Ehh if you are on a reputable tracker that has scene releases it’s generally downloading a torrent, copying a crack into the game directory or running some crack software, and play. It’s not in the least bit difficult.

Realistically most people don’t care about things like automatic updates enough to justify spending money on it.

Many games are trivially easy to pirate and this has been the case for decades. It’s literally as easy as downloading it from Place B.

People still buy the games.

Only if we value safety and convenience over freedom.

Personally, I’ll take the freedom.

If you think that’s a satisfactory replacement for the average person you don’t know much about motorsports. The costs alone are outside the reach of most people.

I don’t think that is the case. A stratified fluid, in the absence of continued energy exchange with the outside environment, will eventually reach a homogenous temperature distribution due to diffusion.

That said, even if you are were correct, in the context of brewing tea we would only have a few minutes of brew time in which the stratification would have an impact on the extraction.

Search the literature for thermal stratification. There are many contexts where it is used outside of lakes and other large bodies of water, many of which do not consist of three distinct layers. Hell, the paper I cited SPECIFICALLY refers to the temperature gradient in the microwaved glass as “stratification”.

If you can’t understand the use of a term outside your specific area of expertise then thats honestly a you problem and that’s all I can say on that.

If the heating methods were as similar as you say, there wouldn’t be hundreds of publications accepted to various journals across the past two decades investigating the problem where microwaves produce a strong temperature gradient between the top and bottom of a body of liquid. It’s a well known process control problem.

That’s not really showing temperature stratification which is a more extreme separation of temperature from surface

I think the definition you are using is far too restrictive, in many contexts temperature stratification simply refers to a situation where you get temperature gradients across a fluid with the warmer fluid gathered near the top of the body. For example, in a factory you will often have “destratification” fans operating because warm air from equipment rising to the ceiling results in a temperature gradient from floor the ceiling.

It is not a phenomena exclusive to surface heating.

That’s just showing that the hottest atoms gather to the top, which btw, proves Convection currents.

Yes. My point was not to establish that convection is magically absent from fluids in microwaves, but to establish that it differs significantly from stovetop heating. Convection currents in stovetop heating create a strong stirring action that produces a substantially uniform temperature. Microwaves do not create the same stirring action and this produce a significant nonuniform temperature gradient.

The modified glass is just diverting the hotpots to the bottom to make the convection less “unusual”.

Clearly. They make the heating more akin to a stovetop, which is really the point here.

They aren’t claiming that convection doesn’t accrue, only that it’s “unusual convection” resulting in less even heating like that of thermal stratification, not literal thermal stratification where the layers have separate convection currents that prevent mixing all together.

Once again, you are using a definition of thermal stratification that is far too specific. However, arguing over it is really just being pedantic because the core point at issue here is whether or not heating a cup in a microwave or a stovetop produce the same final product. They do not unless you apply some mechanical agitation to mix it up.

I’m well aware of temperature stratification. It doesn’t happen in a microwave.

It empirically does. We can argue about the theory all day but the research says microwaves produce stratified temperature gradients when heating liquids. However, I’d point out that, in atmosphere, when we have localized hot spots the warm air can effectively travel in bubbles without significant mixing for quite some distance. There seems to be a similar phenomena at work when microwaving liquids.

See the screenshot below.

I pulled this from “Multiphysics analysis for unusual heat convection in microwave heating liquid” published in 2020 in AIP Advances.

Relevant excerpts:

“ Usually, the fluidity of liquids is considered to make the temperature field uniform, when it is heated, because of the heat convection, but there is something different when microwave heating. The temperature of the top is always the highest in the liquid when heated by microwaves.”

“ The experimental results show that when the modified glass cup with 7 cm metal coating is used to heat water in a microwave oven, the temperature difference between the upper and lower parts of the water is reduced from 7.8 °C to 0.5 °C.”

“According to the feedback from Midea (microwave appliance makers), when users use the microwave oven to heat liquids such as milk or water, the temperature at the top of the liquid will be significantly higher than the temperature at the bottom.”

I mean, it’s not really a matter of debate TBH. There are a number of peer reviewed journal articles documenting the temperature stratification. Here is one source, where the authors attempt to create a special cup to heat the water more evenly.

From a utility side perspective it’s true to say 240v is the standard we just wire our outlets to use one of the two hot wires instead of both of them.

Convection currents don’t stir water in a microwave because the heat source isn’t on the bottom. That’s the difference. You get temperature stratified water where the surface is hotter than the bottom of the cup and they don’t naturally mix.

Of course, here in America, we have this incredible technology called a spoon. Pull that bad boy out, give a little stir, problem solved.

The onion did a bit about ten years ago on the Palestine-Israel conflict, reporting:

“Israeli and Palestine leaders have shown they see eye to eye in nearly every facet of the proposed solution, including such provisions as: seizing all territory, watching the opposition burn in righteous fire, and building a unified nation on the corpses of their enemy. Yet, they still haven’t come any closer to putting a stop to the conflict”

Kind of sums it up.

That’s really a modern thing. It used to be that you’d buy a nice PC and 3-4 years later it can’t play new games at an acceptable frame rate and resolution.

I mean, you can Google it and find countless sources, if you really care they are readily available within seconds.

The Tl;dr is that his methods are based in dominance theory. Dominance theory has been widely debunked and the methods that arose from it are widely considered to exacerbate fear and aggression related issues in dogs. Caesar’s celebrity status has contributed to its persistence in the popular imagination.

Cesar Milan is considered a hack by almost every reputable dog trainer, and his methods conflict with every modern study I have seen on how to effectively train a dog.

If you believe this than you are woefully uninformed about American food culture.

You can get good authentic food from every region of the world here, but we also have a culture that deeply loves to create new and incredible things inspired by that foreign influence.

Look at American third wave coffee, for example. American coffee culture was inspired by the Italians, but has seen a renaissance of experimentation that makes it uniquely American. It’s now among the best in the world.

Spanish cuisine is great

But French is every bit as good

Outside of Europe? Nobody can compete with America in depth and breadth in terms of incredible food options.

I’m gonna have to disagree with you on that one, bud.

I have been to places where the only reasonably close food is a piggly wiggly or a dollar general and that’s it, but most towns over ~35,000 people have some sort of grocery store with a bakery department. The vast majority of the US population lives less than 20 minutes drive from such a town.

I’d also argue that if you don’t live near a decent grocery store you have likely accepted a lack of amenities and would make your own bagels if that’s something you really cared about.

This is because they know if you are buying a bag of pre-sliced bagels you don’t care about quality and they figure they can just phone it in.

Were you not here for the bit about the beans?