How do ya modify grains?

I've got some 2-row and I've got some hops and some yeast from an earlier batch. I don't have any specialty grains. Anyone know how hot to bake run of the mill(hahah, grains.... mill... I "crack" myself up!!! HAHAHA!!!) grains to simulate specialty grains? Anyone know what would happen if I used a propane torch to blacken some oatmean(slowly and without touching the tip of the flame to the food) then boil it for a few hours(like you would with oatmeal to prepare it for a mash)? Could that be a good thing? I'm itching to modify my own grains, more for fun than any other reason. I can't find anything on the subject. Can anyone tell me what they have done or point me in the right direction?

I know it can be done. I have heard people talk about it...roasting malt, making it into caramel malt, etc. Where ever I heard/read it, they mentioned a book. Maybe this one?
http://www.amazon.com/dp/1580170102/?tag=skimlinks_replacement-20

OOHHHH, what do yo know? Amazon will let you search the book, the answer is there I saw it

I think what you want to do is just toasting your grains, do it at 350F in the oven to the temperature you want. I wouldn't try with oatmeal, get the color in the 2-row and just mash the oatmeal with your malt. If you really want to get the most out of your oatmeal you can do a "cereal mash" by boiling the oatmeal before mashing. Toasting your malt will denature most of the enzymes so be sure to keep plenty of regular old 2-row to convert the starches.

modifying usually refers to the process of turning barley into malt.

Modification depends on temperature, time and whether you soak the grain first. Palmer has some useful guidelines.

http://www.howtobrew.com/section4/chapter20-4.html

SWEET!!! I can't wait to try this stuff. Anyone toasted their own malts yet?