I was looking at this:
http://en.wikipedia.org/wiki/Dimethyl_sulfide
Since this indicates the boiling point of DMS is 37 degrees celcius, couldn't you hold the wort at that temp for a little while to boil off any residual DMS. I have yet to use any pilsner malts and was concerned becasue my chill isn't as quick as Jamil's. Perhaps a really slow chill could be beneficial if you couldn't do it in a couple minutes and had good sanitation. Does anyone have any knowledge or experience on this?