Abstract: A food thermometer includes a tip portion and an outer shell including a minimum food insertion depth indicator visible on an exterior of the outer shell. A thermal barrier member is located inside the outer shell along a center virtual axis defined by the outer shell at or adjacent a projected position of the minimum food insertion depth indicator on the virtual axis, or closer to the tip portion than the orthogonally projected position of the minimum food insertion depth indicator. In another aspect, a food thermometer includes a first portion and a second portion connected to the first portion. A third portion connected to the second portion includes an antenna. A thermal barrier member is located in at least one of the first portion and the second portion to thermally insulate the interior of the first portion from at least a portion of the interior of the second portion.

Abstract: Systems, methods, and computer-readable storage media for providing communication recommendations to users. The system receives electronic transcripts associated with a first user and generates, based on the transcripts, a communication profile of the user. The system also receives additional user transcripts associated with a plurality of additional users and generates additional communication profiles for those additional users based on the additional transcripts. The system receives a request to communicate with at least one user within the plurality of additional users regarding a specified topic, identifies a second user from within the plurality of additional users, and generates a communication initiation recommendation for the first user to communicate with the second user. The system then transmits the communication initiation recommendation to a first user computing device associated with the first user.

Abstract: A food thermometer includes a tip portion and an outer shell including a minimum food insertion depth indicator visible on an exterior of the outer shell. A thermal barrier member is located inside the outer shell along a center virtual axis defined by the outer shell at or adjacent a projected position of the minimum food insertion depth indicator on the virtual axis, or closer to the tip portion than the orthogonally projected position of the minimum food insertion depth indicator. In another aspect, a food thermometer includes a first portion and a second portion connected to the first portion. A third portion connected to the second portion includes an antenna. A thermal barrier member is located in at least one of the first portion and the second portion to thermally insulate the interior of the first portion from at least a portion of the interior of the second portion.

Abstract: Temperature data is wirelessly received from a food thermometer inserted into food. A remaining time for cooking the food is estimated based at least in part on the received temperature data. The progression of a recipe to at least two new stages is indicated on a user interface based on the received temperature data. According to one aspect, the food thermometer includes a thermal sensor configured to measure an internal temperature of the food or an ambient temperature adjacent the food. It is determined that the indicated temperature measured by the thermal sensor increased by at least a threshold value from a previously indicated temperature wirelessly received from the food thermometer, and the progression of the recipe is indicated on the user interface to a new cooking stage.

Abstract: A food thermometer includes a tip portion and an outer shell including a minimum food insertion depth indicator visible on an exterior of the outer shell. A thermal barrier member is located inside the outer shell along a center virtual axis defined by the outer shell at or adjacent a projected position of the minimum food insertion depth indicator on the virtual axis, or closer to the tip portion than the orthogonally projected position of the minimum food insertion depth indicator. In another aspect, a food thermometer includes a first portion and a second portion connected to the first portion. A third portion connected to the second portion includes an antenna. A thermal barrier member is located in at least one of the first portion and the second portion to thermally insulate the interior of the first portion from at least a portion of the interior of the second portion.

Abstract: A footwear system including a first footwear article configured to accept a user's foot, the first footwear article having a body and a sole attached to the body, the sole having a flange member extending past the body forming a wing, and a second footwear article, the second footwear article comprising a sole having a raised ridge portion and a raised heel portion, the raised ridge portion and the raised heal portion forming a cavity configured to accept the wing of the first footwear article, wherein the second footwear article is configured to be detachably attached to the first footwear article.

Abstract: An indication of an ambient temperature near food is received using an ambient temperature sensor of a food thermometer, and an indication of a food temperature at an interior portion of the food is received using one or more thermal sensors of the food thermometer. A rate at which the indication of the food temperature changes is determined, and the completion time is estimated based on at least the indication of the ambient temperature near the food and the rate at which the indication of the food temperature changes. In one aspect, a resting temperature rise is estimated based on the rate at which the indication of the food temperature changes and at least one of a food type, a thickness of the food, and an amount of time for the indication of the food temperature to increase by a temperature rise value during a period of cooking.

Abstract: Temperature data is wirelessly received from a food thermometer inserted into food. A remaining time for cooking the food is estimated based at least in part on the received temperature data. The progression of a recipe to at least two new stages is indicated on a user interface based on the received temperature data. According to one aspect, the food thermometer includes a thermal sensor configured to measure an internal temperature of the food or an ambient temperature adjacent the food. It is determined that the indicated temperature measured by the thermal sensor increased by at least a threshold value from a previously indicated temperature wirelessly received from the food thermometer, and the progression of the recipe is indicated on the user interface to a new cooking stage.

Abstract: A footwear system including a first footwear article configured to accept a user's foot, the first footwear article having a body and a sole attached to the body, the sole having a flange member extending past the body forming a wing, and a second footwear article, the second footwear article comprising a sole having a raised ridge portion and a raised heel portion, the raised ridge portion and the raised heal portion forming a cavity configured to accept the wing of the first footwear article, wherein the second footwear article is configured to be detachably attached to the first footwear article.

Abstract: An indication of an ambient temperature near food is received using an ambient temperature sensor of a food thermometer, and an indication of a food temperature at an interior portion of the food is received using one or more thermal sensors of the food thermometer. A rate at which the indication of the food temperature changes is determined, and the completion time is estimated based on at least the indication of the ambient temperature near the food and the rate at which the indication of the food temperature changes. In one aspect, a resting temperature rise is estimated based on the rate at which the indication of the food temperature changes and at least one of a food type, a thickness of the food, and an amount of time for the indication of the food temperature to increase by a temperature rise value during a period of cooking.

Abstract: A food thermometer includes a first portion for insertion into food. The first portion includes electronics sensitive to heat, and a third portion of the thermometer includes an antenna for transmitting data. According to one aspect, a completion time is estimated based on an ambient temperature and a rate at which the food temperature changes. According to another aspect, the thermometer includes an outer shell with a metallic portion and a non-metallic portion. An inner shell inside the outer shell extends from the metallic portion into the non-metallic portion such that the inner shell in the non-metallic portion serves as at least part of the antenna. The inner shell with the metallic portion of the outer shell serves as a coaxial transmission waveguide for an antenna signal.

Abstract: A food thermometer includes a first portion for insertion into food. The first portion includes electronics sensitive to heat, and a third portion of the thermometer includes an antenna for transmitting data. According to one aspect, a completion time is estimated based on an ambient temperature and a rate at which the food temperature changes. According to another aspect, the thermometer includes an outer shell with a metallic portion and a non-metallic portion. An inner shell inside the outer shell extends from the metallic portion into the non-metallic portion such that the inner shell in the non-metallic portion serves as at least part of the antenna. The inner shell with the metallic portion of the outer shell serves as a coaxial transmission waveguide for an antenna signal.

Abstract: A plurality of inserts adapted are to be received in a plurality of holes in a support plate having a first surface adapted to engage a first surface of an integrated cicuirt IC package strip. The support plate has a plurality of holes in fluid communication with a vacuum source and are constructed from a first material having a first hardness. The plurality of inserts are constructed from a second material having a second hardness less than said first hardness.

Abstract: A plurality of inserts adapted are to be received in a plurality of holes in a support plate having a first surface adapted to engage a first surface of an integrated cicuirt IC package strip. The support plate has a plurality of holes in fluid communication with a vacuum source and are constructed from a first material having a first hardness. The plurality of inserts are constructed from a second material having a second hardness less than said first hardness.

Abstract: A smoking apparatus is provided. The smoking apparatus includes a main body having a first end and a second end, the first end defining a concave interior surface. The smoking apparatus further includes a retaining member coupled to the second end of the main body. The retaining member defines a ring-like frame configured to releasably retain an object therein. The concave interior surface is configured to contact and fluidically seal a top surface of a chamber of a smoking pipe to pack and/or extinguish smoking product within the chamber.

Abstract: An integrated circuit (“IC”) package strip support assembly for a saw table including a first material having a first hardness and having a surface adapted to engage a first surface of an IC package strip during sawing; and a second material having a second hardness and having a surface adapted to engage the first surface of the IC package strip during sawing wherein the second hardness is less than the first hardness.

Abstract: A method of providing a stereoscopic 3D image or video on a non-stereoscopic 3D screen. This includes receiving an alternating frame sequence of left and right images where a marker is embedded into the left or the right image. The alternating sequential frame with the embedded marker is output to the non-stereoscopic 3D screen. The markers outputted from the non-stereoscopic 3D screen are detected by an optical sensor. A synchronization signal is sent via a communication channel to an eye control device to synchronize the eye control device with the non-stereoscopic 3D screen, based on the detected markers displayed on the screen.

Abstract: The present non-terrestrial feature transparency system spoofs the Air-to-Ground Network and the ground-based cellular communication network into thinking that the wireless subscriber devices have no special considerations associated with their operation, even though the wireless subscriber devices are located on an aircraft in flight. This architecture requires that the non-terrestrial feature transparency system on board the aircraft replicate the full functionality of a given wireless subscriber device, that has a certain predetermined feature set from a ground-based wireless service provider, at another wireless subscriber device located within the aircraft. This mirroring of wireless subscriber device attributes enables a localized cell for in-cabin communication yet retains the same wireless subscriber device attributes for the air-to-ground link.

Abstract: The handoff management system maximizes the communications capacity available from terrestrial air-to-ground cellular networks, while also integrating communications capabilities from satellite air-to-ground cellular networks and terrestrial cellular communications networks. The communications capacity is maximized by dynamically allocating communications from the aircraft over multiple communications channels to multiple cells of the terrestrial air-to-ground cellular network, and to satellite air-to-ground cellular networks and terrestrial mobile networks. This approach effectively provides an increase in the call handling capacity available to any aircraft and permits a gradual transition of communications from one cell to the next cell, rather than requiring an abrupt handover of all traffic from the aircraft from one cell to the next cell.