Now that Carys is gone.
We do do the sous vide thing with an older rice cooker and a timer. The cheapest cut of beef around here is usually top round which is pretty tough, so it works well, tastes better than crockpot. My only complaint is that you have to plan it out instead of just being like "time to cook supper"
The sysco thing is a true story, it did taste funny but turns out it was because of the meat they used not the cooking technique. I actually got interested in it because I saw it labeled on things and wondered what it meant.
Valve was pretty much right about trolling, but I just let you believe what you wanted to, you were the ones who jumped to conclusions.
