Given the background description of some cooking related query, summarize the question into a title

Ex Input:
I am a cooking dummy and I hate bitter cucumbers. :) Help!

Ex Output:
How to prevent cucumbers from tasting bitter?


Ex Input:
I have some friends coming over and will be cooking jerk chicken. As asked in my other question.Definitive Jerk ChickenHowever some of them are vegetarian. I would like to make them jerk X with X being a vegetable which could be cooked in a similar way which would taste good in jerk sauce. Any suggestions as to what vegetable could be used?

Ex Output:
Jerk vegetable?


Ex Input:
I am aware that there is a tendon which connects a chicken breast to it's tenderloin...what I"m curious about is the other white strip on the top of my boneless skinless chicken breasts as shown in this picture:I always cut my chicken up into small pieces so I always cut it out, but I realize that this can't really be done when baking or poaching the entire boneless skinless chicken breast.Can anyone shed some light on to what it is and whether I am wasting my time removing it? Does it dissolve when the chicken is baked?

Ex Output:

What's this white strip on the top side of my boneless skinless chicken breast?