But when a chef demonstrated last week how to slice it smartly, then wash it and dry it in the big
new salad spinner in every cafeteria, the lunch ladies got onboard.
Although, my pal Jeffrey, in his
new book - The Bar Book - recommends juicing pineapples by pulsing peeled / cored cubes in a food processor, and then spinning the puree in a double - cheesecloth lined
salad spinner.