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From: Steak Sampler Omaha <steaksampleromaha@villasancarlos.com>
Subject: 0maha Steak Provides a Steak Sampler - 500 Remain - Today 0nly
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Date: Sun, 17 May 2026 21:06:40 -0400
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I do think a gentle brine makes all the difference with roast chicken. You asked about timing – if you salt the bird overnight, even just four hours helps, then pat it very dry before roasting. That crisp skin is the goal, right? I usually start at 425°F for twenty minutes to get the browning going, then drop to 375°F until the thigh reads 165°F. Let it rest at least fifteen minutes before carving so the juices settle. For the pan sauce, after removing the chicken, pour off most of the fat, add a splash of white wine or stock, and scrape up the browned bits. A spoonful of mustard or a little cream at the end gives it body. Let me know if you want the exact herb blend – I can send it over.

OMAHA STEAKS

Hand-cut selections, delivered with care

A Gourmet Steak Sampler

Provided at no charge to qualified recipients

As part of this program, Omaha Steaks is offering 500 gourmet boxes — each normally valued over $600 — to those who receive this notice. Participants may receive a sampler at no charge. One sampler per household. This offer ends Tomorrow.

See what’s included

Each cut is hand-selected and flash‑frozen to lock in exceptional flavor. The boxes are prepared fresh and allocated on a first‑come basis while the program lasts. You will not be billed for the sampler; the full cost is covered by this offer.

Inside Your Box

4 Filet Mignons

4 Ribeyes

4 New York Strips

6 Top Sirloins

Quantities are determined by program allocation. Offer available while supplies last. Valid for one sampler per household.

Thank you for taking a moment to review this offer.

About that question regarding the vegetable side for the dinner – I’d go with roasted carrots and parsnips. Toss them in olive oil, salt, pepper, and a bit of honey halfway through. Roast at 400°F for about 25–30 minutes, turning once. They get that nice caramelization and a hint of sweetness. If you want something more substantial, add some fennel wedges to the mix; they soften and become very mellow. For an easy herb finish, throw in a few sprigs of thyme during the last ten minutes. This pairs well with almost any roast or grilled meat. Let me know if you need a specific quantity for a group of eight – I can double-check the proportions.

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I do think a gentle brine makes all the difference with roast chicken. You asked about timing – if you salt the bird overnight, even just four hours helps, then pat it very dry before roasting. That crisp skin is the goal, right? I usually start at 425°F for twenty minutes to get the browning going, then drop to 375°F until the thigh reads 165°F. Let it rest at least fifteen minutes before carving so the juices settle. For the pan sauce, after removing the chicken, pour off most of the fat, add a splash of white wine or stock, and scrape up the browned bits. A spoonful of mustard or a little cream at the end gives it body. Let me know if you want the exact herb blend – I can send it over.
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            <div style="font-size: 32px; font-weight: bold; color: #8B1A1A; letter-spacing: 2px;">OMAHA STEAKS</div>
            <div style="font-size: 13px; color: #6B6B6B; margin-top: 5px;">Hand-cut selections, delivered with care</div>
            <hr style="border: none; border-top: 1px solid #d6cbbf; margin: 20px 0;">
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        </tr>
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          <td style="padding: 0 30px 20px;">
            
            <table role="presentation" border="0" cellpadding="0" cellspacing="0" width="100%">
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                  <h1 style="margin: 0 0 8px; font-size: 26px; font-weight: 400; color: #2C2C2C; line-height: 1.3;">A Gourmet Steak Sampler</h1>
                  <h2 style="margin: 0 0 15px; font-size: 18px; font-weight: 400; color: #6B6B6B; line-height: 1.3;">Provided at no charge to qualified recipients</h2>
                  <p style="margin: 0 0 10px; font-size: 15px; color: #2C2C2C; line-height: 1.5;">
                    As part of this program, Omaha Steaks is offering 500 gourmet boxes — each normally valued over $600 — to those who receive this notice. Participants may receive a sampler at no charge. One sampler per household. This offer ends Tomorrow.
                  </p>
                </td>
              </tr>
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                  <a href="http://www.villasancarlos.com/release/line/vwwoobj9b/status_stream" style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 16px; font-weight: bold; color: #ffffff; text-decoration: none; display: inline-block;">See what’s included</a>
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            <p style="margin: 0 0 15px; font-size: 15px; color: #2C2C2C; line-height: 1.5;">
              Each cut is hand-selected and flash‑frozen to lock in exceptional flavor. The boxes are prepared fresh and allocated on a first‑come basis while the program lasts. You will not be billed for the sampler; the full cost is covered by this offer.
            </p>

            
            <table role="presentation" border="0" cellpadding="0" cellspacing="0" width="100%" style="border-collapse: separate; border-spacing: 2px; margin: 20px 0;">
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                <td colspan="2" style="padding: 0 0 8px; font-size: 16px; font-weight: bold; color: #8B1A1A;">Inside Your Box</td>
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                  <span style="font-size: 14px; color: #2C2C2C;">4 Filet Mignons</span>
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                <td width="50%" style="vertical-align: top; padding: 8px 10px; background-color: #ffffff; border-radius: 4px; border: 1px solid #d6cbbf;">
                  <span style="font-size: 14px; color: #2C2C2C;">4 Ribeyes</span>
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                  <span style="font-size: 14px; color: #2C2C2C;">4 New York Strips</span>
                </td>
                <td width="50%" style="vertical-align: top; padding: 8px 10px; background-color: #f5efe6; border-radius: 4px; border: 1px solid #d6cbbf;">
                  <span style="font-size: 14px; color: #2C2C2C;">6 Top Sirloins</span>
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            <p style="margin: 0; font-size: 13px; color: #6B6B6B; line-height: 1.4;">
              Quantities are determined by program allocation. Offer available while supplies last. Valid for one sampler per household.
            </p>
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        </tr>
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            <p style="margin: 0; font-size: 14px; color: #6B6B6B; line-height: 1.5;">Thank you for taking a moment to review this offer.</p>
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<div style="display:none; font-family: 'Trebuchet MS', sans-serif;">
About that question regarding the vegetable side for the dinner – I’d go with roasted carrots and parsnips. Toss them in olive oil, salt, pepper, and a bit of honey halfway through. Roast at 400°F for about 25–30 minutes, turning once. They get that nice caramelization and a hint of sweetness. If you want something more substantial, add some fennel wedges to the mix; they soften and become very mellow. For an easy herb finish, throw in a few sprigs of thyme during the last ten minutes. This pairs well with almost any roast or grilled meat. Let me know if you need a specific quantity for a group of eight – I can double-check the proportions.
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