Exotic Stuff and Discount Heaven

I stopped at Hannaford on my way home tonight, for eggs and milk, so naturally I forgot the eggs.

Deb had been looking at pad thai recipes to puzzle out the ingredients needed, besides noodles.  I ended up buying some rice vinegar, which some recipes call for.  Others mention white wine vinegar or standard white vinegar.  I got the rice vinegar because the flavor of the pad thai we get from the restaurant down the street strikes me as that, and it was cheaper than the white wine vinegar, and I was amused that the importer was based in Fresno.  I also got fish sauce, canned bean sprouts, and rice noodles.

Of course, another ingredient is eggs…

Anyway, while I was in that section, I finally got some new terriyaki sauce, which I used to use sometimes.  Our bottle of it somehow fell out of the refrigerator and broke months back.  Sadie had nothing to do with it.  Just ask.  She’ll say “nooo!” I looked at white pepper, which I’ve been wanting to buy since I saw it in recipes for egg foo yong and then other stuff, but darn, it’s $5.79 and that’s enough to make me order from Penzeys instead.

Anyway, I’ll have to review the recipes and see if I have everything, then try my hand at it one of these days.  Even though $7.99 for chicken pad thai from Chinatown in Middleboro is enough to feed us all comfortably, there might still be room to save money and come up with something as good.  Perhaps it’ll be like my pork fried rice, that bears only modest resemblance to the restaurant version, but is even better.

Before I do that, though, I have a chicken and a roast beef to use.

Roasters were on sale for 99¢/lb this week, which was tempting.  When I saw a one day manager’s special of 69¢/lb on Purdue oven stuffer roasters, less a $1.50 instant coupon to boot, I had to act.  Then they had beautiful beef spoon roasts for $2.49 - this is what we really craved here - with $3.00 off on an instant coupon.  They looked so much better than the top round for $1.99 (also couponed, for lesser amounts), I decided to try that cut.  Somehow I’ll need to fit in the chicken one day and the beef a day or two later.  Tricky, but yum!

Posted by on 12/19 at 12:15 AM

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