So that I don't create a gizzilion or two more threads here, I am bundling all these questions into one thread.

Can leeks be used instead of onions freely, if you don't like the strong taste of onions? (And on a gardening note, are leeks easy to grow in a shallow pot/tub?) And how do you clean/wash them before use?

What else can you use ham/silverside stock for? I found a mustard sauce recipe that calls for it, but the Man doesn't like mustard, and I was just wondering what else you can use it for.

Do beef (spare?) ribs slow cook well, I mean do they turn out nice and tender, and easy to get of the bones? I think its spare rib, saw it yesterday in the butchers, cut into strips about 1-2 inches wide and as long as the rib cage. I was thinking of using them in place of ox tail in a soup (which I have only seen prepackaged in quantities between 400-600gms).

I had other questions, but they have slipped my mind.


And on still wishing I had a la creuset pot.... I just made a casserole this afternoon of lamb chops, bacon, and stout (since the stout was "invalid" brand, I wonder does that make it an invalid lamb and bacon casserole? Sorry about that. My point was going to be, the pot I made it in is CHOCKERS, so I need a bigger pot, no two ways about it! Stirring it is impossible. If this casserole turns out yum I'll post the recipe. ATM its just started simmering, and it smells divine!