Fun fact. With those chocolinas cookies, we have this "cake" you can make with it. Basically you put a layer of the cookies and moisten it with either chocolate milk or coffee (you can even mix coffe liquor if you wish), then add a mixture of dulce de leche with something we call cream cheese, but it's a little more tart than the famous american kind cream cheese, and more creamy. Then you repeat the layers until you're out of bisquits, decorate with the mixture of cheese and dulce de leche and there, you have a "chocotorta".
Exquisita is the best brand for instant deserts and cake mixes here in Argentina. Sometimes when you want to say you made a cake using a cake mix, you just say "es un bizcochuelo exquisita", "it's an Exquisita cake" and anyone will understand. Bagley was the first industrial cookie factory in the country: they started in 1875 and they are still one of the biggest brands. At first their cookies were sold in department stores and luxury shops in gift boxes. Chocolinas were created as a celebration of their 100th anniversary so they are similar to their older recipes. That's why they're simple and look like lace.
Such a cool food haul! Argentinian food is so interesting and has lots of different influences. An old coworker was Argentinian, and she introduced me to some of the cuisine. I love membrillo and use it as a filling in my baked Brie. I'd love to try the cheese, flan, and cheese bread from your haul. Thanks for this fun and informative video!
Yoshiko Yeto Waving hello to you, friend! This was a really great food box, wasn't it! I bet membrillo goes really beautifully with brie...what a great idea! Sending hugs your way.
Im so happy to see the second part!!! I never thought you guys would make everything I brought you for a video and for that, I love you guys!!! Thanks Satoshi for slaving for us all to enjoy!! Side notes 📝: try mashing the quince block before putting it anywhere, specially on bread or you will end up with mashed bread 😂. The cheese triangles aren’t really cheese, they are processed stuff made to taste like cheese or ham (not the healthiest stuff but yummy 😅). I had a similar cheese thingy when I went to the sapporo beer museum and tried the beer samples, they sell cheese blocks to go along with the beers!! I was so surprised to find sth so similar.
Gracias a vos por haberles mandado todo eso! Hiciste posible estos dos videos buenísimos! Espero que no hayan terminado en el baño despues de comer los quesitos Adler sin refrigerar jajaja
A no preocuparse! Los triangulos Adler se conservan sin refrigeracion. Comerlos frios es gusto personal, pero el producto se vende en cualquier supermercado a temperatura ambiente y no requiere refrigeracion. www.milkaut.com.ar/articulos/id/61
Angela, thank you for sending such wonderful treats from Argentina! It's so fun to watch these videos with international food treats! Elderberry is so delicious. Did you know people also make wine from elderberries? The two flans looked so amazing. I love flan so much! Thanks for the great video! I send good wishes to you, as always. :-)
PS I think the cheese is probably a type of cheese-like product that is safe even without refrigeration. We have a few types of them in America, like Cheez Whiz, which people can buy in a jar on the shelf in the store. Possibly even Velveeta American cheese can go without refrigeration, and there are some others. Here they are classified as pasteurized cheese products; not true cheese, but they contain cheese and taste like cheese. It's cheese blended with other ingredients. I hope this helps.
The triangular cheeses are very popular in Europe too, Especially a brand called in English The Laughing Cow. They're not a proper cheese in the traditional sense, but a highly processed product, basically a mixture of cream, milk and some cheese or cheeses. Stll delicious and for many a comfort food. They come is many flavours now. Btw, loved Satoshi's face when he tried the elderberry jam.
In Italy too there are many of these kind of soft cheeses like the laughing cow or the one in the video, but some of them are not stored in a refrigerator until they are opened, so I guess it could travel out of fridge while closed, and then stored in the fridge 🤔
Dairylea is also a popular brand of foil wrapped cheese triangles. I know that butter and milk are two of the ingredients and I like to spread some on warm toasted crumpets for a midnight snack (I keep strange hours). My three cats like it too, so I have to share with them :)
Hello I’m from Argentina 🇦🇷, so the Jamon cheese is made of milk, is cheese 🧀 like cream cheese. The membrillo “jam” block we eat it with cheese 🧀, we cut a peace of hard cheese 🧀 on top of a square membrillo jam and we eat it together.
Shinichi I know you are my kind of people and would love the same ice cream I liked in Argentina, its dulce de leche con brownie (dulce de leche ice cream with pieces of brownie and pure dulce de leche) its the food I miss the most. Hahaha I'm glad I finally see a reaction video of things I have tried,
I mix elderberry jam into my tea as a sweetener. i highly recommend it with herbal teas. So good for you too :) Also great on ice cream, and pancakes. I have two elderberries I planted a couple years ago because I love it so much. Also, the "cheese" you tasted, was a real cheese, it s just highly processed to be shelf stable.
In France, they don't typically refrigerate cheese. My Cajun grandmother made her own cheeses in the winter, and she was constantly horrified when people tried to refrigerate them. She used to say that cheese is "alive" and needs to be out in the normal environment to breathe so that the flavors develop properly. She usually wrapped them in cloth or put them in wooden wheel-looking things, and let them do their thing on the counter. After all, you WANT the molds to form in cheese, to get the depth of flavor.
Dulce de membrillo is usually eaten with a slice of chesee, its a dessert for us. You can eat it with a fork or with your hand. The chesse serves as the base. (The two slices should be proportional)
Im from argentina grew up there lovesd it and i can tell u that the cheese its like a thick mozzarella and the are sort of bitter but with a lot of flavor. Fun fact bout me i was born in san Diego but grew up in argentina because my moms from there and i consider myself from there because i was there more than i was in the United states and my first word was spanish. Pero yo ame todo de este video.
I rewatched part one and enjoyed it very much. I think this second one has more things I would personally like. If I am not mistaken (my husband is from MEXICO), jamon has the 'h' sound instead of the "j". It doesn't matter just thought I'd get that in there. The others look delicious. Shinichi you have a hollow sweet tooth and your sister said desserts were your favorite part of the meal. I have had the dolce de leche and the flan. They are both devine. Hubby brings home little cups of the sweet milk with the spoons when he goes home to visit, and we eat it like it is. Cookies looked great and I bet they would go good with that spread. Altogether a good food tasting guys, thanks to Angela the sender for the taste of Argentina. JC
I love how your instinct kicked in and you added dulce de leche to the flan. Flan is typically eaten with caramel, but most famously, with dulce de leche (and/or whipped cream). Nice!
You both are great, and Satoshi really cracks me up. "And I am a slave...as usual" 😂 I especially enjoyed the "umami" reference to the beer. I can totally relate.
The quince jam is cooked like any other fruit jam, but then it's filtered out, leaving the solid as the block you have, and a lighter mermelade that is the one people would pour on bread or toasts. The block one is used in pastries, and also in a very popular dessert called "vigilante" (actually, a police or "cop"), made of a slice of quince jam (or sweet potatoes jam) on top of a slice of buttery cheese, then you cut and eat it with a fork. If you want to use the block one on toasts, you would soften a slice in the microwave for a few seconds and it eases to spread it over the toast. Regarding the meeting of Chocolina cookies and the dulce de leche (literally, "milk jam"), good intuition: Chocolinas are famous for being the base of the birthday cake every child can make (and had made at least once) on their own, although you need several packages of the bigger ones: basically you mix a sour white cheese with dulce de leche to lighten it up a bit, and you interleave layers of cookies moist with coffee with layers of this mix, and finally you cover the whole thing spreading the remaining of the mix. You get a cake that you can cut in portions made of towers of cookies.
My mom swears by elderberry medication when she has a flu. Apparently elderberry helps reduce inflammation in mucous membranes? Elderberry jam would have been useful when your hay fever was acting up, Shinichi!
Funny you say elderberry tastes like medicine because elderberries are used in natural medicine as an immune booster and can help with colds especially when mixed with echincea.
Great! but to fully enjoy them, i give you some Tips: - Some people brew the mate with powdered juices (like tang), cold. its called "terere" (personally i dont like it) - the "mate cocido" goes well with milk. you should try it - Adler has many relatives around the world. Its like "La vache qui rit" i think...the laughing cow. But theres for example goat cheese that is stored at room temeprature as well. you ruin it by refrigerating it. - Make phyllo dough, and trap inside (like a little pie..you can google "pastelitos de membrillo" on google images for the classic shape if you want, and inside, put a bit of "membrillo" (quince jam) or "dulce de batata" (sweet potato jam). Then deep fry it-- You can also make "pasta frola" (quince jam crumble) and alternatively use dulce de leche and coconut shreds instead. Is not a ligh dessert tho... you could make "facturas" (pastry) but i dont know how willingly are you to actually cook - Try a slice of dulce de batata, with another of a milld to sharp cheese, like parmesanno reggiano. - Make "budin de pan" (bread pudding...really easy) and put a bit of dulce de leche and another one of whipped cream on. eat Buen Provecho!
Dulce de leche = a very happy Shinichi, lol! You were so happy and excited and that makes me happy. 😊 I actually have never had Dulce de leche before so I would be very happy and excited when I try it for the first time. It looks delicious. Everything you tasted looked delicious, thanks for sharing! 😁
I make Elderberry jelly for my Auntie, she loves it. I find it to bitter on its own. I cut it with Apple juice for me and my family. It makes a beautiful jelly.
Checked on a few web pages.. Fontina is a type of cheese and these are used as spreads. A little like the 'Laughing cow' brand I'm used to having. Curious... Is it not cheese?
dulce de leche is very easy to make....you just boil canned condensed milk for several hours...as long as it's kept under water the whole time it doesn't explode..and you have to wait until it's totally cooled before you open it...and voila...dulce de leech
I prefer boiled sweetened condensed milk dulce de leche made the way you describe. It might not have a hint of cinnamon, but I like that it doesn't have the vanilla that's often added in both homemade recipes and ready-made stuff in jars.
It's ok guys, you didn't have to apologize about the mate thing. You just didn't knew and that's fine. Also we argies can be a little.... ummmm.... "passionate" and narrow minded when we complain. If you guys loved the flan mixture, i'm pretty sure the homemade flan might blow your mind. The egg flavor is even more intense on that one!. Too bad it would be a little problematic to send some. Ow, and sometimes with the caramel sauce we also add some dulce de leche or cream (some people add both!... we have some sweet tooth around here as you can tell :D)
Renegade yeah, it's supposed to be the same German brand but they have only local-adapted flavors. We eat it more like a snack than as a spread. They're expensive for their size but they're practical for lunch packs or for a hike or outing.
other country , other way to eat this lol...yes "adler" (btw adler is the german word for eagle)is expensive here too but the best taste and quality i think...there are many other brands here who make cheese spread and in many flavours ...paprika,salami,mushrooms,cream,herbs,ham and many different cheese flavours like gouda,edamer,allgäuer,chestery,blue cheese...and maybe some people eat it like a snack without anything but i think mostly it will used on bread or buns...some take it to make an cheese sauce with it
so you do it well :-) ... a famous recipe here is the so called "cheeseburger soup" with this cheese and ground beef and leek and so...find it from google...and if ya google ...look at google for "schmelzkäse" and look the pictures....most of them what you see is from germany
Es herencia de la cocina de origen guaraní-español jesuita, y es tradicional de la gastronomía de Paraguay (que incluye unas 70 variedades) y del Noreste argentino. También se consume normalmente en el suroeste brasileño (zona también de misiones jesuíticas-guaraníes), donde también se lo llama pão de queijo (‘pan de queso’).
My friend, you definitely, need visit Argentina and try all tastes food, you almost going to heaven try food here. I recommend Meat, Ghelatto, and Chocolate, but the best chocolate is from Patagonia, trying at there. ^u^ b
BTW the Adler "cheese" IT IS cheese..but made of other cheese PLUS other stuff :p -- I mean, imagine you´ve got all different kinds of cheese in your fridge and all seem not edible ( old) :p but you melt all those pieces together and THEN you´ve got NEW cheese (?- That´s what Adler cheese is like , cheese that is cheese but not actually cheese-cheese but you cannot say it isn´t cheese .
Jason Reedy Waving hello to you, Jason! Quince is delicious cooked into things...it's not that common here where I live (California) but I see them now and then. I wonder if they are more common where you live? I think it's quite good and I wish I saw it more often. I hope you are doing well! :-)
hola chicos .... soy de argentina de gran buenos aires sea vivo cerca capital en fin .... les quería comunicar que el chipa no es de argentina , entro como moda de comida exótica de paraguay ... es mas el chipa es de paraguay XD un saludo y abrazo ... PD: y el mate es yerba infuncion como el te pero no tiene nada que ver el te si ... osea te viene la india el yerba mate viene de america osea america sur ... sos dos especia de planta XD ... busque es como se toma la yerba mate con bombilla =P tiene miles estilo en argentina
El chipa es tradicional de la zona con tradicion guaranitica eso comprende paraguay y nordeste de argentina, asi que no, no es solo de paraguay, excepto que para vos formosa chaco corrientes y misiones no sean parte de argentina.
THERE'S NO RIGHT OR WRONG WHEN IT COMES TO DULCE DE LECHE ( UNLESS YOU'RE ONE OF THOSE PPL WITH A LITTLE TOO MUCH JUNK IN THE TRUNK) AND I DON'T THINK YOU 2 HAVE TO WORRY ABOUT THAT. SAY HI TO JUSTIN. HAVEN'T SEEN HIS LITTLE SMILE IN AWHILE. 🤗🤗🤗🐕. IF EVER THERE WERE PERFECT COUPLE MEANT TO BE TOGETHER FOREVER IT'S THE TWO OF YOU. YOU GO GREAT TOGETHER. 🤗🤗.
