Frank’s New Thick Sauce is the same blend of flavor and heat. Now just with new flavors and thickness! So you can still put it on everything. Thanks to the easy-to-squeeze bottle the sauce goes exactly where you want it. Versatile flavors include, Buffalo ‘NBBQ Thick Sauce, Buffalo ‘N Ranch Thick Sauce, Spicy Honey Bourbon Thick Sauce, and Original Thick Sauce. It’s so mouthwatering, you’ll put it on and in everything!

A flavorful homemade meal can’t get any easier with McCormick Instant Pot Multi-Use Pressure Cookers.  Prep is simple. Toss ingredients in the Instant Pot, set and forget…but not for long. Dinner will be ready in no time and cleanup is a breeze. A delicious blend of herbs and spices, McCormick Instant Pot & Slow Cooker Collection brings home-style flavor to traditional dishes, all with a little help from your Instant Pot or slow cooker. New flavors include Chicken Broccoli & Rice Seasoning Mix, Teriyaki Chicken Seasoning Mix, Mississippi Roast Seasoning Mix, Fall off the Bone Ribs Seasoning Mix, and Ranch Chicken Seasoning Mix.

For more recipe and meal inspiration – Check out pricechopper.com/mccormick

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Local Legends: Grandma Brown's Baked Beans

Local Legends: Grandma Brown’s Baked Beans

We’re rockin’ the support for local growers and producers this summer! We’ll be touring our Northeast region, highlighting local products and crops, talking to farmers and artisans, and telling stories on local legends. Join us on our journey! Next up, Grandma Brown’s Baked Beans from Mexico, New York.

In Upstate NY, Grandma Brown’s Baked Beans are a summer staple. The perfect side dish to your hot dog or chicken, it’s almost an expectation! Grandma Brown’s offers original, no nonsense beans; try adding ketchup and mustard, some brown sugar, caramelized onions, and a splash of soy sauce. That’s all it takes to experience the quality of these Oswego County gems.

Grandma Brown’s came about during the Great Depression when Lulu Brown began making large pans of baked beans and selling them in grocery stores. People loved them! So Lulu’s husband, Earl, and her son, Robert, decided to sell them in Oswego NY. Shortly after their start, Earl died, and Robert Whitley joined the company, which became known as Brown-Whitney-Brown, or BWB for short. BWB continued to grow, and soon required a plant where they could process and can the beans.

Grandma Brown’s operates the old-fashioned way. They still use the same logo from 1955, featuring an image of Grandma Brown and her red casserole loaded with beans. They also have no social media profiles and rely solely on word of mouth advertising. With that being said, Grandma Brown has become such a staple in our region that bean lovers talking about them is all they need to thrive. That’s what makes them a local legend! For us, our summer just isn’t summer without enjoying plenty of Grandma Brown’s.

Stop by your local Price Chopper/Market 32 for your Grandma Brown’s Baked Beans or shop with us online!

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National Chocolate Milkshake Day

Today, on National Chocolate Milkshake Day, we celebrate one of the world’s most satisfying desserts. You’ve probably enjoyed a chocolate milkshake before, but you may be unfamiliar with the story behind the tasty treat.

Milkshakes have been around for quite some time, originating all the way back in 1885 when they were an alcoholic beverage containing whiskey. However, the adult beverage version was short-lived, as by the turn of the century milkshakes were no longer alcoholic. Instead they were made with flavored syrups such as chocolate, vanilla, and strawberry. In 1922, Ivan “Pop” Coulson added vanilla ice cream to a malted milk drink, inventing the first malted milkshake. The idea quickly spread, becoming very popular at soda fountains. By 1930, milkshakes were transformed to the sweet treat we love today, with ice cream, milk, and syrup all blended together.

Once the 1950s rolled around, milkshakes had become a staple in diners, burger joints, and lunch counters. In different parts of the country, shakes were known by different names, including “frappes,” “cabinets,” “velvets,” and “concrete,” which referred to a milkshake so thick, it wouldn’t even drip when flipped completely upside down.

Today, milkshakes are more prevalent than ever. Being sold in diners, fast food restaurants, and ice cream shops alike. Their continuous boom in popularity may be due to a larger variety of flavors, yet, the classic chocolate milkshake remains a favorite in the ice cream game.

Looking forward to celebrating? Stop by your local store for all of your chocolate milkshake necessities, and order your PICS chocolate ice cream here.

Happy National Chocolate Milkshake Day!

 

 

Source: https://www.sodajerks.net/blog/soda-shop/the-history-of-milkshakes/

Hot sauce junkies, heat connoisseurs and spiciness fanatics: We’re comin’ in hot with our next monthly feature!

Each month we’re bringing you fresh stories on a different sauce brand, sharing some flavor insights, stories behind the brands and more. Travel with us on an adventure consisting of varying degrees of heat each month!

August’s Feature: Blue Top Sauces!

A fairly new player to the hot sauce game, Blue Top Brand is comprised of food lovers, family and friends from Austin, TX and Dripping Springs, TX. They’re differentiator? CREAMY hot sauce.

The average hot sauce out there is a standard take on the condiment; spicy but without a lot of texture. Blue Top’s hot sauces are the best of both worlds: creamy and spicy. They’re beyond versatile as a condiment: Throw them on tacos, pizza, pork, sushi, shrimp, BBQ, and whatever else you can think of to top with sauce!

The Blue Top folks think of their product as a new type of condiment, and we have to agree; it’s like nothing we’ve tasted before. Unique varieties too, like Buffalo Cayenne, Curry Habanero and more.

Pick up a bottle at your local store, top your favorite dish with it and see what you think!

Turn up the heat with Blue Top this month, and tune in next month for our September Hot Sauce of the Month!

Happy National Lasagna Day!

Today is National Lasagna Day and we are cheesin’ with excitement! In honor of such a special day, we decided to take a deeper look into the origin story of this delicious day. How did lasagna come about and where was it first created? Well, you’ve come to the right place to find out!

Like many of mankind’s finest creations, the origins of Lasagna can be traced back to Ancient Greece. The name lasagna, is derived from the Greek word laganon, the first known form of pasta. Laganon was nowhere near a traditional lasagna, but its name comes from its layers of pasta and sauce, similar to how lasagna is prepared today.

Modern day lasagna dates back to the Middle Ages, where it was first made in Naples, Italy. The original recipe was layered with sausage, meatballs, hard-boiled eggs, ricotta and mozzarella cheese, and sauced with Neapolitan Ragu, a meat sauce born in the city. The first recorded recipe could be found in one of the world’s oldest medieval cookbooks, the 14th-century “The Book of Cookery,” showcasing a fermented dough flattened into a thin sheet, boiled, and sprinkled with cheese and spices, and eaten with a small-pointed stick.

Other variations of lasagna were created around Italy, and the varying concepts were brought to America by Italian Immigrants. For example, Lasagna el forno is credited to the region of Emilia-Romagna, layered with a thicker ragu, made from carrots, onions, finely ground pork and beef, butter, and tomatoes. The recipe also features Bechamel, also known as white sauce, and Parmigiano-Reggiano cheese. It’s the first lasagna dish to be traditionally green, due to the mixing of spinach and other vegetables in its dough.

Traditionally, lasagna is a dish of much variety. But no matter how you prepare it you can’t go wrong with this Italian classic. Stop by your local Price Chopper and Market 32 for all of your lasagna essentials today, and enjoy a tasty family meal for dinner tonight!

Sources: https://www.pagliacci.com/blog/news/post/a-brief-history-of-lasagna https://viaverdimiami.com/the-history-of-lasagna/