Tesco/Asda Pricechecker Thread - part 4

brindles01

squigs wrote: »

Definitely beef.
Roast.
Pot roast in slow cooker.
Casserole in the oven.
Cut into small pieces and use for curries, pies, stews.
Mince and use for cottage pie, bolognaise, chilli.
The list is endless!!!:j:j

moroccan beef stew with couscous ..........nom nom nom

my3kidsrmyworld

MARKZ123 wrote: »

so far ive had a saucepan, a frying pan, an oven glove and then i won a pack of 2 frying pans in there prize draw..

sorry im a newbie but were from:question:

stebiz

littlerich wrote: »

Just back from 2 separate transactions - one has CC_PTV in big letters, the other one doesn't. Both paid using a receipt that was paid for with a coupon, so can't explain the difference?

Is it written on?

mulled_wine

madmuppet5 wrote: »

Good evening all

Just got back from T's and was about to input my voucher......

Then saw the following after the CASH and CHANGE DUE


CC_PTV:eek:

I can only assume it means; Can't complain, Pricey Tesco voucher.

Anyone else had this or have I been rumbled?:eek:

I had this the other day but got my voucher OK just deciding when to use it and which studenty type SA won't bother even to look properly as he scans. :rotfl:

I'll report back if anything untoward happens...

Chuck_Noris

Saint_Chris wrote: »

to to keep you amused...........whilst waiting for vouchers

http://www.youtube.com/watch?v=ZPWhF3u5Hlc

tesco bum sniffer

He's one of us. ...looking for the right DTD product :rotfl:

Saint_Chris

city.........................yeah

time to crack open the wine...free from mr t

littlerich

madmuppet5 wrote: »

Thanks for that Little Rich are you in Gazette or Echo country?:T

Although I have been known to travel far and wide for DTD, in this instance I was in Gazette country

mulled_wine

terryrees wrote: »

IMHO unless you're one of those who insists on their lamb being pink inside, the best way to roast a leg of lamb is:
1. slice carrots and onions into the bottom of a roasting dish with a lip around the rim and throw in a few sprigs of fresh rosemary (thym also works well)
2. place lamb on top of veggies
3. slice 1 or 2 garlic cloves into very thin shards
4. pierce deep holes all over the lamb with a sharp knife
5. poke a garlic shard and a small sprig of fresh rosemary into each of the holes in the lamb
5. pour a bottle of white wine (or red if preferred - both lovely) over the lamb and crumble a lamb stock cube into the wine and top up with water to approximately halfway up the meat
6. (important step!) get a large piece of foil and tuck it under the lip of the roasting tin all the way around, ensuring that it is airtight. try to keep the foil from touching the lamb to allow heat to circulate properly.
7. Turn the oven on max to preheat and put the roasting tin on high on the hob
8. listen for the liquid to start boiling.
9. Allow to boil for approx 10 mins to get plenty of hot air circulating under the foil
10. put the roasting tin in the oven on high for 10 mins
11. turn the oven down to low for around 2 hours and leave to cook down into a very juicy and tender lamb that will slide off the bone - byooooooootiful! (be careful when removing the foil as steam will gush out!!!!!!). DO NOT TAKE A SNEAKY PEAK UNDER THE FOIL DURING COOKING AS YOU WILL RUIN IT!
12. Remove lamb and veggies from the tin and allow to rest on a plate while you make the gravy
13. put the roasting tin back on the hob on high
14. when it comes back to bubbling, sprinkle about a tablespoon of cornflour into the liquid and stir in with a wooden spoon, mashing any flour lumps agains the tin. I find blitzing it with a hand blender to get rid of lumps gives a quicker, better and smoother result. You should now have a lovely rich thickened gravy - add more cornflour if it's not thick enough.
15. keep stiring for a few minutes and let the liquid boil to cook the cornflour out (then you wont taste it)
16. Serve with spuds and veggies (and cheap expensive wine)
17. enjoy
18. revel in the praise that yor fellow diners heap upon you!!!!

hope it all goes well - it always has for me - a real crowd pleaser.
:beer:

Put the

do you serve it with a spoon? :rotfl:

OK I prefer my lamb & beef pink

tazmac25

Been out for the day again and sooooo many pages to read thro but got a guest stopping (purple1974) so no time really

Can anyone tell me what we think is happening with the vouchers?????
Shopped & submitted vouchers Thursday ~ no sign yet even after resubmitting
And again yesterday ~ nothing thro yet Are we all in the same boat?

TIA

kemo_2002

squigs wrote: »

Definitely beef.
Roast.
Pot roast in slow cooker.
Casserole in the oven.
Cut into small pieces and use for curries, pies, stews.
Mince and use for cottage pie, bolognaise, chilli.
The list is endless!!!:j:j

might sound daft but how do you 'mince' a joint of beef?:rotfl: lol