market/butcher shop he opted for a bag of Cape Cod potato chips.  He came into the kitchen and saw me happilly snacking away on Nicoise olives, marinated artichoke hearts, giardiniera, hot cherry pepper stuffed with prosciutto and fresh mozzarella, with a hunk of Italian bread dipped in a little EVOO.  I could not understand the stricken look on his face.  After all, there were two cans of Boyardee ravioli in the cabinet plus all the above!

    #22
    bartl
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    Re:Chef Boyardee 2013/02/11 11:58:27 (permalink)
    First of all, in terms of pronunciation, here it is:
    http://www.youtube.com/watch?v=euo086SUjls
     
    Second of all, I probably have told this story a time or dozen, but...
     
    When I was in college, Chef Boyardee was a regular part of my diet; cheap, lots of it, easy to make  and I liked it (mind you, I added a couple of things to it). A few years later, I went on my first healthy diet, with pretty much all fresh ingredients. About 6 months after I started the diet, I bought a can of Chef Boyardee ravioli. Opened it. Took a look (and a sniff), and threw it right into the garbage; I had been spoiled. I never ate Chef Boayardee again.
     
    Bart
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    agnesrob
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    Re:Chef Boyardee 2013/02/11 19:00:13 (permalink)
    Michael Hoffman

    I just happen to have kippered snacks and sardines handy, as well as Armour Vienna sausage and Underwood deviled ham. After all, a guy's gotta eat.

    I always have a can of Underwood deviled ham! A memory from childhood! Can't sell my kids on the stuff!
    #24
    agnesrob
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    Re:Chef Boyardee 2013/02/11 19:04:08 (permalink)
    lleechef

    Michael Hoffman

    I just happen to have kippered snacks and sardines handy, as well as Armour Vienna sausage and Underwood deviled ham. After all, a guy's gotta eat.

    Yesterday after shopping at Carfagna's, our fantastic Italian market/butcher shop he opted for a bag of Cape Cod potato chips.  He came into the kitchen and saw me happilly snacking away on Nicoise olives, marinated artichoke hearts, giardiniera, hot cherry pepper stuffed with prosciutto and fresh mozzarella, with a hunk of Italian bread dipped in a little EVOO.  I could not understand the stricken look on his face.  After all, there were two cans of Boyardee ravioli in the cabinet plus all the above!

    Well, I could snack with either one of you and be happy!! I think I'd probably choose your snack, though, lleechef!
    #25
    MetroplexJim
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    Re:Chef Boyardee 2013/02/11 19:14:11 (permalink)
    lleechef

    Yes, it is very nice!!  His section of the kitchen consists of those two cans of ravioli plus one can of Campbell's spaghetti. 
    But the rest is MINE!!


    Are there any Waffle House leftovers in the fridge?
     
    ()
    #26
    Michael Hoffman
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    Re:Chef Boyardee 2013/02/11 19:22:26 (permalink)
    agnesrob

    Michael Hoffman

    I just happen to have kippered snacks and sardines handy, as well as Armour Vienna sausage and Underwood deviled ham. After all, a guy's gotta eat.

    I always have a can of Underwood deviled ham! A memory from childhood! Can't sell my kids on the stuff!

    Mix two cans of Underwood deviled ham with a little mayonnaise, Dijon mustard and pickle relish, then chill in the refrigerator for three or four hours to firm it a little. Spread some cream cheese on a slice of bread, then a layer of the deviled ham spread, a little black pepper and top with a second slice of bread. Nice sandwich. If lettuce is your thing, add a leaf.
     
    This is gourmet pantry food.
    #27
    lleechef
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    Re:Chef Boyardee 2013/02/11 19:29:55 (permalink)
    MetroplexJim

    lleechef

    Yes, it is very nice!!  His section of the kitchen consists of those two cans of ravioli plus one can of Campbell's spaghetti. 
    But the rest is MINE!!


    Are there any Waffle House leftovers in the fridge?
    ()

    Never.  He eats it all before coming home, thank God.
    #28
    MetroplexJim
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    Re:Chef Boyardee 2013/02/11 19:35:01 (permalink)
    The last time Chef Boyardee was in my pantry was during my marriage to Mrs. Metro, III.  She used to buy his ravoili in Costco quantities; when she was depressed she'd open a few cans, grab a fork, go to bed, and eat it out of the can while watching Jean Claude von Damme videos. 
     
    Even though her pulchritude was such that I gladly would have gotten up at 3 AM to go get cheese for her crackers-in-bed, strangely, that marriage did not last.
    #29
    Michael Hoffman
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    Re:Chef Boyardee 2013/02/11 19:41:00 (permalink)
    lleechef

    MetroplexJim

    lleechef

    Yes, it is very nice!!  His section of the kitchen consists of those two cans of ravioli plus one can of Campbell's spaghetti. 
    But the rest is MINE!!


    Are there any Waffle House leftovers in the fridge?
    ()

    Never.  He eats it all before coming home, thank God.

    And then there are the times when you plaintively ask, "Could you bring me some chili?" Let's not forget the requests for some country ham and grits. Oh, and what about the time you asked me to bring home a waffle for you?
    #30
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