Yeah, that steam coming off is just all your moisture leaving. I've started wrapping mine in a towel and sticking it in a cooler for a full four hours, minimum. The temp drops slowly and all that juice gets pulled back into the meat. Slicing it hot is basically undoing all that slow cooking.

That "save five minutes now" thing cost me a whole weekend fixing a messed up bookshelf.

Hold up, waiting can just be procrastination too.

Oh wow, that's actually really sad.

My neighbor had an old transmission fluid jug fail last year, just a small crack. That stuff seeped right through the concrete pad and into the soil. It's scary how even a quart can add up over years from different containers. If it reaches a storm drain, you're looking at a real problem for the local creek. Makes you realize checking for swollen plastic or rust spots needs to be a regular habit.