I will, Lisa!

I think you can get started cheaper than I did. There's another controller out there called "Sous Vide Magic" that sells for about $75. And you can do this without the foodsaver by using certain ziploc freezer bags and cooking no higher than 175'. They don't have the bad sort of plastic in them. Then you just need a decent water bath sort of thing. I've now heard of people using hot plates with a pot of water on top, although the place I bought my controller from doesn't recommend that. But basically you need something with a manual switch. Large rice cookers seem the best bet.

Actually, my set-up is identical to this, except I got the Auberdin controller:
http://chadzilla.typepad.com/chadzi...ing-the-ho.html


Apparently the way they use the ziploc freezer bags is to put the food in it, submerge it partly underwater to get a lot of the air out, and seal it. I think you might need to weight it down with a heavy bowl or something so it doesn't float, but sometimes I have to do that with my foodsaver bags anyway.