WHAT is YOUR best deal this week?????

[flemeth]

Just letting others know that Sobeys has Lactantia Cream cheese for $3.99 and giving back 400 points .

I know the deal is working because my friend did it.

[walkonby]

At Metro early this a.m. I grabbed TWO of the fabulous Platinum Angus Boneless Inside Blade Beef Roasts on sale. ( $6.88 /lb. )
Gone are the days when roasts, even Prime Rib were on sale for $4.99 /lb.

[Purdee]

I'm looking for ideas on where to buy candies or chocolates that are not too expensive. I buy them as treats for work as I leave a bowl on my desk. I've been watching for sales to combine with checkout 51, etc. But the prices are not getting any better in this economy. Bulk barn used to be a decent place when i combine their sales with their coupons, but they haven't put out coupons lately. I plan to stock up on cheap Halloween candies after Halloween but need ideas until then. Any ideas are appreciated.

[lotsasavings]

Kraft/Heinz deals I did today:

6 x Kraft Peanut Butter @ $4.99 each (bonus 500 pts WUB3)
7 x Catelli Garden Select Pasta Sauce @ $1.66 each

Total $41.56 - 3,500 points ($35.00 value) = $6.56 for all or $ .50 each

and then:

3 x Kraft Cheez Whiz @ $4.99 each (bonus 500 pts WUB3)
16 x Catelli Garden Select Pasta Sauce @ $1.66 each

Total $41.53 - 3,000 points ($30.00 value) = $11.53 for all or $ .61 each

[lizzie bargain]

Flemeth-thanks for the tip on the cream cheese. I picked up a couple free while I was out this morning-what is not to like about that?

[Arjon]

At Metro early this a.m. I grabbed TWO of the fabulous Platinum Angus Boneless Inside Blade Beef Roasts on sale. ( $6.88 /lb. )
Gone are the days when roasts, even Prime Rib were on sale for $4.99 /lb.

I use two main ways to help keep beef costs down. On is to eat smaller portions, which happens semi-naturally over time anyway. The most dramatic example is steak. I always used to have it as a big meal, usually a pound or so of rib steak, ribeye or striploin. These days, it's in the 8-10 oz range, so my cost per serving is roughly the same, sometimes even a bit less.

The other is that I sous-vide. This method takes about 3-24 hours depending on the cut, so requires anywhere from a bit to a lot more planning ahead. The key benefit is that cuts like blade, other parts of the chuck, etc. are significantly more tender than when they are fried or grilled. In my case, I am fine eating a sous-vide blade steak but wouldn't even consider fried or grilled.

[HermanH]

I use two main ways to help keep beef costs down. On is to eat smaller portions, which happens semi-naturally over time anyway. The most dramatic example is steak. I always used to have it as a big meal, usually a pound or so of rib steak, ribeye or striploin. These days, it's in the 8-10 oz range, so my cost per serving is roughly the same, sometimes even a bit less.

I employ a not dissimilar method to cut down my meat consumption. Instead of eating a steak portion as part of an entree, I shave the meat in the same way one would eat deli meat and put some into a sandwich. I find that I can 'fool' myself into satisfaction by eating the smaller portion of meat in a sandwich. I could heap a large pile of montreal smoked meat onto a sandwich, but I only need a few slices to convince my mouth that I am getting the same taste. The addition of any vegetable condiments such as tomatoes and onions fill the gap with healthier alternatives.

[walkonby]

I use two main ways to help keep beef costs down. On is to eat smaller portions, which happens semi-naturally over time anyway. The most dramatic example is steak. I always used to have it as a big meal, usually a pound or so of rib steak, ribeye or striploin. These days, it's in the 8-10 oz range, so my cost per serving is roughly the same, sometimes even a bit less.

The other is that I sous-vide. This method takes about 3-24 hours depending on the cut, so requires anywhere from a bit to a lot more planning ahead. The key benefit is that cuts like blade, other parts of the chuck, etc. are significantly more tender than when they are fried or grilled. In my case, I am fine eating a sous-vide blade steak but wouldn't even consider fried or grilled.

@Arjon I investigated the method you use ( sous-vide ) and tbh, the money spent on the hardware was my first concern. Then the possibility of
pathogens present in the raw meat. ( according to the internet? ) Even though I'm sure you practice very safe methods when you do yours.
The absence of the browning using sous-vide ( which we enjoy ), would be a deal breaker. ( It's what you get from searing all sides of the meat
in a cast iron pan. )

When you speak of frying or grilling any steak, I agree! Don't do it, unless you know how to do it properly. We have never experienced tough or
dry meat when I've cooked roasts or steaks. Blade is my go-to cut because it has enough marbling for flavour keeping the meat moist but has less
fat than say a Prime Rib roast.

At the start I rub a layer of salt all over the entire roast. It sits on a tray in the fridge for a day, open, not covered. When ready to cook, I place every
side of the roast onto a hot cast iron pan ( sprayed with oil ) to brown the outer layers. From there it goes into a preheated 300 degree oven in a HOT
roast pan.
I de-glaze the fry pan with either red wine or beef broth pouring that small amount of scraped up flavour liquid over the meat. Then cook uncovered,
but cover closer to the finish.

For steaks I have finished them in the oven in the same fry pan but on a lower temp and smothered over with onions and mushrooms, sometimes
adding a small amount of gravy. The tenderness is unbelievable. I've also pressure cooked the steaks after searing when making stew.
It's all good.
We realized our " serving sizes " have been too high in the past and have tried to practice restraint, adding more sides to the plate.
Bon Appetite!

[Arjon]

@Arjon I investigated the method you use ( sous-vide ) and tbh, the money spent on the hardware was my first concern. Then the possibility of
pathogens present in the raw meat. ( according to the internet? ) Even though I'm sure you practice very safe methods when you do yours.
The absence of the browning using sous-vide ( which we enjoy ), would be a deal breaker. ( It's what you get from searing all sides of the meat
in a cast iron pan. )

When you speak of frying or grilling any steak, I agree! Don't do it, unless you know how to do it properly. We have never experienced tough or
dry meat when I've cooked roasts or steaks. Blade is my go-to cut because it has enough marbling for flavour keeping the meat moist but has less
fat than say a Prime Rib roast.

At the start I rub a layer of salt all over the entire roast. It sits on a tray in the fridge for a day, open, not covered. When ready to cook, I place every
side of the roast onto a hot cast iron pan ( sprayed with oil ) to brown the outer layers. From there it goes into a preheated 300 degree oven in a HOT
roast pan.
I de-glaze the fry pan with either red wine or beef broth pouring that small amount of scraped up flavour liquid over the meat. Then cook uncovered,
but cover closer to the finish.

For steaks I have finished them in the oven in the same fry pan but on a lower temp and smothered over with onions and mushrooms, sometimes
adding a small amount of gravy. The tenderness is unbelievable. I've also pressure cooked the steaks after searing when making stew.
It's all good.
We realized our " serving sizes " have been too high in the past and have tried to practice restraint, adding more sides to the plate.
Bon Appetite!

Sous-vide and searing are not mutually exclusive. I sear after sous-viding. It's very quick since the meat is already fully cooked to whatever doneness I decided by choosing the temperature of the water bath. Flash-searing before is also possible since the inside is cooked afterward.

Pasteurization can occur at 135F, or even a bit lower. It just takes longer to kill off the bacteria, about 90 minutes at 135. The "standard" sous-vide time for even a 1/2 inch thick tender cut (filet, ribeye, striploin) is 2 hours at 135 for medium rare.

Entry-level sous-vide sticks can be found on sale for under $100 incl. tax. In my case, I've saved far more than that by eating lower-cost cuts. And when I have better cuts, they are better... even more tender and completely the exact doneness I choose.

[Purdee]

Stopped by costco with my kids and saw nestle minus 130 count $17.99 so we got 3 boxes. I don't think the price would be better before Halloween

[walkonby]

@Arjon well that was an eye opener for me! You can sear the outside of the meat after you use the Sous-vide method? That seems perfect.
You say that buying lesser quality cuts of meat has them transform into a tender tasty entree. I am curious what cuts are considered lower?
I only buy Blade. Steaks, roasts, the occasional stew beef tray. But always Blade. It is the suitable in between cut for us and can be on sale
many times.
Thanks for the input! I learn new things every day.

[lizzie bargain]

My DH just mixed up some homemade carpet shampoo-if it works that should save money with dear grand dog visiting.

[Arjon]

@Arjon well that was an eye opener for me! You can sear the outside of the meat after you use the Sous-vide method? That seems perfect.
You say that buying lesser quality cuts of meat has them transform into a tender tasty entree. I am curious what cuts are considered lower?
I only buy Blade. Steaks, roasts, the occasional stew beef tray. But always Blade. It is the suitable in between cut for us and can be on sale
many times.
Thanks for the input! I learn new things every day.

Searing can be done either before or after sous-viding.

Filet, ribeye, striploin, t-bone and porterhouse are usually considered the top tier of steak cuts. They all come from the upper middle section of the cow.

Blade isn't a single cut. There's top and under or bottom blade, with the latter being less tender. Both are from the large front shoulder section, the entirety of which is called the chuck. Flatiron is a steak cut from the top blade that is growing in popularity.

[flemeth]

Thank to a very generous SC member for sending me some assorted coupons that I plan to put to good used,

RCSS has a digital coupon that has to be loaded to your account for $3.00 off Kellogg’s Low sugar Mini Wheats . Limit 4

PM with Sobeys for $3.87 or Food Basic for $3.99

I PM 4 with Sobeys used the $2.00 tear pads and the digital coupon. I was buying other groceries so the overage went towards those items


I left the Cereal in the Donation box

[lizzie bargain]

Great deal on the blog.
This week at Sobeys the Kraft Peanut Butter and Cheez Wiz 450-500g are advertised for $4.99 each, with an in-store offer of 500 Scene+ points for every 3 that you purchase. This will combine with the other offer for 25,000 Scene+ points when you spend $40 on Kraft products. If you were to purchase nine jars of any of these products your cost will be $44.91, and you will earn 1,500 Scene+ points, and 2,500 Scene+ points for both offers, for a total of 4,000 Scene+ points. These points are worth $40, making the cost for the nine products just $4.91, or 54 cents each! These are the small jars of peanut butter however, so make sure that you are purchasing the correct ones.
9 jars is too much for us but I think I will purchase anyway and donate some to the local food cupboard.