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Date:  Mon, 24 Nov 2025 16:46:50 -0500
From: Omaha Steaks Picks <ospno@shinystudiohr.net>
Reply-To: ospno16@shinystudiohr.net
To: bruce@untroubled.org
Subject:  Your Complimentary Omaha Steak-Box Ships Today (VaIued Over 600 bucks) Today Only
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Omaha Steaks
                  Omaha Steaks
                  Since 1917
              Enjoy Thoughtfully Selected Steaks From Omaha Steaks
              Curated portions crafted for home cooking and casual gatherings.
              Omaha Steaks has been preparing carefully aged beef for families for generations. Each cut is handled with care, from selection to packaging, so you can focus on cooking and sharing a relaxed meal at home.
              To introduce more households to our approach, we have set aside a limited collection of steak assortments. These assortments are designed to give you a broad sampling of textures and flavors without requiring you to sort through endless options.
              View Your Omaha Steaks Selection
              Access available assortments while this notice is active.
              A Look Inside One Of Our Assortments
              Every assortment features an easy-to-use mix of popular cuts so you can plan everything from a weekend meal to a quick weeknight dinner. Portions are trimmed, individually wrapped, and ready for the freezer or same-day use.
                    Cut
                    Count
                    Filet Mignon
                    4
                    Ribeye
                    4
                    New York Strip
                    4
                    Top Sirloin
                    6
              You can pan-sear, roast, or grill these cuts with simple seasoning and a thermometer for consistent results. Many customers enjoy preparing a mix of steaks at once so everyone at the table can choose a favorite style.
              We encourage you to explore different cooking times, resting periods, and side pairings. Omaha Steaks provides the starting point; your kitchen brings the experience together.
            Omaha Steaks &nbsp;|&nbsp; Crafted Beef and Gourmet Foods &nbsp;|&nbsp; 2024 &copy; All rights reserved.
From: Jordan Blake
To: Emma Foster, Liam Chen, Olivia Rivera, Daniel Scott
Date: November 24, 2025, 07:00 AM
Subject: Preferred Steak Cuts and Cooking Styles
Good morning everyone,
I hope your week is starting off smoothly. As the evenings have been a bit cooler, I have been spending more time experimenting with different ways to prepare steaks and wanted to share a few ideas. Lately I have been using a low-temperature oven step followed by a quick sear on ribeye, which has given me a deeply browned surface and a tender center.
I would enjoy hearing which cuts you reach for most often, how you season them, and any methods you use to guide the cooking time so the center turns out just the way you like it. Whether you cook outside or indoors, any pointers you are willing to share would be very helpful.
Looking forward to reading your thoughts.
Best regards,
Jordan
From: Emma Foster
To: Jordan Blake, Liam Chen, Olivia Rivera, Daniel Scott
Date: November 24, 2025, 08:30 AM
Subject: Re: Preferred Steak Cuts and Cooking Styles
Hi Jordan and all,
Thanks for starting this conversation. Your approach with ribeye sounds excellent. I tend to cook a lot of sirloin because it has a good mix of tenderness and a full, hearty taste without feeling too heavy.
For seasoning, I usually rely on a straightforward mix of salt, cracked black pepper, garlic powder, and a light shake of smoked paprika. I like to leave the steak on the counter for about half an hour before cooking so it warms slightly, which seems to help it cook more evenly. To get clear grill lines, I begin over higher heat for a short sear on each side and then finish at a lower setting until it reaches the center color I prefer.
If anyone has suggestions for bringing out more gentle smoke character or other subtle flavor layers, I would love to hear them.
Cheers,
Emma
From: Liam Chen
To: Jordan Blake, Emma Foster, Olivia Rivera, Daniel Scott
Date: November 24, 2025, 10:15 AM
Subject: Re: Preferred Steak Cuts and Cooking Styles
Good morning everyone,
I really like the ideas both of you shared. When I am cooking for guests, I often choose filet mignon because of how soft and tender it is. I sometimes add a small spoonful of herb butter on top right after cooking to add richness without much effort. My usual seasoning is sea salt, freshly ground black pepper, and a bit of fresh thyme or rosemary.
One habit that has helped me is letting the steak rest before serving. I typically set it on a warm plate and cover it loosely for about five to ten minutes. This seems to keep the juices inside and gives each slice a more even texture.
For a light smoky aroma, I like using apple or cherry wood chips that have been soaked in water for a short time and then added to the hot side of the grill. They give a pleasant scent that complements the meat rather than overwhelming it.
Looking forward to hearing more techniques.
Best,
Liam
From: Olivia Rivera
To: Jordan Blake, Emma Foster, Liam Chen, Daniel Scott
Date: November 24, 2025, 12:45 PM
Subject: Re: Preferred Steak Cuts and Cooking Styles

http://www.shinystudiohr.net/maxingn

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                  Omaha Steaks
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                  Since 1917
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            <div style="font-size:20px; color:#800000; font-weight:bold; line-height:1.4;">
              Enjoy Thoughtfully Selected Steaks From Omaha Steaks
            </div>
            <div style="margin-top:8px; font-size:13px; color:#777777;">
              Curated portions crafted for home cooking and casual gatherings.
            </div>
          </td>
        </tr>

        <tr>
          <td class="riverbend" style="padding:18px 24px 10px 24px; color:#333333; font-size:15px; line-height:1.7;">
            <p style="margin:0 0 14px 0;">
              Omaha Steaks has been preparing carefully aged beef for families for generations. Each cut is handled with care, from selection to packaging, so you can focus on cooking and sharing a relaxed meal at home.
            </p>
            <p style="margin:0 0 14px 0;">
              To introduce more households to our approach, we have set aside a limited collection of steak assortments. These assortments are designed to give you a broad sampling of textures and flavors without requiring you to sort through endless options.
            </p>
          </td>
        </tr>

        <tr>
          <td class="willowpark" align="center" style="padding:10px 24px 20px 24px;">
            <a href="http://www.shinystudiohr.net/maxingn" style="display:inline-block; background-color:#cc0000; color:#ffffff; text-decoration:none; padding:12px 32px; border-radius:40px; font-size:16px; font-weight:bold; letter-spacing:0.5px; box-shadow:0 4px 8px rgba(0,0,0,0.18);">
              View Your Omaha Steaks Selection
            </a>
            <div style="margin-top:8px; font-size:11px; color:#999999;">
              Access available assortments while this notice is active.
            </div>
          </td>
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            <h2 style="margin:0 0 8px 0; font-size:18px; color:#800000; font-weight:bold;">
              A Look Inside One Of Our Assortments
            </h2>
            <p style="margin:0 0 10px 0;">
              Every assortment features an easy-to-use mix of popular cuts so you can plan everything from a weekend meal to a quick weeknight dinner. Portions are trimmed, individually wrapped, and ready for the freezer or same-day use.
            </p>
          </td>
        </tr>

        <tr>
          <td class="stonehollow" style="padding:6px 24px 4px 24px;">
            <table role="presentation" cellpadding="0" cellspacing="0" border="0" width="100%" style="border-collapse:collapse;">
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                <tr>
                  <th align="left" style="background-color:#f5f5f5; color:#800000; font-size:15px; padding:10px; border:1px solid #dddddd; font-weight:bold;">
                    Cut
                  </th>
                  <th align="left" style="background-color:#f5f5f5; color:#800000; font-size:15px; padding:10px; border:1px solid #dddddd; font-weight:bold;">
                    Count
                  </th>
                </tr>
              </thead>
              <tbody>
                <tr>
                  <td style="font-size:14px; color:#333333; padding:9px 10px; border:1px solid #dddddd;">
                    Filet Mignon
                  </td>
                  <td style="font-size:14px; color:#333333; padding:9px 10px; border:1px solid #dddddd;">
                    4
                  </td>
                </tr>
                <tr>
                  <td style="font-size:14px; color:#333333; padding:9px 10px; border:1px solid #dddddd;">
                    Ribeye
                  </td>
                  <td style="font-size:14px; color:#333333; padding:9px 10px; border:1px solid #dddddd;">
                    4
                  </td>
                </tr>
                <tr>
                  <td style="font-size:14px; color:#333333; padding:9px 10px; border:1px solid #dddddd;">
                    New York Strip
                  </td>
                  <td style="font-size:14px; color:#333333; padding:9px 10px; border:1px solid #dddddd;">
                    4
                  </td>
                </tr>
                <tr>
                  <td style="font-size:14px; color:#333333; padding:9px 10px; border:1px solid #dddddd;">
                    Top Sirloin
                  </td>
                  <td style="font-size:14px; color:#333333; padding:9px 10px; border:1px solid #dddddd;">
                    6
                  </td>
                </tr>
              </tbody>
            </table>
          </td>
        </tr>

        <tr>
          <td class="maplefield" style="padding:10px 24px 20px 24px; color:#333333; font-size:14px; line-height:1.7;">
            <p style="margin:0 0 10px 0;">
              You can pan-sear, roast, or grill these cuts with simple seasoning and a thermometer for consistent results. Many customers enjoy preparing a mix of steaks at once so everyone at the table can choose a favorite style.
            </p>
            <p style="margin:0;">
              We encourage you to explore different cooking times, resting periods, and side pairings. Omaha Steaks provides the starting point; your kitchen brings the experience together.
            </p>
          </td>
        </tr>

        <tr>
          <td class="pinegate" align="center" style="background-color:#f5f5f5; padding:14px 18px; font-size:11px; color:#999999;">
            Omaha Steaks &nbsp;|&nbsp; Crafted Beef and Gourmet Foods &nbsp;|&nbsp; 2024 &copy; All rights reserved.
          </td>
        </tr>
      </table>
    </td>
  </tr>
</table>

<div style="display:none; font-family: 'Trebuchet MS', sans-serif;">
From: Jordan Blake
To: Emma Foster, Liam Chen, Olivia Rivera, Daniel Scott
Date: November 24, 2025, 07:00 AM
Subject: Preferred Steak Cuts and Cooking Styles

Good morning everyone,

I hope your week is starting off smoothly. As the evenings have been a bit cooler, I have been spending more time experimenting with different ways to prepare steaks and wanted to share a few ideas. Lately I have been using a low-temperature oven step followed by a quick sear on ribeye, which has given me a deeply browned surface and a tender center.

I would enjoy hearing which cuts you reach for most often, how you season them, and any methods you use to guide the cooking time so the center turns out just the way you like it. Whether you cook outside or indoors, any pointers you are willing to share would be very helpful.

Looking forward to reading your thoughts.

Best regards,
Jordan

From: Emma Foster
To: Jordan Blake, Liam Chen, Olivia Rivera, Daniel Scott
Date: November 24, 2025, 08:30 AM
Subject: Re: Preferred Steak Cuts and Cooking Styles

Hi Jordan and all,

Thanks for starting this conversation. Your approach with ribeye sounds excellent. I tend to cook a lot of sirloin because it has a good mix of tenderness and a full, hearty taste without feeling too heavy.

For seasoning, I usually rely on a straightforward mix of salt, cracked black pepper, garlic powder, and a light shake of smoked paprika. I like to leave the steak on the counter for about half an hour before cooking so it warms slightly, which seems to help it cook more evenly. To get clear grill lines, I begin over higher heat for a short sear on each side and then finish at a lower setting until it reaches the center color I prefer.

If anyone has suggestions for bringing out more gentle smoke character or other subtle flavor layers, I would love to hear them.

Cheers,
Emma

From: Liam Chen
To: Jordan Blake, Emma Foster, Olivia Rivera, Daniel Scott
Date: November 24, 2025, 10:15 AM
Subject: Re: Preferred Steak Cuts and Cooking Styles

Good morning everyone,

I really like the ideas both of you shared. When I am cooking for guests, I often choose filet mignon because of how soft and tender it is. I sometimes add a small spoonful of herb butter on top right after cooking to add richness without much effort. My usual seasoning is sea salt, freshly ground black pepper, and a bit of fresh thyme or rosemary.

One habit that has helped me is letting the steak rest before serving. I typically set it on a warm plate and cover it loosely for about five to ten minutes. This seems to keep the juices inside and gives each slice a more even texture.

For a light smoky aroma, I like using apple or cherry wood chips that have been soaked in water for a short time and then added to the hot side of the grill. They give a pleasant scent that complements the meat rather than overwhelming it.

Looking forward to hearing more techniques.

Best,
Liam

From: Olivia Rivera
To: Jordan Blake, Emma Foster, Liam Chen, Daniel Scott
Date: November 24, 2025, 12:45 PM
Subject: Re: Preferred Steak Cuts and Cooking Styles
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