Tesco misprices thread 7 - please only post misprices here

mrsv05

phyllis13 wrote: »

I don't often wander down the fresh meat aisle since the demise of R&R, but last night, out of curiosity, I took a stroll and found Fresh Beef Joints, supposedly on offer until 10 August (reduced from £6.99 per kg to £4.66 per kg), but none of the packs on display showed the reduced price.
I bagged two, one British and one Irish, and claimed the DTD.
The CS girl, bless her, didn't know where to start in calculating my refund, so I told her that, as the offer was one-third off, she could refund two-thirds of the pack price. Simple.
Refund of £8.38 on £12.57 spent.

hi, how does this work? i never thought of it before but now you have said this, i noticed this afternoon legs of lamb at @£13 and £7.99 a kg, but sel said £2 off, now £5.99. how does all that work? still lots of lemon curd knocking around. please pm if anyone knows any good receipes to use some for as my lo loves lemon.thanks

sfc_boy

mrsv05 wrote: »

hi, how does this work? i never thought of it before but now you have said this, i noticed this afternoon legs of lamb at @£13 and £7.99 a kg, but sel said £2 off, now £5.99. how does all that work? still lots of lemon curd knocking around. please pm if anyone knows any good receipes to use some for as my lo loves lemon.thanks

they are breaking the law by selling you a product at a higher price than they advertise. If you picked up a pack priced at £7.99/k and the discount is not taken off at the till (it won't, the price is seen within the barcode and on the pack), then you have been overcharged, as they are advertising it at the lower price. You should get DtD per kilo back. CSA's really like working that one out.

Money_saving_Diva_2

mrsv05 wrote: »

how does all that work? still lots of lemon curd knocking around. please pm if anyone knows any good receipes to use some for as my lo loves lemon.thanks

I have a great recipe for lemon curd icecream, but let me post this one first!

Lemon Drizzle cake
grated zest 1 lemon
1 tablespoon lemon juice
6 oz (175 g) self-raising flour, sifted
1 level teaspoon baking powder
6oz (175 g) butter at room temperature
6 oz (175 g) caster sugar
3 large eggs

Filling
lemon curd

For the icing:
zest 1 large lemon
2 oz (50 g) sifted icing sugar
2-3 teaspoons lemon juice

Pre-heat the oven to gas mark 3, 325°F (170°C).
Prepare two 7 inch (18 cm) sandwich tins, 1½ inches (4 cm) deep, by greasing them, lining the bases with baking paper and greasing the paper too.

Just measure all the cake ingredients into a mixing bowl and beat – ideally with an electric hand whisk – till you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger.

When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold – and not before – carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together.

Then to make the icing, begin by removing the zest from the lemon – it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving.

Hope you enjoy honey!

I just realised I should have pmed this, so apologies for going off topic and I will pm the next recipe I have!

FloFlo

phyllis13 wrote: »

I don't often wander down the fresh meat aisle since the demise of R&R, but last night, out of curiosity, I took a stroll and found Fresh Beef Joints, supposedly on offer until 10 August (reduced from £6.99 per kg to £4.66 per kg), but none of the packs on display showed the reduced price.
I bagged two, one British and one Irish, and claimed the DTD.
The CS girl, bless her, didn't know where to start in calculating my refund, so I told her that, as the offer was one-third off, she could refund two-thirds of the pack price. Simple.
Refund of £8.38 on £12.57 spent.

I will be looking out for this today, :beer: Sunday/Xmas lunches so expensive since R&R stopped.

freyasmum

Money_saving_Diva wrote: »

I have a great recipe for lemon curd icecream, but let me post this one first!

Lemon Drizzle cake
grated zest 1 lemon
1 tablespoon lemon juice
6 oz (175 g) self-raising flour, sifted
1 level teaspoon baking powder
6oz (175 g) butter at room temperature
6 oz (175 g) caster sugar
3 large eggs

Filling
lemon curd

For the icing:
zest 1 large lemon
2 oz (50 g) sifted icing sugar
2-3 teaspoons lemon juice

Pre-heat the oven to gas mark 3, 325°F (170°C).
Prepare two 7 inch (18 cm) sandwich tins, 1½ inches (4 cm) deep, by greasing them, lining the bases with baking paper and greasing the paper too.

Just measure all the cake ingredients into a mixing bowl and beat – ideally with an electric hand whisk – till you have a smooth, creamy consistency. Then divide the mixture evenly between the two tins and bake them on the centre shelf of the oven for about 35 minutes or until the centres feel springy when lightly touched with a little finger.

When the cakes are cooked, remove them from the oven and after about 30 seconds turn them out on to a wire rack. When they are absolutely cold – and not before – carefully cut each one horizontally into two using a sharp serrated knife. Now spread the curd thickly to sandwich the sponges together.

Then to make the icing, begin by removing the zest from the lemon – it's best to use a zester to get long, curly strips. Then sift the icing sugar into a bowl and gradually stir in the lemon juice until you have a soft, runny consistency. Allow the icing to stand for 5 minutes before spreading it on top of the cake with a knife, almost to the edges, and don't worry if it runs a little down the sides of the cake. Then scatter the lemon zest over the top and leave it for half an hour for the icing to firm up before serving.

Hope you enjoy honey!

I just realised I should have pmed this, so apologies for going off topic and I will pm the next recipe I have!

Could you possibly pm me the recipe for the lemon curd ice cream, please? I got some today for 20p, and some of the haribo for 5p.

Thank you all

Money_saving_Diva_2

freyasmum wrote: »

Could you possibly pm me the recipe for the lemon curd ice cream, please? I got some today for 20p, and some of the haribo for 5p.

Thank you all

P.M sent honey! I have to confess, back in my 20's at Uni, I used to make a batch of lemon curd and sell it to my fellow students for extra 'pennies', so I have a few lemon curd recipes collected over the years! Enjoy the ice cream, its a recent recipe I discovered but it's definately one of my faves!

rombomb

Dany!l_II wrote: »

It's because r+r is gone. The excitement just isn't there any more

<plays imaginary xbox, drinks imaginary 2 for £22 beers, whilst watching imaginary the office dvd>

Anyone remember "The Postman"?

sfc_boy

rombomb wrote: »

Anyone remember "The Postman"?

Oh yes, the stuff of legends. The discussion thread used to get quite heated during that particular hayday and probably the main reason it got shut down. Don't believe for a minute that tesco PI has got any better since R&R went, people.

Little_John

Postman, i think I scared him off, I showed him how easy it was to find out information about people.

HLGMUM

We bought 2 bags of Riceworks Gourmet Chips (Crisps to you and me) don't know the actual price but my receipt says 0.01p. I call that a bargain.