Given the background description of some cooking related query, summarize the question into a title
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Question: Green onions are said to be milder than onions, which would suggest that if one do not mind the more powerful onion flavour in a particular dish then onions could be used in place of green onions.My assumption could be wrong here; I am not a chef but a poor father trying to cook. I want to substitute green onion for Escallion in some Caribbean recipes, and several internet sites say that Escallion is green onion - but, confusingly, some Caribbean cooking websites are saying that Escallion is not green onion.Could someone clear this up for me? Is Escallion the same as scallions (green onions)? And can Escallion be replaced by onion in a recipe?

Answer: Can Escallion be replaced by onion?


Question: Is there a special tool available just for cracking open pistachio nuts? I'm asking because as I have gotten older, I have developed severe arthritis and joint pains, making opening them with my fingers very painful. I've always loved pistachios and hate having to ask my wife to crack them open for me.I have tried using regular nut crackers, but the pistachio either slips out without cracking or the nut inside gets crushed.

Answer: Cracking open a pistachio


Question: I have a fondue bourguignonne set (this model). Can I use it to make cheese fondue? The manual explicitly says that it is not suitable for chocolate fondue, but it says nothing about cheese fondue.(BTW, I am also curious to know why it is not suitable for making chocolate or possibly cheese fondue. Is the réchaud too powerful?)

Answer:
Can I use a fondue bourguignonne set to make cheese fondue?


