Paranoid schizophrenic walks into a bar.

Lithium (from Greek: λίθος, romanized: lithos, lit. 'stone') is a chemical element with the symbol Li and atomic number 3. It is a soft, silvery-white alkali metal. Under standard conditions, it is the lightest metal and the lightest solid element. Like all alkali metals, lithium is highly reactive and flammable, and must be stored in vacuum, inert atmosphere or inert liquid such as purified kerosene or mineral oil. When cut, it exhibits a metallic luster, but moist air corrodes it quickly to a dull silvery gray, then black tarnish. It never occurs freely in nature, but only in (usually ionic) compounds, such as pegmatitic minerals, which were once the main source of lithium. Due to its solubility as an ion, it is present in ocean water and is commonly obtained from brines. Lithium metal is isolated electrolytically from a mixture of lithium chloride and potassium chloride.

The nucleus of the lithium atom verges on instability, since the two stable lithium isotopes found in nature have among the lowest binding energies per nucleon of all stable nuclides. Because of its relative nuclear instability, lithium is less common in the solar system than 25 of the first 32 chemical elements even though its nuclei are very light: it is an exception to the trend that heavier nuclei are less common.[2] For related reasons, lithium has important uses in nuclear physics. The transmutation of lithium atoms to helium in 1932 was the first fully man-made nuclear reaction, and lithium deuteride serves as a fusion fuel in staged thermonuclear weapons.[3]

Lithium and its compounds have several industrial applications, including heat-resistant glass and ceramics, lithium grease lubricants, flux additives for iron, steel and aluminium production, lithium batteries, and lithium-ion batteries. These uses consume more than three-quarters of lithium production.

Lithium is present in biological systems in trace amounts; its functions are uncertain. Lithium salts have proven to be useful as a mood-stabilizing drug in the treatment of bipolar disorder in humans.

What's yellow and smells like blue paint?



Yellow paint.

I have seen these bars go by a few different names but growing up we always called them “Sweet & Salty Bars”. They were one of my absolute favorite desserts as a kid and I would get so excited when my grandmother would prepare them for me! I think they may even be the first dessert I ever learned how to make. They are ALWAYS a hit wherever I take them and friends who have tried them beg me to make them again.

Ingredients

• ⁠40 to 50 saltine crackers
• ⁠8 tbsp margarine (1 stick), see note
• ⁠8 tbsp butter (1 stick), see note
• ⁠1 cup light brown sugar
• ⁠1 package dark or semi-sweet chocolate chips (10-12 oz)
• ⁠Flakey sea salt or slivered nuts (optional, for topping)

Notes

• ⁠If made with two sticks of butter the bars will turn out brittle like toffee. If made with two sticks of margarine the bars will be VERY gooey, even straight from the freezer. ½ margarine & ½ butter results in a texture I strongly prefer over either on its own.

Instructions

1. ⁠Preheat the oven to 425° F.
2. ⁠Line a large Jelly Roll pan with aluminum foil, spray with nonstick spray and arrange the saltines salt-side down in a single layer. Break some crackers into smaller pieces to fill in the edges as needed
3. ⁠Melt together the butter and margarine in a saucepan over medium heat. Once melted add the brown sugar. Cook, stirring frequently, until the mixture is bubbling all over and turns a caramel color. Allow the mixture to boil for about a minute, then remove from heat (be careful to ensure it doesn’t boil over).
4. ⁠Mix well then pour the mixture over the crackers, covering them as evenly as possible. Put the jelly-roll pan into the oven and bake until the mixture begins to bubble, about 3 minutes. Very carefully remove the pan from the oven, taking care to keep it level (it can easily spill).
5. ⁠Set the pan down on a heat proof flat surface. Use a butter knife or spatula to re-level any overlapping crackers back into a single layer. Once the mixture has stopped bubbling scatter the chocolate chips evenly over the top. The chips will take a few minutes to melt completely (they may appear too sparse at first but don’t worry, it always looks this way). Spread them as they melt to form an even layer of chocolate on top.
6. ⁠Optionally, top with flakey sea salt or slivered nuts.
7. ⁠Transfer the pan to the freezer or fridge and chill until completely cooled (I use the freezer). Once fully chilled, remove from the freezer and peel off the aluminum foil. Break the bars up into pieces (it’s okay if the size varies piece to piece). This step can be a bit messy, especially if the bars are not fully cooled.
8. ⁠Store in an airtight container between layers of wax paper in the fridge or freezer. They stay fresh for about a week in the fridge or a few months in the freezer.

I could only post one pic here but there’s more photos and progress pics on my Instagram: @CraftyCookbook

Edit to say you can eat these basically straight out of the freezer (I usually let them sit for ~3 mins first) so it’s a great thing to make if you live alone or want a dessert that lasts awhile!

B550 Asus Tuf MB
16 gb ram
750 W psu
3700x
250 gb ssd
2 tb hdd
Hopefully a 3070 ti fits in here asap

Boron is a chemical element with the symbol B and atomic number 5. Produced entirely by cosmic ray spallation and supernovae and not by stellar nucleosynthesis, it is a low-abundance element in the Solar System and in the Earth's crust.[11] It constitutes about 0.001 percent by weight of Earth's crust.[12] Boron is concentrated on Earth by the water-solubility of its more common naturally occurring compounds, the borate minerals. These are mined industrially as evaporites, such as borax and kernite. The largest known boron deposits are in Turkey, the largest producer of boron minerals.

Elemental boron is a metalloid that is found in small amounts in meteoroids but chemically uncombined boron is not otherwise found naturally on Earth. Industrially, very pure boron is produced with difficulty because of refractory contamination by carbon or other elements. Several allotropes of boron exist: amorphous boron is a brown powder; crystalline boron is silvery to black, extremely hard (about 9.5 on the Mohs scale), and a poor electrical conductor at room temperature. The primary use of elemental boron is as boron filaments with applications similar to carbon fibers in some high-strength materials.

Boron is primarily used in chemical compounds. About half of all boron consumed globally is an additive in fiberglass for insulation and structural materials. The next leading use is in polymers and ceramics in high-strength, lightweight structural and refractory materials. Borosilicate glass is desired for its greater strength and thermal shock resistance than ordinary soda lime glass. Boron as sodium perborate is used as a bleach. A small amount of boron is used as a dopant in semiconductors, and reagent intermediates in the synthesis of organic fine chemicals. A few boron-containing organic pharmaceuticals are used or are in study. Natural boron is composed of two stable isotopes, one of which (boron-10) has a number of uses as a neutron-capturing agent.

The intersection of boron with biology is very small. Consensus on boron as essential for mammalian life is lacking. Borates have low toxicity in mammals (similar to table salt) but are more toxic to arthropods and are occasionally used as insecticides. Boron-containing organic antibiotics are known. Although only traces are required, boron is an essential plant nutrient.
 

I kinda wanna see Logan Paul fight jake Paul instead
 

Charred Endives with Cheese, Beetroot and Mint [RECIPE]

Delicious, warm salad style recipe that is so quick and easy to make. In my opinion, endives (chicory) are a bit underrated, but with this recipe, they really shine and become the star of the show. Beautifully browned and charred around the edges, with dollops of melted cheese, and the freshness of the mint and beetroot. Definitely worth a try.

If you like this recipe, feel free to check my Instagram. Let me know what's your favourite underrated vegetable!

Ingredients [2 people]

• ⁠2 endives / chicory
• ⁠grated cooked beetroot (to taste, around 50 g)
• ⁠50 - 75 g of creamy cheese (brie or Camembert style)
• ⁠seed mix (I'm using one that has sesame, sunflower, and pumpkin)
• ⁠mint leaves
• ⁠butter
• ⁠olive oil
• ⁠salt and pepper

Recipe

1. ⁠In a dry pan over high heat, toast the seeds for 2-3 minutes. Reserve for garnish
2. ⁠Meanwhile, slice the endives in quarters. Make sure NOT to remove the core, as it will keep the leaves together during cooking.
3. ⁠Add 1 tablespoon of butter with some olive oil to the pan. Place the endive quarters in the pan, cut side down. Cut on high heat until brown and charred. This should take 3-4 minutes.
4. ⁠Take the endives out and place some dollops of creamy cheese on top. The residual heat of the endives will help the cheese melt. Add the beetroot, mint leaves and toasted seeds. Season to taste. Enjoy!

Tamago Kake Gohan is a Japanese ''egg on rice''

This is my version of this simple yet delicious dish, perfect for breakfast, lunch or dinner.

The traditional recipe is more simple and it does not contain fried vegetables.

For me, all the fun in cooking is to be creative and listen to your taste buds!

Have fun making this dish :)


Ingredients for 2 portions:

-400g (14.1oz) of cooked rice

-medium-sized carrot, small dice

-1 small shallot, small dice

-2 garlic cloves sliced

-100g (3.5oz) of green beans, sliced

-4 organic eggs (separate yolk from the white in two different containers)

-1tsp Mirin

-1tsp of soy sauce

-dash of lime juice

-1tbsp canola oil

-couple pinches of Nigella seeds


Instructions:

1. ⁠In a medium-size frying pan or wok, high heat 1tbsp of canola oil.
2. ⁠Add sliced garlic and stir-fry for one minute or until it starts to brown.
3. ⁠Throw in diced onion and stir-fry for few seconds.
4. ⁠Add diced carrot and green beans then stir-fry for 4 minutes.
5. ⁠Lower the heat to medium and mix in the rice.
6. ⁠Season with 1tsp Mirin, 1tsp soy sauce and a dash of lime.
7. ⁠Remove from the heat and mix in the egg whites.
8. ⁠Plate two portions and top with egg yolks, sprinkle with Nigella seeds.
9. ⁠Itadakimasu! いただきます

Insight:

- Egg whites require 80C (176F) to cook while egg yolks only 65C - 70C (149F-158F).

Blog post:

B550 Asus Tuf MB
16 gb ram
750 W psu
3700x
250 gb ssd
2 tb hdd
Hopefully a 3070 ti fits in here asap

Nitrogen is the chemical element with the symbol N and atomic number 7. It was first discovered and isolated by Scottish physician Daniel Rutherford in 1772. Although Carl Wilhelm Scheele and Henry Cavendish had independently done so at about the same time, Rutherford is generally accorded the credit because his work was published first. The name nitrogène was suggested by French chemist Jean-Antoine-Claude Chaptal in 1790 when it was found that nitrogen was present in nitric acid and nitrates. Antoine Lavoisier suggested instead the name azote, from the Ancient Greek: ἀζωτικός "no life", as it is an asphyxiant gas; this name is used instead in many languages, such as French, Italian, Russian, Romanian, Portuguese and Turkish, and appears in the English names of some nitrogen compounds such as hydrazine, azides and azo compounds.

Nitrogen is the lightest member of group 15 of the periodic table, often called the pnictogens. It is a common element in the universe, estimated at about seventh in total abundance in the Milky Way and the Solar System. At standard temperature and pressure, two atoms of the element bind to form dinitrogen, a colourless and odorless diatomic gas with the formula N2. Dinitrogen forms about 78% of Earth's atmosphere, making it the most abundant uncombined element. Nitrogen occurs in all organisms, primarily in amino acids (and thus proteins), in the nucleic acids (DNA and RNA) and in the energy transfer molecule adenosine triphosphate. The human body contains about 3% nitrogen by mass, the fourth most abundant element in the body after oxygen, carbon, and hydrogen. The nitrogen cycle describes movement of the element from the air, into the biosphere and organic compounds, then back into the atmosphere.

Many industrially important compounds, such as ammonia, nitric acid, organic nitrates (propellants and explosives), and cyanides, contain nitrogen. The extremely strong triple bond in elemental nitrogen (N≡N), the second strongest bond in any diatomic molecule after carbon monoxide (CO),[3] dominates nitrogen chemistry. This causes difficulty for both organisms and industry in converting N2 into useful compounds, but at the same time means that burning, exploding, or decomposing nitrogen compounds to form nitrogen gas releases large amounts of often useful energy. Synthetically produced ammonia and nitrates are key industrial fertilisers, and fertiliser nitrates are key pollutants in the eutrophication of water systems.

Apart from its use in fertilisers and energy-stores, nitrogen is a constituent of organic compounds as diverse as Kevlar used in high-strength fabric and cyanoacrylate used in superglue. Nitrogen is a constituent of every major pharmacological drug class, including antibiotics. Many drugs are mimics or prodrugs of natural nitrogen-containing signal molecules: for example, the organic nitrates nitroglycerin and nitroprusside control blood pressure by metabolizing into nitric oxide. Many notable nitrogen-containing drugs, such as the natural caffeine and morphine or the synthetic amphetamines, act on receptors of animal neurotransmitters.
 

I'm unpredictable, I never know where I'm going until I get there, I'm so random, I'm always growing, learning, changing, I'm never the same person twice. But one thing you can be sure of about me; is I will always do exactly what I want to do.

getting hat bread has never been so hard, wlcome to my seminar 

trassssh

Flavorful Chole Masala recipe is very simple to preapre. I have not used baking/cooking soda in the recipe to soften the chana. It can be served it with Poori, Chapathi, Roti, Phulka, or even rice.

CLICK HERE for step-by-step video recipe.

Ingredients:

Raw Chickpeas/Channa - 3 Cups (Soak Channa in water for about 7-8 hours/overnight)

Oil - 3 Tbsp

Chopped Onion - 1 Large

Few pieces of Ginger & Garlic

Freshly Ground Chole Masala Powder - 2 Tsp

Green Chillies - 4 (Slit)

Finely Chopped Coriander

Tomato Puree - 3 Medium

Cumin Seeds - 1 1/2 Tsp

Garlic (Chopped) - 5 to 6 Cloves

Green Cardamom/Elachi -1

Kashmiri Red Chilli Powder (Optional) - 1 tsp

Turmeric/Haldi - 1 tsp

Coriander Powder - 2 1/2 tsp

Cumin Powder - 1 tsp

Chole Masala Powder - 3 tsp

Cinnamon - Few Piecse

Cloves - 6 to 7

Kasuri Methi/Dried Fenugreek Leaves - 2 tbsp

Tea Leaves boiled in water (Optional) - 1/4 cup

Bay Leaf

Salt to taste

Water - 6 Cups

Grind Onions, Ginger & Garlic into a smooth paste

Method:

1. ⁠To a pressure cooker, add oil & the whole spices. Give it a quick mix. To it adding Kashmiri Red Chilli Powder & Turmeric will enhance the color of the curry. This is optional.
2. ⁠Add onion, ginger & garlic paste, & salt. Saute them.
3. ⁠Once the onions have changed color, add green chillies & finely chopped coriander.
4. ⁠Saute until the raw smell goes.
5. ⁠Next add coriander, cumin, & chole masala powder. Combine all the spices.
6. ⁠Adding Kasuri Methi is optional. Kasuri Methi will enhance the flavors of the curry.
7. ⁠Add the tomato puree, turmeric & salt, and mix well. Cook for 3-4 minutes.
8. ⁠To this add the raw chickpeas & tea decoction. Mix well
9. ⁠Add water. Season with salt if required and mix everything.
10. ⁠Pressure cook for 3 whistles on medium low flame.
11. ⁠To thicken and to add a creamier smooth texture to the gravy add 2 full spoons of channas to the mixer jar. Grind into a smooth paste. This step is optional.
12. ⁠Finally add the paste to the curry & boil the curry on medium flame for 2-3 mins.

Chana masala is ready to be served with Poori, Chapathi, Roti, Phulka, or even rice!!