For a little something different...The Richmond Times Dispatch ran an article last week on the Sous Vide style of cooking. I've become a huge fan (can you tell?) and was delighted when a friend suggested my name to the RTD. The article is a nice recap of the technique. And, like I said, I think it's here to stay:

Dawson says he looks for the machine to soon be more prevalent when the price begins to decline. "Right now, it's a bit of a luxury product, but I don't think we're far from seeing it become a mainstay in American kitchens."