At what point in our kitchen-equipment addiction did turkey roasting pans (plus rack) reach the precipitous price of Three Hundred and Fifty Dollars? I don't care if you're discounting it by several simoleons. We are in a precarious economy, you bozos. This is unattractive.I have an old cast-iron skillet, large (huge, really). I line it with a grill top from a Weber Smokey Joe. It makes a killer roasting pan. Couldn't even tell you the price, but less than 50 bucks, and I get to use the skillet for anything else I want.
There is no way on earth that rack/pan is worth close to $400. Even if that's not what they're actually charging for it. Voodoo economics.
When somebody comes over with that rig and cooks my turkey (and makes really good gravy) and does all the clean up... maybe that'd be worth three hundred and fifty dollars.
Actually, no.
Nobody makes better gravy than me.
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40 comments:
simoleans?!
Not Sims simoleons, Sam!
It's a genuine old term.
Sheesh, I use my 40 year old Farberware open hearth grill - it doesn't make gravy worth a darn but the bird is wonderful. It was a present so I don't know what it cost but I can guarantee less that $50. My Dad used to say "simoleons," too.
Wow. I think we bought our roasting pan for like $39 and it looks just like that, BUT MUCH NICER, and has an anodized interior (jury is still out, but I despise cleaning a roasting pan).
I guess if people have nothing better to do with their money...
Eek!
I agree, this is insane. I roast my turkeys in an old roasting pan that my mother gave me sometime in the 70's when she got a better one. I think it's stainless steel, one of those old ones where the top and bottom look the same, and lots of times for parties I use both pieces to hold huge salads. Didn't cost me a thing, and I will probably use it until I die!
I get the feeling the folk who'd buy it probably wouldn't be using it for more than just looking pretty in the kitchen.
I've never roasted a turkey.
I feel rich, what with all the money I saved not buying that roasting pan!
Word. Do we think people actually buy these at such steep prices?
I've been amazed at the prices for cook ware and a lot of it is crap with a fancy name on it. The prices started skyrocketing about 20 years ago when cooking became the trend du jour. But you get the best kitchen ware from restaurant supply stores and it won't cost you a bundle. I still use the cast iron pans that I inherited from my grandmother for roasting and baking. I have decent saute pans because it's easier on my wrists but they sure aren't any gourmet brand. However, I guess that there still are people with huge amounts of disposable cash. As a painter, I'd prefer that they spend that money on art (my art of course); $400 for a roasting pan is simply obscene.
Hey, but you can save $150! Such a deal.
Good Lord that's a lot of money! Could feed an army for less than that.
You do get a FREE bonus thermometer.
I just learned something. But still, I am not the owner of a decent roasting pan. And neither shall be, by the sounds of things...
Zoomie: It's so great to own old stuff. I'm sorry you don't have a "gravy-catcher," because that is my favorite part of Thanksgiving. But nice memories.
Katie: I'm wondering if anyone has actually spent the absurd money on this product. Fie on the catalog people! (And I previously liked them, very much, for their Staub offerings.)
Happy T-G.
Denise: It's a joke, right? Is this Candid Camera?
Kalyn: Lucky you for inheriting such a practical item. In two parts! This is just nuts.
Mouse: And it doesn't even look particularly pretty. How stupid. I am mad. (Oh. You knew that.)
Amy: Me too! I want to go shopping for $350 of stuff I really want and will really use. But. Not. Well, maybe!
Marie: Wasn't it only a year or so ago you could get this whole rig for about $60, and even then it felt really expensive? What Is Going On?
Nancy: I'm glad you mentioned restaurant supply stores. Gaw, what fun and such resources. Also, inheriting cookware is so cool. Spending that kind of money for a turkey pan? I bet they get ZERO sales. I hope.
Valeree: I know! But -- it's supposed to be this delicious come-on -- I wouldn't even spend $150 for this set!
Greg: Yeah, well... No armies at chez moi, s'il vous plait. Hate war, etc.
Chilebrown: I guess I was rash. That thermometer has to be worth HUNDREDS.
Sam: Hm. I suspect you make do, which is How to Cook. If you ever do decide to get a decent roasting pan, count on spending about $50-60 (including rack).
I ask myself the same question.... why would anyone spend this kind of money on a roasting pan?
and... how about those with copper lining outside? They sell for at least twice as much, and after the first use will look like cr@p. You'll have to scrub them for hours to make them look nice again.
oh, wait... they don't really COOK with those... they just hang them to decorate the kitchen :-)
insane.
Does anyone else have one of those oval blue-white-speckled metal roasting pans with the domed lid? I still have one and I know it isn't heavy enough to do the job as well as newer ones but I can't throw it out (it was my mother's). I use a much sturdier one these days....The cost of the rig you wrote about is ABSURD....On the other hand, I heard someone behind me in a restaurant yesterday saying, "I'll just pick up one of those aluminum foil roasting thingies at the Dollar Store," and it was all I could do to keep from turning around to warn him -- envisioning turkey, juices, and all on the floor when he tries to remove the hot stuff from the oven.
Yeah...I totally have the All-Clad version of that pan, which is priced similarly. I love it, and I use it all the time (from turkeys, to ducks, to Chex Mix).
My defense is that it was a wedding gift, and I registered for it not expecting to get it. That also explains why I have two full service-sets of Wedgewood with only vaguely different platinum banding on the sides. I really didn't believe people would buy that type of thing. I should donate one for charity auction.
It was my husband's med school buddies. They're all about ostentatious over sentimental.
Bewitch: I know! Like buying "books by the yard" to decorate the unused shelves in your living room.
I leave a lot of my cooking items out, by the way, because I like to look at them.
Kudzu: Funny you should ask. I have one of those speckled pans! No lid, though. It's a bit flimsy, but it has seen so much use, the speckles are nearly obliterated by the accumulated burned-on grease. We cooked our turkey in it for years, on a flimsy baking rack.
I'm cringeing at the thought of that sagging aluminum tray. Oy! (Probably a Butterball anyway.)
Spitey: I can imagine being very happy with that pan and rack. I just don't think the price is anywhere close to realistic. This morning I saw an ad for a similar setup, by KitchenAid, for $50. Nothing wrong with that!
Those silly doctors, showing off with their planes and horses and dollars. Lucky you.
Ahem, is that a challenge I hear?
Biggles
O...ohmigod. Simoleans is a real word?! All this time....
I got my roasting pan from my mom. But, um, the dollar store sells aluminum ones - two of them together and voila! Roasting pan. That'll be $300.00. Ktnx
Biggles: You wanna come over and cook the turkey? How cool! But. We're having Buffalo wings and poutine this year. You should be so jealous. Oh, food-processor cole slaw too. Awesome. Dessert is polenta with cranberries. You are so jealous!
MC: If you promise me you'll stack two aluminum pans together, OK.
How you gonna make this famous gravy from Buffalo wings?
Anything with Viking written on it is by definition overpriced by at least 100%. For that money it should at least come with a matching apron that has "asshole" embroidered on it.
Ha! I can't be jealous if I don't know what it is that you're eating! This would be poutine.
I wish I was more inspirational, it would have been fun to schedule a blog-wide gravy competition.
I need my roasted turkey, it's the only way I can get the sauce I crave.
Biggles
Zoomie: I'm no fool. I bought a couple of turkey backs and necks. Gonna roast them to get the fat and drippings for roux, and then gonna simmer them to get the stock to finish the gravy.
Peter: I'd wear that apron!
Biggles: Poutine is french fries covered in gravy and topped with cheese curds. It's from Canadia. There are endless variations.
Gravy cook-off! Would it be friendly, or would somebody actually win? Because I would win.
I used to date a guy with parents that roasted turkey almost every other week. They had a big pan like this. Should I ever roast a turkey I'll buy one of those disposable ones as I doubt I'll cook more than one a year if that many!
Mrs. L.: Well, all we care about is that you don't get a lapful of hot grease. Take care.
(And. Two turkeys a month? I would gnaw my arm off.)
OH cool! Gravy and fries! I've only seen that in one local restaurant in my life here in my area. It was a BBQ place jacked next to a bowling alley that's long gone. So sad.
It's possible you could beat me, but not probable. After all, I am the good reverend doctor Biggles, grand gravy poobah of all time. My gravy ways are legendary and am the only one who owns a dedicated crockpot for the dinner table to keep the gravy warm for all.
Biggles
Biggles: Oh, I like your dirty mind! A crock-pot for the gravy. I've got five to choose from, all different sizes (and sometimes I get quarts of gravy).
I haven't had poutine yet myself; we're making it just for fun. Cranky's making the fried potatoes; he's pretty good.
And my gravy? Straight down the middle of the road. Dark, brown, a little salty, no silly flavors. Ya on?
Foghorn Leghorn would say, "I say, I say, Go away boy, ya bother me"
Gravy makes the world go round!
Yeah, started that a few years ago. How sad is it to have a dinner table full of guests, return to the kitchen to refill the boat.
Yeah, let's play and see what we can come up with. I'm a straight shooter as well, sometimes add a little shallot and/or mushroom dice to brown the fat/flour. Then add the milk or broth and simmer to the consistency and flavors. Then add a dollup or two of creme fraiche with the juice from half a lemon. Nothing fancy, but face planting great.
xo, Biggles
Chilebrown: Foghorn Leghorn! You're too young to remember. I'd do him. :D
Biggles: Lemon in your gravy? Ohmylord. Also, no creme fraiche, because I'm not allowed to eat dairy. I am damaged. (Feh!)
I want to be there for the gravy tasting when you and Biggle go head to head. What thickener will you use now that flour is a no-no to your diet? Maybe corn starch? It makes gravy glisten.
The juice is only from half a regular type lemon, the citrus cuts through a heavy fat content and delivers some crazy flavors to your mowf. If I didn't tell you it had the lemon, you'd have no idea. It's so subtle, so perfect, then the richness of the fraiche engulfs you. It's intoxicating to say the leasst, like a steel bat covered in monkey fur.
xo
Zoomie: Corn starch makes gravy glop. I use garbanzo flour; yums!
Feh, yer doin' it wrong. If I remember semi-correctly, doesn't corn starch have twice the thickening power of flour? I've used it for gravy for many years with excellent results. Stir some in with some cold water and off you go! I had great results with Wondra as well. I generally use flour though.
xo, Biggles
Biggles: I'm avoiding wheat flour. Garbanzo flour makes a nice, subtle thickener. I don't use corn starch.
I know, der. Was just going off what you said about corn starch making gravy all glop. Is all. I made take-out pizza tonight, that's how in to cooking I am.
xo
Biggles: My Cranky made bean soup today. The boy feeds me, homemade. xx
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