Y'all wanna know about the elements of the periodic table? Course you do, because science is cool! Posts incoming!

graphics cards would be somethings i would like

So the twitch raid points don’t apply when you click raid?

Fandusu are safu

Roses are red, Violets are blue, Sugar is sweet, And so are you.

Let's see how that goes

ugh

Almost 50 let's go
 

Ingredients (yields 3 - 4 Pancakes, depending on your preferred size)

For the Dough:

- 2 Cups All Purpose Flour

- 1/2 Cup Hot Water

- 1/3 Cup Room-Temp Water

For the Lamination Paste:

- 1/2 Cup All Purpose Flour

- 1/4 Cup untoasted Sesame Oil

- 1/4 Cup Neutral Oil

- 1 tsp Onion Powder

- 1 tbsp Chinese 5 Spice

- 2 tsp Salt

- 1 Cup Spring Onion (Chopped)

For the Sauce:

- 1 tsp Hoisin Sauce

- 1 tsp Soy Sauce

- 2 tsp Chili Oil

Recipe:

- Combine the ingredients for the dough, and mix well

- Knead the dough until smooth and sticky. Rest for at least 30 minutes, the longer the better, I kept mine in the fridge for 20 hours.

- Heat up the Sesame Oil & the Neutral oil, while combining the other ingredients for the lamination paste in a bowl

- Pour over heated oil over the ingredients, mix well

- Divide the rested dough into 3

- Roll out the dough into a very thin layer, and spread the lamination paste

- Roll into a jelly roll structure and twist inwards from one end, and outwards from the other. Put one end on top of another and squish.

- Roll out until flat, and fry over low heat with a good amount of oil to cover the whole surface.

- Flip once golden and crispy

- Serve with the Sauce and enjoy

Notes:

- The dough gets better the longer you rest it, I rested mine for 20 hours and the result was great! In a pinch, however, a 30 min rest would do just fine too! I have made both versions before and they are both good!

- The lamination paste works exactly how it does in a croissant, just in an instant way. It helps to keep the layers separate. I tried just using plain oil and scallions, however the paste really makes a huge difference. Each layers becomes more distinguishable.

If you're interested in a video version, the link to the video is here


Thanks all!

Does anyone likes tacos?
 

Video recipe was posted here originally! I cook almost every night on my IG stories, so if you like little video how-tos, feel free to follow along! :)

Ingredients:

• ⁠1 tablespoon extra virgin olive oil, plus more
• ⁠2 shallots, minced
• ⁠5 cloves garlic, peeled and thinly sliced
• ⁠4 tablespoons butter, divided
• ⁠1 cup carnaroli or Arborio rice
• ⁠4-6 cups veggie stock, more or less as needed
• ⁠1 pound asparagus, trimmed (stalks thinly sliced, spears left in tact)
• ⁠1/2 cup fresh parsley minced
• ⁠.5 ounces mint leaves sliced
• ⁠3 king oyster mushrooms, sliced into rounds
• ⁠8 ounces mascarpone cheese
• ⁠1 lemon juiced and zested
• ⁠3 tablespoons milk
• ⁠1/2 cup grated parm cheese (optional)
• ⁠Salt and pepper to taste

METHOD:

1. ⁠Warm the veggie stock first.
2. ⁠Heat 1 tablespoon extra virgin olive oil in a pot over medium heat. Add shallot and cook for 2-3 mins til softened and golden.
3. ⁠Add sliced garlic and cook 45 seconds til fragrant.
4. ⁠Add 3 tablespoons butter and cook til melted and frothy.
5. ⁠Add rice and cook for 1 min til toasted. Reduce heat to medium low.
6. ⁠Ladle in a cup of warm veggie stock. Cook for 2-3 minutes until most of the liquid is absorbed. Continue adding stock, alternating stirring and agitating the rice until the rice is so dente and soft. About 30 mins total. You may use all the stock or only 3-4 cups. Just continue adjusting until the rice is softened and the sauce is velvety and luxurious. Taste and season with salt and pepper. Turn off the heat.
7. ⁠Meanwhile, combine mascarpone, lemon juice and zest in a bowl and use a hand mixer to whip until smooth. Add the milk and continue whipping until smooth and creamy, about 4-5 mins. Season with salt and pepper and transfer to fridge.
8. ⁠Right before the risotto is done, heat a little oil and remaining 1 tablespoon butter in a skillet. First, cook the sliced asparagus stalks over medium heat and transfer to a bowl.
9. ⁠Return skillet to medium and add the mushroom rounds and cook for 3 mins per side til golden brown on both sides. Transfer to a plate.
10. ⁠Wipe out skillet and add a touch of oil. Add the asparagus spears to the skillet and cook for 2-3 mins. Transfer to the plate with the mushrooms and season with salt.
11. ⁠Finish the risotto: stir the sliced asparagus stalks into the risotto along with the mint and parsley. Add park. Season with salt and pepper and stir til the cheese is melted.
12. ⁠To serve: divide the mascarpone between plates And pile the risotto on top. Garnish with asparagus spears and mushroom rounds. Drizzle with extra virgin olive oil if you like. Enjoy!

gotta love the rain
 
 

Hydrogen is the chemical element with the symbol H and atomic number 1. With a standard atomic weight of 1.008, hydrogen is the lightest element in the periodic table. Hydrogen is the most abundant chemical substance in the universe, constituting roughly 75% of all baryonic mass.[7][note 1] Non-remnant stars are mainly composed of hydrogen in the plasma state. The most common isotope of hydrogen, termed protium (name rarely used, symbol 1H), has one proton and no neutrons.

The universal emergence of atomic hydrogen first occurred during the recombination epoch (Big Bang). At standard temperature and pressure, hydrogen is a colorless, odorless, tasteless, non-toxic, nonmetallic, highly combustible diatomic gas with the molecular formula H2. Since hydrogen readily forms covalent compounds with most nonmetallic elements, most of the hydrogen on Earth exists in molecular forms such as water or organic compounds. Hydrogen plays a particularly important role in acid–base reactions because most acid-base reactions involve the exchange of protons between soluble molecules. In ionic compounds, hydrogen can take the form of a negative charge (i.e., anion) when it is known as a hydride, or as a positively charged (i.e., cation) species denoted by the symbol H+. The hydrogen cation is written as though composed of a bare proton, but in reality, hydrogen cations in ionic compounds are always more complex. As the only neutral atom for which the Schrödinger equation can be solved analytically,[8] study of the energetics and bonding of the hydrogen atom has played a key role in the development of quantum mechanics.

Hydrogen gas was first artificially produced in the early 16th century by the reaction of acids on metals. In 1766–81, Henry Cavendish was the first to recognize that hydrogen gas was a discrete substance,[9] and that it produces water when burned, the property for which it was later named: in Greek, hydrogen means "water-former".

Industrial production is mainly from steam reforming natural gas, and less often from more energy-intensive methods such as the electrolysis of water.[10] Most hydrogen is used near the site of its production, the two largest uses being fossil fuel processing (e.g., hydrocracking) and ammonia production, mostly for the fertilizer market. Hydrogen is problematic in metallurgy because it can embrittle many metals,[11] complicating the design of pipelines and storage tanks.[12]

You can find the full recipe for homemade falafel.

Ingredients:

• ⁠1 cup chickpeas
• ⁠1 medium onion
• ⁠3 cloves garlic
• ⁠5 tablespoons fresh parsley
• ⁠1 tablespoon Coriander
• ⁠0.5 tablespoon caraway powder
• ⁠0.5 tablespoon salt
• ⁠1 teaspoon black pepper
• ⁠5 tablespoons cooking oil

Steps:

1. ⁠Soak the chickpeas in water for at least 12 hours and drain them. Peel and chop the onions.
2. ⁠Put all the ingredients (except oil) in a blender or meat grinder to be mixed. the better you mince everything the softer your falafel would be.
3. ⁠Make falafel balls with your hands or use a scoop to help you shape them better.
4. ⁠pour enough oil in a pan and wait until it's hot, then fry the falafels in the pan.
5. ⁠Turn the falafels so the other side is cooked as well.
6. ⁠Now you can make your falafel sandwich and enjoy it. You can also have it with some fresh greens and vegetables.

Tips and tricks

1. ⁠You should soak the chickpeas in water for at least 12 to 24 hours before you start cooking.
2. ⁠Onions prevent falafels from turning too dry, but if you use too much onion your falafels would probably lose their shape. You should use about 170 grams of onion,
3. ⁠The chickpeas must be totally minced and crushed. The more even you make your dough, the softer your falafel will become.
4. ⁠If your falafel dough is losing its shape, you should add one or two tablespoons of flour to your mixture, but it is better to use the right amount of the ingredients to prevent adding extra flour.
5. ⁠You need a large amount of oil to have the best-looking falafels. I wrote the approximate amount of absorbed oil in the ingredients section for you to be able to count the calories.

Helium (from Greek: ἥλιος, romanized: helios, lit. 'sun') is a chemical element with the symbol He and atomic number 2. It is a colorless, odorless, tasteless, non-toxic, inert, monatomic gas, the first in the noble gas group in the periodic table.[a] Its boiling point is the lowest among all the elements. Helium is the second lightest and second most abundant element in the observable universe (hydrogen is the lightest and most abundant). It is present at about 24% of the total elemental mass, which is more than 12 times the mass of all the heavier elements combined. Its abundance is similar to this in both the Sun and in Jupiter. This is due to the very high nuclear binding energy (per nucleon) of helium-4, with respect to the next three elements after helium. This helium-4 binding energy also accounts for why it is a product of both nuclear fusion and radioactive decay. Most helium in the universe is helium-4, the vast majority of which was formed during the Big Bang. Large amounts of new helium are being created by nuclear fusion of hydrogen in stars.

Helium was first detected as an unknown, yellow spectral line signature in sunlight, during a solar eclipse in 1868 by Georges Rayet,[11] Captain C. T. Haig,[12] Norman R. Pogson,[13] and Lieutenant John Herschel,[14] and was subsequently confirmed by French astronomer, Jules Janssen.[15] Janssen is often jointly credited with detecting the element, along with Norman Lockyer. Janssen recorded the helium spectral line during the solar eclipse of 1868, while Lockyer observed it from Britain. Lockyer was the first to propose that the line was due to a new element, which he named. The formal discovery of the element was made in 1895 by two Swedish chemists, Per Teodor Cleve and Nils Abraham Langlet, who found helium emanating from the uranium ore, cleveite, which is now not regarded as a separate mineral species but as a variety of uraninite.[16][17] In 1903, large reserves of helium were found in natural gas fields in parts of the United States, which is by far the largest supplier of the gas today.

Liquid helium is used in cryogenics (its largest single use, absorbing about a quarter of production), particularly in the cooling of superconducting magnets, with the main commercial application being in MRI scanners. Helium's other industrial uses—as a pressurizing and purge gas, as a protective atmosphere for arc welding, and in processes such as growing crystals to make silicon wafers—account for half of the gas produced. A well-known but minor use is as a lifting gas in balloons and airships.[18] As with any gas whose density differs from that of air, inhaling a small volume of helium temporarily changes the timbre and quality of the human voice. In scientific research, the behavior of the two fluid phases of helium-4 (helium I and helium II) is important to researchers studying quantum mechanics (in particular the property of superfluidity) and to those looking at the phenomena, such as superconductivity, produced in matter near absolute zero.

On Earth, it is relatively rare—5.2 ppm by volume in the atmosphere. Most terrestrial helium present today is created by the natural radioactive decay of heavy radioactive elements (thorium and uranium, although there are other examples), as the alpha particles emitted by such decays consist of helium-4 nuclei. This radiogenic helium is trapped with natural gas in concentrations as great as 7% by volume, from which it is extracted commercially by a low-temperature separation process called fractional distillation. Previously, terrestrial helium—a non-renewable resource because once released into the atmosphere, it promptly escapes into space—was thought to be in increasingly short supply.[19][20] However, recent studies suggest that helium produced deep in the earth by radioactive decay can collect in natural gas reserves in larger than expected quantities,[21] in some cases, having been released by volcanic activity.[22]