Five Reasons Why Chef Boyardee Is So Damn Good (But Also Why It Will Kill Me)
1. Lunch for under a buck.
2. It cooks in 90 seconds.
3. The deliciousness is baked right inside every mini ravioli.
4. The deliciousness also has a street name: crack.
5. The bowl it’s cooked it can never quite be clean of that red tint from the savory sauce so you can just imagine what it’s doing to my innards.
July 27th, 2006 at 5:25 pm
This just begs for a MythBuster-DIY experiment (despite their disclaimer): take an amount of hydrochloric acid in the same concentration as found in the human stomach and apply it to the red-stained plasticware and see whether the Boyardee still leaves its tell-tale trace behind.