After this season of Top Chef, I'm totally intrigued by the idea of cooking sous vide.  I'm not a professional -- just a home cook with a few classes under her belt.  Enough knowledge to be dangerous and want expensive equipment...  Anyway, I've been reading about Sous Vide Magic (a home adapter that can regulate temperature via attachment to a vessel such as a rice cooker)  -- any one tried one of these?  Any others out there who have done much sous vide cooking?

I saw on Twitter during the VVP that Richard Blais (http://twitter.com/RichardBlais) is promoting something to do with a sous vide contraption. I'm not at the point of having a desire to sous vide yet. But it'll come so if you try one, I'm curious to know how it works!
~C

http://www.auberins.com/index.php?main_page=index&cPath=13&zenid=aa829a620cc55ca435da02d0dc1abb06

try this>

David,,, how does it adjust the temperature?  or does it just tell you the temperature?

There's a new home sous vide appliance called the SousVide Supreme that recently came out for about $450.  I have no experience with it, but there are a few reviews of it out on the net.  http://www.sousvidesupreme.com/

I recieved my sous vide supreme in the mail last month and finally put it to work last week.  I pre ordered it, so got it for $400 delivered.  I ordered a pork belly from http://www.heritagefoodsusa.com/, I cut it up into managable sections, brined it, then sous vide it for 12 hours at 180 f.  I know that sounds high, but apparently, thats what Thomas keller says is the right time and he is the boss.  I did 4 seperate pouches and put different spices in each.  Maple Syrup in one, pepper, adobo, and plain.  I took out the maple one and browned it, including throwing in what David Chang refers to as meat jelly, and served it over some creamy polenta and it was great.  Then I took the plain one and sliced it thin after chilling and then seared it to heat up and add some color and served it David Chang style in a bun with scallions, hoisin, and siriacha.  also nice, but nowhere near as good as Momofuku. 

The auber instruments device is a PID controller. You plug a rice cooker or slow cooker into it, then it plugs into your wall outlet. Their is a temp probe that goes into the cooker to monitor the temp. It then cycles the device on and off to maintain that temp.

It seems the be the best thing to use short of dropping $1000 on an immersion circulator.

This is essention reading if you are intested in sous vide cooking at home.
http://amath.colorado.edu/~baldwind/sous-vide.html