Prisco’s Family Market

1108 Prairie Street, Aurora, IL 60506 | 630-264-9400

Hours: Monday - Friday, 7 am to 8:30 pm | Saturday, 7 am to 8 pm | Sunday, 8 am to 7 pm

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If the cows could talk, they’d tell you: The milk at Prisco’s is the best!- Tuesday, December 12, 2017

We carry two brands of milk at Prisco’s, both of which we are proud to offer. The first has been a part of our product lineup for as far back as anyone here can remember…Oberweis milk. As many of you know, our family business was started almost 100 years ago in 1926 by our Grandfather (and for most, of us Great-Grandfather) Tony Prisco. One year later, in 1927, Peter Oberweis of Aurora, IL became co-owner in Big Woods Dairy -- the predecessor of the Oberweis Dairy.

No one today knows for certain when that first Oberweis Dairy delivery was made to Prisco’s, but we know for certain that we’ve been selling Oberweis Milk and Ice Cream at our store for generations. Oberweis is a premium product that is as close to nature as one can imagine. Simplicity is at the heart of every bottle of Oberweis milk because less processing leaves more room for flavor and delivers a healthier product that's better for your family. That means no artificial hormones, like bovine growth hormones, are permitted on Oberweis farms, and no added preservatives or antibiotics are ever found in their milk. They gently heat their milk to the minimum temperature to retain the most nutrients. They call this gentle pasteurization, and you'll taste the benefits! Healthier, tastier, fresher milk -- that's what has made the Oberweis name the most trusted in dairy since 1927.

If you haven’t yet tried Oberweis milk, or perhaps you are a loyal user of this brand, you will be happy to know that through December 26th you will earn 25 Prisco’s bonus points with every 1/2 gallon bottle you purchase.

Our other brand of milk is a relative new comer to Prisco’s. This past summer when our primary wholesales unexpectedly went out of business, we found ourselves scrambling to find a second source of milk as the Centrella brand was no longer available. We know that a basic staple like milk is a key component for any grocery store, and we were not about to take any brand that came along because our store’s reputation rests heavily on the brands that we offer. After a great deal of investigation and product testing, we settled on our new milk brand, farmer-owned Prairie Farms. We chose Prairie Farms for several reasons: 1) We like supporting a farmer-owned co-op as opposed to large corporate-owned entities. 2) We found Prairie Farms quality to be well above average, and 3) we found that the folks at Prairie Farms were pleasant, helpful, and eager to assure us that we would receive great service and only the freshest possible milk as often as we needed it delivered.

It turns out that our faith in Prairie Farms was well justified as we recently learned that the Prairie Farms dairy was awarded 42 awards at the 2017 World Dairy Expo Competition held in Madison, Wisconsin. Prairie Farms competed in 27 categories and took home nearly 50% of all the awards given out -- far more than any other dairy in the competition. Here is one more interesting piece of trivia about Prairie Farms milk that you may not know just yet: If you make it a habit to buy your milk at Prisco’s, you will be graciously rewarded for your loyalty. That’s right, by registering for our customer appreciation program called Prisco’s Points, we will keep track of every gallon of Prairie Farms milk that you buy, so long as you remember to identify yourself at the register. Then, over time, each gallon not only earns you Prisco Points (1 per $1), but when you buy your 10th gallon you will receive credit for a FREE gallon on your next visit.

Not a member yet? Register here!

 

A few fun (and interesting) food facts- Tuesday, April 12, 2016

[Info courtesy of howitworksdaily.com, todayifoundout.com, popcorn.org]

Ever wonder why peppers taste hot, or why crackers have holes? How about why lobsters and crabs turn pink or red when cooked? Did you ever ask yourself why hamburgers are called “hamburgers”, or how potato fries can be French? Well, you are definitely not alone. There are all sorts of fun and interesting facts to learn about common foods, even those we eat every day!

Here are a few more frequently asked culinary questions for the curious reader…

Why is milk white?

Milk is made up of about 87% water and 13% solids, such as fat and various proteins. Chief among these proteins is something called casein, four types of which make up about 80% of the proteins in milk. White objects in nature appear such when there is some level of light diffusion going on and no part of the visible spectrum gets reflected off the object any more than any other part of that area of the light spectrum. So as you might guess from that, these casein proteins and some of the fats in the milk scatter and deflect light. This results in milk being fairly opaque and appearing white to our eyes.

Why does mint taste “cold”?

When we perceive something to be hot or cold, this is due to electrical signals from the nerves which come into contact with the hot or cold ‘thing’. Our brain then interprets these electrical signals as instructions such as – ‘that is hot, don’t touch!’ or ‘that is cold’. Mints usually contain an active ingredient called menthol. Menthol has the ability to affect the pores on our nerve cells which changes the electrical activity of the cell. This change in electrical activity corresponds to the same change that would take place if something cold came into contact with the cell. The cell interprets the change in activity due to menthol as a change in temperature and sends that information to the brain. This accounts for the ‘coldness’ which we experience when eating a mint.


Why do onions make your eyes water?

Tears in the eyes are regulated by the lachrymal gland, which is situated just above your eyelids. When the brain gets a message that there is an irritant in the eye, such as the syn-propanethial-S-oxide* produced by onions when they are chopped, it then kicks the lachrymal glands into overdrive, trying to flush the irritant out of your eye(s) with tears. Cooked onions won’t produce this same effect because the process of cooking the onion inactivates the enzymes needed to make the syn-propanethial-S-oxide. So you can safely chew the cooked onions without getting teary-eyed.

* When this substance, in a gaseous state, comes in contact with the moisture in your eye, it triggers a burning sensation via the ciliary nerve.


Hey, why do crackers have holes?

Surprisingly, it turns out the holes are there for a reason, not just for decoration or for convenience in some manufacturing process, as one might expect. In actuality, without these holes, crackers wouldn’t bake correctly. These holes allow steam to escape during cooking. This keeps the crackers flat, instead of rising a bit like a normal biscuit as the steam tries to escape; these holes also help to properly crisp the crackers.


Speaking of holes, why does swiss cheese have them?

The holes in Swiss cheese come from bacteria that form during the aging process. This specific type of bacteria is unique to Swiss cheeses due to the type of starter used and the specific temperature the cheese wheels are stored at during aging. This bacteria gives off carbon dioxide. The carbon dioxide forms bubbles in the cheese and when the bubbles "pop" holes are created.


Why does popcorn pop?

Each kernel of popcorn contains a small drop of water stored inside a circle of soft starch. Popcorn needs between 13.5-14% moisture to pop. The soft starch is surrounded by the kernel's hard outer surface. As the kernel heats up, the water begins to expand. Around 212 degrees the water turns into steam and changes the starch inside each kernel into a superhot gelatinous goop. The kernel continues to heat to about 347 degrees. The pressure inside the grain will reach 135 pounds per square inch before finally bursting the hull open. As it explodes, steam inside the kernel is released. The soft starch inside the popcorn becomes inflated and spills out, cooling immediately and forming into the odd shape we know and love. A kernel will swell 40-50 times its original size!

Why does salt enhance flavors?

This is partially due to the simple fact that “saltiness” is one of the five primary basic tastes the human tongue can detect. Those five tastes being: salt, bitter, sweet, sour, and umami. The extra salt has other effects as well though, outside of simply making things more salty. Particularly, adding salt to foods helps certain molecules in those foods more easily release into the air, thus helping the aroma of the food, which is important in our perception of taste. Salt also has been shown to help suppress the bitter taste. So adding a bit of salt won’t just increase your salty taste perception, but will also decrease your bitter taste perception in any given food. Finally, adding salt to sweet or sour things, while not shown to suppress sweet or sour flavors as with bitter flavors, will help balance out the taste a bit by making the perceived flavor, for instance of sugary candies or lemons, less one dimensional.

 

This won’t get your goat!- Tuesday, March 17, 2015

Adding goat cheese to salads has become popular in many restaurants lately; for many Americans, this has been their first exposure to goat cheese or goat milk. Worldwide, however, the use of goat milk is very common. More people drink the milk of goats than any other single animal.

The fats and proteins in goat milk are more easily digested than those in cow milk, and it's this increased digestibility that gives goat milk the preference over cow milk for many people -- especially infants and young children, the elderly, and those with digestive problems. Goat milk is naturally homogenized and it can be digested in less than 20 minutes, whereas cow milk can take almost all day.

Fresh goat milk has another health advantage over mechanically homogenized cow milk: It appears that when fat globules are forcibly broken up by mechanical means, an enzyme associated with milk fat, known as xanthine oxidase, is produced, which may penetrate the intestinal wall. Once this enzyme gets through the intestinal wall and into the bloodstream, it can create scar damage in the heart and arteries, which in turn may stimulate the body to release cholesterol into the blood in an attempt to lay a protective fatty layer over the scarred areas. This can lead to arteriosclerosis.

As well as being more digestible than cow milk, goat milk tends to have a better buffering quality, which is good for the treatment of ulcers. Often people who are allergic to cow milk have no problem drinking goat milk. The fat molecules in goat milk are five times smaller than the fat molecules in cow milk.

Goat milk is also is higher in calcium, vitamin A and niacin than cow milk.

Source: American Dairy Goat Products Association

 

Here are some fun and interesting facts that you may not know about goats:

  • Goats were the first animals to be used for milk by humans.

  • Goats were first brought to America by Columbus in 1493.

  • Goats do not eat tin cans, clothing, or garbage, but are selective eaters when provided a well-balanced diet.

  • Before coins were used for money, goats were traded for silver because they were so valuable.

  • The pharaoh Cephranes thought so much of his goats that he had 2,234 buried with him.

  • Goats are very social creatures.

  • Wattles are those little tufts of hair that cover the skin that dangles from the throat of some goats. Wattles serve no function.

  • Goat meat is lower in fat and cholesterol compared to beef, pork, mutton, and poultry.

  • Approximately 1.5 million pounds of goat meat is imported into the U.S. every week from Australia and New Zealand, because domestic production and processing systems in this country cannot keep pace with demand.

  • Healthy kids (baby goats) can stand within minutes after birth and are able to move with the herd almost immediately.

  • The early explorers used goat skins for water and wine bottles when they traveled.

  • During biblical times, goat skins were used for writing parchment.

  • Goats’ and octopus’ eyes have rectangular pupils.

  • Coffee was first discovered when goat herders noticed the animals acting very energetic after nibbling on coffee beans.

  • Abraham Lincoln’s sons had two goats that lived in the white house with them.

  • In earlier centuries, goats were often used to nurse babies.

  • According to Roman history, on February 15th of each year, young men would run around wearing only the skins of goats and hit women with strips of goat skin, known as februa, to promote fertility. It is from this practice that the month of February gets its name.

  • The proper name for a group of goats is a "trip".

  • Goats are great swimmers.

  • Anything you make with cow's milk, you can make with goat's milk.

  • Goats use straw to scratch their backs.

  • Goats are great as stock animals. Goats are easier on the trail than other pack/stock animals. Properly conditioned, a goat can carry up to 25%-30% of its body weight.

Source: http://www.homesteadhomemaking.com/

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