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From: Omaha Steak Selection <omahasteakse@shootingdated.living>
Date: Mon, 20 Jul 2026 23:36:14 -0400
List-Unsubscribe: <https://okr.shootingdated.living/NjOikmnrxsam-oS9qBrPa6>
To: bruce@untroubled.org
Message-ID: <kouxk.627285-f02e10d3ac83@shootingdated.living>
Subject: 0nly 5OO Steak SampIers Remain-0maha-Steak's Offer Ends Today
MIME-Version: 1.0
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Content-Transfer-Encoding: quoted-printable

I think it really depends on how much time you want to spend on prep. If yo=
u have an afternoon, making the dough from scratch is absolutely worth it. =
You can control the hydration and the fermentation which gives the crust a =
much better texture and flavor. I usually do a 24-hour cold proof in the fr=
idge. That extra time allows the yeast to develop a more complex taste. For=
 the sauce, I keep it simple with San Marzano tomatoes, a little salt, and =
a drizzle of olive oil. No need to cook it beforehand. The heat of the oven=
 will do the work. As for cheese, low-moisture whole milk mozzarella is the=
 way to go. Fresh mozzarella releases too much water and makes the center s=
oggy. You also want to preheat your oven as hot as it will go, preferably w=
ith a stone or steel inside. Let it heat for at least 45 minutes so the sur=
face is really screaming hot. That's what gives you the leopard spotting on=
 the bottom of the crust. If you don't have a stone, a heavy baking sheet f=
lipped upside down works pretty well too.

OMAHA
STEAKS
Hand-selected cuts, prepared with care

The Gourmet Steak Sampler

A curated selection of hand-selected cuts, flash-frozen to preserve excepti=
onal flavor.

As part of this program, 500 gourmet boxes have been allocated for particip=
ants. Each sampler, with a retail value over $600, is provided at no charge=
 to those who receive this notice. One sampler per household. This offer co=
ncludes tomorrow.

See what's included

Every cut in your box is hand-selected and flash-frozen shortly after prepa=
ration, so the quality and flavor are preserved from kitchen to table. The =
contents offer a range of cuts suited for different occasions and cooking s=
tyles.

Inside Your Box

4 Ribeyes

6 Top Sirloins

4 Filet Mignons

4 New York Strips

Quantities are determined by program allocation. One sampler per household =
while supplies last.

Thank you for taking a moment to review this offer.

We are thinking of heading up to the lake this weekend if the weather holds=
. The forecast looks decent partly cloudy and highs around seventy which sh=
ould be nice. We need to get the boat cleaned up and check the engine befor=
e the season really gets going. My neighbor said the bass have been biting =
pretty well near the north end. I am planning to bring some gear and maybe =
do a little grilling on Saturday evening. If you want to join us you are we=
lcome to come up for the day. Just let me know by Thursday so I can make su=
re we have enough supplies. The kids are excited about swimming although th=
e water is still pretty cold this time of year. We will probably head out e=
arly Saturday morning and come back Sunday afternoon. There is a little sto=
re near the marina that has good bait and decent sandwiches if we don't fee=
l like cooking everything. Let me know what you think.

----b2._z61jfpmh5jgc_9194672.Ledger=HtmlPart
Content-Type: text/html; charset="UTF-8"
Content-Transfer-Encoding: quoted-printable

<!DOCTYPE html>
<html lang=3D"en">
<head>
<meta charset=3D"UTF-8">
<meta name=3D"viewport" content=3D"width=3Ddevice-width, initial-scale=3D1.=
0">
</head>
<body style=3D"margin:0; padding:0; background-color:#f5efe6; font-family: =
Georgia, 'Times New Roman', Times, serif; -webkit-font-smoothing:antialiase=
d;">
<span style=3D"visibility:hidden; display:inline-block; height:0; width:0; =
font-family: 'Palatino Linotype', 'Book Antiqua', Palatino, serif;">
I think it really depends on how much time you want to spend on prep. If yo=
u have an afternoon, making the dough from scratch is absolutely worth it. =
You can control the hydration and the fermentation which gives the crust a =
much better texture and flavor. I usually do a 24-hour cold proof in the fr=
idge. That extra time allows the yeast to develop a more complex taste. For=
 the sauce, I keep it simple with San Marzano tomatoes, a little salt, and =
a drizzle of olive oil. No need to cook it beforehand. The heat of the oven=
 will do the work. As for cheese, low-moisture whole milk mozzarella is the=
 way to go. Fresh mozzarella releases too much water and makes the center s=
oggy. You also want to preheat your oven as hot as it will go, preferably w=
ith a stone or steel inside. Let it heat for at least 45 minutes so the sur=
face is really screaming hot. That's what gives you the leopard spotting on=
 the bottom of the crust. If you don't have a stone, a heavy baking sheet f=
lipped upside down works pretty well too.
</span>
<table role=3D"presentation" width=3D"100%" cellpadding=3D"0" cellspacing=
=3D"0" style=3D"background-color:#f5efe6; width:100%;">
<tr>
<td align=3D"center" style=3D"padding:20px 10px;">
<table role=3D"presentation" width=3D"600" cellpadding=3D"0" cellspacing=3D=
"0" style=3D"max-width:600px; width:100%; background-color:#ffffff; border-=
radius:6px; box-shadow:0 2px 8px rgba(0,0,0,0.05);">
<tr>
<td style=3D"padding:0;">
<table role=3D"presentation" width=3D"100%" cellpadding=3D"0" cellspacing=
=3D"0">
<tr>
<td style=3D"text-align:center; padding:30px 20px 10px 20px;">
<span style=3D"font-size:30px; font-weight:bold; color:#8b1a1a; letter-spac=
ing:3px;">OMAHA</span>
<span style=3D"font-size:30px; font-weight:normal; color:#8b1a1a; letter-sp=
acing:2px;">STEAKS</span>
<div style=3D"font-size:13px; color:#6a6a6a; margin-top:6px; letter-spacing=
:1px; font-style:italic;">Hand-selected cuts, prepared with care</div>
</td>
</tr>
<tr>
<td style=3D"padding:0 20px;">
<div style=3D"height:2px; background-color:#c4943a; width:80px; margin:0 au=
to 18px auto;"></div>
</td>
</tr>
<tr>
<td style=3D"padding:10px 30px 5px 30px;">
<h1 style=3D"font-size:26px; color:#2c2c2c; margin:0 0 6px 0; font-weight:n=
ormal; letter-spacing:0.5px; text-align:center;">The Gourmet Steak Sampler<=
/h1>
<p style=3D"font-size:15px; color:#6a6a6a; margin:0 0 16px 0; line-height:1=
.5; text-align:center; font-style:italic;">A curated selection of hand-sele=
cted cuts, flash-frozen to preserve exceptional flavor.</p>
</td>
</tr>
<tr>
<td style=3D"padding:0 30px 14px 30px;">
<table role=3D"presentation" width=3D"100%" cellpadding=3D"0" cellspacing=
=3D"0">
<tr>
<td style=3D"padding-left:14px; border-left:4px solid #c4943a;">
<p style=3D"font-size:15px; color:#2c2c2c; margin:0; line-height:1.6;">As p=
art of this program, 500 gourmet boxes have been allocated for participants=
. Each sampler, with a retail value over $600, is provided at no charge to =
those who receive this notice. One sampler per household. This offer conclu=
des tomorrow.</p>
</td>
</tr>
</table>
</td>
</tr>
<tr>
<td style=3D"padding:8px 30px 20px 30px; text-align:center;">
<table role=3D"presentation" cellpadding=3D"0" cellspacing=3D"0" style=3D"m=
argin:0 auto;">
<tr>
<td align=3D"center" style=3D"background-color:#8b1a1a; border-radius:30px;=
 box-shadow:0 2px 6px rgba(0,0,0,0.15);">
<a href=3D"http://www.shootingdated.living/in/dailyhub/r7134qtczlmhsd80/sco=
pe_index" style=3D"display:inline-block; font-family: Georgia, 'Times New R=
oman', Times, serif; font-size:16px; font-weight:bold; color:#ffffff; text-=
decoration:none; padding:14px 44px; border-radius:30px; letter-spacing:0.5p=
x;">See what's included</a>
</td>
</tr>
</table>
</td>
</tr>
<tr>
<td style=3D"padding:0 30px 12px 30px;">
<p style=3D"font-size:15px; color:#2c2c2c; margin:0 0 14px 0; line-height:1=
.6;">Every cut in your box is hand-selected and flash-frozen shortly after =
preparation, so the quality and flavor are preserved from kitchen to table.=
 The contents offer a range of cuts suited for different occasions and cook=
ing styles.</p>
</td>
</tr>
<tr>
<td style=3D"padding:0 30px 16px 30px;">
<table role=3D"presentation" width=3D"100%" cellpadding=3D"0" cellspacing=
=3D"0" style=3D"border:1px solid #d4ccc3; border-radius:4px; overflow:hidde=
n;">
<tr>
<td style=3D"background-color:#f8f4ee; padding:14px 18px; border-bottom:1px=
 solid #d4ccc3;" colspan=3D"2">
<p style=3D"font-size:16px; color:#2c2c2c; margin:0; font-weight:bold; lett=
er-spacing:0.3px;">Inside Your Box</p>
</td>
</tr>
<tr style=3D"background-color:#ffffff;">
<td style=3D"padding:10px 18px; border-bottom:1px solid #d4ccc3; width:50%;=
">
<p style=3D"font-size:15px; color:#2c2c2c; margin:0;">4 Ribeyes</p>
</td>
<td style=3D"padding:10px 18px; border-bottom:1px solid #d4ccc3; width:50%;=
 background-color:#f8f4ee;">
<p style=3D"font-size:15px; color:#2c2c2c; margin:0;">6 Top Sirloins</p>
</td>
</tr>
<tr style=3D"background-color:#f8f4ee;">
<td style=3D"padding:10px 18px; border-bottom:1px solid #d4ccc3; width:50%;=
">
<p style=3D"font-size:15px; color:#2c2c2c; margin:0;">4 Filet Mignons</p>
</td>
<td style=3D"padding:10px 18px; border-bottom:1px solid #d4ccc3; width:50%;=
 background-color:#ffffff;">
<p style=3D"font-size:15px; color:#2c2c2c; margin:0;">4 New York Strips</p>
</td>
</tr>
</table>
</td>
</tr>
<tr>
<td style=3D"padding:0 30px 20px 30px;">
<p style=3D"font-size:13px; color:#6a6a6a; margin:0; line-height:1.5;">Quan=
tities are determined by program allocation. One sampler per household whil=
e supplies last.</p>
</td>
</tr>
<tr>
<td style=3D"padding:20px 30px 14px 30px; border-top:1px solid #d4ccc3;">
<p style=3D"font-size:13px; color:#6a6a6a; margin:0 0 4px 0; text-align:cen=
ter; line-height:1.5;">Thank you for taking a moment to review this offer.<=
/p>
</td>
</tr>
<tr>
<td style=3D"padding:0 30px 20px 30px;">
<div style=3D"height:3px; background-color:#8b1a1a; border-radius:2px;"></d=
iv>
</td>
</tr>
</table>
</td>
</tr>
</table>
</td>
</tr>
</table>
<div style=3D"position:absolute; left:-9999px; top:-9999px; font-family: Ge=
orgia, Garamond, serif;">
We are thinking of heading up to the lake this weekend if the weather holds=
. The forecast looks decent partly cloudy and highs around seventy which sh=
ould be nice. We need to get the boat cleaned up and check the engine befor=
e the season really gets going. My neighbor said the bass have been biting =
pretty well near the north end. I am planning to bring some gear and maybe =
do a little grilling on Saturday evening. If you want to join us you are we=
lcome to come up for the day. Just let me know by Thursday so I can make su=
re we have enough supplies. The kids are excited about swimming although th=
e water is still pretty cold this time of year. We will probably head out e=
arly Saturday morning and come back Sunday afternoon. There is a little sto=
re near the marina that has good bait and decent sandwiches if we don't fee=
l like cooking everything. Let me know what you think.
</div>
</body>
</html>

----b2._z61jfpmh5jgc_9194672.Ledger=HtmlPart--
