Well, it is back to school time in our household and a very busy week. I just wanted to use this example as an illustration of the general utility and money saving this appliance offers as it relates to general life around our house this week, as the concept seems be somewhat misunderstood. I do all the cooking and kids' lunch packing, so I try to be both efficient and cost effective along the way. Lunch at our kids' school is about $7/head in addition to the tuition, so they get a packed lunch most of the time, because it ain't worth seven bucks. I hit the big box membership club on Friday and found giant sized boneless/skinless chicken breasts for $1.88/lb. I generally hate them, but sous vide and sliced thin, it makes good sandwich fodder. I also bought a whole cryovac choice eye of round for something like $4.69/lb I popped the chicken in the tub. Then, when it was done, I popped the eye of round (which I slice in half down the long axis) in overnight. Unless we are eating this kind of stuff right then, I shock it and stash it in the fridge for a few hours with some weight on top. This makes for easy slicing for deli style meats for sandwiches later in the week. As an added bonus, once you reach pasteurization, a few days in the fridge for the chicken is not a problem. Often, if I have chicken in the fridge that needs cooked, I will just pop it in the tub, then the fridge and know I still have several days to eat it. We had roast beef Sunday night (this turned out to be the best eye of round roast beef any of us have ever had...the chicken was great as well). The whole family had chicken subs Monday. Tuesday we had french dips. Wednesday was chicken salad. Thursday was roast beef subs. Today, I packed chicken paninis. Wednesday night was roast beast part deux. We went through less than half of what was purchased/cooked. The rest is in the freezer for next week. So, for under $5/lb we had better than Boar's Head roast beef, and chicken for under $2/lb. The going rate around here is around $11/lb for the beef and $7 for chicken. Plus, it only has the seasoning I added and a little salt. No mas. We could have easily eaten all of our dinners from the one sous vide run as well, but we like to eat fish for dinner a majority of the time and enjoy variety. In summation, for about 20 minutes of hands on time every two weeks, we get decent savings and great deli-style proteins for lunches with only what we want added to them. Anyone else have useful SV tips? Chime in.