We had another great session on Tuesday. Yes the mushroom risotto needs a bit more stock next time, but overall it held up nicely. I think the trick is to keep stirring and not rush the reduction. Pauline asked about the knife sharpening class and I told her the schedule gets posted every Friday by noon. She also wanted to know if the community kitchen has a vacuum sealer. It does, but you need to reserve it a day ahead because only one works properly right now. Marcus is still working through the spice cabinet inventory, and he found three jars of smoked paprika tucked behind the dutch ovens, so that mystery is solved. Oh and the herb garden is doing well, the basil finally bounced back after that cold snap. Just remember to water early in the morning and not at night. We should plan a test run of the braised short rib recipe before the fourth of the month, and maybe compare two different red wines to see which one reduces better. I am leaning toward something with lower tannins. Let me know when works for you.
|
Omaha Steaks
Hand-selected cuts, prepared with care
|
|
|
Gourmet Sampler Program Is Now Open for Recipients
A thoughtful introduction to our most-requested cuts, prepared and packaged with care.
|
|
|
|
|
We are pleased to share that a gourmet steak sampler from Omaha Steaks is being made available to recipients of this notice. Five hundred gourmet boxes have been allocated for this program, with one sampler designated per household. The sampler is provided at no charge, and recipients will not be billed for the contents of the box.
|
|
|
Each cut is hand-selected and flash-frozen to preserve its character and texture. The sampler normally carries a value of over six hundred dollars, though no payment is required for those participating in this program.
|
|
|
Inside Your Box
|
|
6 Top Sirloins
|
4 Filet Mignons
|
|
4 New York Strips
|
4 Ribeyes
|
|
|
Quantities are determined by program allocation. One sampler per household. Offer ends tomorrow.
|
|
|
Thanks for taking a moment to review this offer.
|
|
|
|
|
I got your note about the weekend and yes I would love to help with the community meal prep. The kitchen opens at seven sharp so arriving a little early always helps with the prep tables. You asked about the herb pairing for roasted chicken, and honestly thyme and rosemary together are a safe place to start. A little lemon zest over the top just before serving makes a difference without overpowering anything. For the vegetable side, roasted carrots with a touch of honey and cracked pepper work well and hold up under the heat lamp. We should probably cook the rice closer to service time so it does not dry out. The serving line setup from last month worked well, so maybe stick with that layout instead of reinventing things. I can bring an extra set of tongs and a carving board if needed. And about the storage room key, check with the front desk because they moved the lockbox last week to the cabinet by the window. See you early Saturday.