Argon is a chemical element with the symbol Ar and atomic number 18. It is in group 18 of the periodic table and is a noble gas.[6] Argon is the third-most abundant gas in the Earth's atmosphere, at 0.934% (9340 ppmv). It is more than twice as abundant as water vapor (which averages about 4000 ppmv, but varies greatly), 23 times as abundant as carbon dioxide (400 ppmv), and more than 500 times as abundant as neon (18 ppmv). Argon is the most abundant noble gas in Earth's crust, comprising 0.00015% of the crust.

Nearly all of the argon in the Earth's atmosphere is radiogenic argon-40, derived from the decay of potassium-40 in the Earth's crust. In the universe, argon-36 is by far the most common argon isotope, as it is the most easily produced by stellar nucleosynthesis in supernovas.

The name "argon" is derived from the Greek word ἀργόν, neuter singular form of ἀργός meaning "lazy" or "inactive", as a reference to the fact that the element undergoes almost no chemical reactions. The complete octet (eight electrons) in the outer atomic shell makes argon stable and resistant to bonding with other elements. Its triple point temperature of 83.8058 K is a defining fixed point in the International Temperature Scale of 1990.

Argon is extracted industrially by the fractional distillation of liquid air. Argon is mostly used as an inert shielding gas in welding and other high-temperature industrial processes where ordinarily unreactive substances become reactive; for example, an argon atmosphere is used in graphite electric furnaces to prevent the graphite from burning. Argon is also used in incandescent, fluorescent lighting, and other gas-discharge tubes. Argon makes a distinctive blue-green gas laser. Argon is also used in fluorescent glow starters.

This is a quick hack for caneles, which traditionally needed to be chilled for 48hrs before baking. By using ice water bath and bread flour, you can get very close-tasting results without the extended resting.

Video Instruction for step-by-step process and side-by-side comparisons

Ingredients: (for 6 caneles)

• ⁠1 cup milk
• ⁠1 tbsp butter
• ⁠2 yolks
• ⁠2 tbsp rum
• ⁠1/2 tsp vanilla paste or extract
• ⁠1/2 cup sugar
• ⁠1/2 cup bread flour

Instruction:

1. ⁠Microwave milk & butter for 90 seconds in the microwave, or until very warm. 
2. ⁠Mix egg yolk with sugar and rum. Add vanilla. Whisk well. 
3. ⁠Add flour. Whisk until flour is completely mixed in and you have a thick paste. 
4. ⁠Add a third of the milk to loosen up the flour paste. Whisk until even.
5. ⁠Stir in the rest of the milk. Mix until well combined. Filter through a mesh sieve. 
6. ⁠Whisk the mixture over an ice water bath until batter is as cold as milk from the fridge.
7. ⁠Convection bake at 450F for 10min; lower the oven to 350F, bake for another 50~60min, until top is very brown.
8. ⁠Let cool completely on a cooling rack. The exterior will harden as it cools. Enjoy!

You can find the full recipe and metric measurements here!

Ingredients

• ⁠2 tbsp butter unsalted, softened
• ⁠4 medium bananas
• ⁠1 tsp cinnamon ground
• ⁠1/4 tsp nutmeg
• ⁠1 tbsp vanilla extract
• ⁠1/2 tsp salt or to taste
• ⁠1/2 cup brown sugar packed
• ⁠4 large eggs
• ⁠2 cups milk
• ⁠5 cups French bread cubed, stale*
• ⁠whipped cream to serve
• ⁠caramel sauce** to serve

Instructions

• ⁠Prep a 9×9 baking dish by spreading the butter evenly over the bottom and sides. Preheat the oven to 375F.
• ⁠Mash 3 of the bananas in a large mixing bowl with the cinnamon, nutmeg, vanilla, and salt. Whisk in the brown sugar and eggs until well combined, then stir in the milk.
• ⁠Add the bread cubes to a separate large mixing bowl, and pour the prepared milk mixture over top. Use a spatula to fold the mixture to combine everything evenly. Let the bread soak for 2-3 minutes, then pour the mixture into the prepared baking dish.
• ⁠Spread the bread cubes evenly, corner to corner, in the baking dish. Slice the remaining banana and arrange over the top. Bake for 40-50 minutes, until the bread pudding is golden brown and fully set. Serve with whipped cream and caramel sauce.

Notes

*It’s important that the bread cubes are completely dry, or “stale”, so the bread pudding doesn’t come out mushy. To stale your bread, you have two options:

1. ⁠Cube the bread and leave it in a single layer on a large baking sheet overnight.
2. ⁠Cube the bread and bake at 250F for 30-35 minutes, until dry.

**Easy homemade caramel sauce:

1. ⁠Melt 6 tbsp unsalted butter in a saucepan over medium heat. Add 1 cup of brown sugar to the pan and whisk well to combine.
2. ⁠Bring the mixture to a bubble and whisk often for about 5 minutes, until the brown sugar has mostly dissolved.
3. ⁠Turn the heat down to low and add 1/2 cup heavy cream. Continue to whisk until the mixture is completely smooth.
4. ⁠Remove the pot from the heat and stir in 2 tsp of vanilla and 1/4 – 1/2 tsp salt, depending on your preference. Pour the sauce into a heat-proof jar or container and let it cool down at room temperature for 15-20 minutes before serving.

A musician must make music, an artist must paint, a poet must write, if he is to be ultimately at peace with himself. What a man can be, he must be

Pepperoni Roll / Pepperoni Bread

This recipe makes enough dough for 2 loaves of pepperoni bread (you’ll have to double the fillings though). So, my recommendation is to either double the “fillings” or save the other half of the dough to make a homemade pizza!

For full recipe, tips, tricks, & other filling ideas, visit:

INGREDIENTS

Pizza Dough (makes 2)

• ⁠1-1/4 c warm water
• ⁠1 tsp granulated sugar
• ⁠2 tsp instant yeast
• ⁠2 Tbsp olive oil
• ⁠3-1/2 c flour
• ⁠1-1/4 tsp salt

Fillings (makes 1)

• ⁠5 oz pepperoni, sliced thin
• ⁠1 lb mozzarella cheese, grated or cut into thin strips
• ⁠1/4 c Parmesan cheese, grated
• ⁠1 large egg, beaten
• ⁠2 Tbsp butter, melted
• ⁠Your favorite Italian spices and herbs (garlic powder, oregano, basil, etc)

INSTRUCTIONS

• ⁠In a stand mixer bowl, using a spoon, stir together warm water, yeast, and sugar. Let sit for five minutes or until it becomes frothy. Then, add olive oil and stir again.
• ⁠In a separate bowl, mix together flour and salt. 
• ⁠Using the dough hook attachment, turn your stand mixer on to a low-medium speed (about 3 or 4). Slowly add the flour mixture while the dough hook is turning. Mix until dough pulls away from sides of the bowl, about two minutes.
• ⁠Form dough into a ball. Grease a large bowl with olive oil, place the dough ball in the bowl, and turn it over and over so that all sides of the dough are oiled. Cover with a towel and place in a warm spot for about one hour, until dough has doubled in size.
• ⁠Preheat oven to 375°. 
• ⁠Cut dough in half. Wrap half tightly in plastic wrap and store in the fridge for up to two days.
• ⁠Roll out the other half of the dough until it measures approx 16″ x 12″, give or take.
• ⁠Brush the surface of the rolled out dough with beaten egg. 
• ⁠Next, cover the surface of the dough with pepperoni, then mozzarella, then Parmesan.
• ⁠Starting on a long side, roll up the dough (fairly tightly), and pinch the ends under.
• ⁠Place your formed pepperoni bread on a baking sheet, seam-side down.
• ⁠Mix Italian herbs and spices (like garlic powder, oregano, basil, etc) into melted butter and brush over the top of the pepperoni bread.
• ⁠Bake for 35-40 minutes or until dough is lightly browned. Slice and serve hot, warm, room temperature, or right from the fridge. If you want to take it another step, heat up some spaghetti sauce or pizza sauce for dipping!
• ⁠Store in a resealable plastic bag on the countertop for several days, in the fridge for up to five days, or in the freezer for up to a month. To reheat, microwave each slice for about 30 seconds. Enjoy!

Made 2 kinds of truffles for this upcoming Mother's Day!

The chocolate truffles and Biscoff truffles can be decorated with any simple ingredients that we have available.

Recipe video link is here

Ingredients:

--Biscoff cheesecake truffles-- (8 pcs)

56 g (¼ cup) cream cheese

100 g (14 pcs) Lotus Biscoff cookies

--Chocolate truffles-- (16 pcs)

200 g (7 ounces) dark chocolate, roughly chopped

150 g (½ cup + 2 tbsp) heavy whipping cream

1-2 tbsp brandy (optional)

--Coating--

150 g (5.3 ounces) white chocolate (melting wafer or couverture)

150 g (5.3 ounces) dark chocolate (melting wafer or couverture)

A handful of hazelnuts, chopped small

A spoonful of cocoa powder

A spoonful of Lotus Biscoff crumbs

Instructions:

--Biscoff cheesecake truffles--

1. ⁠Crush the lotus biscoff into fine crumbs.
2. ⁠Combine the crumbs with cream cheese. It should come together into a dough ball.
3. ⁠Portion into 8 equal pieces (about 20g per piece). Roll each into a round ball. Refrigerate while preparing the chocolate coating.

--White chocolate coating--

1. ⁠Melt the chocolate over a double-boiler (bain-marie). Or heat it in a microwave over medium heat for 20 seconds. Stir the chocolate, then return into the microwave and repeat the process with 20 seconds intervals.
2. ⁠Insert a skewer into the center of each biscoff truffle. Dip it into the melted chocolate until completely covered. Gently tap and let the excess coating drip off. Quickly sprinkle some biscoff crumbs before the chocolate sets. Place upright into a styrofoam block or a corrugated box. Refrigerate until the chocolate sets completely.
3. ⁠Pull out each skewer once the chocolate has set.

--Chocolate truffles--

1. ⁠Heat the whipping cream until almost boiled. Pour it into the chopped chocolate, making sure they are fully submerged. Let sit for 2 minutes before stirring. Add brandy (if using) and combine well. The chocolate should be completely melted. Place a plastic wrap directly on the surface (to prevent condensation) and set it in the fridge for 1-2 hours.
2. ⁠After the chocolate has set but still soft and scoopable, portion it into 16 equal pieces (about 20g per piece). Roll into balls. Refrigerate for 30 minutes before coating.

--Dark chocolate coating--

1. ⁠Melt the chocolate over a double-boiler (bain-marie). Or heat it in a microwave over medium heat for 20 seconds. Stir the chocolate, then return into the microwave and repeat the process with 20 seconds intervals.
2. ⁠Insert a skewer into the center of each chocolate truffle. Dip it into the melted chocolate until completely covered. Gently tap and let the excess coating drip off. Place upright into a styrofoam block or a corrugated box. Refrigerate until the chocolate sets completely.
3. ⁠Pull out each skewer once the chocolate has set. Decorate by piping a few stripes of melted chocolate onto the top.

--Chocolate hazelnut coating--

1. ⁠Chop the hazelnuts into small pieces. Add them into the remaining melted chocolate (from the "dark chocolate coating" section). Coat the chocolate truffle using the same process.

--Cocoa powder coating--

1. ⁠Simply roll the chocolate truffle into the cocoa powder to coat it evenly.

B550 Asus Tuf MB
16 gb ram
750 W psu
3700x
250 gb ssd
2 tb hdd
MSI 111m case
Hopefully a 3070 ti fits in here asap

Titanium is a chemical element with the symbol Ti and atomic number 22. Its atomic weight is 47.867 measured in daltons. It is a lustrous transition metal with a silver color, low density, and high strength. Titanium is resistant to corrosion in sea water, aqua regia, and chlorine.

Titanium was discovered in Cornwall, Great Britain, by William Gregor in 1791 and was named by Martin Heinrich Klaproth after the Titans of Greek mythology. The element occurs within a number of mineral deposits, principally rutile and ilmenite, which are widely distributed in the Earth's crust and lithosphere; it is found in almost all living things, as well as bodies of water, rocks, and soils.[6] The metal is extracted from its principal mineral ores by the Kroll[7] and Hunter processes. The most common compound, titanium dioxide, is a popular photocatalyst and is used in the manufacture of white pigments.[8] Other compounds include titanium tetrachloride (TiCl4), a component of smoke screens and catalysts; and titanium trichloride (TiCl3), which is used as a catalyst in the production of polypropylene.[6]

Titanium can be alloyed with iron, aluminium, vanadium, and molybdenum, among other elements, to produce strong, lightweight alloys for aerospace (jet engines, missiles, and spacecraft), military, industrial processes (chemicals and petrochemicals, desalination plants, pulp, and paper), automotive, agriculture (farming), medical prostheses, orthopedic implants, dental and endodontic instruments and files, dental implants, sporting goods, jewelry, mobile phones, and other applications.[6]

The two most useful properties of the metal are corrosion resistance and strength-to-density ratio, the highest of any metallic element.[9] In its unalloyed condition, titanium is as strong as some steels, but less dense.[10] There are two allotropic forms[11] and five naturally occurring isotopes of this element, 46Ti through 50Ti, with 48Ti being the most abundant (73.8%).[12] Although titanium and zirconium have the same number of valence electrons and are in the same group in the periodic table, they differ in many chemical and physical properties.

Vanadium is a chemical element with the symbol V and atomic number 23. It is a hard, silvery-grey, malleable transition metal. The elemental metal is rarely found in nature, but once isolated artificially, the formation of an oxide layer (passivation) somewhat stabilizes the free metal against further oxidation.

Andrés Manuel del Río discovered compounds of vanadium in 1801 in Mexico by analyzing a new lead-bearing mineral he called "brown lead". Though he initially presumed its qualities were due to the presence of a new element, he was later erroneously convinced by French chemist Hippolyte Victor Collet-Descotils that the element was just chromium. Then in 1830, Nils Gabriel Sefström generated chlorides of vanadium, thus proving there was a new element, and named it "vanadium" after the Scandinavian goddess of beauty and fertility, Vanadís (Freyja). The name was based on the wide range of colors found in vanadium compounds. Del Rio's lead mineral was ultimately named vanadinite for its vanadium content. In 1867 Henry Enfield Roscoe obtained the pure element.

Vanadium occurs naturally in about 65 minerals and in fossil fuel deposits. It is produced in China and Russia from steel smelter slag. Other countries produce it either from magnetite directly, flue dust of heavy oil, or as a byproduct of uranium mining. It is mainly used to produce specialty steel alloys such as high-speed tool steels, and some aluminium alloys. The most important industrial vanadium compound, vanadium pentoxide, is used as a catalyst for the production of sulfuric acid. The vanadium redox battery for energy storage may be an important application in the future.

Large amounts of vanadium ions are found in a few organisms, possibly as a toxin. The oxide and some other salts of vanadium have moderate toxicity. Particularly in the ocean, vanadium is used by some life forms as an active center of enzymes, such as the vanadium bromoperoxidase of some ocean algae.

B550 Asus Tuf MB
16 gb ram
750 W psu
3700x
250 gb ssd
2 tb hdd
MSI 111m case
Hopefully a 3070 ti fits in here asap

Find the recipe and metric measurements here!

Ingredients

• ⁠1 tbsp olive oil
• ⁠1 lb ground beef
• ⁠1 medium onion diced
• ⁠2 cloves garlic minced
• ⁠5 oz tomato paste 1 can
• ⁠24 oz tomato sauce 1 can
• ⁠28 oz crushed tomatoes 1 can, or diced tomatoes
• ⁠1 tbsp Italian seasoning
• ⁠1/2 tsp salt or to taste
• ⁠1/4 tsp pepper or to taste
• ⁠2 cups ricotta cheese
• ⁠3/4 cup parmesan cheese shredded
• ⁠1/4 cup parsley freshly chopped
• ⁠1 egg
• ⁠4 cups mozzarella
• ⁠16-20 lasagna sheets oven-ready

Instructions

• ⁠Heat the olive oil in a large, heavy-bottomed pot over medium-high heat. Add the beef and onion to the pot. Sauté, breaking the beef into small pieces, until it is completely cooked through. Add the garlic and tomato paste. Cook for 1 minute, stirring to mix the tomato paste into the beef.
• ⁠Add the tomato sauce, crushed tomatoes, and Italian seasoning to the pot, and stir. Bring the sauce to a bubble then reduce the heat to low. Cover the pot with a lid and simmer for 10-15 minutes. Taste for seasoning and add salt and pepper as needed. If the sauce is too thick, stir in a bit of water.
• ⁠Mix the ricotta, parsley, 1/4 cup of the parmesan, and a pinch of each salt and pepper in a bowl. Taste the mixture and adjust the seasoning as needed, then mix in the egg.
• ⁠Spread about 2 cups of the sauce on the bottom of a 9 x 13" casserole dish. Layer: 4-5 lasagna sheets over the sauce, then spread 1/3 of the ricotta mixture over the noodles, top with 2/3 cup mozzarella, then 1 2/3 cups sauce. Repeat those layers, starting with the noodles, twice more. Finish with 4-5 lasagna sheets, the remaining sauce, remaining mozzarella, and remaining 1/2 cup of parmesan cheese.
• ⁠Cover the casserole dish with foil and bake for 45-55 minutes. Use a knife to stab through the middle of the lasagna to test the doneness of the noodles. Once they are tender, remove the foil and bake for another 15 minutes. If you want the top browned even more, turn on the broiler for 1-3 minutes. Let the lasagna rest for 15 minutes before slicing and serving.

Notes

If you have leftover sauce, warm it up and spread a few scoops onto each plate to serve.

Tandom random

These creamy buttery chicken meatballs are absolutely juicy, delicious, and flavorful. It's easy to make. You would love the combination of sauce, mashed potato, butter tossed peas - corn, and berry jam aside. A perfect recipe for a dinner date.

Cook time: 50 min

Prep time: 25 min

Serve: 4

A full video with detailed instructions can be found here.

FOR MEATBALLS:

• ⁠Butter: 1 tbsp
• ⁠Garlic cloves: 5, chopped
• ⁠Chopped onion: 1/2 cup
• ⁠Salt: 1tsp
• ⁠Breadcrumbs: 1 cup
• ⁠Chicken: 500 gm
• ⁠milk: 1/2 cup
• ⁠Black pepper: 1/2 tsp
• ⁠dried parsley: 1 tsp
• ⁠Soy sauce: 1 tsp
• ⁠Dijon Mustard: 1 tsp
• ⁠Honey: 1 tsp
• ⁠Egg: 1
• ⁠Oil 2 tbsp

FOR SAUCE:

• ⁠Balsamic vinegar: 1 tsp
• ⁠Chicken stock: 1 cup
• ⁠Heavy cream: 1 cup
• ⁠Black pepper: 1/2 tsp
• ⁠Salt: 1/2 tsp
• ⁠jam: 1/2 tsp
• ⁠Dried parsley: 1 tsp
• ⁠Butter: 1 tsp

TO SERVE:

Lingonberry jam/ berry jam: 1 tbsp

Instructions:

1. ⁠Heat butter in a pan. Saute garlic for a few seconds until the aroma comes out. The put onions for 3 minutes until color changed to slightly brown. Add breadcrumbs and roast for few seconds. Add the toasted buttery breadcrumbs to the ground chicken. Also add milk, black pepper, dried parsley, soy sauce, dijon mustard, egg, and honey. Mix well.
2. ⁠Make lime-sized balls out of the chicken mixture. Fry the meatballs in hot oil until both sides cooked well.
3. ⁠To Make the sauce - Heat butter again. Put in balsamic vinegar, chicken stock, heavy cream, black pepper, salt, and dried parsley. Bring the sauce to a boil. Add chicken balls. Cook for 3 minutes on low flame until the meatballs are juicy and absorb flavor.
4. ⁠Serve chicken meatballs on the bed of mashed potato and sauteed peas - corn, jam aside.

Random post #45

Freshly homemade wonton wrappers are stretchy and moist, very easy to work with. You'll have the freedom to decide how thin and how big your wontons are!

The ingredient list may be long, but you'll find that the cooking is actually pretty easy :)


A full video with detailed instructions can be found here.


Ingredients:

Wonton filling:

- 1lb (454g) 80% lean ground pork

- 1 tbsp Chinese cooking wine

- 1 tbsp soy sauce

- 1 tsp dark soy sauce

- 1 tbsp oyster sauce

- 1 tbsp sesame oil

- 2 green onions (finely chopped)

- 3g sugar

- 1g salt

- 2g black pepper


Wonton wrappers:

- 250g all purpose flour

- 1g salt

- 95g deshelled eggs

- 3 tbsp (45ml) water


Wonton soup:

- 5g ginger slices

- 2-3 shiitake mushrooms

- 3-4 dried chilies

- 400ml chicken stock

- 1L water


Spicy bowl:

- 1tsp (5ml) black vinegar

- 1tsp soy sauce

- 1tsp sesame oil

- 0.5g Sichuan peppercorn powder

- 1-2 tsps chili oil


Directions:

1. ⁠Wonton filling: mix all the filling ingredients as listed above in one direction, refrigerate it for later use.
2. ⁠Wonton wrappers: mix all the dry and wet ingredients together to form a dough. Let the dough rest for 10 minutes. Divide the dough into 8 pieces, run them through a pasta maker, adjust the knob until it is at number 8. The dough will become paper thin, cut them into squares. Make sure to flour them to prevent sticking.
3. ⁠Wonton wrapping: place a little meat in the center and pinch the wonton skin together. It's quick, easy and impossible to mess up :)
4. ⁠Wonton soup: add the ginger, dried chilies, shiitake mushrooms, chicken stock, and water into a pot. Let it boil and simmer for about 10 minutes, so all the umami flavors will integrate nicely into each other. Salt to taste.
5. ⁠Boil the wontons for about four minutes, boil the egg noodles based on the instructions on the packaging, and boil the bok choy for about 30 seconds. Slice the mushrooms.
6. ⁠Assembling the bowl: mix the spicy bowl ingredients together, add 3oz wonton soup, add the noodles, wontons, bok choy, and sliced mushrooms. Enjoy!