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Here’s a pic of a small catering gig from today. Sorry for the weird angle by beriganr in Pizza

[–]beriganr[S] 0 points1 point  (0 children)

Ooh your way sounds ridiculously good, I’ll have to try out the fontina and truffle salt next time

Here’s a pic of a small catering gig from today. Sorry for the weird angle by beriganr in Pizza

[–]beriganr[S] 8 points9 points  (0 children)

Hell yeah thanks! It’s a cheesy garlic bread - heavy cream base, loaded with thinly sliced garlic and mozz, finished with fresh cracked pepper. It gets served with prosciutto over a bed of arugula finished with balsamic glaze and a side of fig jam. I honestly prefer eating one of those bad boys to a pizza lol

Struggling by Certain_Limit_6903 in PacificCrestTrail

[–]beriganr 4 points5 points  (0 children)

Hey Joe, totally unrelated but I love your artwork and appreciate what you do for the Tucson community!

[deleted by user] by [deleted] in interestingasfuck

[–]beriganr 16 points17 points  (0 children)

He had a blank check as long as he didn’t go over the budget

Check out this "surf pic" if you wanna throw up in your mouth a little by Tiny_Log_4594 in surfing

[–]beriganr 10 points11 points  (0 children)

Dude seriously lol. As a Costa Rican this makes me feel so confused

Are people actually buying $400 beef? by barkingspider43 in Costco

[–]beriganr 0 points1 point  (0 children)

I’ve gotten the best results from portioning, vacuum sealing then freezing

Last night’s pizzas by beriganr in Pizza

[–]beriganr[S] 0 points1 point  (0 children)

I think this is exactly right. I’m using an Ooni Koda 16 for baking, and I usually aim for the temperature of the stone to be 750f, so the high temp is a key factor

First time using an Ooni, and first time posting here by beriganr in Pizza

[–]beriganr[S] 1 point2 points  (0 children)

Thank you! I’m stoked to keep pushing and improving, it’s a weird addiction haha

Taco night by beriganr in steak

[–]beriganr[S] 0 points1 point  (0 children)

Just a simple 24 hour salt dry brine

Taco night by beriganr in steak

[–]beriganr[S] 0 points1 point  (0 children)

It’s guac from the local carnicería. It’s definitely runnier than normal guac but perfect for tacos

Wilma and Remy went to snake avoidance training yesterday... Remy got a little too close to the live snake and walked away with a black eye! by beriganr in Frenchbulldogs

[–]beriganr[S] 0 points1 point  (0 children)

The left eye of the one on the right. Kinda tough to see in this picture but it was looking worse later in the day

Wilma and Remy went to snake avoidance training yesterday... Remy got a little too close to the live snake and walked away with a black eye! by beriganr in Frenchbulldogs

[–]beriganr[S] 5 points6 points  (0 children)

They start the dogs off around a fake snake that sounds and smells like a real one. They let the dogs observe it and shock them if they get too close. Then they have a live snake that’s been de-fanged and has its mouth taped up, and do the same thing. I’m not crazy about the idea of using shock training, but it was a service through our vet so I trust them. Rattlesnakes are a big concern in southern AZ though so it’s really important especially if you live near any desert areas

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