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(RouteFifty)   Chef Boyardee was an actual person. And, yes, Cleveland should definitely put up a statue of him   (routefifty.com) divider line
    More: Interesting, Ku Klux Klan, Gwar, Carl Brashear, Confederate States of America, Robert E. Lee, Statue, Confederate States Army, Men of Honor  
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418 clicks; posted to Food » and Main » on 08 Jul 2020 at 10:03 AM (11 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



26 Comments     (+0 »)
 
View Voting Results: Smartest and Funniest
 
2020-07-08 10:21:08 AM  
Not a Trump tweet.
 
2020-07-08 10:23:50 AM  
I often wonder what his products tasted like when they were new to market, because I have a hard time bringing myself to believe they were as terrible back then as they are now.
 
151
2020-07-08 10:35:08 AM  

Psychopusher: I often wonder what his products tasted like when they were new to market, because I have a hard time bringing myself to believe they were as terrible back then as they are now.


More than that, I wonder what they were like back then, in the actual kitchen, before they had to add a bunch of crap to make it last in a can for 20 years. I'd love to have a look at the actual original recipes, probably some really good stuff.
 
2020-07-08 10:40:55 AM  

Psychopusher: I often wonder what his products tasted like when they were new to market, because I have a hard time bringing myself to believe they were as terrible back then as they are now.


They have a 'throw-back' line of their stuff. It's like eating a brick of oregano. I prefer the current recipe. No, I am not nor am I feeding a 10 year old. A can of beefaroni with some potato chips in it is great for a hang over and it's canned so it can stay in the cupboard for years.
 
2020-07-08 10:44:35 AM  

151: Psychopusher: I often wonder what his products tasted like when they were new to market, because I have a hard time bringing myself to believe they were as terrible back then as they are now.

More than that, I wonder what they were like back then, in the actual kitchen, before they had to add a bunch of crap to make it last in a can for 20 years. I'd love to have a look at the actual original recipes, probably some really good stuff.


you can can stuff without adding anything nasty, it's the canning that does the preserving (kill everything, then seal it out)

No preservatives, no artificial colors and no artificial flavors
Fark user imageView Full Size
 
2020-07-08 10:56:54 AM  
I haven't had Chef Boyardee in ... over 20 years?  Yeah, that seems about right.

I wonder if it's changed any.  A lot of garbage from 20 years ago is at least serviceable food nowadays.  Lookin' at you Dominos.

I can't even recall what it tasted like now...  I suspect it was overly sweetened.
 
151
2020-07-08 10:57:51 AM  

petec: 151: Psychopusher: I often wonder what his products tasted like when they were new to market, because I have a hard time bringing myself to believe they were as terrible back then as they are now.

More than that, I wonder what they were like back then, in the actual kitchen, before they had to add a bunch of crap to make it last in a can for 20 years. I'd love to have a look at the actual original recipes, probably some really good stuff.

you can can stuff without adding anything nasty, it's the canning that does the preserving (kill everything, then seal it out)

No preservatives, no artificial colors and no artificial flavors
[Fark user image image 850x850]


That's a fair point, but I'm still not buying that there's not "natural" preservatives added to that stuff, no way else that it lasts for a year plus without any degradation in flavor or quality.

Maybe I'm just overthinking it.
 
2020-07-08 11:07:15 AM  

151: petec: 151: Psychopusher: I often wonder what his products tasted like when they were new to market, because I have a hard time bringing myself to believe they were as terrible back then as they are now.

More than that, I wonder what they were like back then, in the actual kitchen, before they had to add a bunch of crap to make it last in a can for 20 years. I'd love to have a look at the actual original recipes, probably some really good stuff.

you can can stuff without adding anything nasty, it's the canning that does the preserving (kill everything, then seal it out)

No preservatives, no artificial colors and no artificial flavors
[Fark user image image 850x850]

That's a fair point, but I'm still not buying that there's not "natural" preservatives added to that stuff, no way else that it lasts for a year plus without any degradation in flavor or quality.

Maybe I'm just overthinking it.


and I can't argue that, salt is a preservative

from Goodhousekeeping: "Here's the good news: Canned goods actually last indefinitely if they're kept in good condition, according to the USDA. But that doesn't necessarily mean that they'll still taste optimal ten years from now! There are actually several factors that limit the shelf life of canned goods, but in general, foods that are more acidic will expire sooner, while low-acid canned foods will actually last for longer."

https://www.goodhousekeeping.com/food​-​recipes/cooking/a32099063/how-long-doe​s-canned-food-last/
 
2020-07-08 11:07:37 AM  

BeesNuts: I haven't had Chef Boyardee in ... over 20 years?  Yeah, that seems about right.

I wonder if it's changed any.  A lot of garbage from 20 years ago is at least serviceable food nowadays.  Lookin' at you Dominos.

I can't even recall what it tasted like now...  I suspect it was overly sweetened.


Not really overly sweet. It's a good balance. Any other food opinions you'd like from my white trash lifestyle?
 
2020-07-08 11:29:20 AM  
I remember Chef Boyardee spaghetti from when I was a kid, and I never thought it was particularly sweet-tasting, but when I had some a year or so ago, it seemed like someone had dumped a tablespoon of sugar into the can and left out a lot of the spices.

It really makes me wonder - did they change the recipe, or have my tastes changed that much as I got older?

Probably both.
 
2020-07-08 11:36:27 AM  
I suggest a whole park full of 'Why we're fat' statues - Big Boy, Ronald, BK - the whole gang!
 
2020-07-08 11:36:44 AM  

cirby: I remember Chef Boyardee spaghetti from when I was a kid, and I never thought it was particularly sweet-tasting, but when I had some a year or so ago, it seemed like someone had dumped a tablespoon of sugar into the can and left out a lot of the spices.

It really makes me wonder - did they change the recipe, or have my tastes changed that much as I got older?

Probably both.


Add crushed up potato chips. The salt will tame it. Saltines if you're a health nut.
 
2020-07-08 11:39:34 AM  

Subtonic: BeesNuts: I haven't had Chef Boyardee in ... over 20 years?  Yeah, that seems about right.

I wonder if it's changed any.  A lot of garbage from 20 years ago is at least serviceable food nowadays.  Lookin' at you Dominos.

I can't even recall what it tasted like now...  I suspect it was overly sweetened.

Not really overly sweet. It's a good balance. Any other food opinions you'd like from my white trash lifestyle?


Sorry if that came off as judgey.  I was actually thinking about picking up a can or two next trip to the grocery store to see for myself.
 
2020-07-08 11:44:43 AM  

BeesNuts: Subtonic: BeesNuts: I haven't had Chef Boyardee in ... over 20 years?  Yeah, that seems about right.

I wonder if it's changed any.  A lot of garbage from 20 years ago is at least serviceable food nowadays.  Lookin' at you Dominos.

I can't even recall what it tasted like now...  I suspect it was overly sweetened.

Not really overly sweet. It's a good balance. Any other food opinions you'd like from my white trash lifestyle?

Sorry if that came off as judgey.  I was actually thinking about picking up a can or two next trip to the grocery store to see for myself.


Makes for great 'hurricane chow' when the lights go out.
 
2020-07-08 11:46:10 AM  

petec: 151: petec: 151: Psychopusher: I often wonder what his products tasted like when they were new to market, because I have a hard time bringing myself to believe they were as terrible back then as they are now.

More than that, I wonder what they were like back then, in the actual kitchen, before they had to add a bunch of crap to make it last in a can for 20 years. I'd love to have a look at the actual original recipes, probably some really good stuff.

you can can stuff without adding anything nasty, it's the canning that does the preserving (kill everything, then seal it out)

No preservatives, no artificial colors and no artificial flavors
[Fark user image image 850x850]

That's a fair point, but I'm still not buying that there's not "natural" preservatives added to that stuff, no way else that it lasts for a year plus without any degradation in flavor or quality.

Maybe I'm just overthinking it.

and I can't argue that, salt is a preservative

from Goodhousekeeping: "Here's the good news: Canned goods actually last indefinitely if they're kept in good condition, according to the USDA. But that doesn't necessarily mean that they'll still taste optimal ten years from now! There are actually several factors that limit the shelf life of canned goods, but in general, foods that are more acidic will expire sooner, while low-acid canned foods will actually last for longer."

https://www.goodhousekeeping.com/food-​recipes/cooking/a32099063/how-long-doe​s-canned-food-last/


1899-1902 British Emergency Ration Field Service Oldest MRE Beef Eaten Survival Food Review Test
Youtube jZoHuMwZwTk
Guy eats the beef from this canned ration circa 1900.  Doesnt die.
 
2020-07-08 11:58:36 AM  
The statue should be a can of beefaroni
 
2020-07-08 11:59:17 AM  
He was not vegan so no statue for him .
 
2020-07-08 12:17:43 PM  
It's just mush, like they were afraid of giving it any consistency or feeding it to people with teeth. It used to be that every few years I'd give it a shot, finding myself unable to finish the can.

This is basically dogfood wrapped in a noodley slough. I'd eat it before I'd eat pet food or canned brains in a bunker somewhere; it's "survival food".
 
2020-07-08 12:35:13 PM  

151: More than that, I wonder what they were like back then, in the actual kitchen, before they had to add a bunch of crap to make it last in a can for 20 years. I'd love to have a look at the actual original recipes, probably some really good stuff.


Probably was pretty decent before it became mass-produced.  But the stuff in the cans isn't even recognizable as a proper pasta dish as prepared by even the most novice sous chef.  Or even a lowly a home cook like me.

Subtonic: They have a 'throw-back' line of their stuff. It's like eating a brick of oregano. I prefer the current recipe. No, I am not nor am I feeding a 10 year old. A can of beefaroni with some potato chips in it is great for a hang over and it's canned so it can stay in the cupboard for years.


I'd heard of the throwback cans, but they never made it north of the border.  If it mostly tastes of oregano, I'm fine that they didn't.  Oregano great, even essential in a good pasta sauce, but there has to be a balance.  Most of the jarred sauces on the shelf these days taste mostly of oregano, pepper and/or basil.  Especially basil to the point where it's sickly sweet crap.  That's mainly why I go to the trouble of making my own, because most jarred or canned stuff is terrible and overwrought.  I'd actually prefer Chef Boyardee to most jarred/canned stuff.  At least it tries to keep things relatively simple.
 
2020-07-08 3:00:08 PM  
Somebody shot the tomatoes!
 
2020-07-08 5:14:38 PM  
I remember eating a can of something like this as a kid most Sunday nights back in the 80s to make time to watch Ripleys  Beleive it or Not with Jack Pallance. Damn I loved that show.

/The grown up me misses the awesome dinners I skipped to do it. I am surprised my parents let me get away with it.
 
2020-07-08 6:13:44 PM  

Subtonic: Psychopusher: I often wonder what his products tasted like when they were new to market, because I have a hard time bringing myself to believe they were as terrible back then as they are now.

They have a 'throw-back' line of their stuff. It's like eating a brick of oregano. I prefer the current recipe. No, I am not nor am I feeding a 10 year old. A can of beefaroni with some potato chips in it is great for a hang over and it's canned so it can stay in the cupboard for years.


Roger that. I love the occasional can of Beefaroni, but usually have it with some buttered bread. 10am on a Sunday, after a long night: just right.
 
2020-07-08 6:48:28 PM  

RottenEggs: He was not vegan so no statue for him .


You're putting limitations on the statue?
 
2020-07-08 6:57:04 PM  

WordsnCollision: RottenEggs: He was not vegan so no statue for him .

You're putting limitations on the statue?


Like some kind of ... statue of limitations?
 
2020-07-09 2:03:25 AM  
A statue of Dolly Parton just wouldn't stand. It'd be too top-heavy.
 
2020-07-09 12:46:02 PM  

cyberspacedout: A statue of Dolly Parton just wouldn't stand. It'd be too top-heavy.


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