Yeah, I think going with the earlier time would work better for everyone. The room is booked from nine until noon so we would have plenty of space. I checked with the facilities team and they said we can set up fifteen minutes ahead. We will need to bring our own markers and sticky notes since the supply closet is low. I can stop by the office supply store on Thursday to grab those. The agenda I put together covers the main talking points but feel free to add anything I missed. I shared it in the shared folder under the project name. Let me know if you have trouble accessing it. We should also confirm the catering order by Wednesday afternoon. The usual vendor needs at least two days notice for the sandwich platters. I will send them the headcount once everyone responds to the poll.
Also, regarding the handouts, I printed ten copies but we can make more if needed. The printer on the second floor is working again so that should not be an issue. I will bring my laptop and a projector just in case the room setup does not include one. Let me know if you think we need to adjust the time or the room setup.
Omaha Steaks
Thoughtfully selected and carefully prepared.
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A Gourmet Sampler Selection
Participants are invited to receive a curated assortment of steaks, provided at no charge through this program.
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Omaha Steaks has set aside 500 gourmet sampler boxes for program participants. Each box, with a retail value over $600, is provided at no charge to those who receive this notification. One sampler per household is allocated. This offer concludes Tomorrow.
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Every cut is hand-selected and flash-frozen to preserve its quality. The assortment includes a range of steak cuts chosen for their texture and flavor.
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| Four New York Strips |
Four Filet Mignons |
| Six Top Sirloins |
Four Ribeyes |
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Quantities are determined by program allocation. One sampler per household.
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We appreciate your interest in this offering.
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I tried the method you described for the braised dish and it turned out really well. The key was searing the meat first on high heat to get a good crust. I let it cook low and slow for about three hours and the texture was perfect. I added some root vegetables about halfway through and they absorbed the broth nicely. Next time I might try adding a splash of vinegar at the end to brighten the flavor. I served it with some crusty bread and a simple green salad on the side. The leftovers were even better the next day. Let me know if you want me to send you the adjusted measurements I used since I tweaked a few things from the original recipe you gave me. I also added a bit of thyme and rosemary which complemented the dish well. The whole process was straightforward once I got the searing done properly.
I think the key takeaway is that the low temperature and enough time make the biggest difference. I used a heavy pot with a tight lid and that helped retain moisture. The vegetables I added were carrots and parsnips and they held up well over the cooking time. I will definitely make it again.
