Other uses for Sous Vide equipment?

What other uses do you make of your Sous Vide equipment?

So far (2 weeks) I've used mine to:

1. Thaw cooked frozen food. (30 minutes @ 132 worked)

2. Make corn meal mush for frying. (I'm not going to get into the differences, if any, between corn meal mush and polenta.)

2 cups of a somewhat-coarse corn meal. (A fine flour, doesn't yield the right texture in the final product.)
2 cups cold water
1/2 tsp salt
2 Tbl corn oil
various flavorings can be added

- Mix the ingredients (it will be thinner than a batter)

- Pour into a rectangular waterproof heat proof mold that holds a little more than 4 cups. The top needs to extend above the water level in your sous vide cooker. (Plastic quart freezer container, stainless steel loaf pan, glass casserole, etc.)

- Cover the top of the mold with aluminum foil if it doesn't have a lid

- Place the mold into a sous vide cooker that's at 190°. The water level should be approximately equal to the fill of the mold. (If the water bath is a half inch less than the fill, it will work fine.)

- Stir every 10 minutes until the mixture is too thick to separate. (approximately 30 minutes)

- Cook at least another 30 minutes

- Refrigerate overnight to gel

- Slice thinly (1/4 inch) with a serrated knife, and fry on a lightly oiled griddle at medium heat for 10-15 minutes per side.
(My goal is to first develop a crust, then turn them golden brown with a warm moist center.)

- Serve with butter, pancake syrup, or gravy