I would love to see the adoption of more application-specific slide rules. For example, a circular kitchen slide rule that calculates the mass of certain volumes of ingredients or converts measures, scales recipes, estimates cooking time based on batch size in baking, etc. Same thing could be done for sous-vide, i. e. measure the thickness of a steak, get the cook time at a certain temperature.
You are probably the person to lead that movement - you can't rely on others for things like this. I for one support your project!