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The physical proximity will suffice.
No electrical connection need be established.
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
"Common sense is so rare these days, it should be classified as a super power" - Random T-shirt
AntiTwitter: @DalekDave is now a follower!
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Might I suggest you either have a crack in the mug, or the glaze has, well, de-glazed and the mug become porous? (from the outside). I've a couple of mugs that when new were fine in the microwave, with age (and a visible hairline crack in one) now get hotter than a very hot thing if inadvertently used in the microwave.
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It's more by mugs withing a certain set (and other dishes) - some heat up - some do not.
The crack idea is not without merit but suggest that if the cup were used following a washing, especially a prolonged one as in a dishwasher, that it would cleave at the crack from stress. Only hypothetical.
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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Metal content of the ceramic or glaze?
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Metallic content in the ceramic glaze can be a fact it's more content of the ceramic, itself. Most "metallic content" is inert to the microwaves (transparent). After all, the ceramics, themselves, are primarily aluminum (tri)oxide and silicon dioxide. In an oxidized form, most metallic elements lose their metallic properties (rust is typically diamagnetic vs. iron, which is ferromagnetic). Not quite a guarantee. Magnetite is an iron oxide that is ferromagnetic - and is the original way that humans discovered magnetism.
The primary absorbers of the microwave radiation in your oven are -OH bonds (a rotational resonance). The resonance means they absorb the radiation and try to rotate - which, banging around against other molecules, ends up as transnational and finally thermal energy. Besides water, other (particularly organic) molecules contain these bonds and bonds with (very) near resonant frequencies. Fats and oils (cooking, not motor), for example.
Now in the raw, many metal oxides are, in fact, hydrated to varying degrees (as are a lot of compounds: e.g., copper sulfate is white but the most common form of it, the hydrate, is quite bright blue). During the scintering process, the water is driven off. Also, hydroxy bonds are dehydrated as the matrix of molten oxides is formed. Ceramic are, at least internally, anhydrous and amorphous metal oxide hunks. Transparent to microwaves.
Metals, themselves, can act as an antenna, absorbing the microwaves and once absorbed, get really hot really fast. If they have a point, which is a place that would cause a local higher potential: sparks ! Smooth rounded things can act as shields (like aluminum foil to prevent local overheating - but I've never risked it). Thing metallic decorations put on a one-time beautiful display as they burn up (and become transparent to microwaves as oxides).
Now I cannot dismiss 100% that a metallic coating is at fault but realizing it is competing with a massive (by comparison) sink of water (used to spread the delight of coffee into a greater portion of the universe) lead me to think it's intrinsic to the selection of materials in the starting clay (whether deliberate or as impurities).
| Ravings en masse^ |
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| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "If you are searching for perfection in others, then you seek disappointment. If you seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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Nightwish - Ghost Love Score[^]
A friend of mine sent me the Millenium list of Heavy Metals (De Millenniumlijst van Zware Metalen[^]), which I've been listening to for the past few weeks.
It has some old favorites in it, some albums I never liked and some albums I didn't know yet.
One such old favorite is Nightwish's Century Child on #37.
However, my favorite Nightwish album is Once, the follow-up to Century Child, which got very good reviews at the time, but somehow isn't on this list.
After Century Child I put on Once and I've been listening to it ever since.
Once is the last album with singer Tarja, which is still my favorite Nightwish singer to date.
Her successor, Anette Olzon, was a pop singer who didn't even come close to the operatic soprano of Tarja, so I stopped following Nightwish after that.
The current (Dutch!) singer Floor Jansen is awesome though and their new album is pretty great!
Anyway, an old favorite this week, the epic Ghost Love Score 
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Nice. I quite like the next song that came up too "Over The Hills And Far Away".
They are going on my late night mellow playlist.
// TODO: Insert something here
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I love that one!
The original is by Gary Moore by the way.
For another cool version look for Thyrfing.
And look for Patty Gurdy if you wonder how it would sound on a hurdy gurdy 
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Probably didn't do it justice last night (I did enjoy but was quite tired), I played it again and was blown away by it. Thoroughly enjoyed it tonight, I think it's one of those songs that get better with each play.
// TODO: Insert something here
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I still love it after 16 years
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The French driver’s speed in submission (9)
[HINT] What French drivers can you think of?
The French driver = PROST
speed = RATE
in submission = PROSTRATE Alain Prost[^] was the greatest French Formula 1 racing driver, winning four world championship titles (only Fangio, Schumacher and Hamilton have won more). Some commentators rank him as possibly the greatest driver of all time.
"The French" was both a mis-direction (not la or le as usual) but also a hint that we are talking about a very specific French driver.
modified 27-Nov-20 8:29am.
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Speed in French: "vitesse"
unassertiveness
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bit long for 9 letters... 
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I actually meant this:
unassertiveness
tive => vite
ess => sse
=> vitesse
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ah ok, but still no (bit short this time!)
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PROSTRATE
French driver - PROST
Speed - RATE
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Blimey - you left that late! Well done though. I'd already posted the explanation before I saw your solution, though you just beat me to it.
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I only got it after seeing the French driver hint. 
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Given the upcoming apocalypse is showing no signs of abating I thought I'd get a bread maker, which would leave toilet paper as the only remaining item I'd be forced to fight zombie hoards for, just to secure another day of survival. It turns out that even with a bread maker it's not as fool proof as I'd hoped. Sure you toss the ingredients in and press a button, but if you don't like what comes out you need to research what might have caused it, tweak the ingredients for your next run and so on.
We had some moderate success with the first two loaves but "edible" would be the best adjective I could probably attach. The third loaf was pretty decent but a little too heavy. So I found a bread-making forum and posted my question; "I made a loaf of bread but it didn't work." The advice I got back was that the problem might be the temperature of the water that I used, as it was fairly hot. We did another loaf with water right from the tap and the results were an utter disaster. Even the machine was disgusted as for the first time it was making all sorts of banging noises as it was doing the kneading phase. The finished loaf looked like Seth Brundle emerging from his pod so it went right in the bin.
At this point my ideas for progress and my partner's were quite different. She wanted to try a different mixing paddle, different amounts of the ingredients, different flour, different this and different that. I disagreed, saying that that what we had to was go back to the last known good configuration. The only thing that was different to the loaf before was the temperature of the water so to confirm that was the issue we had to go back to the previous temperature and try again. If we can confirm that was the issue then everything else had to stay the same and the only change we'd make was to try a slightly lower temperature. By changing only one variable at a time we know that the new result is solely down to the last thing that we changed.
Who would have thought that the skills you learn when writing code would translate to even making bread 
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Yet another good reason to buy off the shelf. All through lockdown bread was one of the products that there was always plenty of, down (not sure where you are) here.
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I gave up on bread makers in the end - they were just such a source of disappointment!
You'd watch it optimistically for ages and it looks like it's going to be wonderful ... the house smells of fresh bread ... it's starting to crust ... then at the last minute it collapses into a hockey puck. 
Or it bakes wonderfully, an dyou cut it to find one huge bubble with a crust. 
Salt is important, as is the age / type of your yeast, the flour mix, the flour type(s), the flour manufacturer, the batch of the flour, the time of bloody day, and probably the phase of the moon ...
Nowadays when I make bread I use the dough attachment on my mixer, hand finish the kneading (you can "feel" when the dough is "right" after a while), and rise (in a bowl) in the Sous Vide so I get a consistent ambient temp and humidity. Then bake it, and - mostly - it works fine.
Good luck!
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
"Common sense is so rare these days, it should be classified as a super power" - Random T-shirt
AntiTwitter: @DalekDave is now a follower!
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F-ES Sitecore wrote: would leave toilet paper as the only remaining item I'd be forced to fight zombie hoards for
You're joking, right? 8 months on, white bread flour is still like hens' teeth. Not quite as bad as it was in first lockdown, but it's still a case of "if you see any, buy it, regardless of the stupid price they're asking".
I now resort to making with 1/3 white bread flour, 1/3 wholemeal, and 1/3 plain. Works fine, but (unless you forget the yeast or the fat) it's pretty much impossible to mess things up, I find. And having had my "own" bread from the breadmaker, I can't bear shop-bought stuff. Been using a breadmaker for about 15 years, on the 3rd one now, but only because previous ones have disintegrated through over-use. Always buy the entry-level Panasonic; great loaf every time. Use dried yeast - one packet or two level teaspoons.
[I do not work for Panasonic, neither do my relatives, and I receive no commission. YMMV.]
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Yeah, I'm rocking the SD-2501WXC.
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When the first round of panic buying hit, I dug out my old (>20yr) breadmaker and fired it up for the first time in maybe a decade. Halfway through the second loaf, it shredded the main drive belt...
A "new" one from the charity shop cost less than a replacement belt, so I now have a reasonably upmarket one. Its great virtue is that it is almost infinitly programmable. As well as its 8 built-in programs (each with loaf size and crust colour options), you can store 4 of your own.
The real lesson is ONE SIZE DOES NOT FIT ALL. I use 5 different bread mixes from 2 manufacturers, 4 different programs. The "wholemeal" programs start with a half hour preheat (35C) before it does any kneading, so initial temperatures don't matter.
Because I live at altitude (a bit over 1000m), above 12% of the atmosphere or thereabouts, I have to use less yeast. In theory you can add salt to achieve the same effect, but I've found it easier to use a measured 5ml teaspoon out of the usual 7g sachet. No big bubbles, loaves hitting the chamber roof and other embarrassments.
Water quantity is critical too. It pays to measure to +/- 10ml if you can.
Cheers,
Peter
Software rusts. Simon Stephenson, ca 1994. So does this signature. me, 2012
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We bake bread in our air fryer mostly with ready Waldkorn mix, and it is delicious!
The air fryer is identical to the Secura mentioned here: Air Fryer, Homemade Bread - Fork To Spoon[^]
At the end of the year we even bake oil dumplings in the air fryer (without the oil) 
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