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« What we've been reading... 2/15/09 | Main | Strange Sundries - Odd Canned Meats »

Inside the Mind of Chef Boyardee

photo by architekt2

If Ettore Boiardi only knew what ConAgraFoods was doing with his name (albiet Americanized) he would likely not approve.  The story of Boiardi (from Wikipedia):

"The Chef Boyardee product began when its founder, Ettore Boiardi, founded an Italian restaurant, Giardino d'Italia, at East 9th Street and Woodland Avenue in Cleveland, Ohio.  People began asking Ettore for his recipe and samples of his ingredients, and as demand grew he opened a factory in 1928 to keep up with orders.

Ten years later, he moved his factory to Milton, Pennsylvania. When his product began mass-distributing, he decided to name his product "Boy-Ar-Dee" to help Americans properly pronounce his name."

I'm all for getting creative but with reagards to food, a line needs to be drawn where children especially begin to become alienated from what they're actually eating.  How is a 6 year old suppose to draw the conclusion that his pasta dinosaurs came from a field of Semolina?

Here are some of the more off-the-wall products with the Chef Boyardee label on them:

ABC's 'n 123's Mini Meatballs - Nothing says delicious like food shaped like letters and numbers. 

Beefaroni - I have nothing to say about this one.

BIG Beefaroni - A bigger version of the previous entry that made me speechless.

Cheesy Burger Macaroni - I like cheeseburgers AND macaroni; however, I don't think they should be stuffed into a can together.

Cheesy Burger Ravioli - Same "two dishes, one can" rule applies for ravioli.

Chili Cheese Dog Twistaroni - A new pasta appears here, the twistaroni, not to be confused with Fusilli.

Dinosaurs with Mini Meatballs - There's nothing quite like a perfectly al dente dinosaur.

Mini Bites Micro Beef Ravioli - I prefer my Micro Beef meduim rare.

Mini Bites Mini Ravioli with Mini Meatballs - Perfect for jockeys?

Nacho Cheese Twistaroni - The twistaroni with a Mexican... twist?  Pun intended.

Pepperoni Pizzazaroli - Ahh, the Pizzazaroli.  Don't confuse this with Pizzoccheri.


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Reader Comments (3)

:) :) :)!!!

February 18, 2009 | Unregistered CommenterChef Ec

Some pasta type food with a red gravy like substance does not make real Italian!

April 13, 2009 | Unregistered CommenterBond

I am not sure I ever understood the appeal of Chef Boyardee products. Ettore Boiardi is probably rolling in his grave.

May 11, 2009 | Unregistered Commenterbromography

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