i like eggs

Oxygen is the chemical element with the symbol O and atomic number 8. It is a member of the chalcogen group in the periodic table, a highly reactive nonmetal, and an oxidizing agent that readily forms oxides with most elements as well as with other compounds. After hydrogen and helium, oxygen is the third-most abundant element in the universe by mass. At standard temperature and pressure, two atoms of the element bind to form dioxygen, a colorless and odorless diatomic gas with the formula O
2. Diatomic oxygen gas currently constitutes 20.95% of the Earth's atmosphere, though this has changed considerably over long periods of time. Oxygen makes up almost half of the Earth's crust in the form of oxides.[2]

Dioxygen provides the energy released in combustion[3] and aerobic cellular respiration,[4] and many major classes of organic molecules in living organisms contain oxygen atoms, such as proteins, nucleic acids, carbohydrates, and fats, as do the major constituent inorganic compounds of animal shells, teeth, and bone. Most of the mass of living organisms is oxygen as a component of water, the major constituent of lifeforms. Oxygen is continuously replenished in Earth's atmosphere by photosynthesis, which uses the energy of sunlight to produce oxygen from water and carbon dioxide. Oxygen is too chemically reactive to remain a free element in air without being continuously replenished by the photosynthetic action of living organisms. Another form (allotrope) of oxygen, ozone (O
3), strongly absorbs ultraviolet UVB radiation and the high-altitude ozone layer helps protect the biosphere from ultraviolet radiation. However, ozone present at the surface is a byproduct of smog and thus a pollutant.

Oxygen was isolated by Michael Sendivogius before 1604, but it is commonly believed that the element was discovered independently by Carl Wilhelm Scheele, in Uppsala, in 1773 or earlier, and Joseph Priestley in Wiltshire, in 1774. Priority is often given for Priestley because his work was published first. Priestley, however, called oxygen "dephlogisticated air", and did not recognize it as a chemical element. The name oxygen was coined in 1777 by Antoine Lavoisier, who first recognized oxygen as a chemical element and correctly characterized the role it plays in combustion.

Common uses of oxygen include production of steel, plastics and textiles, brazing, welding and cutting of steels and other metals, rocket propellant, oxygen therapy, and life support systems in aircraft, submarines, spaceflight and diving.
 

recipe:


INGREDIENTS

Roasted red pepper & garlic marinade:

3 red bell peppers
4 cloves of garlic
1/4 cup of coconut milk
3 tbsp of honey
2 tbsp of toasted sesame seed oil6 chicken legs or thighs or breasts (any type of chicken will work here!)

Dry rub:
2 tsp turmeric
2 tsp smoked paprika
2 tsp salt
dash pepper
1/4 – 1/2 tsp cayenne pepper

HOW TO

Roasted red pepper & garlic marinade:
Wash, slice in half, and remove seeds from the red peppers.
Pat dry and place face down on a baking sheet lined with parchment paper.
Skin the garlic and add to the baking sheet.
Roast the red pepper and garlic with tbsp of olive oil (optional) at 375 for 20 minutes.
Allow to cool a bit, and place in food processor with coconut milk and toasted sesame seed oil. Blend well. There may still be little pieces of red pepper in your marinade, which is fine, but get rid of any large chunks.
Set aside while you prepare your chicken legs and spice mix.
Dry rub:
Mix all the spices together in a small bowl.
Clean and pat dry your chicken legs with a paper towel, and rub the spice mix across the skin and underneath the chicken legs, placing them in a large dish that is able to be stored in your fridge overnight.
Once the chicken legs are spiced, pour the roasted red pepper and garlic marinade across the chicken legs, coating them well. Cover the dish in aluminum foil or place a lid on top, and refrigerating for 24 hours.

Remove from the fridge and roast in a preheated oven at 375 for 50 minutes. Lightly broil on low for 5 minutes or so before serving.

Serve with cauliflower rice and fried brussels sprouts.

Fluorine is a chemical element with the symbol F and atomic number 9. It is the lightest halogen and exists at standard conditions as a highly toxic, pale yellow diatomic gas. As the most electronegative element, it is extremely reactive, as it reacts with all other elements, except for argon, neon, and helium.

Among the elements, fluorine ranks 24th in universal abundance and 13th in terrestrial abundance. Fluorite, the primary mineral source of fluorine which gave the element its name, was first described in 1529; as it was added to metal ores to lower their melting points for smelting, the Latin verb fluo meaning "flow" gave the mineral its name. Proposed as an element in 1810, fluorine proved difficult and dangerous to separate from its compounds, and several early experimenters died or sustained injuries from their attempts. Only in 1886 did French chemist Henri Moissan isolate elemental fluorine using low-temperature electrolysis, a process still employed for modern production. Industrial production of fluorine gas for uranium enrichment, its largest application, began during the Manhattan Project in World War II.

Owing to the expense of refining pure fluorine, most commercial applications use fluorine compounds, with about half of mined fluorite used in steelmaking. The rest of the fluorite is converted into corrosive hydrogen fluoride en route to various organic fluorides, or into cryolite, which plays a key role in aluminium refining. Molecules containing a carbon–fluorine bond often have very high chemical and thermal stability; their major uses are as refrigerants, electrical insulation and cookware, the last as PTFE (Teflon). Pharmaceuticals such as atorvastatin and fluoxetine contain C−F bonds. The fluoride ion from dissolved fluoride salts inhibits dental cavities, and so finds use in toothpaste and water fluoridation. Global fluorochemical sales amount to more than US$15 billion a year.

Fluorocarbon gases are generally greenhouse gases with global-warming potentials 100 to 23,500 times that of carbon dioxide, SF6 having the highest global warming potential of any known substance. Organofluorine compounds often persist in the environment due to the strength of the carbon–fluorine bond. Fluorine has no known metabolic role in mammals; a few plants and sea sponges synthesize organofluorine poisons (most often monofluoroacetates) that help deter predation.[14]

Ingredients:

2 large Chicken Breasts

2 Yellow Onions

2 Portobello Mushroom Cups or 6oz of any Mushroom

5 Cloves of Garlic

9oz of Fresh Mozzarella cheese

4 slices of Prosciutto ham

1 cup of Heavy Cream

1/2 cup of White Wine (optional)

Fresh Thyme

full recipe with pictures here

1. ⁠Prepare chicken breast

Paper dry chicken breast and slice horizontally from the thicker side to a thinner, but stop about 1/2 inches to it. This way you will "butterfly" your chicken breast, which is a well-known technique to make thin and large chicken pieces.

Cover your butterflied chicken breast with a piece of plastic wrap and roll a pin over it to make it even and thinner. Set aside.

2. Make mushroom stuffing

Mince 5 cloves of garlic and sauté it in a frying pan over medium heat for 3 minutes. Add finely chopped 2 onions, keep sautéing for another 2 minutes. Add chopped Portobello mushroom caps to the pan and keep cooking stirring occasionally for 5 more minutes or until all water will evaporate from the pan.

Add a quarter of a cup of dry White Wine, mix well and cook until stuffing gets almost dry.

At that point add 1 teaspoon of salt, half a teaspoon of pepper, and some fresh minced thyme. Mix well and set aside to cool down.

3. Roll!

Place your chicken with a wide side down and thin side up like on the pictures below. Divide mushroom sauce into 3 parts: 2 for each chicken breast and 1 for the cream sauce for later.

Using a spoon, evenly spread 1 part of mushroom stuffing over the chicken piece, leaving half an inch on each side uncovered.

Next, lay some thinly sliced fresh mozzarella, keep sides uncovered.

Gently roll chicken working your way from the wider bottom to the thinner top. Do not add too much pressure, as your stuffing will try to escape! We will secure everything in place with a cooking twine in just a second.

Now it is time to wrap our roulade in prosciutto. Here is what I learned the hard way ( meaning one of the roulades on final pictures is an unsuccessful test, but still the same delicious ha!): lay prosciutto slices parallel to your chicken roll, this way it is much easier to cover the whole roulade, which will look so much better when the dish is done!

Twine up! Using a cooking twine (the cotton string will work just fine!) gently wrap your roulade, starting from one side of it with tying a knot and work your way to the other side. Now you can add some pressure to help twine keep roulade`s shape while searing it.

4. Sear roulade

Preheat your skillet pan on medium heat. I used skillet mostly because I wanted to be able to cook my dish both on a stovetop and in the oven, so if you have a suitable frying pan you can stick it into your cooking stove, - use that! Also, I used 2 tablespoons of canola oil to season my pan.

Add your chicken roulades into a hot pan and sear for 3 minutes on each of 4 sides. Let it cool down for 5 minutes before proceeding to the final step.

5. Sauce and bake

Gently remove twine by cutting each layer and pulling it.

Finally, pour half a cup of heavy cream into your pan, add a third of the mushroom stuffing left from making roulades, and a little bit more cheese ( at this point you can use any cheese you love but make sure it is great melting one).

Place pan into the preheated to 370F oven and bake for 20 minutes. To add some amazing color broil on High for just a minute before taking it out of the oven.

 
Neon is a chemical element with the symbol Ne and atomic number 10. It is a noble gas.[10] Neon is a colorless, odorless, inert monatomic gas under standard conditions, with about two-thirds the density of air. It was discovered (along with krypton and xenon) in 1898 as one of the three residual rare inert elements remaining in dry air, after nitrogen, oxygen, argon and carbon dioxide were removed. Neon was the second of these three rare gases to be discovered and was immediately recognized as a new element from its bright red emission spectrum. The name neon is derived from the Greek word, νέον, neuter singular form of νέος (neos), meaning new. Neon is chemically inert, and no uncharged neon compounds are known. The compounds of neon currently known include ionic molecules, molecules held together by van der Waals forces and clathrates.

During cosmic nucleogenesis of the elements, large amounts of neon are built up from the alpha-capture fusion process in stars. Although neon is a very common element in the universe and solar system (it is fifth in cosmic abundance after hydrogen, helium, oxygen and carbon), it is rare on Earth. It composes about 18.2 ppm of air by volume (this is about the same as the molecular or mole fraction) and a smaller fraction in Earth's crust. The reason for neon's relative scarcity on Earth and the inner (terrestrial) planets is that neon is highly volatile and forms no compounds to fix it to solids. As a result, it escaped from the planetesimals under the warmth of the newly ignited Sun in the early Solar System. Even the outer atmosphere of Jupiter is somewhat depleted of neon, although for a different reason.[11]

Neon gives a distinct reddish-orange glow when used in low-voltage neon glow lamps, high-voltage discharge tubes and neon advertising signs.[12][13] The red emission line from neon also causes the well known red light of helium–neon lasers. Neon is used in some plasma tube and refrigerant applications but has few other commercial uses. It is commercially extracted by the fractional distillation of liquid air. Since air is the only source, it is considerably more expensive than helium.

Link to print out recipe

Ingredients
US Customary or Metric

Baked tofu seasonings
14 ounces extra firm tofu
1 tablespoon neutral oil (vegetable or avocado)
½ teaspoon salt
1 teaspoon nutritional yeast (optional)
1 tablespoon corn starch
1 teaspoon garlic powder

Maple miso glaze
1 tablespoon miso paste (any color is fine but I used red)
2 tablespoons water
¼ cup low sodium soy sauce
2 tablespoons maple syrup
1 teaspoon toasted sesame oil
2 tablespoons rice vinegar
1 tablespoon minced ginger
1 tablespoon minced garlic
1 teaspoon sriracha (optional if you don't like spice)
1 teaspoon corn starch

Instructions
Pre-heat oven to 400 degrees
Take the tofu out of the package and press for 15 minutes if you have a tofu press and 30 minutes if you don't.
Cut the tofu into cubes. Add it to a large mixing bowl. Add the oil, salt, nutritional yeast, garlic powder and corn starch. Gently mix until everything is mixed together well. Be gentle while stirring to make sure you don't break the tofu.
Add the tofu to a lined baking sheet and bake for 30 minutes or until tofu is crispy and golden brown.
While tofu is baking make the marinade. In a small bowl or mug add 2-3 tablespoons of water to one tablespoon of miso paste. Stir until miso dissolves. Add the rest of the ingredients in the maple miso glaze section to the miso mixture. Mix well.
Once tofu has finished baking, add the maple miso glaze to a saute pan on the stove on medium low heat. Stir constantly until sauce starts to thicken. This takes about 1-2 minutes.
After sauce has started to thicken, add the baked tofu and stir until the tofu is well coated. Keep the tofu on the stove until the sauce starts to caramelize and become sticky on the tofu.
Serve on top of rice

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

Magnesium is a chemical element with the symbol Mg and atomic number 12. It is a shiny gray solid which bears a close physical resemblance to the other five elements in the second column (group 2, or alkaline earth metals) of the periodic table: all group 2 elements have the same electron configuration in the outer electron shell and a similar crystal structure.

This element is produced in large, aging stars from the sequential addition of three helium nuclei to a carbon nucleus. When such stars explode as supernovas, much of the magnesium is expelled into the interstellar medium where it may recycle into new star systems. Magnesium is the eighth most abundant element in the Earth's crust[9] and the fourth most common element in the Earth (after iron, oxygen and silicon), making up 13% of the planet's mass and a large fraction of the planet's mantle. It is the third most abundant element dissolved in seawater, after sodium and chlorine.[10]

Magnesium occurs naturally only in combination with other elements, where it invariably has a +2 oxidation state. The free element (metal) can be produced artificially, and is highly reactive (though in the atmosphere it is soon coated in a thin layer of oxide that partly inhibits reactivity – see passivation). The free metal burns with a characteristic brilliant-white light. The metal is now obtained mainly by electrolysis of magnesium salts obtained from brine, and is used primarily as a component in aluminium-magnesium alloys, sometimes called magnalium or magnelium. Magnesium is less dense than aluminium, and the alloy is prized for its combination of lightness and strength.

This element is the eleventh most abundant element by mass in the human body and is essential to all cells and some 300 enzymes.[11] Magnesium ions interact with polyphosphate compounds such as ATP, DNA, and RNA. Hundreds of enzymes require magnesium ions to function. Magnesium compounds are used medicinally as common laxatives, antacids (e.g., milk of magnesia), and to stabilize abnormal nerve excitation or blood vessel spasm in such conditions as eclampsia.[11]

Find the full recipe and metric measurements here!

Ingredients

• ⁠2 lbs boneless pork chops 4-6 chops
• ⁠1/2 cup flour all-purpose
• ⁠1 tbsp seasoned salt
• ⁠2 large eggs
• ⁠1 1/2 cups panko breadcrumbs
• ⁠vegetable oil for frying
• ⁠Optional lemon wedges to serve
• ⁠Optional parsley freshly chopped, to serve

Instructions

• ⁠Place a pork chop between two sheets of plastic wrap or into a freezer bag. Use a meat mallet or a rolling pin to flatten the pork chop until it's about 1/4" thick. Use sweeping motions, working from the middle to the edges of the chop, for even thickness throughout. Repeat with the remaining chops.
• ⁠Prepare three shallow plates. Whisk the flour and seasoning salt in one, beat the eggs in the second, and add the breadcrumbs to the third. Take a pork chop and dredge it through the flour, coating it completely. Shake off any excess flour.
• ⁠Then, coat the pork chop in the beaten egg. Let the excess drip off before coating it completely in the panko breadcrumbs. Dredge the remaining chops in the flour, egg, and breadcrumbs.
• ⁠Heat a large skillet over medium heat. Add enough vegetable oil to completely coat the bottom of the pan. Once shimmering and hot, add the pork chops, working in batches. Fry for 3-4 minutes per side, until golden brown. Set the finished chops on a paper towel-lined plate. Optional: Sprinkle flaked sea salt and freshly cracked pepper over the schnitzels before serving.

Silicon is a chemical element with the symbol Si and atomic number 14. It is a hard, brittle crystalline solid with a blue-grey metallic lustre, and is a tetravalent metalloid and semiconductor. It is a member of group 14 in the periodic table: carbon is above it; and germanium, tin, lead and flerovium,are below it. It is relatively unreactive. Because of its high chemical affinity for oxygen, it was not until 1823 that Jöns Jakob Berzelius was first able to prepare it and characterize it in pure form. Its oxides form a family of anions known as silicates. Its melting and boiling points of 1414 °C and 3265 °C respectively are the second highest among all the metalloids and nonmetals, being only surpassed by boron. Silicon is the eighth most common element in the universe by mass, but very rarely occurs as the pure element in the Earth's crust. It is most widely distributed in space in cosmic dusts, planetoids, and planets as various forms of silicon dioxide (silica) or silicates. More than 90% of the Earth's crust is composed of silicate minerals, making silicon the second most abundant element in the Earth's crust (about 28% by mass), after oxygen. Silicon is a natural element, and when not previously present has a residence time of about 400 years in the world's oceans.[9]

Most silicon is used commercially without being separated, and often with very little processing of the natural minerals. Such use includes industrial construction with clays, silica sand, and stone. Silicates are used in Portland cement for mortar and stucco, and mixed with silica sand and gravel to make concrete for walkways, foundations, and roads. They are also used in whiteware ceramics such as porcelain, and in traditional silicate-based soda-lime glass and many other specialty glasses. Silicon compounds such as silicon carbide are used as abrasives and components of high-strength ceramics. Silicon is the basis of the widely used synthetic polymers called silicones.

The late 20th century to early 21st century has been described as the Silicon Age (also known as the Digital Age or Information Age) due to elemental silicon having a large impact on the modern world economy. The relatively small portion of very highly purified elemental silicon used in semiconductor electronics (< 10%[citation needed]) is essential to the metal–oxide–semiconductor (MOS) transistors and integrated circuit chips used in most modern technology (such as computers and cell phones, for example). The most widely used silicon device is the MOSFET (metal–oxide–semiconductor field-effect transistor), which has been manufactured in larger numbers than any other device in history. Free silicon is also used in the steel refining, aluminium-casting, and fine chemical industries (often to make fumed silica).

Silicon is an essential element in biology, although only traces are required by animals. However, various sea sponges and microorganisms, such as diatoms and radiolaria, secrete skeletal structures made of silica. Silica is deposited in many plant tissues.[10]

Phosphorus is a chemical element with the symbol P and atomic number 15. Elemental phosphorus exists in two major forms, white phosphorus and red phosphorus, but because it is highly reactive, phosphorus is never found as a free element on Earth. It has a concentration in the Earth's crust of about one gram per kilogram (compare copper at about 0.06 grams). In minerals, phosphorus generally occurs as phosphate.

Elemental phosphorus was first isolated as white phosphorus in 1669. White phosphorus emits a faint glow when exposed to oxygen – hence the name, taken from Greek mythology, Φωσφόρος meaning "light-bearer" (Latin Lucifer), referring to the "Morning Star", the planet Venus. The term "phosphorescence", meaning glow after illumination, derives from this property of phosphorus, although the word has since been used for a different physical process that produces a glow. The glow of phosphorus is caused by oxidation of the white (but not red) phosphorus — a process now called chemiluminescence. Together with nitrogen, arsenic, antimony, and bismuth, phosphorus is classified as a pnictogen.

Phosphorus is an element essential to sustaining life largely through phosphates, compounds containing the phosphate ion, PO43−. Phosphates are a component of DNA, RNA, ATP, and phospholipids, complex compounds fundamental to cells. Elemental phosphorus was first isolated from human urine, and bone ash was an important early phosphate source. Phosphate mines contain fossils because phosphate is present in the fossilized deposits of animal remains and excreta. Low phosphate levels are an important limit to growth in some aquatic systems. The vast majority of phosphorus compounds mined are consumed as fertilisers. Phosphate is needed to replace the phosphorus that plants remove from the soil, and its annual demand is rising nearly twice as fast as the growth of the human population. Other applications include organophosphorus compounds in detergents, pesticides, and nerve agents.

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 asapw

Lemon Blueberry Coconut Muffins! These muffins are delicious and fully vegan. Find pictures for reference here: Vegan Lemon Blueberry Muffins | Sometimes Vegan


INGREDIENTS

Muffin Ingredients

220g Flour

1 teaspoon of Baking Soda

1 teaspoon of Baking Powder

1/4 teaspoon of Salt

100g Desiccated or Shredded Coconut

150g Granulated Sugar

115g Coconut oil (liquid form)

120g Vegan Greek style yogurt (or plain style vegan yogurt)

60ml Unsweetened milk

2 Lemons

120g Blueberries


Topping Ingredients

60g Icing Sugar

2-3 teaspoons of Lemon juice


DIRECTIONS

1. ⁠Preheat oven to 215°C and line a muffin tin with 6 parchment muffin liners.
2. ⁠In a large bowl, whisk the flour, baking powder, baking soda, salt and coconut together, then set aside.
3. ⁠In a separate bowl mix together your coconut oil, sugar, unsweetened milk and vegan yogurt.
4. ⁠Zest and juice your lemons then add to your wet ingredients.
5. ⁠Add the wet ingredients into dry ingredients and mix together. Then, add your blueberries and stir until combined.
6. ⁠Spread batter evenly between your 6 muffin cases.
7. ⁠Bake for 5 minutes at 215°C then, keeping the muffins in the oven, reduce the oven temperature to 175°C. Bake for an additional 18-22 minutes. Test your muffins by poking the centre with a toothpick. If it comes out clean, then they are done, if not return to oven.
8. ⁠Once removed from the oven, give the muffins 5 minutes to cool in the muffin tin, then transfer to a wire rack.
9. ⁠Mix together lemon juice and icing sugar to make the icing for the muffins. Drizzle icing over muffins.
10. ⁠Allow the icing to set then enjoy!

Chlorine is a chemical element with the symbol Cl and atomic number 17. The second-lightest of the halogens, it appears between fluorine and bromine in the periodic table and its properties are mostly intermediate between them. Chlorine is a yellow-green gas at room temperature. It is an extremely reactive element and a strong oxidising agent: among the elements, it has the highest electron affinity and the third-highest electronegativity on the Pauling scale, behind only oxygen and fluorine.

Chlorine played an important role in the experiments conducted by medieval alchemists, which commonly involved the heating of chloride salts like ammonium chloride (sal ammoniac) and sodium chloride (common salt), producing various chemical substances containing chlorine such as hydrogen chloride, mercury(II) chloride (corrosive sublimate), and hydrochloric acid (in the form of aqua regia). However, the nature of free chlorine gas as a separate substance was only recognised around 1630 by Jan Baptist van Helmont. Carl Wilhelm Scheele wrote a description of chlorine gas in 1774, supposing it to be an oxide of a new element. In 1809, chemists suggested that the gas might be a pure element, and this was confirmed by Sir Humphry Davy in 1810, who named it from Ancient Greek: χλωρός, romanized: khlôros, lit. 'pale green' based on its colour.

Because of its great reactivity, all chlorine in the Earth's crust is in the form of ionic chloride compounds, which includes table salt. It is the second-most abundant halogen (after fluorine) and twenty-first most abundant chemical element in Earth's crust. These crustal deposits are nevertheless dwarfed by the huge reserves of chloride in seawater.

Elemental chlorine is commercially produced from brine by electrolysis, predominantly in the chlor-alkali process. The high oxidising potential of elemental chlorine led to the development of commercial bleaches and disinfectants, and a reagent for many processes in the chemical industry. Chlorine is used in the manufacture of a wide range of consumer products, about two-thirds of them organic chemicals such as polyvinyl chloride (PVC), many intermediates for the production of plastics, and other end products which do not contain the element. As a common disinfectant, elemental chlorine and chlorine-generating compounds are used more directly in swimming pools to keep them sanitary. Elemental chlorine at high concentration is extremely dangerous, and poisonous to most living organisms. As a chemical warfare agent, chlorine was first used in World War I as a poison gas weapon.

In the form of chloride ions, chlorine is necessary to all known species of life. Other types of chlorine compounds are rare in living organisms, and artificially produced chlorinated organics range from inert to toxic. In the upper atmosphere, chlorine-containing organic molecules such as chlorofluorocarbons have been implicated in ozone depletion. Small quantities of elemental chlorine are generated by oxidation of chloride to hypochlorite in neutrophils as part of an immune system response against bacteria.