I think they’re convenient for hanging plants, but with most of my plants I’m more concerned about overwatering than underwatering so they’re not ideal.

My calathea is the only plant I’d say truly thrives in a self-watering pot. I have a few others in self-watering pots- philodendrons, alocasias, aglaonemas- that are varying levels of ambivalent about their pots. I need to be careful not to leave them too wet and will likely be repotting them into normal draining pots.

It’s basically the same for me! I’d say anchovies/fish sauce in general. My first introduction was through Thai fish sauce, which I grew up with and learned how to use in Thai cooking. Then, I started cooking with anchovies in oil and Worcestershire sauce in what I viewed as their respective cuisines. At some point I understood the similar role these ingredients played in providing the umami element needed to complete a dish, and that made me feel more confident using them in a wider variety of foods and “across” cuisines as needed. Used in the appropriate amount, they won’t overpower a dish or turn it fishy; a little bit provides so much flavor!