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Winco was pushing pork shoulder portions for $1.48 lb in Reno yesterday, a whole brisket for 2.48 but I don't need 20+ lbs even portioned and frozen.
I Don't see the advantage of sous vide over crockpot on pot roast or at least on my induction stove. Could be different for filet, haven't tried that.
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casual notes from the underground:There are some "experts" out there that in reality don't have a clue as to what they are doing.
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