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

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?
Can Escallion be replaced by onion?

How thick should be the sponge for a swiss roll to roll easily without breaking and hold its shape?I saw some pictures that look perfect and then some where the sponge looks too thick.How do I figure out the perfect thickness of the sponge?
How thick should be the sponge for a swiss roll?

I've recently been told that gnocchi is technically a dumpling, not a noodle. What about it causes gnocchi to fall under the dumpling category?

Why is gnocchi a dumpling and not a noodle?

