Unpopular opinions
- Thread starter captaincaed
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Jovidah
I'll make you a sponsor offer you can't refuse...
I'm actually going to disagree on that one.... say of him what you will but at least he's honest about citing his sources and references, that's actually more than you can say for a lot of YT.Also, Ethan Chlebowski. Guy literally only has a career because Samin Nostra wrote Salt Fat Acid Heat. Launch him into the sun. Just an absolute worthless existence and the world wouldn't be any better or worse if he just stopped making "content" (that word =)
And he has done quite a few videos with deep dives and (blind) testing that I actually found quite interesting. And at least his videos are a lot more organized and structured than many other youtubers. There's far worse on YT IMO.
Keith Sinclair
Senior Member
One thing I notice about dis place
How we like to tease da other Race
It's a wonder we can live in da same place.
How we like to tease da other Race
It's a wonder we can live in da same place.
ThirdJewel
Orca ninjas go Rambo
Cooked mung bean sprouts are better than raw mung bean sprouts in pho
Thats not unpopular, that's being safe. CDC Alert: Mung Beans Sprouts | EH&S .
What vegetables haven't had a Salmonella warning/recall in the last 10+ years?
While its true that many vegetables have salmonella warnings, sprouts (mung bean in particular) are among the most likely to cause food poisoning. At least that's what I remember reading. I always ask for my bean sprouts steamed, especially in Vietnamese restaurants.
Dan-
Senior Member
Or listeria. It’s weird when cantaloupe is more dangerous than cold cuts. Anyway, when you add pho broth (last, of course) it should be boiling so it cooks the raw tripe and tendon and slice.
Secondary opinion: tripe is the best pho meat
Secondary opinion: tripe is the best pho meat
Being asked what stones I like? Cool!
Telling me I can only pick 2? Not cool!
Telling me I can only pick 2? Not cool!
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Well, no one ever said that boiled steak was the highest expression of beef.
Tendon flank and meatball 
Salad spinners are a waste of space.
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OK, I'll bite. How do you dry your lettuce?
More specifically, how do you dry 3-4 heads of lettuce at a time, as my salad spinner does when it is not wasting that precious space on top of the freezer in the garage?
For iceberg
How do you wash and dry your lettuce and greens? I am not really fan of gritty collards or soggy romaine, but you do you.
Dan-
Senior Member
I used to think this too, and I was wrong.
BillHanna
Gotta get ready for ARM
LOL I’d bet my Yannick I prep more leafy greens than anyone else on this forum and you simply cannot do without one of these if you buy whole heads. Lettuces are filthy and need to be cleaned well and getting them dry enough to take a salad dressing well is basically impossible even at home scale.
Dan-
Senior Member
Yeah the wife slips her lasso of truth around the stems of the greens and whamo!
I knew that would be unpopular. 
Don't get me wrong, I use mine, just when space is a premium as it is for me, it just isn't a priority.
It's just my wife and I and I usually prep everything in advance enough that isn't a huge issue.
Don't get me wrong, I use mine, just when space is a premium as it is for me, it just isn't a priority.
It's just my wife and I and I usually prep everything in advance enough that isn't a huge issue.
In case anyone is tempted to call me on this:
• 330+ bunches of kale
• 650+ heads of romaine
• 170+ lbs of spinach
• 55+ lbs of arugula
… daily. Obviously I don’t solo prep it all, but still. Leafy greens are life and you need a salad spinner. Also romaine prices caused me to have multiple panic attacks in November lol
Dan-
Senior Member
So uh what commercial spinner do you recommend then? The retail ones all break way too quickly.
It's not a salad spinner you need, it's a washing machine!
The ones we use are roughly the same size as a top loader haha
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I got a Matfer, which I am quite happy with (though I would not mind a larger drain opening with a spigot). It was about twice as costly as the ones that look like you'd only see them in a commercial kitchen, but that was a necessary aesthetic choice to keep peace in the family.
Update: I agree with you about the home ones. Crappily made, fragile, too hard to crank, not enough capacity. That's why I went with something more on the commercial side.
Love these! Set timer. Do something else. Done.
