As a spaniard, I love watching your videos about products and traditions that are pretty normal for us (though maybe not so much for an outsider?) from another perspective, and I like the fact that you're always so positive about it, please keep it up!
Parece que en varios países de habla hispana se come esto. En México no son tan comunes los membrillos (aunque es el sabor original) así que son más común el de guayaba y el de tejocote (fruta mexicana con forma de manzana pequeñita). En la costa del Pacífico he probado el de mango.
Why we don't have this in Turkey. We produce and eat lots of quinces. We do make its jam though but I generally dislike sugary stuff due to health concerns.
@@guidoylosfreaks in the southern us, atleast in Texas, we do get quince pastes, mostly from like Goya and La Costeña, and in little vacuum packed plastic packs from no easily findable brands
They dined on mince, and slices of quince, Which they ate with a runcible spoon; And hand in hand, on the edge of the sand, They danced by the light of the moon.
youtube captions for crema de membrillo: 0:03 cream a demon burrito 0:25 cream atom embryo 4:05 cream add a memory or 5:55 creamy remember eel 7:21 creamy that memory or well
Something about u is extremely calming and appealing. I had a week working from 6am to 11pm everyday and I’m finally back home and my first thing in mind for relaxation is to watch your videos haha
I've eaten this solid jam since childhood. It has a fruity, peachy mild sugary taste to it, the right cheese to eat it with is close to a mozzarella, very low salt cheeses are perfect.
In Poland, quince tincture (I don't know if that's the right word but the translator gives me only this one) is very popular. Basically it's quince combined with sugar, vodka and rectified spirit. Strong, tasty on its own or as an addition to tea :)
Wow!!! Your subscriber count has SKYROCKETED! I’ve been following you since about 37000 subs! Love your channel and I really appreciate how you mix up your content! Keep on keeping on! And just say....OK ;-)
I love your chanel. I am from Granada, Andalucía. Here we call that "carne de membrillo" and we usually make it on autumm (sorry if my english it is not gramaticaly correct). The "membrillo" is an acid fruit that grows on September, and with cheese it is delicius. We usually eat it after a meal or as a "picoteo" during that season. I love see you try this! I hope you bring more Andalucía stuff. Great videos! Much love from the south!
"Today we're going to try cream a demon burrito" I am loving that I turned auto - generated captions on, takes this to a new level of trying something ;)
It is so strange to think about this as something weird, because this stuff , in it's various forms, is very common everywhere were quince is cultivated t. It is easy to make, keeps well, and delicious. (I can't quite comprehend that there is a canned variety. I only ever had home made stuff) The French press it into lovely little forms and serve it with powered sugar, here in Hungary , we put nuts in it (My French friend was horrified when I told them about it ) I guess I am quite lucky, because my grandmother always had quince trees , and this stuff was part of my childhood. It is good as a preserve or compote or however it is called in English.
The French are appalled with any changes we, foreigner people, make to their recipes or how to eat things. The first time I cooked beans and mix them with rice, my partner didn't want to try. On another occasion I spread my bread with pâté de fois at a dinner with friends, everyone saw me as what the hell are you doing ?. They only eat the pâte in dices (without spreading it)
It looks and appears to have the same texture as what we call here in Colombia a *bocadillo* which is made of guava and sugar, it has more ingredients, obviously, but that is basically it. We also eat it with cheese since it's really sweet. I also like to eat it plain and with a glass of milk :)
Its awesome that you dont go for the reaction video stuff but rather give the new foods you try an honest go in the way they are meant to be eaten. New subscriber here but very glad to have finally come across your channel. Looking forward to continuing my deep dive through your archives. Thanks!
@@prozac_dreams Dulce de leche is commonly made with condensed milk and simmered for hours, while caramel is a reduced mixture of water and sugar with the addition of hwc and butter.
Kinda like the guava paste you can buy in latino supermarkets. Pretty nice if you put them into pastries, especially with some cream cheese if that's what you like.
@@gui18bif You mean the spaniards that come from latin descent? Hence the name latino. I'm just telling you my own personal anecdotes, and that I found guava paste (which is great in pastelitos) in a latino supermrket that was advertised as such. In the end the comparison is right on because it doesn't matter what fruit you use as long as it's made into a paste like this.
@@robertmaniac Damn that's pretty cool, I remember my mom used to make some awesome pastelitos and stuff with it, I'll always have fond memories of those.
I'm English and lived in Spain for 5 years in the catalan region and it is just a creme brulee I think most people in the UK have had something similar. But I'd say morcilla is the thing to try, it's similar to black pudding but way better or a cheese called cabrales which is the strongest blue cheese I have ever tasted
Thanks for making this video and introducing me to a new food. I found a version of it at my local Hispanic food market.. ate de membrillo. Pretty good on cheese or crackers, and quite nice when spread on sourdough toast.
Reminds me of apricot jam with "Mondseer Käse" (a cheese speciality from Austria). It's got a mild to slightly spicy aroma. A kind of sweet-sour taste harmonizing perfectly with apricot jam. Must try if you are a cheese lover.
here in argentina, dulce de membrillo is basically fruit mermelade or something like that. im not a fan of it, also membrillo and cheese is considered a nice companion for breakfast toasts what you should try someday is dulce de leche. or alfajores if you can
@@AtomicShrimp just do it yourself a favor and don't go just for the expensive brands (habanna)... try to get also some of the cheapeastones like "jorgito blanco" or "capitan del espacio"
Came for the scam videos, subscribed for the you eating cheese and stuff you already knew you liked content 😂 I sincerely needed this patch of sunshine
I have made that. It was very hard work peeling & cutting up those rock hard home grown quinces, quite made my hands sore. The knife may have been a bit blunt. It certainly was after if not before. However I found it was very good with a robust Chedder, Brie, Camembert or indeed with roast meats or ham. Plus it kept well for years in the jars I put it in. If you have a Quince bush, Quince jelly is a lot easier to make than the jam & you can combine the Quinces with small apples of the type that are found growing wild in places. Sometimes quinces can be found growing wild near old home sites.
You get very thin trays of this in supermarkets in the UK in the cheese section, all through the year in Waitrose and M&S, the other supermarkets tend to stock it in Christmas time, but do sometimes have it.
I live stateside but my family is from Argentina, so my parents will always buy packages of dulce de membrillo in bulk whenever they visit the Hispanic market. In addition to working well as a snack w/ cheeses, you can actually make some really tasty baked goods with it as well! A good quince pasta frola in particular is to die for, goes especially nicely with some café con leche. Glad to see you enjoyed it here, Shrimp :)
Thank you for inspiring me to eat some of the 4 year old quince jam that sits untouched in the pantry and luckily I had fresh goats cheese. What a combination!!
hola , yo vivo a 45 kms de Puente Genil , Cordoba , spain donde se fabrica la carne de membrillo . en esta zona es un postre tipico y se suele comer con queso de cabra fresco y miel de caña , nueces , untado en pan con mantequilla ... etc , se hace tambien casero muy facilmente , un gran postre que me ha alegrado ver por aqui , saludos desde andalucia .
Here in Spain I eat that a lot with queso machego, its a really nice dessert or light dinner that's not too sweet I'm surprised you went out of your way to get a nice spanish brand. That membrillo is not the most expensive or traditional one (I prefer the one I make at home) but you can tell from the brown color that it must be delicious
My first trip to Europe was Spain...at age 17. I had no idea until I left the US that fruit and cheese is a popular dessert. Now I think this is a great healthy way to finish a good supper
My G/F and I live in Cambridgeshire England and she has a big Quince tree growing in her garden. We seem to get a decent crop of fruit every two years but sadly, it goes rotten before we get around to cooking it. :(
We had a large quince tree in our backyard when I was growing up. My mom made quince jelly- it was one of my most favorite jellies! I'd make peanut butter and quince jelly sandwiches- they were so delicious!!
☺ there is a quince tree a few doors down, every year bushels & bushels of them fall to rot. Nobody uses them. I really need to try making jam with them next fall. ☺
I really like the look of that. The fact you can cut it into slices like that, is fascinating to me. I've tried quince before, and liked it a great deal. I fear I'd just eat it like candy if I got a tin of it. 😆😆😆 And it goes with good cheese - 'Singleton's Parlick' is one of my very favourite cheeses - very clean tasting. Bliss.
here in Chile is very common. I wouldn't call it popular, because it's one of those things you either love or you don't. But It so sweet that in pubs and restaurants it is served in cheeseboards. It goes very well along the more salty cheeses (blue cheese in particular). It was very popular in the past, and in rural areas, since when cooked and preserved in jars, it has a very long shelf life. Also one of the few ways of eating Membrillos, since they are as hard as a rock
In Mexico you can find similar pastes make with quinces, aplees, Mexican hawthorn (tejocote) and guava (although guavas came from a totally diferent botanical family) all of them naturally color color coded for your convenience; I have bought it canned, when on sale, but is a preserve and keep a long time in any dry place, and yes is very good with chesse, ham and cured meats, I sometimes eat it with pickled chili, but that is mostly a personal preference. So this is most a "normal stuff in a can" video for me.
This is super popular in Portugal, specially if it's homemade. If you have a Portuguese aunt, you're guaranteed to have a bowl of "marmelada" come autumn, and the more aunts you have, the more marmelada you get. Also, we call marmelada and cheese Romeo and Juliet.
the firmness of the crema de membrillo sort of reminds me of guava or at least how they've always come packaged for me, it's firm and it has a very rectangular shape. The way you ate the crema de membrillo also reminds me of how we combine guava with cream cheese or just cheese (my dad actually tried it with manchego and so did I, it's really good) to make what cubans call a timba. Though instead of crackers we just make a sort of sandwich out of it but with 2 slices of cuban bread.
In Romania we make jam from quinces. One of my favourite jams. When I moved to the UK 10 years ago I was so sad that I couldn't find quinces anywhere. I recently managed to find them in a halal supermarket. But it was one of the things I found odd compared to my country. When they are in season, quinces can be found everywhere, so their absence here felt odd to me
Thought for a horrible few minutes we weren't gonna see you with a can opener on this one.Looks pretty nice ,dont suppose I'll ever see it here in in Carmarthen West Wales ,might have to look for some next time I'm in London
For any Indians out here, it is pretty much like the Mango Papad that you can find in most stores. In Telugu it is called "Thandra". Although eating that with cheese feels weird.
No recollection of having tried it, but it's a little expensive at the grocery at which I'm employed. My go-to, inexpensive version of quince paste for cheese and crackers is chilled cranberry sauce, but either in a little tub (spoonfuls) or in a can (extruded and sliced); usually accompanied by a sharp cheddar.or some other cheese. Sadly, I'm not too fond of Wensleydale; even once tried a wedge from my grocery store's cheese section which was studded with cranberries. Is cranberry sauce -specially canned- even found in British and European grocery stores?
hi, have made simpler versions of quince jam, paste, jelly and even toffee. we have quince trees lol the taste is like a pear with a hint of Rose. 🐨😻🌻🤗
You should also try the sweet potato varient for this recipe, I'm not especially fond of sweet potato but when it's turned into this gelatinous "crema" (also called "dulce de..." in Argentina) it's a hit.
5:27 _You...do _*_have_*_ some cheese, don't you?_ (brightly) Of course, sir. It's a cheese shop, sir. We've got-- _No no... don't tell me. I'm keen to guess._ Fair enough. _Uuuuuh, Wenslydale._ Yes? _Ah, well, I'll have some of that!_ Oh! I thought you were talking to me, sir. Mister Wenslydale, that's my name.
orion khan that’s a Monty Python skit isn’t it? It seems familiar and I swear I’ve seen it and it just sounds like something they’d do. They had like no cheese whatsoever if I remember right...
Yes - it's a Victorinox paring knife, but the handle got melted by accident, so I remade it - atomicshrimp.com/post/2011/06/15/Plastic-Moulding-Using-Recycled-Bottle-Tops
0:05 "I'm calling this an episode of "Try something different, even though this product is in a can..." 0:10 "I've had this before ... it is unusual." 1:45 "It is a can, we will have to use the can opener on it." 1:58 "This is in every sense a canned product." OK - at what point does this become a "Weird stuff in a can" episode? :D We need to be told!
Friend in Portugal dices it and has it over his Porridge , weirdly he also puts finely grated hard cheese on Porridge, I think the whole idea of "sweetening" Porridge is an English/North Thing! Fyi, substituted British with "English" as not to offend those salty lot North of the border!!
It was very nice - fresh, salty and a little bit tangy, but with quite a rich, creamy texture - not the first time I have tried sheep's cheese, and won't be the last.
Membrillo. In Portuguese "marmelo" so we call this confection "marmelada". That's where you british get the word "marmalade" from. We ssrve this wirh cheese as a dessert, wich is now commonly called "Romeo and Juliet" in some restaurants 😅. Quince jelly is very nice, too.
We have that in Mexico too. Not that common from a can but I think La Costeña is selling them. Membrillos are not quite a common fruit so it's mostly made of guava or hawthorn. Reading the comments down here I think this is one of those Panhispanic things.
Please do not stop making videos that won't instantly go viral like the scammer once, I believe if you stay in for the long haul with these kinda original videos, you will be successful. :)
As a spaniard, I love watching your videos about products and traditions that are pretty normal for us (though maybe not so much for an outsider?) from another perspective, and I like the fact that you're always so positive about it, please keep it up!
Parece que en varios países de habla hispana se come esto. En México no son tan comunes los membrillos (aunque es el sabor original) así que son más común el de guayaba y el de tejocote (fruta mexicana con forma de manzana pequeñita). En la costa del Pacífico he probado el de mango.
@@guidoylosfreaks ostias mi nombre también es Guido
Why we don't have this in Turkey. We produce and eat lots of quinces. We do make its jam though but I generally dislike sugary stuff due to health concerns.
@@guidoylosfreaks in the southern us, atleast in Texas, we do get quince pastes, mostly from like Goya and La Costeña, and in little vacuum packed plastic packs from no easily findable brands
They dined on mince, and slices of quince, Which they ate with a runcible spoon; And hand in hand, on the edge of the sand, They danced by the light of the moon.
beautiful
Edward Lear
The Owl and the Pussy-Cat
When he said quince that's what I immediately thought, I loved the runcible spoon reference in the video too!
"... the moon, they danced by the light of the moon."
Brings back memories of my Nan, reading me stories. ❤🙏 thank you
Call it what you want, to me, it's still a new episode of "Weird Stuff In A Can".
Great stuff!
youtube captions for crema de membrillo:
0:03 cream a demon burrito
0:25 cream atom embryo
4:05 cream add a memory or
5:55 creamy remember eel
7:21 creamy that memory or well
and this is unrelated but around 7:50: “flavorful jesus” instead of flavorful cheeses
I love the randomness of your vids. Multiple topics to cover many interests.
TH-cam's auto captions said "cream of the demon burrito" when you said crema de membrillo, lol. (I think TH-cam is drunk again....)
Your initials are kkk just saying
Cream of the demon burrito sounds like a dope metal album
@@juliantan1321 isn't it klk? or did she/he change it?
I got "cream atom embryo"
Cream atom embryo.
Something about u is extremely calming and appealing. I had a week working from 6am to 11pm everyday and I’m finally back home and my first thing in mind for relaxation is to watch your videos haha
My mom had that tablecloth pattern in 1977.
Indeed. There is something of the, it should be in the garden shed by now, about it.
@@terrortorn and his shirt is also the same pattern lol
I've eaten this solid jam since childhood. It has a fruity, peachy mild sugary taste to it, the right cheese to eat it with is close to a mozzarella, very low salt cheeses are perfect.
I personally prefer cured cheese or "queso viejo"
The saltyness contrasts well with the sweetness and brings up both flavours.
But to each their own!
Here we eat it with stronger cheeses like cured cheese as commented, manchego usually or similar
I just eat it with cream cheese
Argentineans eat it with cheese as a dessert. Its also the unoficcial sailors meal
Marcos that sounds delicious!
El postre de milico.
Ate con queso. Also a common dessert in Mexico.
it's amazing for real
what kind of cheeses? :0
In Poland, quince tincture (I don't know if that's the right word but the translator gives me only this one) is very popular.
Basically it's quince combined with sugar, vodka and rectified spirit.
Strong, tasty on its own or as an addition to tea :)
im just watching a man eat cheese, crackers and fruit. but your voice and temperament are so soothing. thank you for calming me down, im so stressed!
Wow!!! Your subscriber count has SKYROCKETED! I’ve been following you since about 37000 subs! Love your channel and I really appreciate how you mix up your content! Keep on keeping on! And just say....OK ;-)
your shirt matches your table cloth you legend
I love your chanel. I am from Granada, Andalucía. Here we call that "carne de membrillo" and we usually make it on autumm (sorry if my english it is not gramaticaly correct). The "membrillo" is an acid fruit that grows on September, and with cheese it is delicius. We usually eat it after a meal or as a "picoteo" during that season. I love see you try this!
I hope you bring more Andalucía stuff.
Great videos! Much love from the south!
I love your home town! I was planning to go there for Easter again this year, but... you know... 2020 happened.
I bet that would be delicious with some spanish sweet breads. Pan dulce and crema de membrillo sounds like a nice combo!
@@AlejandroAB wtf did u try it rancid ?? its sweet and textury and lovely fuck you this comment was made by the dulce de membrillo gang
Calm down man
It's good with manchego.
@@erwinup9 le dijiste "rancio" en inglés ?
I came for the scammers stuff, stayed for your content and btw I'm spanish, membrillo is amazing with cheese
Iberian Mapping do you recommend a specific type of cheese to go with it?
Kitty E Dairylea
@@TheAlexmynameis Oh dear...
Quince products are gritty (like pear) because the fruit is loaded with sclereids (cells with very thick walls, like little stones).
"Today we're going to try cream a demon burrito" I am loving that I turned auto - generated captions on, takes this to a new level of trying something ;)
"Creamy remember eel" lol wtf 😂
It is so strange to think about this as something weird, because this stuff , in it's various forms, is very common everywhere were quince is cultivated t. It is easy to make, keeps well, and delicious. (I can't quite comprehend that there is a canned variety. I only ever had home made stuff) The French press it into lovely little forms and serve it with powered sugar, here in Hungary , we put nuts in it (My French friend was horrified when I told them about it )
I guess I am quite lucky, because my grandmother always had quince trees , and this stuff was part of my childhood. It is good as a preserve or compote or however it is called in English.
The canned variety is unusual - I was surprised to find it. Pretty sure this presentation must be intended for gifts/souvenir/export
The French are appalled with any changes we, foreigner people, make to their recipes or how to eat things. The first time I cooked beans and mix them with rice, my partner didn't want to try. On another occasion I spread my bread with pâté de fois at a dinner with friends, everyone saw me as what the hell are you doing ?. They only eat the pâte in dices (without spreading it)
My grandma used quince-it’s however not common where I live now. Few have tasted it anyway.
It looks and appears to have the same texture as what we call here in Colombia a *bocadillo* which is made of guava and sugar, it has more ingredients, obviously, but that is basically it. We also eat it with cheese since it's really sweet. I also like to eat it plain and with a glass of milk :)
Cuban here. We eat that too, only we call it "Timba". Soooo good.
Mexican here, we call it "ate de membrillo".
Scottish here, we lather it onto a plain outsider and call it a jeely piece 🏴
Didn't think it was this popular :0 I've never seen it outside my country.
So interesting learning about its different names and stuff :)
We got that all over the US too, call it guava paste. My mom bought it literally only once as a kid and I've been hooked ever since.
Its awesome that you dont go for the reaction video stuff but rather give the new foods you try an honest go in the way they are meant to be eaten. New subscriber here but very glad to have finally come across your channel. Looking forward to continuing my deep dive through your archives. Thanks!
Try dulce de leche
dulce de leche 😍😍😍
Hold on now, there is not one recipe for dulce de leche, some people make it taste a bit like off date milk, that might put off a lot of people.
You mean caramel
@@prozac_dreams Dulce de leche is commonly made with condensed milk and simmered for hours, while caramel is a reduced mixture of water and sugar with the addition of hwc and butter.
I was thinking the exact same thing!
Your voice relaxes me whatever the subject of the video. Greetings from Germany!
Kinda like the guava paste you can buy in latino supermarkets. Pretty nice if you put them into pastries, especially with some cream cheese if that's what you like.
this is SPANISH not "latino"
Guava is horrible
@@gui18bif You mean the spaniards that come from latin descent? Hence the name latino. I'm just telling you my own personal anecdotes, and that I found guava paste (which is great in pastelitos) in a latino supermrket that was advertised as such. In the end the comparison is right on because it doesn't matter what fruit you use as long as it's made into a paste like this.
Here in México we call it "ate de membrillo" the little sugar coated guava paste are calles "morelianas", delicious candy.
@@robertmaniac Damn that's pretty cool, I remember my mom used to make some awesome pastelitos and stuff with it, I'll always have fond memories of those.
I see you’re trying spanish stuff, you should get yourself some crema catalana, they normally come in a custard like package and they are raging good.
Thou shall not advertise addictives here!!
The French call it creme brulée; under the French name it's pretty common in Parts Abroad.
CoraMendi did some research and it’s pretty close apart from some discrepancies in cooking methods, consistency and aroma.
J H 7 months later and you never tried it
I'm English and lived in Spain for 5 years in the catalan region and it is just a creme brulee I think most people in the UK have had something similar. But I'd say morcilla is the thing to try, it's similar to black pudding but way better or a cheese called cabrales which is the strongest blue cheese I have ever tasted
Thanks for making this video and introducing me to a new food. I found a version of it at my local Hispanic food market.. ate de membrillo. Pretty good on cheese or crackers, and quite nice when spread on sourdough toast.
it's 2 a.m. and i'm so hungry :'(
me too :@(
Reminds me of apricot jam with "Mondseer Käse" (a cheese speciality from Austria). It's got a mild to slightly spicy aroma. A kind of sweet-sour taste harmonizing perfectly with apricot jam. Must try if you are a cheese lover.
here in argentina, dulce de membrillo is basically fruit mermelade or something like that. im not a fan of it, also membrillo and cheese is considered a nice companion for breakfast toasts
what you should try someday is dulce de leche. or alfajores if you can
alfajores look amazing! Going to try that
El dulce de membrillo es terrible bueno
@@AtomicShrimp just do it yourself a favor and don't go just for the expensive brands (habanna)... try to get also some of the cheapeastones like "jorgito blanco" or "capitan del espacio"
@@AtomicShrimp me mueroooooooooo! Aguante Argentina!!!
Came for the scam videos, subscribed for the you eating cheese and stuff you already knew you liked content 😂 I sincerely needed this patch of sunshine
I have made that. It was very hard work peeling & cutting up those rock hard home grown quinces, quite made my hands sore. The knife may have been a bit blunt. It certainly was after if not before. However I found it was very good with a robust Chedder, Brie, Camembert or indeed with roast meats or ham. Plus it kept well for years in the jars I put it in.
If you have a Quince bush, Quince jelly is a lot easier to make than the jam & you can combine the Quinces with small apples of the type that are found growing wild in places. Sometimes quinces can be found growing wild near old home sites.
Quince jelly - get it from our local farm shop in the West Country, and made it myself last year - lovely stuff!
You get very thin trays of this in supermarkets in the UK in the cheese section, all through the year in Waitrose and M&S, the other supermarkets tend to stock it in Christmas time, but do sometimes have it.
I live stateside but my family is from Argentina, so my parents will always buy packages of dulce de membrillo in bulk whenever they visit the Hispanic market. In addition to working well as a snack w/ cheeses, you can actually make some really tasty baked goods with it as well! A good quince pasta frola in particular is to die for, goes especially nicely with some café con leche.
Glad to see you enjoyed it here, Shrimp :)
It’s also wonderful served as part of a dessert platter with sliced fresh pears and walnuts.
Thank you for inspiring me to eat some of the 4 year old quince jam that sits untouched in the pantry and luckily I had fresh goats cheese. What a combination!!
hola , yo vivo a 45 kms de Puente Genil , Cordoba , spain donde se fabrica la carne de membrillo . en esta zona es un postre tipico y se suele comer con queso de cabra fresco y miel de caña , nueces , untado en pan con mantequilla ... etc , se hace tambien casero muy facilmente , un gran postre que me ha alegrado ver por aqui , saludos desde andalucia .
Here in Spain I eat that a lot with queso machego, its a really nice dessert or light dinner that's not too sweet
I'm surprised you went out of your way to get a nice spanish brand. That membrillo is not the most expensive or traditional one (I prefer the one I make at home) but you can tell from the brown color that it must be delicious
My first trip to Europe was Spain...at age 17. I had no idea until I left the US that fruit and cheese is a popular dessert. Now I think this is a great healthy way to finish a good supper
You have awoken all my Membrillo memories from when I was little in Spain, now I want some 😋
Yeah that's a classic, if you say membrillo in Spain most people think of the paste rather than the fruit, which is rarely found in stores. Cool!
My G/F and I live in Cambridgeshire England and she has a big Quince tree growing in her garden.
We seem to get a decent crop of fruit every two years but sadly, it goes rotten before we get around to cooking it. :(
You came up on my feed!
Great vids really entertaining 😀
We had a large quince tree in our backyard when I was growing up. My mom made quince jelly- it was one of my most favorite jellies! I'd make peanut butter and quince jelly sandwiches- they were so delicious!!
☺ there is a quince tree a few doors down, every year bushels & bushels of them fall to rot. Nobody uses them.
I really need to try making jam with them next fall. ☺
I really like the look of that. The fact you can cut it into slices like that, is fascinating to me. I've tried quince before, and liked it a great deal. I fear I'd just eat it like candy if I got a tin of it. 😆😆😆
And it goes with good cheese - 'Singleton's Parlick' is one of my very favourite cheeses - very clean tasting. Bliss.
My mother makes a nice quince jelly/Quittengelee. This year I will start to grow quinces in my garden too.
here in Chile is very common. I wouldn't call it popular, because it's one of those things you either love or you don't. But It so sweet that in pubs and restaurants it is served in cheeseboards. It goes very well along the more salty cheeses (blue cheese in particular).
It was very popular in the past, and in rural areas, since when cooked and preserved in jars, it has a very long shelf life.
Also one of the few ways of eating Membrillos, since they are as hard as a rock
Notice how the shirt matches the table. Great content 👌
you should also try "Dulce de batata" if you didn't yet! which is the same as that crema de membrillo but with sweet potatoes. Or maybe "Polenta"
Yesssssssssss! Fully agree! Greetings from Germany :)
Muy argenta la selección jaja
Dulce de batata with cheese and maraschino cherries: a fantastic combination. 👏
@@shu9062 El postre vigilante jaja
Thank you majima I loved you in the yakuza stage play
In Mexico you can find similar pastes make with quinces, aplees, Mexican hawthorn (tejocote) and guava (although guavas came from a totally diferent botanical family) all of them naturally color color coded for your convenience; I have bought it canned, when on sale, but is a preserve and keep a long time in any dry place, and yes is very good with chesse, ham and cured meats, I sometimes eat it with pickled chili, but that is mostly a personal preference. So this is most a "normal stuff in a can" video for me.
This is super popular in Portugal, specially if it's homemade. If you have a Portuguese aunt, you're guaranteed to have a bowl of "marmelada" come autumn, and the more aunts you have, the more marmelada you get.
Also, we call marmelada and cheese Romeo and Juliet.
Every video I've watched so far you say something I know nothing about and as I go to google it you explain it right in time haha
We used to have dulce de membrillo with cheese as well when I was growing up. It was also great baked into sweet empanadas.
Your Spanish voice is adorable...
-A native Spanish speaker
I love the spanish language, but when I try to speak it, I always sort of panic and rush the words out
That’s normal for any language, keep the effort and it pays eventually.
@@lowie7777 pays off you mean
Idk why I've watched this video 3 times. It's a good video and for some reason, I keep coming back.
My Mrs made some of this. Very nice with cheese. She also made quinces in syrup. Also nice. Bit flowery by nice
The Owl and the Pussycat reference was cute!
the firmness of the crema de membrillo sort of reminds me of guava or at least how they've always come packaged for me, it's firm and it has a very rectangular shape. The way you ate the crema de membrillo also reminds me of how we combine guava with cream cheese or just cheese (my dad actually tried it with manchego and so did I, it's really good) to make what cubans call a timba. Though instead of crackers we just make a sort of sandwich out of it but with 2 slices of cuban bread.
With "closed captions" on, the name of the food translates as "cream a demon burrito"
I like that.
My grandfather's favourite dessert: cheese and dulce de membrillo. :)
Nice video.
In Romania we make jam from quinces. One of my favourite jams. When I moved to the UK 10 years ago I was so sad that I couldn't find quinces anywhere. I recently managed to find them in a halal supermarket. But it was one of the things I found odd compared to my country. When they are in season, quinces can be found everywhere, so their absence here felt odd to me
Nunca me ha gustado el membrillo 😝😝 de cualquier manera, buen video! Greetings from Chile
Thought for a horrible few minutes we weren't gonna see you with a can opener on this one.Looks pretty nice ,dont suppose I'll ever see it here in in Carmarthen West Wales ,might have to look for some next time I'm in London
Looks good. I love quince jam so I might have to give this a try if I can find it
For any Indians out here, it is pretty much like the Mango Papad that you can find in most stores. In Telugu it is called "Thandra". Although eating that with cheese feels weird.
You should definetly try Dulce de Leche! Which is candy cream in English i do believe so.
Es mejor el manjar xd
Aguante el dulce de leche!!!!
I love quince paste especially with cheese. The nice thing is it's so common here in the middle of California that we can buy it at our 99 Cent Stores
We ate a lot of quince products as kids as my grandparents had a quince tree. Lots of Logan berries and gooseberries too
Crrrema de membrrrrillo.
Well said sir 👍🏻
You always have interesting foods. I've made quince paste at home one time it was good. I made it to go with roasted beef.
No recollection of having tried it, but it's a little expensive at the grocery at which I'm employed. My go-to, inexpensive version of quince paste for cheese and crackers is chilled cranberry sauce, but either in a little tub (spoonfuls) or in a can (extruded and sliced); usually accompanied by a sharp cheddar.or some other cheese. Sadly, I'm not too fond of Wensleydale; even once tried a wedge from my grocery store's cheese section which was studded with cranberries. Is cranberry sauce -specially canned- even found in British and European grocery stores?
We call this kitnikes (basically transliteration of quince cheese in German) in Serbia, it's usually made with chopped wallnuts.
hi, have made simpler versions of quince jam, paste, jelly and even toffee. we have quince trees lol the taste is like a pear with a hint of Rose.
🐨😻🌻🤗
I love fresh quinces, but I’ve never had this. I’ll look out for it now, as it sounds right up my street.
we used to have a quince fruit tree my mother used to make preserves of the stuff very tasty!
You should also try the sweet potato varient for this recipe, I'm not especially fond of sweet potato but when it's turned into this gelatinous "crema" (also called "dulce de..." in Argentina) it's a hit.
5:27 _You...do _*_have_*_ some cheese, don't you?_
(brightly) Of course, sir. It's a cheese shop, sir. We've got--
_No no... don't tell me. I'm keen to guess._
Fair enough.
_Uuuuuh, Wenslydale._
Yes?
_Ah, well, I'll have some of that!_
Oh! I thought you were talking to me, sir. Mister Wenslydale, that's my name.
orion khan that’s a Monty Python skit isn’t it? It seems familiar and I swear I’ve seen it and it just sounds like something they’d do. They had like no cheese whatsoever if I remember right...
I'm not a quince fan TBH, it doesn't sound very odd, but if Mr. Shrimp uploaded it I will watch and learn.
Viva la weird stuff in a can.
Hi Mr Shrimp! It’s your knife made by Victorinox ?
Love your channel & lovely sounding English language 👍
I’m mean the multi colour handle one😉
Yes - it's a Victorinox paring knife, but the handle got melted by accident, so I remade it - atomicshrimp.com/post/2011/06/15/Plastic-Moulding-Using-Recycled-Bottle-Tops
Why is this video the most relaxing thing ever? 😪
0:05 "I'm calling this an episode of "Try something different, even though this product is in a can..."
0:10 "I've had this before ... it is unusual."
1:45 "It is a can, we will have to use the can opener on it."
1:58 "This is in every sense a canned product."
OK - at what point does this become a "Weird stuff in a can" episode? :D We need to be told!
"Wensleydale"
"Yes, Sir?"
"Ah! Well I'll have some of that"
"Sorry Sir, I thought you were addressing me. Wensleydale is my name".
"Is it."
"Yes Sir".
Friend in Portugal dices it and has it over his Porridge , weirdly he also puts finely grated hard cheese on Porridge,
I think the whole idea of "sweetening" Porridge is an English/North Thing!
Fyi, substituted British with "English" as not to offend those salty lot North of the border!!
Skimming your heading I thought it was creme de marlboro! Great video as always
Oooh that sounds absolutely delicious love to try that with crackers cheeses and pickles sounds gorgeous and looks nice too 👍😁 x
Membrillo Is absolutely delicious, it grows here in Mexico..the fruit kinda looks like a yellow pear
Great video
How was the sheep’s cheese on it’s own? You didn’t describe it in the video and I’m interested in it’s qualities.
It was very nice - fresh, salty and a little bit tangy, but with quite a rich, creamy texture - not the first time I have tried sheep's cheese, and won't be the last.
Membrillo. In Portuguese "marmelo" so we call this confection "marmelada". That's where you british get the word "marmalade" from.
We ssrve this wirh cheese as a dessert, wich is now commonly called "Romeo and Juliet" in some restaurants 😅.
Quince jelly is very nice, too.
In south america is also common dulce de guayaba, guava paste very similar eated with cheese and other stuff
I usually cut the membrillo in squares and I put on my salad
First time watching a non scammer video from you. It was Delicious!
They used to use quince in jams and chutneys in the UK years ago.
These are my favorite kinds of vids ❤️
Ha! youtube's auto-generated captions said "cream a demon burrito"
How about trying some canned shrimp?
We have that in Mexico too. Not that common from a can but I think La Costeña is selling them. Membrillos are not quite a common fruit so it's mostly made of guava or hawthorn.
Reading the comments down here I think this is one of those Panhispanic things.
Please do not stop making videos that won't instantly go viral like the scammer once, I believe if you stay in for the long haul with these kinda original videos, you will be successful. :)
Why the hell do I find this sort of satisfying