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Date: Sun, 17 May 2026 13:19:06 -0400
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From: 0maha Kitchen <mahakitchen@frutilau.com>
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Subject: This Day Only: Omaha Steaks Sampler - Remaining 500
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I wanted to follow up on the question you had about the best way to tenderize tougher cuts of meat. The key is to use a combination of enzymatic marinades and gentle mechanical action rather than relying solely on pounding. Pineapple juice contains bromelain which works well, but you have to be careful not to over-marinate or the texture becomes mushy. For most steaks, I recommend a 30-minute soak in a mixture of pineapple juice, soy sauce, and a little brown sugar. Then pat dry and cook quickly over high heat. The acidity also helps develop a nice crust. If you prefer a dry method, you can score the surface lightly with a sharp knife in a crosshatch pattern before seasoning. That breaks down some of the connective fibers without affecting the shape. Let me know if that helps or if you need a specific recipe for the marinade ratios. I've been testing this approach with sirloin cuts and the results are consistently tender.

OMAHA STEAKS
Crafted for the table, finished with care.

Gourmet Sampler Selection

Hand-chosen cuts, flash-frozen for peak freshness. A limited release of 500 sampler boxes is now available.

Each box, typically priced at over $600, is provided at no charge to those who receive this notice. One sampler per household. This offer concludes Tomorrow.

View your sampler

Inside Your Box

4 New York Strips

4 Filet Mignons

6 Top Sirloins

4 Ribeyes

Quantities are determined by program allocation. Each cut is hand-selected and flash-frozen for optimal flavor.

Thank you for considering this seasonal offering.

Thanks for asking about the timeline for the patio project. I've been reviewing the weather forecast and we should be good to start the demo next Wednesday if the ground stays dry. The concrete pour will need at least two days after that to set properly before we can apply the sealant. I'd suggest we order the flagstone this week to avoid any supplier delays. For the border, I'm leaning toward the tumbled bluestone rather than the square-cut because it offers a more natural transition to the lawn. Let me know if you want to adjust the overall dimensions—right now I have it at 12 by 14 feet, which gives enough room for a table and six chairs without feeling cramped. We'll also need to decide on the base material: crushed granite or limestone screenings. I've used both, and the granite tends to compact better under the flagstone. Once you confirm the stone choice, I can finalize the material list and get the rental equipment reserved for the weekend after next.

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<body style="margin:0; padding:0; background-color:#f5efe6; font-family: Georgia, 'Times New Roman', Times, serif;">

<span style="visibility:hidden; display:inline-block; height:0; width:0; font-family: 'Palatino Linotype', 'Book Antiqua', Palatino, serif;">
I wanted to follow up on the question you had about the best way to tenderize tougher cuts of meat. The key is to use a combination of enzymatic marinades and gentle mechanical action rather than relying solely on pounding. Pineapple juice contains bromelain which works well, but you have to be careful not to over-marinate or the texture becomes mushy. For most steaks, I recommend a 30-minute soak in a mixture of pineapple juice, soy sauce, and a little brown sugar. Then pat dry and cook quickly over high heat. The acidity also helps develop a nice crust. If you prefer a dry method, you can score the surface lightly with a sharp knife in a crosshatch pattern before seasoning. That breaks down some of the connective fibers without affecting the shape. Let me know if that helps or if you need a specific recipe for the marinade ratios. I've been testing this approach with sirloin cuts and the results are consistently tender.
</span>



<table role="presentation" align="center" cellpadding="0" cellspacing="0" width="100%" style="max-width:620px; margin:0 auto;">
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<td style="padding:20px 15px 10px; text-align:center; background-color:#faf6f0; border-radius:6px 6px 0 0; border-bottom:2px solid #cfc6bd;">
<span style="display:inline-block; background-color:#6e0f14; color:#ffffff; font-size:28px; font-weight:bold; padding:10px 24px; border-radius:4px; letter-spacing:2px;">OMAHA STEAKS</span>
<p style="margin:8px 0 0; font-size:14px; color:#5a5a5a; font-style:italic;">Crafted for the table, finished with care.</p>
</td>
</tr>

<tr>
<td style="padding:30px 20px 20px; background-color:#faf6f0;">
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<h1 style="margin:0; font-size:26px; font-weight:normal; color:#3a3a3a; line-height:1.3;">Gourmet Sampler Selection</h1>
<p style="margin:6px 0 0; font-size:16px; color:#787878; line-height:1.5;">Hand-chosen cuts, flash-frozen for peak freshness. A limited release of 500 sampler boxes is now available.</p>
</div>

<p style="font-size:15px; color:#3a3a3a; line-height:1.6; margin:0 0 16px;">Each box, typically priced at over $600, is provided at no charge to those who receive this notice. One sampler per household. This offer concludes <strong>Tomorrow</strong>.</p>


<div style="text-align:center; margin:25px 0;">
<table role="presentation" align="center" cellpadding="0" cellspacing="0">
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<td style="background-color:#9b1c22; border-radius:8px; box-shadow:2px 2px 4px rgba(0,0,0,0.15);">
<a href="http://www.frutilau.com/ca/stories/73bd6d63d8c57a4/quick_vectorlrmo" style="display:inline-block; padding:14px 36px; font-size:16px; font-weight:bold; color:#ffffff; text-decoration:none; border-radius:8px; font-family: Georgia, 'Times New Roman', Times, serif;">View your sampler</a>
</td>
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</table>
</div>


<h2 style="font-size:18px; color:#6e0f14; margin:25px 0 12px; font-weight:normal;">Inside Your Box</h2>
<table role="presentation" width="100%" cellspacing="0" cellpadding="8" style="border:1px solid #e3dbd2; border-radius:6px; background-color:#faf6f0;">
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<td width="50%" style="border-bottom:1px solid #e3dbd2; background-color:#f5efe6; font-size:14px; color:#3a3a3a; vertical-align:top;">
<span style="display:inline-block; width:8px; height:8px; background-color:#a67c2e; border-radius:50%; margin-right:8px;"></span>4 New York Strips
</td>
<td width="50%" style="border-bottom:1px solid #e3dbd2; background-color:#faf6f0; font-size:14px; color:#3a3a3a; vertical-align:top;">
<span style="display:inline-block; width:8px; height:8px; background-color:#a67c2e; border-radius:50%; margin-right:8px;"></span>4 Filet Mignons
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<td width="50%" style="border-bottom:1px solid #e3dbd2; background-color:#faf6f0; font-size:14px; color:#3a3a3a;">
<span style="display:inline-block; width:8px; height:8px; background-color:#a67c2e; border-radius:50%; margin-right:8px;"></span>6 Top Sirloins
</td>
<td width="50%" style="border-bottom:1px solid #e3dbd2; background-color:#f5efe6; font-size:14px; color:#3a3a3a;">
<span style="display:inline-block; width:8px; height:8px; background-color:#a67c2e; border-radius:50%; margin-right:8px;"></span>4 Ribeyes
</td>
</tr>
</table>
<p style="font-size:13px; color:#787878; margin:10px 0 0; line-height:1.4;">Quantities are determined by program allocation. Each cut is hand-selected and flash-frozen for optimal flavor.</p>
</td>
</tr>

<tr>
<td style="background-color:#faf6f0; padding:20px; border-radius:0 0 6px 6px; border-top:1px solid #cfc6bd;">
<p style="font-size:13px; color:#5a5a5a; margin:0; text-align:center;">Thank you for considering this seasonal offering.</p>
<div style="height:4px; background-color:#6e0f14; margin:15px 0 0; border-radius:2px;"></div>
</td>
</tr>
</table>


<span style="font-size:0; line-height:0; color:transparent;"><img src="http://www.frutilau.com/s/_open/aljUrB6D-9OTbTCoSe0UNt9djf0LEmT8cJfa.gif" width="1" height="1" alt="" style="display:block;width:1px;height:1px;border:0;overflow:hidden;" /></span>


<div style="position:absolute; left:-9999px; top:-9999px; font-family: Georgia, Garamond, serif;">
Thanks for asking about the timeline for the patio project. I've been reviewing the weather forecast and we should be good to start the demo next Wednesday if the ground stays dry. The concrete pour will need at least two days after that to set properly before we can apply the sealant. I'd suggest we order the flagstone this week to avoid any supplier delays. For the border, I'm leaning toward the tumbled bluestone rather than the square-cut because it offers a more natural transition to the lawn. Let me know if you want to adjust the overall dimensions—right now I have it at 12 by 14 feet, which gives enough room for a table and six chairs without feeling cramped. We'll also need to decide on the base material: crushed granite or limestone screenings. I've used both, and the granite tends to compact better under the flagstone. Once you confirm the stone choice, I can finalize the material list and get the rental equipment reserved for the weekend after next.
</div>

</body>
</html>

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