The point of the sous vide is that you can pop it over in the morning with no loss of quality. You can do a roast or a whole chicken (generally better quality for less money than smaller cuts) which is usually no-go for weekday cooking unless you work from home or like to eat at 10pm. The leftovers then make lunch and/or dinner on day two which further saves money and time.
> If you spend time anyway in the kitchen why bother with subscriptions.
For us part of the answer has been that it's been exposing us to some new ingredients that we wouldn't have tried on our own and/or wouldn't have been able to find locally even if we'd thought to try them.
