Given the background description of some cooking related query, summarize the question into a title

[EX Q]: I just grilled up a steak marinated in vinegar, rosemary, and olive oil. Problem is I made too much. What's the proper way to freeze, store, and subsequently reheat this steak to get it as close to as delicious and tender as it now?
[EX A]: How do I properly freeze and reheat a cooked, marinated steak?

[EX Q]: Do I need to store a mixture of olive oil and balsamic vinegar in the refrigerator?
[EX A]: Does olive oil and balsamic vinegar together need to be refrigerated?

[EX Q]: In many cities in the Venezuelan Andes, there is a traditional beverage with the following preparation:Put a slice/piece of pineapple about two inches per side in a bottle of milk.Put the milk with the pineaple in the refrigerator for about 4 hours.Take the milk, without the pineapple, and shake a little with a spoon to homohenize, then put about 2 oz in a milkshake machine, and shake for about 1 minute puting suggar in the process.Optionaly put some artifitial flavor in the milkshake machine - I'd recomend coconut artifitial flavor. Also you can put in the milkshake machine with the milk, some small pices of ice cubes, this makes the drink a bit more creamy.This is usually a companion for Empanadas or PastelesWhat is the name of this beverage? Is a powder or something else that substitutes the pineapple piece and/or the fermentation process?I googled for something like this with no luck, the closest recipe is the pineapple-coconut milk, but that is not what I'm looking for.
[EX A]:
What is the name of this drink and is there a substitute for the pineapple?