MacGyver, eat your heart out.While we’re on the topic of molecular gastronomy and weird ways to play with your food (and beverages!), I thought I’d also give a major shout-out to Seattle Food Geek who BLEW MY FREAKIN’ MIND with his mad MacGyver-ing skills a couple days ago in this post on his blog: DIY Sous Vide Heating Immersion Circulator for About $75.In it, he does precisely what the title promises — shows you how to build your own home sous-vide rig out of parts scored off eBay or scavenged from around the house. This rocked my socks for two reasons.First, as His Geekness mentions in the accompanying text, while one can go out and buy a home sous-vide set-up, one has to be pretty fucking loaded (or seriously committed to the low-and-slow cooking method) to do so. Expect to drop two or three grand on a serious, professional thermal circulator or $450 for a painfully small countertop model. Meanwhile, his scratch-built rig came in at well under a hundred bucks even if, like me, you don’t have things like soldering irons and silicon caulk just lying around the house.Second, in the course of reading his handy step-by-step instructions for building this gadget, I identified no less than five different ways in which I would likely injure or kill myself (not counting getting my head caught in the laser die-cutter he has access to at work). And I love projects that run the risk of horrific death and/or dismemberment!If you’re at all interested in this sort of thing, I highly suggest you check Food Geek’s post out. It’s a perfect example of what I love about this Brave New World of cuisine, and how good ideas once confined purely to the professional kitchen will always make the leap into the wider world once the geeks get ahold of them.