I must admit, I love the concept of sous vide: Lovely little packets done to perfection and awaiting to be plopped on a plate and served. Poached salmon you can set and forget, for hours.
But thank you, thank you David Hagedorn for testing out the home versions and being brutally honest about the results. (Read the Washington Post article here. The headline for the web version is much better than the ones on the paper version.)
One thing the story reminded me of was our camping eggs trick. You boil water, put the container in an insulated bag, put your beaten, seasoned raw eggs in a freezer zip bag and dunk it in the hot water. In a few minutes, put the bag out, squish the eggs around a bit, then put it back in the water until they are the consistency you like. Voila - scrambled eggs and no pan to clean. I think The Bee actually published this trick and got taken to task for a. the eggs may not get thoroughly cooked and could be dangerous to those with compromised immune systems (which begs the question, should sick people be camping?) and b. the bag could melt. Luckily, neither has happened on my watch, but I can see the point.