The Pali Tipitaka, which means "three baskets", refers to the Vinaya Pitaka, the Sutta Pitaka, and the Abhidhamma Pitaka. The Vinaya Pitaka contains disciplinary rules for the Buddhist monks and nuns, as well as explanations of why and how these rules were instituted, supporting material, and doctrinal clarification. The Sutta Pitaka contains discourses ascribed to Gautama Buddha. The Abhidhamma Pitaka contains material often described as systematic expositions of the Gautama Buddha's teachings.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): What means "three baskets"?
Ah, so.. Pali Tipitaka

In cosmology and astronomy the phenomena of stars, nova, supernova, quasars and gamma-ray bursts are the universe's highest-output energy transformations of matter. All stellar phenomena (including solar activity) are driven by various kinds of energy transformations. Energy in such transformations is either from gravitational collapse of matter (usually molecular hydrogen) into various classes of astronomical objects (stars, black holes, etc.), or from nuclear fusion (of lighter elements, primarily hydrogen). The nuclear fusion of hydrogen in the Sun also releases another store of potential energy which was created at the time of the Big Bang. At that time, according to theory, space expanded and the universe cooled too rapidly for hydrogen to completely fuse into heavier elements. This meant that hydrogen represents a store of potential energy that can be released by fusion. Such a fusion process is triggered by heat and pressure generated from gravitational collapse of hydrogen clouds when they produce stars, and some of the fusion energy is then transformed into sunlight.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): What theory states that space expanded and the universe cooled very slowly for hydrogen to completely fuse into heavier elements?
Ah, so.. unanswerable

The basic ingredients of beer are water; a starch source, such as malted barley, able to be saccharified (converted to sugars) then fermented (converted into ethanol and carbon dioxide); a brewer's yeast to produce the fermentation; and a flavouring such as hops. A mixture of starch sources may be used, with a secondary starch source, such as maize (corn), rice or sugar, often being termed an adjunct, especially when used as a lower-cost substitute for malted barley. Less widely used starch sources include millet, sorghum and cassava root in Africa, and potato in Brazil, and agave in Mexico, among others. The amount of each starch source in a beer recipe is collectively called the grain bill.
If it is possible to answer this question, answer it for me (else, reply "unanswerable"): In a recipe, what would you call the list of each source of starch in beer?
Ah, so..
the grain bill