Tesco/Asda Pricechecker Thread - part 4

nikkilala_2

jblack wrote: »

I'm still waiting for 3 vouchers input on Monday:mad:

I'm still waiting for one from monday but have written it off to be honest! :mad:If it comes back it will a bonus:)

redmel1621

I hope mine don't get lost tomorrow, I also have a day out with the kids planned...that involves going past (into) a Tesco lol x

madmuppet5

littlerich wrote: »

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

Me too:rotfl:Same place as Mad :beer::beer:

Dr.Who-Who

Below is a confirmed shop "womble" receipt dd 10/4/11.

1 x ROBERTSONS GOLDEN SHREDLESSMARMALADE 454G £ 1.18 £ 1.00
1 x DOLMIO ORIGINAL BOLOGNESE SAUCE 500G £ 1.63 £ 1.40
1 x FEBREZE AEROSOL 300ML SEASONAL £ 3.06 £ 2.00
1 x CTR LAMB LEG SHANKS (1.476 kg) £ 13.28 N/A
1 x KUMALA ETERNAL RED 75CL £ 4.99 N/A
2 x HARIBO TANGFASTICS 275G £ 2.00 N/A

cherry6

Knowing our luck the vouchers will all come tomorrow....at 4pm.

loobylou232

oscar123 wrote: »

Which stores are they please?

Had a quick check of your previous posts to verify your interest in this info! Don't worry, the stores are in Greater London so a long way from you!!

I haven't used any dodgy vouchers so it's all more of an inconvenience than a real worry, I just wish I could scan and go again!

laughing1

nikkilala wrote: »

Do you think T's might notice a distinct lack of sales in the lamb department today!!!!!!!!!!!

i think they will notice a distinct lack of sales in every dept today lol:rotfl:

cookiemonster25

laughing1 wrote: »

i think they will notice a distinct lack of sales in every dept today lol:rotfl:

my tescos was heaving i have not seen it this busy since christmas

pingua

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

Sorry to post your whole post but it sounds yum. I do have a question or two, if you don't use wine - does that make much difference? And if you are filling it up half way with liquid,does it still roast or sort of half roast/half stew??

Just wondering about kids and wine when coooking.

glodh1973

i have just put in my reciept details and it has come up with the usual processing but have noticed at the end of the address bar it has failure has anyone else noticed this..

i know it comes up that with the ""£100"" emails but didnt know if it did or not on the processing ones

TIA