Why Adam Savage Travels With THIS
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- เผยแพร่เมื่อ 20 ต.ค. 2024
- Adam shares two recent pickups: an Indiana Jones-inspired leather jacket, and two new packs of Jacobsen salt for travel. Here's why he's such a big fan of flake salt and what made him see seasoning in a whole new light. Do you bring anything on your travels that others might find, er, unique?
Jacobsen salts: amzn.to/3Y6nTJg
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Intro bumper by Abe Dieckman
Thanks for watching!
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.
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.
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
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
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 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
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.
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. ❤
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." :)
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.
The most famous MAKER of our time happy about SALT. Love everything about this. Adam is a national treasure.
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!
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.
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 say the first minute of this video is an unfiltered view of how Mr. Savage ´ s brain works.
I like the way he channels Neil Peart when he can't think of what to say.
Every video is an example of how his brain and heart work!
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 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.
Adam is the only man alive who'll print an email out on cardstock. Another great video, thank you, sir.
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'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
Your passion for everything makes me feel good. Awesome man❤
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!
Popcorn salt. Not because it's for popcorn, it's just finely ground -- which probably achieves the same faster dissolving property of kosher salt.
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.
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.
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!
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.
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
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 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!
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"
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.
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.
Adam, your passion is almost overwhelming and certainly contagious.
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.
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
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 :)
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 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 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.
My go-to spice is paprika. Peppery without overpowering, I find it brings other flavors to life instead of burying them. Especially citrus flavors.
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 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.
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
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. :)
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 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 could only imagine for an Adam Savage cooking show 😃🥰😃
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.
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.
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.
Im glad I get to see more of adam after growing up with Mythbusters
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. :)
My favorite salt is Jane’s krazy Mixed Up Salt Original. Heavily buttered Lima beans sprinkled with this salt.. brings back childhood memories.
10:19 Captain Raymond Holt tries a marshmallow
YOU SIR... ARE A TRUE TEACHER... THANK YOU FOR BEING YOU...
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
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
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
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.
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 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.
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.
Love your enthusiasm, Adam
Your caring for your fans is amazing.
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.
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 a fan of Redmond's sea salt. It just hits different and gives such a mineral taste to your food. Love it!
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!
Not a salt fan but every couple weeks I mix up a new batch of "ALL SPICE". At least that's what I call it. The main ingredient is minced garlic with fine ground white pepper, chilli powder, cayenne powder, coriander and oregano. Lately have been adding sea salt in half measures. Being about 10:1 garlic to white pepper and 20:1 for the rest. Occasional appearances are made by turmeric, when I can find it and i uave used cilantro and a few other leaves as well.
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.
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 description of making a caprese is beautiful and makes me want to make some, yum. My favorite salad. That jacobsen salt looks fabulous.
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.
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.
i basically use red pepper instead of black pepper. but if its something like brisket or pork? if i have to rub, i always rub Bolner's.
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.
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…
My first thought on seeing the thumbnail and title is: “so he always gets to have a lovely conversation with the TSA”
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
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 travel with a micro bottle of Maggi, a salty seasoning liquid. i use it for boiled eggs and sometimes vegetable snacks :)
I always like to take coffee creamer along with me in a small container. This is because on several journeys over the past few decades, wherever I am, somehow, the place is out of creamer. Granted, I could simply go to the local chain store -- this is easy NOW, maybe not so much 20+ years ago -- but I'm talking about places like electronics expos, hamfests, etc., and others usually far off the beaten path. It's saved the day for me more than once, and won a few new friends by letting others use some. :)
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.
Regarding clothing sizes in the US... They've most definitely changed. As American's have gotten larger (so many people here in the US are overweight), clothing manufacturers have adjusted the size of clothes, probably for psychological reasons more than anything else. My wife was a size 4 when we were first married (she's about 5'4" tall, 104lbs). Fast forward 27yrs, she's now a size 2 or 0 depending on the manufacturer (she's maintained her light weight all these years). I used to be a 44 or 46 in a men's dress coat, I'm now a 42. I'm still fit, wear the same size in jeans/slacks, but my shoulders are a tad wider than they were back then.
So clothes sizes have definitely changed.
Salt... Only in pasta water and on anything potato's (baked, mashed, fried, grilled, etc...).
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.
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.
If you ever get to the big island of Hawaii there is a salt tour you can do. The company is Kona sea salt company. They make anazjng salt that is drawn from super deep in the ocean off of Hawaii. The salt is amazing. They have many flavors and we use the deep sea water Kona salt for cooking but we LOVE sprinkling the zest de’lorange flavored salt on pineapple (over most fruit really) as an after dinner treat. It just makes it pop. And the tour of the salt company is really informative. The luckily sell via there website as we have burned through a few bottles of salt.
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
I actually have a bag that I keep with me at all times, and whenever I go out to eat it comes into the restaurant with me. It contains (non-food) a powerbank, a 2ft usb-c cable, a folding stand for my phone, a pen, and a set of earplugs. Those are all in the small pouches. In the main pouch, I have a MannKitchen travel size pepper grinder filled with single origin Kampot black pepper, and a satchel of shichimi togarashi for anything that needs a hint of spice. Alas, I suffer from high blood pressure, so salt is usually out of the question for me, but perhaps I will start toting some Jacobsen's in my pack in case others need it.
It's Maldon Sea Salt and Celtic Salt for me! I also like the delicate crunch of the flakes!
Too much Snapple ice tea caffeine today Adam? Lol.
Thinking the same, is he okay?
I would watch Adam every day.. very interesting
Those travel tins look amazing. Can't get anything like that here in Australia, just big bulk bags for refilling the grinder :(
I feel so greatly justified and vindicated by this video lol. Thank you, Adam. I'm firmly stuck on Diamond Crystal kosher. However I don't really travel so I hadn't thought of it until now.
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
I remember during Duke of Edinburgh Award outdoor survival , one of our team ate everybody's salt tablets , during a hot day in summer in Northern UK.
He had to go to hospital , then everybody was inspected for survival kit .
All without salt tablets failed and had to do 3 day course again .
I had salt tablets as had given him anti constipation tablet
Bolners Fajita seasoning, perfect for anything savory
I love salt as well. Other ingredient I like is Ginger..