re: the sous vide oatmeal upthread- I have done this several times (even replied to a rice-cooker/oatmeal thread here on eG about it). I did it as more of a convenience breakfast item rather than an attempt to improve upon conventionally-cooked oatmeal though... I use Alton Brown's 'overnight oatmeal' recipe, put it all in a bag, and set it in a PID-controlled rice cooker at 182degF overnight (I generally start with room temp/cold ingredients - ice cubes and frozen half and half for the liquids, so it takes a while to come up to temp each night - probably ends up being at 182 for 6 hours???? It's been a while since I've done it). I'm not exactly sure why I settled on 182 degrees (can't remember or find my scribbled notes).? I was starting to read about starch gelatinization at the time though. From Doug's post (thank you for everything you've done for all of us amateurs, BTW!!!) it looks like I could drop the temp even lower. My version is probably not quite as nice as oatmeal made in a pot over the stove, but much less labor intensive (In the morning, I empty the bag into a mixing bowl and give it a few good stirs, but other than that, it is hot and ready when I wake up)! - c o r y