On Mon, 24 Dec 2018 16:55:50 -0800, Leonard Blaisdell wrote:

> The supermarket had two 4-ounce frozen lobster tails for ten bucks, so
> I bought a package. We had leftover (already cooked once) top sirloin
> from last night. I made cole slaw. The trick was to reheat the top
> sirloin without cooking it and without using the microwave. I did a
> adequate job, so we had surf and turf.

Another reason to get a sous vide circulator - reheating beef to an
exact temperature without cooking it any further.

My ham is still in the spa @ 140F. I didn't put it into until
2:30PM. Probably at around 7:30. Usually I'd rehat it cook it a
lot longer to make it more tender.

Yeast rolls, 3-cheese risotto (mostly pecorino), snap peas, and a
pickle-olive assortment.

-sw