Dry hopping New Steel Pale Ale

I talked to the bloke at "My Old Kentucky Homebrew" today about dry hopping.  I did not do anything wrong last time and he seemed to think that a little bit of hop debris in the sediment of my bottles was nothing at all to get uptight about.  He said if it was bothering me, I might try racking my beer a third time before bottling...

This time I chose an ounce of Mount Hood for my dry hops.  I was thinking Cascade, but then I figured "Why should I use all hops beginning with the letter C?"  I added the pellets to the sanitized secondary fermenter and then proceeded to siphon all my beer from the primary over.  I am always amazed how much yeasty gunk is left over in the trub.  When I put a little water into the primary to rinse it out, my hand was partially over the opening when I dumped it out.  It gave me a flashback to those days in the mid seventies...warm Papier-mâché. It was not really what I could describe as pleasant.