Its between Lunch and Dinner so Im posting here. no real reason.
I had a slight disappointment with the CSB for my last CSB Turkey Breast ( skinless, tendon less ) w bacon on the top. 300 steam-bake for 30 min
ended up at 160 thermapen'd which is not the usual 140 Ive been accustomed to by this method. If you follow SV 160 has expressed some Jus so it can be a bit dry.
this is of course my fault not the CSB';s that's my story .
What to do with the 1 1/2 TB's I still have ? there are standard here after all !
French Dip came up recently here, something I learned about over a summer I worked at a large cafeteria where I grew up
Lightning Flashed ( some where I think ) : what about a Turkey BLT Dip ?
I sliced the Turkey thin, the bacon was not fresh and sizing and crispy, but from the top of the Turks. sliced the tomato, some Window Green onion tops, and
some cucumbers said to be 1/2 sour from batempke. they are cucumbers :
mise :
toasted the sour dough bread. mayo etc
made the Dip ( home assisted starting with Minors low salt turkey base, frozen ) plenty of Bell's etc to make it my own
I must say it worked out much better than I thought! in spite of no 1/2 sours. Cirispy bread etc turkey much better thin nice dip
a winner for me !
Sadly, no ultra crispy Tot's were made as I didn't have any.
