WRAL SmartShopper

WRAL SmartShopper

Share the deals & questions 6/6

Posted June 6, 2012

Polka dot piggy bank



Found a deal today? Here's the place to share it! 

Have a question that doesn't fit into any of the other threads? Here's the place to ask it.


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  • quemaster Jun 7, 2012

    Nakabi, Soy would be a little unusual for this but type of meat but it could work. I love soy on most anything. I'd cook it with cummin, garlic powder, salt and papper. The cummin will give it a smokey flavor. Then, when done, serve with a sauce (barbeque, spicey, etc.) that allows the person to add it as needed. I like the idea of an online recipe. I use food network a lot and, too. Great suggestion!

  • mac7attack Jun 6, 2012

    Does anyone have an educated guess on when the next Harris Teeter coupon event will be? Looking at their history, there should be on starting on June 12th or June 19th. Thanks

  • hollyh515 Jun 6, 2012

    They are free, but I paid because after taking off 3 coupons the clerk said that the total of the transaction was 46 cents. So, instead of using the last coupon for 46 cents (because I bought 4 bars) I paid cash and then got another free bar. I could have used it but the total on the coupon was for 1.29 so I figured it was better to get another bar. I think it worked in my favor because I got them at Rite Aid so I get a discount with my wellness card then they were B1 Get one 1/2 off.

  • aewagner87 Jun 6, 2012

    good n' natural bars are free right? so you wouldnt need to pay for them if you still have those coupons?

  • abbysmom07 Jun 6, 2012

    I need to renew my N&O subscription. Anyone have any discount codes? Thanks!

  • abbysmom07 Jun 6, 2012

    I need to renew my N&O subscription. Anyone have any discount codes? Thanks!

  • nakabi Jun 6, 2012

    Holly-I went to the website and found the recipe below..I'm looking forward to trying it. Thanks for the suggestion!

  • hollyh515 Jun 6, 2012

    nakabi--you may want to look at the website I like this website because you can add ingredients that you want and ones that you don't and it will pull up recipes for you. I usually look at comments from other people and the rating of the recipe and so far it has worked well for me!

  • nakabi Jun 6, 2012

    quemaster-thanks for the tips! how do I season it? we tend to use a lot of soy sauce in cooking back home, but I know American's don't always like that type of flavour...

  • quemaster Jun 6, 2012

    The key to cooking boston pork roast (boston bu&&) is low and slow. There is connective tissue and that turns to gelatin when it hit 185-190 degrees and makes the most wonderful smooth, silky meat ever. This is the preferred cut for barbeque, pulled pork, etc. I'd set the oven on 300 and cook for several hours. You can use a crock pot. There should be plenty of water already in the meat so no need to add any.