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 Chef Boyardee

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tmiles

  • Total Posts: 1910
  • Joined: 10/1/2004
  • Location: Millbury, MA
Chef Boyardee Sun, 02/10/13 11:18 AM (permalink)
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
    Poverty Pete

    • Total Posts: 2266
    • Joined: 8/16/2003
    • Location: Nashville, TN
    Re:Chef Boyardee Sun, 02/10/13 11:33 AM (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

      • Total Posts: 17852
      • Joined: 7/1/2000
      • Location: Gahanna, OH
      Re:Chef Boyardee Sun, 02/10/13 12:02 PM (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

        • Total Posts: 6259
        • Joined: 3/22/2003
        • Location: Gahanna, OH
        Re:Chef Boyardee Sun, 02/10/13 12:15 PM (permalink)
        It doesn't bug me.  It makes me downright SICK to see that crap in my kitchen!!!
         
        #4
          mar52

          • Total Posts: 7609
          • Joined: 4/17/2005
          • Location: Marina del Rey, CA
          Re:Chef Boyardee Sun, 02/10/13 1:21 PM (permalink)
          Understand!  Understand!
           
          Gag
           
          #5
            Sundancer7

            Re:Chef Boyardee Sun, 02/10/13 2:20 PM (permalink)
            A little more info:
            http://www.kitchendaily.com/read/story-behind-chef-boyardee?ncid=webmail15
             
            Paul E. Smith
            Knoxville, TN
             
            #6
              ChrisOC

              • Total Posts: 902
              • Joined: 7/9/2008
              • Location: Ocean City, NJ
              Re:Chef Boyardee Sun, 02/10/13 3:08 PM (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

                • Total Posts: 1790
                • Joined: 6/4/2006
                • Location: Park Ridge, NJ
                Re:Chef Boyardee Sun, 02/10/13 3:27 PM (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

                  • Total Posts: 17852
                  • Joined: 7/1/2000
                  • Location: Gahanna, OH
                  Re:Chef Boyardee Sun, 02/10/13 3:34 PM (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

                    • Total Posts: 1790
                    • Joined: 6/4/2006
                    • Location: Park Ridge, NJ
                    Re:Chef Boyardee Sun, 02/10/13 3:41 PM (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

                      • Total Posts: 6259
                      • Joined: 3/22/2003
                      • Location: Gahanna, OH
                      Re:Chef Boyardee Sun, 02/10/13 4:23 PM (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

                        • Total Posts: 1790
                        • Joined: 6/4/2006
                        • Location: Park Ridge, NJ
                        Re:Chef Boyardee Sun, 02/10/13 5:11 PM (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

                          • Total Posts: 6259
                          • Joined: 3/22/2003
                          • Location: Gahanna, OH
                          Re:Chef Boyardee Sun, 02/10/13 7:29 PM (permalink)
                          Oh, I almost forgot.....one of the nicer nicknames I had when I was working in restaurants was Chef Boyarlee.    Grrrrrrrrrrr.............
                           
                          #13
                            felix4067

                            • Total Posts: 3305
                            • Joined: 12/13/2003
                            • Location: Near Grand Rapids, MI
                            Re:Chef Boyardee Sun, 02/10/13 7:42 PM (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

                              • Total Posts: 17852
                              • Joined: 7/1/2000
                              • Location: Gahanna, OH
                              Re:Chef Boyardee Sun, 02/10/13 7:52 PM (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

                                • Total Posts: 902
                                • Joined: 7/9/2008
                                • Location: Ocean City, NJ
                                Re:Chef Boyardee Sun, 02/10/13 9:21 PM (permalink)
                                OMG that green can.  My mother used to use that when I was a kid back in the 40's.
                                 
                                #16
                                  ChrisOC

                                  • Total Posts: 902
                                  • Joined: 7/9/2008
                                  • Location: Ocean City, NJ
                                  Re:Chef Boyardee Sun, 02/10/13 9:25 PM (permalink)
                                  I keep other easy lunches in my pantry...Kipper snacks, sardines and smoked baby clams.
                                   
                                  #17
                                    Michael Hoffman

                                    • Total Posts: 17852
                                    • Joined: 7/1/2000
                                    • Location: Gahanna, OH
                                    Re:Chef Boyardee Sun, 02/10/13 10:19 PM (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

                                      • Total Posts: 7609
                                      • Joined: 4/17/2005
                                      • Location: Marina del Rey, CA
                                      Re:Chef Boyardee Sun, 02/10/13 10:22 PM (permalink)

                                      I keep other easy lunches in my pantry...Kipper snacks, sardines and smoked baby clams.

                                       
                                      Ditto.
                                       
                                      #19
                                        SeamusD

                                        • Total Posts: 942
                                        • Joined: 4/1/2008
                                        • Location: Syracuse, NY
                                        Re:Chef Boyardee Mon, 02/11/13 10:09 AM (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

                                          • Total Posts: 17852
                                          • Joined: 7/1/2000
                                          • Location: Gahanna, OH
                                          Re:Chef Boyardee Mon, 02/11/13 10:44 AM (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.
                                           
                                          #21
                                            lleechef

                                            • Total Posts: 6259
                                            • Joined: 3/22/2003
                                            • Location: Gahanna, OH
                                            Re:Chef Boyardee Mon, 02/11/13 11:40 AM (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

                                              • Total Posts: 1210
                                              • Joined: 7/6/2004
                                              • Location: New Milford, NJ
                                              Re:Chef Boyardee Mon, 02/11/13 11:58 AM (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
                                               
                                              #23
                                                agnesrob

                                                • Total Posts: 1790
                                                • Joined: 6/4/2006
                                                • Location: Park Ridge, NJ
                                                Re:Chef Boyardee Mon, 02/11/13 7:00 PM (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

                                                  • Total Posts: 1790
                                                  • Joined: 6/4/2006
                                                  • Location: Park Ridge, NJ
                                                  Re:Chef Boyardee Mon, 02/11/13 7:04 PM (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

                                                    • Total Posts: 3707
                                                    • Joined: 6/24/2007
                                                    • Location: McKinney, TX
                                                    Re:Chef Boyardee Mon, 02/11/13 7:14 PM (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

                                                      • Total Posts: 17852
                                                      • Joined: 7/1/2000
                                                      • Location: Gahanna, OH
                                                      Re:Chef Boyardee Mon, 02/11/13 7:22 PM (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

                                                        • Total Posts: 6259
                                                        • Joined: 3/22/2003
                                                        • Location: Gahanna, OH
                                                        Re:Chef Boyardee Mon, 02/11/13 7:29 PM (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

                                                          • Total Posts: 3707
                                                          • Joined: 6/24/2007
                                                          • Location: McKinney, TX
                                                          Re:Chef Boyardee Mon, 02/11/13 7:35 PM (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

                                                            • Total Posts: 17852
                                                            • Joined: 7/1/2000
                                                            • Location: Gahanna, OH
                                                            Re:Chef Boyardee Mon, 02/11/13 7:41 PM (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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