The Spaghettios with sliced franks ruled. Not sure I could stomach them now, though. Also Franco American made an awesome mac and cheese in a can. Remember Chef Boy-ar-dee Rollercoasters? That was eating, my friend.
Spaghettios with meatballs. The sauce tasted different. And the Os would get way hotter than the meatballs, so I'd eat the balls first. And who knows what they were made of. Man, I loved those spongy little pieces of crap.
I discovered the frank-inclusive version last year, and cried a tear for the lost youth I never had with them. They are still my favorite comfort food.
I'd have to put the Spaghetti-Os ahead of the ravioli. The Spaghetti-Os tasted like core samples of won tons swimming in a sugared ketchup reduction. Mmm, childhood. The raviolis had a taste that kind of caught in your throat.
Incidentally, in my teen years I cultivated a love for Dinty Moore Beef Stew. I'm a fish-eating vegetarian now, but I still get the Pavlovian salivary response to the thought .
Grammy always made us spaghetti o's in these yellow bowls with handles on the sides when my sister and i were little, which is one of those really clear memories from childhood for me... other than that, the only time I had anything chef boyardee was when they started making those microwave bowls (with the metal edging around the lid that was hotter than the fires of Mount Doom after cooking), and my mom thought they were acceptable, because they were good serving sizes.
Now, all I can do is shudder at how high the sodium contents of those little bowls must have been.
Alex, I've never met anyone else who remembers Franco American mac-n-cheese. It was a staple of my early years. Mmmmmm.
There was a grandma in some mommy and me class I took who used to bring a tub of Chef Boyardee and feed it to her toddler, unheated, at the end of every class. I'm pretty sure that's considered child abuse in California.
In the mid-90s, I embraced Where's Waldo Spaghetti-O's and, surprisingly, this was before I started getting high in college.
ReplyDeletei'd probably rank spaghettios tops. and i cannot read 'beef a roni' and not think of kramer...
ReplyDeleteThe Spaghettios with sliced franks ruled. Not sure I could stomach them now, though. Also Franco American made an awesome mac and cheese in a can. Remember Chef Boy-ar-dee Rollercoasters? That was eating, my friend.
ReplyDeleteSpaghettios with meatballs. The sauce tasted different. And the Os would get way hotter than the meatballs, so I'd eat the balls first. And who knows what they were made of. Man, I loved those spongy little pieces of crap.
ReplyDeleteSpaghettios are #1, and Mini Ravioli (not Beef Ravioli, wherein the ratio of pasta to meatlike substance is all off) is #2.
ReplyDeleteMmm... cold Chef Boyaredee raviolis.
ReplyDeleteI always thought Chef Boyardee tortellini was underrated. It was a staple of mine in my single days, along with Chunky soup and Hot Pockets.
ReplyDeleteI discovered the frank-inclusive version last year, and cried a tear for the lost youth I never had with them.
ReplyDeleteThey are still my favorite comfort food.
I'd have to put the Spaghetti-Os ahead of the ravioli. The Spaghetti-Os tasted like core samples of won tons swimming in a sugared ketchup reduction. Mmm, childhood. The raviolis had a taste that kind of caught in your throat.
ReplyDeleteIncidentally, in my teen years I cultivated a love for Dinty Moore Beef Stew. I'm a fish-eating vegetarian now, but I still get the Pavlovian salivary response to the thought .
Beef-a-roni was our family's go-to "Italian food" growing up. Will always hold a spot in my heart.
ReplyDeleteGrammy always made us spaghetti o's in these yellow bowls with handles on the sides when my sister and i were little, which is one of those really clear memories from childhood for me... other than that, the only time I had anything chef boyardee was when they started making those microwave bowls (with the metal edging around the lid that was hotter than the fires of Mount Doom after cooking), and my mom thought they were acceptable, because they were good serving sizes.
ReplyDeleteNow, all I can do is shudder at how high the sodium contents of those little bowls must have been.
Alex, I've never met anyone else who remembers Franco American mac-n-cheese. It was a staple of my early years. Mmmmmm.
ReplyDeleteThere was a grandma in some mommy and me class I took who used to bring a tub of Chef Boyardee and feed it to her toddler, unheated, at the end of every class. I'm pretty sure that's considered child abuse in California.