Is the Bánh Mi mod worth it on my Turkey and Swiss?

[skoora]

I really like the smooth drive and even texture of my Turkey classic but have been really digging the tasty clips I’ve heard of the French Roll crunch and spicy resonance of the Bánh Mi. Would it be necessary to lift the cheese to get access to the areas to be tweaked? I’m afraid to mess with the mustard filtering and too little negative feedback can make me feel bloated.

 

[Monkey Man]

Until you can afford the Bánh Mi mod, you could try the South Melbourne Dim Sim™.

Those fuckers are so-loaded with meat for the balls the Turkey Classic already has.

IIRC they have pork, beef and lamb in 'em for a triple-resonance treat.

 

[skoora]

Steamed or fried?

 

[Monkey Man]

Depends how much sizzle you need to go with all that resonance.

 

[RedPlated]

This is definitely some Australian shenanigans ?.

 

[skoora]

Depends how much sizzle you need to go with all that resonance.

I think fried would lower my resistance to full power out of the jack. Better set the porcelain cab to 4 ohms.

 

[SpiderWars]

Don’t underestimate the importance of the pickled daikon radish/carrot mixture for optimal crunch. It has to be right.

And afaik when you do the Banh Mi mod proper you remove the cheese.?‍

 

[skoora]

Don’t underestimate the importance of the pickled daikon radish/carrot mixture for optimal crunch. It has to be right.

And afaik when you do the Banh Mi mod proper you remove the cheese.?‍

Ahhh, point to point conversion….I like it!

 

[Monkey Man]

Don’t underestimate the importance of the pickled daikon radish/carrot mixture for optimal crunch. It has to be right.

And afaik when you do the Banh Mi mod proper you remove the cheese.?‍

Correct weight brother.

The pickles are mandatory and cheese is an absolute no-no.