Oh, there’s upsides
I wish I could claim to have planned it, but nope. Necessity is the mother of invention, or somesuch…
It’s the only real downside of the sous vide, and even this could have been worked around. If you’re cooking something for 12 or so hours, it kinda locks you into the schedule, and when you screw it up, you screw it up. I COULD have pulled it from the sous vide and shocked it in an icebath, put it in the fridge, then brought it up to temp when I was ready to eat it, but frankly that seemed like way too much work so I didn’t do it. (Also, pretty sure we don’t have much ice around anyway, but that would have involved checking.)
[spoiler]So, steak for breakfast it will be :-)[/spoiler]