TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: Today I sauteed some onions and in some spots they were caramelizing nicely while in others they were slightly burnt.Anyone knows who could be the possible culprit? I am betting on the frying pan but I wish to get some second opinion before buying something fancy.

SOLUTION: What is the reason my veggies cook unevenly?

PROBLEM: Can I use cueritos as my fat to make burger? I usually use pork fat but my butcher was out today so I bought 2 pounds of this delicious stuff.

SOLUTION: Using cueritos (Pork Rinds) for ground beef

PROBLEM: I got some beef this weekend with the following label. This label is obviously not aimed at the consumer, but as I was after a single piece, the guy behind the counter gave it to me in its original packaging. When I got home I noticed the details of the label which opens a whole raft of questions:I'm guessing USE AFTER instruction is to ensure the meat is sufficiently mature before being sold, is that correct? If that's true, is the whole aging process done in these vacuum-pack bags? If so, could I have kept it for a further 19 days before opening (I bought it on the 5th) for a more mature beef? Who needs "Jamie Oliver Matured for 21 days" if we can just do it ourselves? PURCHASED: 5th, USE BY (on sale label): 6th

SOLUTION:
Is beef 'aged' in vacuum packed bags?