ranger99's Profile

Title Last Reply

Gas Versus Charcoal: Summer's Most Important Decision

I would go with the pellet smoker/grills - there is no comparison. I've had a Traeger for over 10 years and they have the ease of a gas grill with the taste and flavor of a smoker!

Jun 18, 2015
ranger99 in Features

Do You Really Need to Refrigerate That?

I always refrigerate nut oils - especially roasted sesame oil. It goes rancid in a matter of weeks.

Aug 21, 2014
ranger99 in Features

Paper towel to cook shiitake?

Not sure why you would boil mushrooms??????

Aug 21, 2014
ranger99 in Home Cooking

Cilantro-Almond Pesto, Secret Weapon for Your Sandwich and Stuff

I've made pesto with walnuts, pumkin seeds, almonds, hazelnuts, pecans then cilantro, parsley, oregono, basil, mint and combinations of you name it! I've even used butter and bacon grease for oils.

Apr 25, 2014
ranger99 in Features

Sous Vide for Beginners

It makes a wonderful au ju when combined with the natural beef juices. I use beef base as a rub on some of my roasts even when going in a standard oven.

Apr 01, 2014
ranger99 in Features

Sous Vide for Beginners

Bought a Sous Vide Supreme on Ebay for $160.00 and am blown away by the flavor sous vide cooking packs into each pouch. Did a Tri-Tip with a 122 degree F setting for about 12 hours and flash seared them on a very hot griddle - absolutely the best meat I had ever ate and believe me, I've ate a lot of meat. I sealed the bag with a tablespoon of beef base and nothing more. The meat was pink throughout - my guests were blown away! Best purchase I ever made.

Also there is no better way than to Sous Vide shrimp - a pound of shrimp a couple tablespoons of butter and a minced garlic clove! Set at 132 degrees F and in a couple of hours, pure heaven in a pouch!

Mar 28, 2014
ranger99 in Features

Several Questions About Woks on Electric Coil Stoves

Mine works really well if I preheat it in the oven. Not sold on the induction burners - not all of them work as well as others in my experience.

Mar 24, 2014
ranger99 in Cookware

Several Questions About Woks on Electric Coil Stoves

I have a ceramic cooktop and it will would take longer than an hour to heat the whole cast iron wok up to 550 degrees. It's hard enough even with a heavy cast iron wok to keep it hot enough on the stovetop.

Mar 21, 2014
ranger99 in Cookware

Several Questions About Woks on Electric Coil Stoves

Recovery time is what is the problem with an electric cooktop. In my opinion you cannot get a wok too hot. If you had oil ignite then try adding the oil to the food you are cooking prior to putting it in the pan. I have a cast iron wok and I preheat it in my oven to 550 degrees for an hour before cooking. I've never had oil ignite before even at that temperature.

Feb 14, 2014
ranger99 in Cookware

Enameled Cast Iron: Secrets for No Stains

I use a few sprays of kitchen bleach spray to whiten my pans.

Jan 31, 2014
ranger99 in Features

Please Help Me Figure Out How To Safely Level a Slanted Electric Coil Burner on my Stovetop

Try living on a floating home where nothing is truly level!!! You learn to make do and turn your pan to keep the oil moving!

Sep 13, 2013
ranger99 in Cookware

Do You Really Need a Lid for Your Frying Pan?

I have a cheap aluminum pizza pan that I use for my pans without lids. Works like a charm. I think I payed a buck for it at Goodwill.

Aug 16, 2013
ranger99 in Features

How to Reheat Meat Without Ruining It

I use 2 throw away tin pans set inside each other and covered with foil. I put about an inch of water in the bottom of the first container and then have the meat in the top container. Depending on the shape of the containers you may have to put something in the bottom container to keep the water from getting pushed out. I put the oven on 250 and leave it for about 30 minutes.

Sep 21, 2012
ranger99 in Features

Where to get "bizarre foods"?

I would try NICKY USA in southeast Portland. They have gator, musk ox, duck tongues, elk, deer, buffalo, wagoo.

their website is:


Dec 17, 2010
ranger99 in Metro Portland

Is There a Reason for Pre-Grated Cheese to Exist?

Not much different than using pre-ground coffee beans!

Actually Cooks Illustrated does have several tested recipes that work better with pre-shredded cheeses.

Oct 15, 2010
ranger99 in Features

How do you keep low-fat sour cream "creamy"

I am addicted to the Mexican Style Creama - much thicker and creamier than any other sour cream that I can find out there - it also works brilliantly when making your own creme' fraishe

Jul 10, 2009
ranger99 in General Topics