That’s a YUGE ask on a food discussion board 
Here’s hoping.
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Yes, but if debates on a food discussion board get too heated or even just reheated, there’s a VERY strong chance that someone will get burned.
And since we are talking about butter, if my memory is correct, butter has a higher smoke point after the milk solids have been removed, but it will eventually produce smoke. Should a moderator get a fire extinguisher ready? 
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No comment 
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For our GBB fans.
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This whole thing made me chuckle, thank you
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Jay Rayner in the Guardian is consistently amusing. Here are some sentences from his review of 18, a restaurant at the 18th hole at St. Andrews.
The 18 restaurant atop Rusacks, a fancy hotel in St Andrews, smells of newly pumped testosterone.
Dinner service here is crowd control only just masquerading as hospitality. What this lot want – and what they get – is cow. An awful lot of grilled cow.
A £13 starter is listed as pig’s head on toast with piccalilli, quail’s eggs and pork scratchings. That’s a nice collection of words. The dish isn’t.
There is the suspicion that these dishes are ordered so rarely the kitchen has completely forgotten how to make them.
It has the sludgy, dense texture of silage after a wet autumn.
The young, friendly waiting staff deal with this roaming melee with grace and efficiency, but Sartre wasn’t wrong when he said that hell is other people.
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He’s a great reviewer and a hilarious read! Thx for sharing.
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You’re welcome and thank you for reading what I posted.
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Boneless chicken feet? How do they do that?
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Yeah, what’s the actual dish…scales and claws?
I’m sure there is an industrial mechanized process. Boneless chicken & duck feet are not at all unusual, readily available in many of our local Asian markets (SFBA). I just saw you can order from instacart.
For the diy’er:
Interesting…
You learn something every day! I’ve boned out chicken wings before, but never even considered boning out feet!
