>>21460277 (OP)>talking shit on Chef Ettore Boiardi He was a chef in Italy, Paris, NY, and even the Greenbriar resort before he opened an Italian restaurant in Ohio.
The man made great food, so good that people were begging him for takeout before that was even a thing, so he started putting his sauce in old milk bottles and spaghetti & meatballs in mason jars for his customers to take home and assemble a meal.
Then some supermarket owner convinced him to start canning them together to put on his shelvesโฆ it was an instant hit.
He even ramped up production to make field rations for WWII troops.
Then he sold the company to some corporation so he wouldnโt have to lay everyone off once war production ceased.
That corporation and every one that has bought it since has cheapened the ingredients, until we have the dog food mixed with overcooked pasta that is in those cans today.
Only WWII generation and older got to eat the real deal, and they thought it was so good that it popularized Italian food all across America, instead of just the north east corridor and Chicago like it had been before him.
> pic related: his noodles had more tooth than anything the corporates sell