Serious Eats - seriouseats.com

I'm no big fan of breast fillet, so I debone legs almost every day - I don't need them in sock-like fullness, just deboned. I slit them legthwise along the thigh bone to the ankle, using a sharp paring or fillet knife, then cut the meat from the bone on both sides, and then start slicing the tendons and connecting tissues away from the 'chicken knee' until i have a flat fillet. Takes maybe 40 seconds. I usually remove the skin but you don't have to. You can split the leg fillet into a thigh and a leg, and you have the basic cut for some great japanese fried katsu or grilled chicken. Cut into smaller bits for stir fry or kebabs. Without the bone it cooks much quicker and more evenly on a grill or fry pan.

A recipe well known among fishermen in New England is to clean your bluefish right after catching it, wrap it in heavy duty tinfoil, open up your automobile's engine hood, place the tinfoil on top of the radiator of your car, and drive home (approx. 45 minutes) Sounds bizarre, but people actually do it.

Thanks for the heads up to my blog "Dumneazu" - but next up is the Banja Luka style cevap... there are two competing cevap styles in Bosnia, and it's hard to choose in Sarajevo, where both coexist on the same streets since so many Bosniaks from Banja Luka were resettled in Sarajevo after the war. Kind of like arguing White Castle versus White Manna... And "sac" burek... mmmm...

Looks like gator. I had alligator once at a LA Cajun music festival. Dare I say it: it tasted like chicken. Chewy, slightly goat-frog-swampy chicken, but not bad. Given the large numbers of poodle-predating gators infesting the canals of Forida, I see no reason that Chinatown (If-It-Moves-Eat-It) should not take advantage of the bounty.

White Manna in Hackensack uses the smash tecnique, and nobody complains about their burgers.