@@aserta how is it stored? I suppose keeping it dry is very important. I'm sure there's a pest besides livestock lol, if you have a farm. I'm failing to imagine the size of that much. How much is left?
Not entirely. It's the expiration for the anti clumping additives that keep granular salt.. granular and there are other salt products that contain flavoring / coloring that can go pear shaped after awhile. The salt itself will be fine but you might need a hammer to break up the chunks or.. um.. more salt to cover the taste.
You should totally make a replica of the little wooden box that Samwise Gamge keeps his salt in! (From the scen where he and Frodo are climbing and he drops the box and Frodo catches it, in the extended version of The Two Towers) would be a fun build to see!
The thing I love most about this video is something that resonated with me was nothing to do with Raiders jackets or salt, but the fact that like me you always have a Stanley knife near by but when you open a parcel you grab your keys😂
@@jccatv901 As a retired locksmith (amongst other things), I can assure you that an actual key, if not absurdly worn, works better for package extraction than the side of a keychain FH screwdriver.
When I was a kid my father and I visited a older man he knew that painted as a hobby. I was facinated as to how he did it so I started asking him questions. So he asked us to follow him into his studio, grabbed a baby food jar lid and started painting the inside of it. He started asking me questions about what I thought should be included. As I watched him work he and I exchanged questions and when he finished the piece he handed it to me and said it was a gift. Now you wouldn't think that much could be included in a painting on the inside of a baby food jar lid but he managed to create an entire winter mountain scene with trees and a cabin. I still have it to this day. Apparently after his passing his work develped a bit of local notoriety and there are a surprising amount of people looking to collect his work. I'll never part with it as it was something he painted just for me.
Need to thank you, for being who you are. I'm 51 years old and during a very traumatic point in my life, I got to watch you doing experiments. It grounded me during that time, gave me something safe and provable. Now whenever I have trauma I go looking and here you are right on YT.
They remind me of the registration stickers on the license plates of some cars around here. In my state, you get a new sticker for the corner of your plates each year, and some people never scrape the old one off. They're pretty heavy stickers, so it only takes a few years for the stack to become noticeable.
There must be 1,000 blades in the shop, but when the cardboard box needs to be opened - out comes the keys 😂 thank God for Adam being relatable, helps me keep my self-image in focus
You don't need a razor sharp blade to cut the tape on a box. Even a dull rounded over piece of metal will go through the tape with enough pressure behind it. This is why I don't like places recommending having a fresh blade all the time. It's not necessary to cut tape on a box, and if you have a super sharp blade and cut yourself with it, it's going to be nasty cause it will slice through you like butter.
Looks like he used a key shaped flat head screwdriver, but I felt the same when he pulled them out. Keysmart even makes a package opener that looks like a slightly sharpened key.
@@cbalan777 I've always heard its better to be cut by a sharp blade then a dull one, since the dull blade will mangle more and leave a more jagged wound. Also a sharp blade is less likely to stick and jump
@@Billionth_Kevin Have you ever been cut. by a sharp blade? I've cut myself with a dull blade, scraped myself, put a bandage on and moved on. A sharp blade however sent me to get stitches.
I, too, prefer to use car keys to open boxes! No chance in damaging anything that way. Not the contents. Not myself. Not the keys. _(maybe the keys, but unlikely lol)_
I probably have 25 of those metal tins, but they're from around the 20s to the 50s & were for lead split-shot fishing weights/sinkers. Most with nostalgic lettering &/or fishing scenes. I'll now have to repurpose some as salt tins for travel, ha.Thanks Adam!
Any time I go to Chipotle, I ask for "a thing of salt". They are the only restaurant I know that serves flaked salt and they always give me enough that I have a lot to take home afterwards. I love it.
Adam, 0:150:15 Thank you for the story of the mask. You bought back a wonderful memory of giving, only I was a young adult. I was into early stages of expensive Radio Control and a friend had a Tartan Twin gas engine. I really wanted one but could never afford one. Without a lot of detail, my doorbell rang in the middle of the afternoon noon and my friend was there giving me his engine. Something I will always remember and something I try to pass forward as an old super blessed adult.
My experience with salt is a bit different. I reduced the amount of salt in my diet many years ago to help in controlling hypertension. What I eventually discovered is that my taste buds are now much more sensitive to salt than they were previously. Some regular off the shelf foods now taste terribly salty to me. I also discovered when I had a bit of food poisoning that my sensitivity to salt skyrocketed. I'll never need to bring salt with me anywhere. Don't get me wrong, I used to suck on the rock salt samples we had in chemistry class 40 years ago. I like salt, but not nearly as much as I used to. Thanks for the video.
Thanks for posting your experience. As someone who has been recently diagnosed with hypertension, getting used to not having salt has been an experience.
@@andrewdonatelli6953 Try lemon pepper without salt and/or zest . Also, Morton's Lite Salt if you have to have some. I'm limited to 1500mg a day, it can be done.
I was going to point out the same thing. If you're someone who consumes a lot of salt all the time, your taste buds will adapt so that it doesn't have as much of an effect (and thus you will need to use more salt just to make things taste good). If you _reduce_ your salt intake for a few months, then lower-sodium foods will likely actually start tasting much better (and lots of "normal" dishes will taste really good, even without needing to add extra salt to them). I don't have a medical need for a reduced-salt diet, but I discovered this when a family member needed to switch to one, so we reduced the salt level in general in our family meals, and after a bit I realized that all the other food I ate elsewhere was tasting a lot better than it used to. Now I try to avoid eating a large amount of salt, because I actually enjoy the flavor of foods, and I don't want to diminish that by getting my taste buds all out of whack again.
Without a doubt the best thing, of the many great things, about Adam's videos is the insight into how his mind works...like the intro to this video. Golden.
I've NEVER felt more kinship with Adam Savage as in this video. With all the stuff he does adjacent to my own endeavors. I started carrying salt when I was 14 or 15. We had a soup vending machine at my school, but it was the blandest thing imaginable. So I carried a tiny container with salt because it made all the difference. And soon people came to me and asked me for some^^. I never stopped and it saved MANY a meal. My choice of salt is Fleur de Sel from france (hand harvested). I found it on holiday and growing up near the French border I was lucky enough to get my hands on it whenever I needed a refill. I moved since. But with me, I brought a 2kg sack of this white gold, and it lasted me for a long time. Now there is the internet where I can just order the stuff......tangent over
I'm a chef and am also a salt fanatic and know exactly what you mean. If you ever make it to Colorado you'll have to come to my restaurant and I can cook some amazing food for you, hopefully no extra salt needed.
I hope you're not one of those hacks whose tongue has become so deadened to the taste of salt that they completely over-salt everything they put out and it tastes like eating a salt lick to the rest of us. It's easy to add more salt if you need to, but it's not easy to take it out if there's too much, and different people actually do taste salt more or less strongly than others do (on top of the many many people nowadays who actually need a salt-reduced diet for their health, etc). FWIW, if you consume a lot of salt on a daily basis, your taste buds do actually change so that it doesn't taste as salty to you anymore (and thus you need to use more of it to get the same result). If you are someone who finds they need to add salt to everything to make it taste good, you should try _reducing_ your salt intake for a couple of months, and you will discover that lots of the "regular" food out there suddenly tastes a lot better, even without adding extra salt to it. (This is something I discovered myself when a family member needed to switch to a restricted salt diet, so we all reduced our salt usage on family meals in general, and suddenly everything else (at restaurants, etc) started tasting better too. It was really a win all round.)
I have several of the Tabasco mini (1/8oz) bottles that I refill with their Habanero Pepper Sauce that travel with me on road trips, backpacking & camping!
I travel with a small jar of genuine maple syrup for my black coffee. A small bit changes coffee into something richer and more refined, without being sweet.
A similar thing happened to me when I was a kid. A friend of my dad’s had a really cool black leather hat. We spent the day at his place and he let me wear the hat for a long time. When it was time to go home I took it off to give it back but he told me to keep it. I still wear it often and remember that day
I would love to see a whole new video type added to the channel of Adam cooking. Including any family members that feel comfortable being in a video posted on the internet. Maybe even sharing recipes they enjoy from favorite cook books.
Applewood smoked salt, for dry brining a strip or ribeye. It was a game changer for developing flavor long before the steak ever hit the carbon steel. I don’t travel with it, yet…
Fleur de gris is my go to for everything. I use it in rubs, as table salt in a grinder, and as a finishing salt. The key for me is to dry it in a small bamboo salt box for a month at least before I use it as a finishing salt or in a grinder. It adds an almost MSG level of enhancement to any dish, without being overly salty.
When I used to travel a lot, I collected tiny condiment packets of everything I could find. The stranger, the better. It was perfect for fixing up lackluster hotel food. Alas one overzealous TSA agent confiscated my stash, even though each packet was well under the liquid limit. The one I used a lot was Sumac.
I hadn’t heard of Jacobsen before this summer. We happened to go camping at a state park very close to their factory store. As a bit of a salt fiend myself, I was mildly sad when it was closed as we were leaving town on a Monday, but didn’t think much of it. Now I’m very sad I missed it. So, I just placed an order. Thanks!
I'm sure someone has already mentioned it, but that flaked salt is spectacular when smoked. I cold smoked a whole batch of it with hickory and it's great in all kinds of things.
@@mm9773 I don't usually carry lemons around with me... You have to think about Adam's perspective here. He clearly travels often for work, and as such, finds himself eating 'not the best' food frequently enough that he has found a solution. Being able to make a cold sandwich at 2am just a little better, could be the difference between going to bed tired and miserable after a hard day of work, and going to bed satisfied after a hard day of work. People that have to go without simple comforts often, and have time to prepare, often find little ways to make life more comfy when they can. I learned really quick when I was in the military that a little spice packet could make a BIG difference on a miserable training exercise. Amateurs will make a "survival kit" from an old pill bottle and stuff it with "survival" supplies that will never get used. People who know better will fill that pill bottle with a packet of hot-sauce/salt/pepper/etc, because good food is worth it's weight in gold.
I get the Jacobsen emails and for some reason I haven’t ordered. I think salt would be a good Christmas gift- especially the small tins for people aren’t expecting anything. You work with your hands so I don’t expect them to be pristine. Thanks.
I am in Lisbon at the moment and had a Prego sandes the other day and it had a chunky salt in it that made the sandwich so much better, it had that crunch that you describe. I will remember this for the future, thank you!
Resident Flight Attendant here! If you’re a frequent traveler I HIGHLY suggest a sandwich baggie with salt and pepper packets, a packet of crushed red pepper from any pizza shop, silverware, and hot sauce. It takes up very little space and will save you many mediocre meals!
I bring this stuff called "nutritional yeast" with me wherever I go because it's got everything the body needs to function and it's a lightweight flakey powder that tastes like the origin of flavor. some salt kicks it up, too. awesome content as always. *high-fives-like-whoa*
Harrison Ford can do no wrong. I would watch him scowl and emote at the camera for 90 minutes and be totally fine. Love your absolute joy about salt. I feel like my joy over watching Harrison Ford is similar to the joy you have describing salt. Anxiously waiting for season 2 of Shrinking on Apple + next week.
Many higher end restaurants use Diamond Crystal brand salt. As a chef I swear by it. It's not as chunky as typical kosher salt, it's almost snow-like. But it's almost sweet with the taste and not as salty. I typically use a bit more than I would other brands of salts.
No matter where I’m going, I always take some soccer shin guard tape with me. It’s like electrical tape, but more elastic & it sticks to itself rather than needing an adhesive. Not quite as strong as some other tapes, but the lack of adhesive means it can be reused many times over. The wide range of colors available are an added bonus.
Redmond Real Salt (from Utah). Cornish sea salt. Celtic gray sea salt. "Lo salt" potassium salt. Those are the 4 I use most. I buy generic sea salt by the 50lb sack and use it in baths, 2 cups of sea salt and a cup of Epsom salt.
love Redmond Real Salt. dunno if it's still there but the Harmon's grocery in downtown Salt Lake had a big, pretty salt rock inside its entrance. bet they have removed it now, 'cause after a few years, you could see smooth parts where people had licked it lol
Tons of fun always... I have a new project I'm super stocked and have lost too much sleep on...I can't wait to share how much I need to do to achieve the realism my ADD needs
My go to salt replacement is Old Bay. Has that salty hit but additionally, it’s got some peppery goodness and a little kick of heat. Amazing on eggs, seafood(obviously) and salads.
I was a travel nurse (in fact I was working in SF 2023) from Louisiana. When I traveler, I kept a bottle of Tabasco and “Tony’s” seasoning with me on my travels. But often I used a mix of herbs and spices alone in different rations in my cooking. On another note, a past video you mentioned eateries in SF, I enjoyed Foreign Cinema a lot, visited it a few times while there.
Interesting, thanks for the info! I'd always just assumed (as a non-Jewish person) it either had something to do with how they source it, or the producer had to get the factory checked and approved by a rabbi before they could use the term, or something along those lines.
I too have a tendency to see Adam as a mentor of life as well. Some of my favorite videos are on how to handle difficult people and deal with depression.
I am another massive salt fan, to the point that people think I'm a little nuts. And the other day I was talking with my dad about this, and saying, as I always do, that salt is a flavor enhancer, and he said "well, I guess 'enhancer' is a relative term, right? because depending on how much you like salt, it might not be an enhancement." And I was just stunned, because I realized he had been misinterpreting what I was saying all these years as just "I like things more when they are salty," and while that's not untrue, it's not what I meant at all by "flavor enhancer." I meant it makes *other flavors easier to taste*. It's transformative in that way. It's true that if it makes the food taste salty, that isn't always better, but there's a threshold for perceiving a thing as salty, and below that point it won't taste salty as you add more salt--it'll just taste *more flavorful in general*. In a tomato or a mushroom it'll bring out umami, on lemon or a strawberry it'll bring out the tartness and the sweetness (though you have to be careful! the threshold for perceiving saltiness on fruits is really low), with milk or cheese it'll bring out creaminess...it'll even enhance bitterness if that's what you're targeting. I have the sense that people who cook a lot or who research the perception of flavor know about this, but that everyone else is in the dark. It's also why processed foods have so much salt in them... it really helps them be more addictive. I'm sure this all sounds a little appalling to anyone who isn't American, because so much American food is SO SALTY, and I think we have an elevated threshold for perceiving salt as a result, and stuff that tastes better to us must taste gross to someone with a palate trained on a less salty basis. But I firmly believe that even those people have a perceptual threshold for the stuff, and that trace amounts of salt would still make things taste better to them. I think if you went back in time to, say, 30,000 BCE, that tin of salt would earn you a huge amount of respect from early humans.
It all depends on the salts used... some people just think salt is salt. But there is Kosher, Table, Fleur De Sel, Sea, Celtic Sea, Flake, Pink, Red, Black, Black Lava, Brining and Flavored Salts... and they all have their own uses but you can narrow down and multi-use a few.
Our taste buds mainly become active at certain salt thresholds. Something could be packed full of flavor but be barely noticeable because it's under salted. I have decades of experience to confirm this. It could be his body requires more salt because of his very active brain and nervous system.
Years ago I was at a hotel with some friends and their family, and they ordered room service that came with these little 2-4oz glass condiment bottles. I kept every single one despite some weird looks, but they have metal twist lids and are the perfect size to bring travel seasonings along anywhere. I make a little generic blend that can be put on anything that is less than flavorful to make it more palatable and enjoyable (salt, pepper, garlic powder, cayenne pepper, etc). If any of you order room service in the future make sure to keep those bottles!
I love that Adam probably had an EDC blade somewhere on him yet he opened that box with a key. Just goes the show...sometimes the right tool is the closest at hand.
I’ve considered bringing a specific salt with me when traveling, however, looking the way that i do, traveling with salt, even if it’s in a salt container, is going to cause me all sorts of problems with airport security.
I love Herbamare Herb Salt. As you'd expect from the name it's a mix of salt and very small herb flakes. I love the flavour but am also convinced that from a health point of view I'm inclined to eat less salt when I use it.
Im the same way with pepper. I hate when I'm out somewhere, even a "nice" restaurant and the only pepper they have is micro-fine pepper that tastes more like saltdust than pepper, thusly I carry my own pepper grinder with a nice mixed whole pepper blend.
As soon as pepper or any other spice gets ground up, it starts slowly losing its flavor. If that pepper shaker on the table was filled from a big tub in the back that got bought months ago (and probably ground months before THAT) I'm not surprised it tastes like bleh.
I made a 'tomato revive powder' recipe with salt, sugar, msg, and cream of tartar (acid without a strong flavor). It really wakes up store bought tomatoes, and brings out the rest of the flavors in them. More broadly, it turns out it's magic +1 taste powder. I make it with flake salt (but finer, Diamond), and not quite equal amounts of the rest save for halving the msg, all adjusted to taste. It's surprisingly delightful in all sorts of uses.
The lemon is new. I have the smoked I travel with. My favorite salt to bring with me is triple infirno. What makes it special is the texture. It is hot, very hot, the flavor is great, but lots of hot salts have those qualities. The salt crystals are flat they melt on your tongue in a very even way. It just hits different. You can get it a lot of places I buy it whole sale because I use so much of it.
a good, satisfying crunch like you describe is precisely why my absolute favorite road trip snacks are combos (specifically pizzeria flavor, i don't know why) & corn nuts (original flavor only). at home i tend to go for popcorn or sunchips for similar reasons. gotta love a good crunch! :D
I love Old Bay Seasoning so much. Also, if I am traveling outside the USA, I always bring Hidden Valley Original Ranch Salad Dressing and Seasoning Mix 1 Ounce Packets with me do to most other countries do not have Ranch Salad Dressing.
Not necessarily a "Travel With" thing, but I always have a jar of Cookie Butter in the house. You can eat it directly out of the jar, or spread it on almost any desert.
This might be a bit college-student of me, but my favorite seasoning is Trader Joe's Soffritto blend. It's got Italian herbs, garlic and onion flakes, salt, and red pepper flakes. It goes great in scrambled eggs, stir fries, avocado toast, sandwiches, etc. but you have to be a bit careful because of the included salt. If you have other salty ingredients it can become too much.
People that have to go without simple comforts often, and have time to prepare, often find little ways to make life more comfy when they can. I learned really quick when I was in the military that a little spice packet could make a BIG difference on a miserable training exercise. Amateurs will make a "survival kit" from an old pill bottle and stuff it with "survival" supplies that will never get used. People who know better will fill that pill bottle with a packet of hot-sauce/salt/pepper/etc, because good food is worth it's weight in gold.
hah! homeless people do that, too. we'd grab a few extra packets of sauce, salt, whatever from fast food joints whenever we could and keep em in baggies in our packs. appreciate the churches that make community meals (and don't make us listen to a sermon first...) but some mustard or salt always made a huge difference.
My must have seasonings are, salt, pepper, garlic powder, paprika, Coleman's mustard powder, onion flakes, chili powder, taco mix powder, onion soup dip powder, kitchen bouquet, vanilla extract, white sugar, white corn syrup, cinnamon powder, nutmeg powder. Here's a list I never use, lemon pepper, parsley flakes, brown sugar, brown corn syrup, molasses, and pretty much everything else on the spice shelf.
I just got a 5lb bag of SF cherrywood smoked salt. I keep a little tin in my car and I think I'm goin to be giving little bamboo salt boxes to a few people as Christmas gifts this year.
Traveling with Salt reminds me of Sam in LotR and his little wooden box of salt. We have been using Himalayan pink salt for years but I think I will give Jacobsen's a shot.
Being born and raised in Louisiana I carry Tony Chachere's cannn seasoning with me when i travel. I rarely use it but definitely can make the difference on sub par food
I don't travel much, but lately I've been using a lot of freshly ground long pepper instead of black pepper, and using sumac powder to add zing to pretty much everything.
I am NOT the cook at home, known to screw up bringing water to a boil on the stove. But somehow I discovered Jacobsen Salt years ago. Now we always have their flake salt on the counter for finishing. Jacobsen lemon zest salt is new to me, thanks for the recommendation. Marmite is far superior to Vegemite. My wife thinks it’s vile, so I try not to use it when she’s around. Toast, butter, and Marmite - YUM!
I always tour with a small pink rock salt and fresh pepper mill, a small bottle of olive oil. sometimes mayo, and sriracha. being able to one up a salad or sandwich on the road, game changing. ~Brodz
I had an uncle who was in the Navy, and always made his coffee like that after he got out. Apparently that's a Thing in the sea services? Every other coffee drinker in the family thought it was deeply weird. :)
It's not a spice, but when I travel I always bring my travel coffee grinder, a steel french press that doubles as a mug, and whatever whole bean coffee I happen to have at the time. I can make the same coffee I have at home wherever I have access to hot water, and it's a fantastic way to start the day in a strange location instead of depending on the questionable-at-best hotel room coffee.
When people watch me cook they often comment on my salt(and butter!) usage and I always respond "Don't ever watch a professional chef cook, you will be stunned by the amount of salt and butter they use".
Ooh, I'm obsessed with Salish Alderwood smoked sea salt, it's from the PNW and changed my life! Also, weirdly, espresso salt is delicious on more things than you would think so I love to have some of that around too. My main spice of choice though is granulated roasted garlic from Penzey's. I can't not add it to absolutely everything. And it won't make my blood pressure go up or my legs swell so I don't have to worry about being addicted to their roasted garlic. Their spice blend called Justice also rocks.
My wife has a few packs of taco bell diablo sauce in her purse wherever we go. I have been meaning to get one of those keychain pill containers to carry pepper corns with me. Chewing on a peppercorn can pull me out of an anxiety attack like nothing else.
Guérande salt from France (Brittany/Bretagne)is harvested in a traditional way. It's quite coarse because it isn't processed, enhanced and has no additives. Often we grind it a little finer with a spice mortar. Hence the moisture in it, it sticks and won't go through a salt/pepper mill. But the taste is so unique and lovely. It has a softness and is mild at first but the taste deepens and you can taste a hint of sweetness. It does great with Italian sandwiches and compliments good quality extra vergine olive oil. Also with salmon it is great or on bbqed beef. Anyway its great!
Also love how you pulled out your keys to open a package 😂 and then picked out just the right one or do you have a " special " key just for that? That would be better than a small jack knife keychain . 🤔 I have opend packages with keys more than once myself😂
Big shout-out to all the salt-heads and food lovers in the comments sharing their recipes and favorite toppings! Adam's audience really DOES have a huge knowledge base when we all come together
Finally got a chance to watch this and in this first few seconds all I could think about was Grant Imahara's impression of Adam (bashing and drumming on everything as he thought). :D
Adam opened that box with a key-shaped flat blade screwdriver. I carry a similar DoohicKey on my keyring. Opened uncounted packages, tightened a lot of screws, filed down the occasional jagged fingernail. Stopped carrying my Swiss Army Knife. Highly recommended.
Nice to see you using the technicians knife... A Key! 🤣I use it for opening boxes all the time. Ok, so it had a screwdriver flat edge. But Great job. :)
For me it would be garlic powder and sea salt. My wife's lunch box has a compartment with garlic powder, curry powder, lemon pepper, and everything bagel seasoning containers.
Personal favorite for me is a smoked Italian herbal salt has a bit of flavour that blends beautifully with the smokeyness and still keeps that flavour enrichment good salt gives. Great for carbonara
Someone pour you a cup of coffee a bit too strong or maybe a cheap, bitter robusta? Toss a pinch of salt in it and it'll mellow it out...takes the bitterness right out leaving you with a very smooth, manageable cup, even if it still puts hair on your chest.
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Fun fact: the expiry date on salt refers to the packaging. The salt is millions of years old and will last a little longer.
Great grandpa bought 5 metric tons of salt (blocks from the mine, cut, unprocessed) back in the 60's. We're still living off it.
@@aserta *Me when the Parmiggiano is on sale*
@@aserta how is it stored? I suppose keeping it dry is very important. I'm sure there's a pest besides livestock lol, if you have a farm. I'm failing to imagine the size of that much. How much is left?
I'm imagining the "Salt Shed". Kids would be sent to the shed to chip off a quantity, and then break it up to fill the salt bowl. 😅
Not entirely. It's the expiration for the anti clumping additives that keep granular salt.. granular and there are other salt products that contain flavoring / coloring that can go pear shaped after awhile. The salt itself will be fine but you might need a hammer to break up the chunks or.. um.. more salt to cover the taste.
You should totally make a replica of the little wooden box that Samwise Gamge keeps his salt in! (From the scen where he and Frodo are climbing and he drops the box and Frodo catches it, in the extended version of The Two Towers) would be a fun build to see!
This is a great idea!
That would be such a perfect marriage of Adams making, prop adoration and travel salt requirement
The thing I love most about this video is something that resonated with me was nothing to do with Raiders jackets or salt, but the fact that like me you always have a Stanley knife near by but when you open a parcel you grab your keys😂
The key was actually flathead “screwdriver” if you look closely and made for such
Right? lol. However, given that every tool is a hammer, the tool you need is the tool at hand.
@@jccatv901 As a retired locksmith (amongst other things), I can assure you that an actual key, if not absurdly worn, works better for package extraction than the side of a keychain FH screwdriver.
When I was a kid my father and I visited a older man he knew that painted as a hobby. I was facinated as to how he did it so I started asking him questions. So he asked us to follow him into his studio, grabbed a baby food jar lid and started painting the inside of it. He started asking me questions about what I thought should be included. As I watched him work he and I exchanged questions and when he finished the piece he handed it to me and said it was a gift. Now you wouldn't think that much could be included in a painting on the inside of a baby food jar lid but he managed to create an entire winter mountain scene with trees and a cabin. I still have it to this day. Apparently after his passing his work develped a bit of local notoriety and there are a surprising amount of people looking to collect his work. I'll never part with it as it was something he painted just for me.
I just love you man, you seem like such a good guy. I have followed you for many years now and wanted to say thank you. ❤
LOVED hearing Adam nerd out about food! Need more food tips from this man between the fantastic maker videos 🖤
Need to thank you, for being who you are. I'm 51 years old and during a very traumatic point in my life, I got to watch you doing experiments. It grounded me during that time, gave me something safe and provable. Now whenever I have trauma I go looking and here you are right on YT.
I love how far the tape layers on the clapper has gone.
When he built the thibg he said he wants the tape to stack like this and he made it happen 😂
I keep waiting for gravity to pull them off, but so far... nothing.
Soon it will be deeper than it is tall
They remind me of the registration stickers on the license plates of some cars around here. In my state, you get a new sticker for the corner of your plates each year, and some people never scrape the old one off. They're pretty heavy stickers, so it only takes a few years for the stack to become noticeable.
@@ZGryphon I'm one of those people
There must be 1,000 blades in the shop, but when the cardboard box needs to be opened - out comes the keys 😂 thank God for Adam being relatable, helps me keep my self-image in focus
You don't need a razor sharp blade to cut the tape on a box. Even a dull rounded over piece of metal will go through the tape with enough pressure behind it. This is why I don't like places recommending having a fresh blade all the time. It's not necessary to cut tape on a box, and if you have a super sharp blade and cut yourself with it, it's going to be nasty cause it will slice through you like butter.
Looks like he used a key shaped flat head screwdriver, but I felt the same when he pulled them out. Keysmart even makes a package opener that looks like a slightly sharpened key.
@@cbalan777 I've always heard its better to be cut by a sharp blade then a dull one, since the dull blade will mangle more and leave a more jagged wound. Also a sharp blade is less likely to stick and jump
@@Billionth_Kevin Have you ever been cut. by a sharp blade? I've cut myself with a dull blade, scraped myself, put a bandage on and moved on. A sharp blade however sent me to get stitches.
I, too, prefer to use car keys to open boxes!
No chance in damaging anything that way. Not the contents. Not myself. Not the keys. _(maybe the keys, but unlikely lol)_
I probably have 25 of those metal tins, but they're from around the 20s to the 50s & were for lead split-shot fishing weights/sinkers. Most with nostalgic lettering &/or fishing scenes. I'll now have to repurpose some as salt tins for travel, ha.Thanks Adam!
Any time I go to Chipotle, I ask for "a thing of salt". They are the only restaurant I know that serves flaked salt and they always give me enough that I have a lot to take home afterwards. I love it.
The most famous MAKER of our time happy about SALT. Love everything about this. Adam is a national treasure.
Another use for 1970's fuze holders. Very cool! I will have to try some of that salt.
Adam, 0:15 0:15
Thank you for the story of the mask. You bought back a wonderful memory of giving, only I was a young adult. I was into early stages of expensive Radio Control and a friend had a Tartan Twin gas engine. I really wanted one but could never afford one. Without a lot of detail, my doorbell rang in the middle of the afternoon noon and my friend was there giving me his engine. Something I will always remember and something I try to pass forward as an old super blessed adult.
My experience with salt is a bit different. I reduced the amount of salt in my diet many years ago to help in controlling hypertension. What I eventually discovered is that my taste buds are now much more sensitive to salt than they were previously. Some regular off the shelf foods now taste terribly salty to me. I also discovered when I had a bit of food poisoning that my sensitivity to salt skyrocketed. I'll never need to bring salt with me anywhere.
Don't get me wrong, I used to suck on the rock salt samples we had in chemistry class 40 years ago. I like salt, but not nearly as much as I used to.
Thanks for the video.
Thanks for posting your experience. As someone who has been recently diagnosed with hypertension, getting used to not having salt has been an experience.
@@andrewdonatelli6953 Try lemon pepper without salt and/or zest . Also, Morton's Lite Salt if you have to have some. I'm limited to 1500mg a day, it can be done.
@@imwacc0834 Thanks for the tips!
I was going to point out the same thing. If you're someone who consumes a lot of salt all the time, your taste buds will adapt so that it doesn't have as much of an effect (and thus you will need to use more salt just to make things taste good). If you _reduce_ your salt intake for a few months, then lower-sodium foods will likely actually start tasting much better (and lots of "normal" dishes will taste really good, even without needing to add extra salt to them). I don't have a medical need for a reduced-salt diet, but I discovered this when a family member needed to switch to one, so we reduced the salt level in general in our family meals, and after a bit I realized that all the other food I ate elsewhere was tasting a lot better than it used to. Now I try to avoid eating a large amount of salt, because I actually enjoy the flavor of foods, and I don't want to diminish that by getting my taste buds all out of whack again.
Adam, your passion is almost overwhelming and certainly contagious.
Without a doubt the best thing, of the many great things, about Adam's videos is the insight into how his mind works...like the intro to this video. Golden.
YOU SIR... ARE A TRUE TEACHER... THANK YOU FOR BEING YOU...
I've NEVER felt more kinship with Adam Savage as in this video. With all the stuff he does adjacent to my own endeavors.
I started carrying salt when I was 14 or 15. We had a soup vending machine at my school, but it was the blandest thing imaginable. So I carried a tiny container with salt because it made all the difference. And soon people came to me and asked me for some^^. I never stopped and it saved MANY a meal.
My choice of salt is Fleur de Sel from france (hand harvested). I found it on holiday and growing up near the French border I was lucky enough to get my hands on it whenever I needed a refill. I moved since. But with me, I brought a 2kg sack of this white gold, and it lasted me for a long time. Now there is the internet where I can just order the stuff......tangent over
I'm a chef and am also a salt fanatic and know exactly what you mean. If you ever make it to Colorado you'll have to come to my restaurant and I can cook some amazing food for you, hopefully no extra salt needed.
For just a second, I thought the part after "Colorado" was going to be "I'll give you a tour of my salt mine." :)
I hope you're not one of those hacks whose tongue has become so deadened to the taste of salt that they completely over-salt everything they put out and it tastes like eating a salt lick to the rest of us. It's easy to add more salt if you need to, but it's not easy to take it out if there's too much, and different people actually do taste salt more or less strongly than others do (on top of the many many people nowadays who actually need a salt-reduced diet for their health, etc).
FWIW, if you consume a lot of salt on a daily basis, your taste buds do actually change so that it doesn't taste as salty to you anymore (and thus you need to use more of it to get the same result). If you are someone who finds they need to add salt to everything to make it taste good, you should try _reducing_ your salt intake for a couple of months, and you will discover that lots of the "regular" food out there suddenly tastes a lot better, even without adding extra salt to it. (This is something I discovered myself when a family member needed to switch to a restricted salt diet, so we all reduced our salt usage on family meals in general, and suddenly everything else (at restaurants, etc) started tasting better too. It was really a win all round.)
I have several of the Tabasco mini (1/8oz) bottles that I refill with their Habanero Pepper Sauce that travel with me on road trips, backpacking & camping!
I travel with a small jar of genuine maple syrup for my black coffee. A small bit changes coffee into something richer and more refined, without being sweet.
A similar thing happened to me when I was a kid. A friend of my dad’s had a really cool black leather hat. We spent the day at his place and he let me wear the hat for a long time. When it was time to go home I took it off to give it back but he told me to keep it. I still wear it often and remember that day
I would love to see a whole new video type added to the channel of Adam cooking. Including any family members that feel comfortable being in a video posted on the internet. Maybe even sharing recipes they enjoy from favorite cook books.
Applewood smoked salt, for dry brining a strip or ribeye. It was a game changer for developing flavor long before the steak ever hit the carbon steel. I don’t travel with it, yet…
Fleur de gris is my go to for everything. I use it in rubs, as table salt in a grinder, and as a finishing salt. The key for me is to dry it in a small bamboo salt box for a month at least before I use it as a finishing salt or in a grinder. It adds an almost MSG level of enhancement to any dish, without being overly salty.
When I used to travel a lot, I collected tiny condiment packets of everything I could find. The stranger, the better. It was perfect for fixing up lackluster hotel food. Alas one overzealous TSA agent confiscated my stash, even though each packet was well under the liquid limit. The one I used a lot was Sumac.
Your passion for everything makes me feel good. Awesome man❤
I travel with Cobanero Chili (from burlap and barrel since I haven't found it anywhere else). It's delicious and spicy and compliments so many things.
I hadn’t heard of Jacobsen before this summer. We happened to go camping at a state park very close to their factory store. As a bit of a salt fiend myself, I was mildly sad when it was closed as we were leaving town on a Monday, but didn’t think much of it. Now I’m very sad I missed it. So, I just placed an order. Thanks!
I'm sure someone has already mentioned it, but that flaked salt is spectacular when smoked. I cold smoked a whole batch of it with hickory and it's great in all kinds of things.
Adam is the only man alive who'll print an email out on cardstock. Another great video, thank you, sir.
Sounds like that lemon one can give a fish dish a good lift!! Thanks Adam!
Probably. Or you could use salt and lemon.
@@mm9773 I don't usually carry lemons around with me...
You have to think about Adam's perspective here.
He clearly travels often for work, and as such, finds himself eating 'not the best' food frequently enough that he has found a solution.
Being able to make a cold sandwich at 2am just a little better, could be the difference between going to bed tired and miserable after a hard day of work, and going to bed satisfied after a hard day of work.
People that have to go without simple comforts often, and have time to prepare, often find little ways to make life more comfy when they can.
I learned really quick when I was in the military that a little spice packet could make a BIG difference on a miserable training exercise.
Amateurs will make a "survival kit" from an old pill bottle and stuff it with "survival" supplies that will never get used.
People who know better will fill that pill bottle with a packet of hot-sauce/salt/pepper/etc, because good food is worth it's weight in gold.
I get the Jacobsen emails and for some reason I haven’t ordered. I think salt would be a good Christmas gift- especially the small tins for people aren’t expecting anything. You work with your hands so I don’t expect them to be pristine. Thanks.
I am in Lisbon at the moment and had a Prego sandes the other day and it had a chunky salt in it that made the sandwich so much better, it had that crunch that you describe. I will remember this for the future, thank you!
Resident Flight Attendant here! If you’re a frequent traveler I HIGHLY suggest a sandwich baggie with salt and pepper packets, a packet of crushed red pepper from any pizza shop, silverware, and hot sauce. It takes up very little space and will save you many mediocre meals!
I bring this stuff called "nutritional yeast" with me wherever I go because it's got everything the body needs to function and it's a lightweight flakey powder that tastes like the origin of flavor. some salt kicks it up, too. awesome content as always. *high-fives-like-whoa*
Harrison Ford can do no wrong. I would watch him scowl and emote at the camera for 90 minutes and be totally fine. Love your absolute joy about salt. I feel like my joy over watching Harrison Ford is similar to the joy you have describing salt. Anxiously waiting for season 2 of Shrinking on Apple + next week.
Many higher end restaurants use Diamond Crystal brand salt. As a chef I swear by it. It's not as chunky as typical kosher salt, it's almost snow-like. But it's almost sweet with the taste and not as salty. I typically use a bit more than I would other brands of salts.
"I like this salt because it's not so salty" is a weirdly paradoxical take on the face of it, but I think I get where you're going with it. :)
Im glad I get to see more of adam after growing up with Mythbusters
Your description of making a caprese is beautiful and makes me want to make some, yum. My favorite salad. That jacobsen salt looks fabulous.
No matter where I’m going, I always take some soccer shin guard tape with me. It’s like electrical tape, but more elastic & it sticks to itself rather than needing an adhesive. Not quite as strong as some other tapes, but the lack of adhesive means it can be reused many times over. The wide range of colors available are an added bonus.
Redmond Real Salt (from Utah). Cornish sea salt. Celtic gray sea salt. "Lo salt" potassium salt. Those are the 4 I use most. I buy generic sea salt by the 50lb sack and use it in baths, 2 cups of sea salt and a cup of Epsom salt.
love Redmond Real Salt. dunno if it's still there but the Harmon's grocery in downtown Salt Lake had a big, pretty salt rock inside its entrance. bet they have removed it now, 'cause after a few years, you could see smooth parts where people had licked it lol
Tons of fun always... I have a new project I'm super stocked and have lost too much sleep on...I can't wait to share how much I need to do to achieve the realism my ADD needs
My go to salt replacement is Old Bay. Has that salty hit but additionally, it’s got some peppery goodness and a little kick of heat. Amazing on eggs, seafood(obviously) and salads.
Old Bay on a buttered/margerined bagel is my latest breakfast treat :)
Popcorn salt. Not because it's for popcorn, it's just finely ground -- which probably achieves the same faster dissolving property of kosher salt.
I was a travel nurse (in fact I was working in SF 2023) from Louisiana. When I traveler, I kept a bottle of Tabasco and “Tony’s” seasoning with me on my travels. But often I used a mix of herbs and spices alone in different rations in my cooking.
On another note, a past video you mentioned eateries in SF, I enjoyed Foreign Cinema a lot, visited it a few times while there.
My favorite salt is Jane’s krazy Mixed Up Salt Original. Heavily buttered Lima beans sprinkled with this salt.. brings back childhood memories.
Not sure if anyone else mentioned this, but "kosher salt" is a slight misnomer... it's kashering salt, originally used to clean kosher meat
Interesting, thanks for the info! I'd always just assumed (as a non-Jewish person) it either had something to do with how they source it, or the producer had to get the factory checked and approved by a rabbi before they could use the term, or something along those lines.
@@HumbleWooper there's also that, but the rules for non-meat foods are way less strict
I too have a tendency to see Adam as a mentor of life as well. Some of my favorite videos are on how to handle difficult people and deal with depression.
I am another massive salt fan, to the point that people think I'm a little nuts. And the other day I was talking with my dad about this, and saying, as I always do, that salt is a flavor enhancer, and he said "well, I guess 'enhancer' is a relative term, right? because depending on how much you like salt, it might not be an enhancement." And I was just stunned, because I realized he had been misinterpreting what I was saying all these years as just "I like things more when they are salty," and while that's not untrue, it's not what I meant at all by "flavor enhancer." I meant it makes *other flavors easier to taste*. It's transformative in that way. It's true that if it makes the food taste salty, that isn't always better, but there's a threshold for perceiving a thing as salty, and below that point it won't taste salty as you add more salt--it'll just taste *more flavorful in general*. In a tomato or a mushroom it'll bring out umami, on lemon or a strawberry it'll bring out the tartness and the sweetness (though you have to be careful! the threshold for perceiving saltiness on fruits is really low), with milk or cheese it'll bring out creaminess...it'll even enhance bitterness if that's what you're targeting. I have the sense that people who cook a lot or who research the perception of flavor know about this, but that everyone else is in the dark. It's also why processed foods have so much salt in them... it really helps them be more addictive. I'm sure this all sounds a little appalling to anyone who isn't American, because so much American food is SO SALTY, and I think we have an elevated threshold for perceiving salt as a result, and stuff that tastes better to us must taste gross to someone with a palate trained on a less salty basis. But I firmly believe that even those people have a perceptual threshold for the stuff, and that trace amounts of salt would still make things taste better to them.
I think if you went back in time to, say, 30,000 BCE, that tin of salt would earn you a huge amount of respect from early humans.
It all depends on the salts used... some people just think salt is salt.
But there is Kosher, Table, Fleur De Sel, Sea, Celtic Sea, Flake, Pink, Red, Black, Black Lava, Brining and Flavored Salts... and they all have their own uses but you can narrow down and multi-use a few.
Our taste buds mainly become active at certain salt thresholds. Something could be packed full of flavor but be barely noticeable because it's under salted. I have decades of experience to confirm this. It could be his body requires more salt because of his very active brain and nervous system.
Years ago I was at a hotel with some friends and their family, and they ordered room service that came with these little 2-4oz glass condiment bottles. I kept every single one despite some weird looks, but they have metal twist lids and are the perfect size to bring travel seasonings along anywhere. I make a little generic blend that can be put on anything that is less than flavorful to make it more palatable and enjoyable (salt, pepper, garlic powder, cayenne pepper, etc). If any of you order room service in the future make sure to keep those bottles!
Spock's orange space suit piece is one auction right now at juliensauctions, since Adam mentioned it in a recent video.
With great reference photos.
I love that Adam probably had an EDC blade somewhere on him yet he opened that box with a key. Just goes the show...sometimes the right tool is the closest at hand.
It was a flathead in key form
I’ve considered bringing a specific salt with me when traveling, however, looking the way that i do, traveling with salt, even if it’s in a salt container, is going to cause me all sorts of problems with airport security.
I love Herbamare Herb Salt. As you'd expect from the name it's a mix of salt and very small herb flakes. I love the flavour but am also convinced that from a health point of view I'm inclined to eat less salt when I use it.
My go-to spice is paprika. Peppery without overpowering, I find it brings other flavors to life instead of burying them. Especially citrus flavors.
Im the same way with pepper. I hate when I'm out somewhere, even a "nice" restaurant and the only pepper they have is micro-fine pepper that tastes more like saltdust than pepper, thusly I carry my own pepper grinder with a nice mixed whole pepper blend.
As soon as pepper or any other spice gets ground up, it starts slowly losing its flavor. If that pepper shaker on the table was filled from a big tub in the back that got bought months ago (and probably ground months before THAT) I'm not surprised it tastes like bleh.
I made a 'tomato revive powder' recipe with salt, sugar, msg, and cream of tartar (acid without a strong flavor). It really wakes up store bought tomatoes, and brings out the rest of the flavors in them.
More broadly, it turns out it's magic +1 taste powder.
I make it with flake salt (but finer, Diamond), and not quite equal amounts of the rest save for halving the msg, all adjusted to taste. It's surprisingly delightful in all sorts of uses.
I'm a fan of Redmond's sea salt. It just hits different and gives such a mineral taste to your food. Love it!
The lemon is new. I have the smoked I travel with. My favorite salt to bring with me is triple infirno. What makes it special is the texture. It is hot, very hot, the flavor is great, but lots of hot salts have those qualities. The salt crystals are flat they melt on your tongue in a very even way. It just hits different. You can get it a lot of places I buy it whole sale because I use so much of it.
a good, satisfying crunch like you describe is precisely why my absolute favorite road trip snacks are combos (specifically pizzeria flavor, i don't know why) & corn nuts (original flavor only). at home i tend to go for popcorn or sunchips for similar reasons. gotta love a good crunch! :D
I love Old Bay Seasoning so much. Also, if I am traveling outside the USA, I always bring Hidden Valley Original Ranch Salad Dressing and Seasoning Mix 1 Ounce Packets with me do to most other countries do not have Ranch Salad Dressing.
Not necessarily a "Travel With" thing, but I always have a jar of Cookie Butter in the house. You can eat it directly out of the jar, or spread it on almost any desert.
This might be a bit college-student of me, but my favorite seasoning is Trader Joe's Soffritto blend. It's got Italian herbs, garlic and onion flakes, salt, and red pepper flakes. It goes great in scrambled eggs, stir fries, avocado toast, sandwiches, etc. but you have to be a bit careful because of the included salt. If you have other salty ingredients it can become too much.
Love your enthusiasm, Adam
People that have to go without simple comforts often, and have time to prepare, often find little ways to make life more comfy when they can.
I learned really quick when I was in the military that a little spice packet could make a BIG difference on a miserable training exercise.
Amateurs will make a "survival kit" from an old pill bottle and stuff it with "survival" supplies that will never get used.
People who know better will fill that pill bottle with a packet of hot-sauce/salt/pepper/etc, because good food is worth it's weight in gold.
hah! homeless people do that, too. we'd grab a few extra packets of sauce, salt, whatever from fast food joints whenever we could and keep em in baggies in our packs. appreciate the churches that make community meals (and don't make us listen to a sermon first...) but some mustard or salt always made a huge difference.
My must have seasonings are, salt, pepper, garlic powder, paprika, Coleman's mustard powder, onion flakes, chili powder, taco mix powder, onion soup dip powder, kitchen bouquet, vanilla extract, white sugar, white corn syrup, cinnamon powder, nutmeg powder.
Here's a list I never use, lemon pepper, parsley flakes, brown sugar, brown corn syrup, molasses, and pretty much everything else on the spice shelf.
I just got a 5lb bag of SF cherrywood smoked salt. I keep a little tin in my car and I think I'm goin to be giving little bamboo salt boxes to a few people as Christmas gifts this year.
Whoop whoop South Carolina!! I always love hearing my state mentioned on videos or something else!
I had a roommate who was a hell of a cook (also a hell of a drummer) and taught me about kosher salt. I’ve stuck with kosher salt ever since.
Traveling with Salt reminds me of Sam in LotR and his little wooden box of salt.
We have been using Himalayan pink salt for years but I think I will give Jacobsen's a shot.
Being born and raised in Louisiana I carry Tony Chachere's cannn seasoning with me when i travel. I rarely use it but definitely can make the difference on sub par food
I don't travel much, but lately I've been using a lot of freshly ground long pepper instead of black pepper, and using sumac powder to add zing to pretty much everything.
I am NOT the cook at home, known to screw up bringing water to a boil on the stove. But somehow I discovered Jacobsen Salt years ago. Now we always have their flake salt on the counter for finishing. Jacobsen lemon zest salt is new to me, thanks for the recommendation.
Marmite is far superior to Vegemite. My wife thinks it’s vile, so I try not to use it when she’s around. Toast, butter, and Marmite - YUM!
I always tour with a small pink rock salt and fresh pepper mill, a small bottle of olive oil. sometimes mayo, and sriracha. being able to one up a salad or sandwich on the road, game changing. ~Brodz
Your caring for your fans is amazing.
I usually put a pinch or two of finely ground sea salt in my coffee, does wonders for the taste.
I had an uncle who was in the Navy, and always made his coffee like that after he got out. Apparently that's a Thing in the sea services? Every other coffee drinker in the family thought it was deeply weird. :)
@@ZGryphon Salt takes the edge off the edge off the bitter aftertaste of caffeine, especially if all you have is cheap coffee. :)
It's not a spice, but when I travel I always bring my travel coffee grinder, a steel french press that doubles as a mug, and whatever whole bean coffee I happen to have at the time. I can make the same coffee I have at home wherever I have access to hot water, and it's a fantastic way to start the day in a strange location instead of depending on the questionable-at-best hotel room coffee.
When people watch me cook they often comment on my salt(and butter!) usage and I always respond "Don't ever watch a professional chef cook, you will be stunned by the amount of salt and butter they use".
"If you want good food you have to have it cooked by someone who doesn't love you or care about your health"
Ooh, I'm obsessed with Salish Alderwood smoked sea salt, it's from the PNW and changed my life! Also, weirdly, espresso salt is delicious on more things than you would think so I love to have some of that around too. My main spice of choice though is granulated roasted garlic from Penzey's. I can't not add it to absolutely everything. And it won't make my blood pressure go up or my legs swell so I don't have to worry about being addicted to their roasted garlic. Their spice blend called Justice also rocks.
From my time working at Summer camps i always keep the hot and spicy version of old bay with me. makes iffy powdered eggs great
My wife has a few packs of taco bell diablo sauce in her purse wherever we go. I have been meaning to get one of those keychain pill containers to carry pepper corns with me. Chewing on a peppercorn can pull me out of an anxiety attack like nothing else.
I would watch Adam every day.. very interesting
Guérande salt from France (Brittany/Bretagne)is harvested in a traditional way. It's quite coarse because it isn't processed, enhanced and has no additives. Often we grind it a little finer with a spice mortar. Hence the moisture in it, it sticks and won't go through a salt/pepper mill. But the taste is so unique and lovely. It has a softness and is mild at first but the taste deepens and you can taste a hint of sweetness. It does great with Italian sandwiches and compliments good quality extra vergine olive oil. Also with salmon it is great or on bbqed beef. Anyway its great!
Also love how you pulled out your keys to open a package 😂 and then picked out just the right one or do you have a " special " key just for that? That would be better than a small jack knife keychain . 🤔 I have opend packages with keys more than once myself😂
I'm surprised that carrying small amounts of an unidentifiable white powder through customs doesn't cause trouble!
Big shout-out to all the salt-heads and food lovers in the comments sharing their recipes and favorite toppings! Adam's audience really DOES have a huge knowledge base when we all come together
Favorite salt? Jacobsen Black Garlic Salt. Easily my favorite salt (so far) to sprinkle on sliced or diced tomatoes.
Their black garlic salt is divine on a steak. I also love their honey.
10:19 Captain Raymond Holt tries a marshmallow
Finally got a chance to watch this and in this first few seconds all I could think about was Grant Imahara's impression of Adam (bashing and drumming on everything as he thought). :D
Adam opened that box with a key-shaped flat blade screwdriver. I carry a similar DoohicKey on my keyring. Opened uncounted packages, tightened a lot of screws, filed down the occasional jagged fingernail. Stopped carrying my Swiss Army Knife. Highly recommended.
One word friends. Sumac. Get you some.
Hey Adam, have you tried Cornish sea salt? It's tasty stuff...flavourful and strangely not too salty!
Loving your videos, keep doing your thing man 😊
Nice to see you using the technicians knife... A Key! 🤣I use it for opening boxes all the time. Ok, so it had a screwdriver flat edge. But Great job. :)
It's amazing how uncomfortable Adam is when revealing how soft, cuddly, and emotional he really is.
For me it would be garlic powder and sea salt. My wife's lunch box has a compartment with garlic powder, curry powder, lemon pepper, and everything bagel seasoning containers.
I could only imagine for an Adam Savage cooking show 😃🥰😃
Personal favorite for me is a smoked Italian herbal salt has a bit of flavour that blends beautifully with the smokeyness and still keeps that flavour enrichment good salt gives. Great for carbonara
Someone pour you a cup of coffee a bit too strong or maybe a cheap, bitter robusta? Toss a pinch of salt in it and it'll mellow it out...takes the bitterness right out leaving you with a very smooth, manageable cup, even if it still puts hair on your chest.