TASK DEFINITION: Given the background description of some cooking related query, summarize the question into a title
PROBLEM: I would like to make a cheesecake with confectioner's sugar and though it's been awhile since I've made cheesecake, I believe I used normal sugar before. However, I only have confectioner's sugar on hand at the moment.

SOLUTION: What is the difference between making a cheesecake with confectioner's sugar vs. normal sugar?

PROBLEM: 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?

SOLUTION: Can Escallion be replaced by onion?

PROBLEM: I was reading that couverture chocolate is apparently "real" chocolate that requires proper tempering to have the right texture and shine. What if I don't temper it and just eat it straight out of the bag in those little discs it comes in- will it still taste good?And if I'm buying fancy chocolate candy how can I know it was made from couverture and not cheap (fake? I guess) chocolate?

SOLUTION:
What does non-tempered couverture chocolate taste like?