The Argyle Sweater by Scott Hilburn for February 06, 2024

This doesn’t make me want to eat their Soup! But it is funny! :)

Chef Ravioli is getting sauced.

Losing my appetite.

Is the other guy’s name Mario?

Oh, oh, spaghetti O’s

Beefaroni!

He’s with Chef Boy-o-boy.

All employees must wash their hands before returning to work!

I’ve always loved Chef Boyardee!

Basil Fawlty: Drunk! Soused! Potted! Inebriated! Got it?

Sybil Fawlty: I don’t believe it.

Basil Fawlty: [Still typing frantically] Neither do I. Perhaps it’s a dream.[Smacks his head three times on desk]

Basil Fawlty: No, it’s not a dream; we’re stuck with it. Right!

LOL!

Clevelander Chef Boyardee (born Ettore Boiardi and known as Hector Boyardee after moving to the United States) found his rhythm right here in Ohio, a state he was not native to but that he effortlessly adopted the culture of. In terms of famous people from Ohio, Chef Boyardee might just top them all!

Hey Chef, make sure that you wash your hands!

Okay, here it is: Groan.

After leaving his position as head chef at the Plaza Hotel in New York City, Ettore Boiardi opened a restaurant called Il Giardino d’Italia (“The Garden of Italy”) in 1924 at East 9th Street and Woodland Avenue in Cleveland, Ohio. The idea for Chef Boiardi came about when restaurant customers began asking Boiardi for his spaghetti sauce, which he began to distribute in milk bottles. Four years later, in 1928, Boiardi opened a factory and moved production to Milton, Pennsylvania, where he could grow his own tomatoes and mushrooms. He decided to anglicize the name of his product to “Boy-Ar-Dee” to help Americans pronounce his name correctly. The first product to be sold was a “ready-to-heat spaghetti kit” in 1928. The kit included uncooked pasta, tomato sauce, and a container of pre-grated cheese.The U.S. military commissioned the company during World War II for the production of army rations, requiring the factory to run 24 hours a day. At its peak, the company employed approximately 5,000 workers and produced 250,000 cans per day. After the war ended, Boiardi had to choose between selling the company or laying off everyone he had hired. He sold the company to American Home Foods in 1946 for nearly $6 million, and remained as a spokesman and consultant for the brand until 1978. American Home Foods turned its food division into International Home Foods in 1996. Four years later, International Home Foods was purchased by ConAgra Foods, which continues to produce Chef Boyardee canned pastas bearing Boiardi’s likeness.

Stolen from Wikipedia

I like Chef Boyardee’s canned ravioli. His other products, not so much.

After trying them once, I thought of him as Chef Moriarti.

Talk about some nasty, fake tasting spaghetti or ravioli. Chef Boyardee!

Henny Youngman wouldn’t stoop that low for a laugh, and he would stoop pretty low.

Boy, ardees ravioli good!

Anybody remember the gag about having Prince Albert in a can?

Some ideas are a breath of fresca-air.

Wonder why GoComics still has a link to Twitter for sharing? No graphic X to upload?

He could start a line of Texas BBQ sauces under the name Chef Boy Howdy.

Wash your hands

It’s where he got the idea for spaghetti sauce.

Is he palling around with Prince Albert?

What a meatball.

this is pasta it’s prime

RUSTY!

Hope he washes his hands when he’s done.

The can is what we called the containment building at the nuclear plant where I worked. Someone called and asked for my supervisor and was told that he was in the can for the next 3 hours. I wonder what they thought about that.

And inspiration for the main ingredient in each canned recipe. (Not pasta…)

Haha! Full circle; now we’re all in the can after eating that stuff.

Full disclosure, I loved SpaghettiO’s as a kid! I haven’t had them in at least 20-25 years. I wonder if they are still the same.

that’s usin’ his noodle… ☺

“When I was a boy, I thought about the times I’d be a man.

I’d sit inside a bottle and pretend that I was in a can."

—Arthur Lee (R.I.P.)