Adam Savage Answers a Personal Question 

Cooking Perfect Omelettes with Adam Savage (and Traci Des Jardins!): ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-1dGBRGtyzX0.html MET Arms and Armor Conservation Lab Playlist: ru-vid.com/group/PLJtitKU0CAeiUv8endzt93QO2_T96n_xe Making the Omelet from The Bear: www.allrecipes.com/how-to-make-the-omelet-from-the-bear-7560284 Simone Giertz: www.simonegiertz.com/ Kayte Sabicer: kaytesabicer.com/ Join this channel to support Tested and get access to perks, like asking Adam questions: ru-vid.com/show-UCiDJtJKMICpb9B1qf7qjEOAjoin

_Cook Like a Savage_ sounds like a great idea for a show.

This whole conversation was so peaceful. It somehow reminded me of reading an old Popular Mechanics magazine when I was a kid. Just a digest of interesting topics with enough information to make me imagine diving into each thing with enthusiastic abandon. Thank you.

My wife was a conservation technician. When she started, she had some basic hand skills and a minor in Art. She was cleaning paintings almost immediately (not the expensive ones at first). Cotton ball on the end of a stick and denatured water (sometimes even spit). Repairing frames used glue and screws. Flattening folded paper meant being placed under weights. Like you say, simple methods carefully applied. Their lab was often asked to restore, i.e. to return an object to its original appearance (by inpainting, reassembling, etc.). But their ethos was to make sure whatever they did could be undone, in case some future technique could do it better. And they documented every step. (When she asked how she should list spit in the written summary, the paintings conservator told her, "Spit is spit.")

I just adore the idea of Adam recognizing when someone else loves an object much more than he even can, and just giving it to them, and the ecstasy that must bring. That is both generous and logical and I wish everyone operated on that philosophy

Hearing you ramble about cooking and all of your interests is just a delight. I recently bought myself a new pot and grater to upgrade my cooking game - my old pot's bottom was just too thin. I'm looking forward to cooking with the new one. :)

I'm surprised that Adam hasn't sung the praises of or even appeared on the British show The Repair Shop. It is like British Bake off but for stuff. Its people having treasured family heirlooms restored and the experts do it in such a quiet, carefully and caring way.

I love your work Adam, and I think you'd be fun to hang out with... so I'm gonna let "Bushmill's Scotch" slide.

The half-moon non-stick omelette pan my mom bought to make them for me as a teenager is the favorite thing of hers now that she's gone.

You have a completely functional and personalized shop...why wouldn't you be expected to also have a completely functional and personalized kitchen? Excellent watch! Thanks for sharing.

My father was head of the conservation department at teh ROM in Toronto from 1967 to 1976 or so. Even back then, the main goal of conservation was NOT about restoration, but, indeed, halting further decay, and for some articles doing things like stain removal. His own specialty was in metallurgy, having been chief metallurgist for many years at a high-tech manufacturing facility in the UK. He introduced spectroscopy to the conservation department at the ROM. In the early 1970s, he worked with Ursula Franklin to elucidate the deep electrochemical mechanisms behind something called "Bronze Disease" which was affecting much of the exposed bronze statues throughout Europe. So, there's my "cool story bro" for the day.

Oh Adam, Bushmills is not scotch. It’s Irish. But, that said, I might make the same sort of mistake if I discussed cheeses (as was made very clear to me by this video) so I will cut you some slack. You still earned a like, as you always do. Just do some whisky research. 😄

Your son is lucky. Savage is about the best sounding cook name ever. “Chef Savage” It’s like having the name Valentine and becoming a detective xD

Thank you Adam... I'm having a rough day, and watching your channel is a nice escape. You're a wonderful human being.

Adam, I love your attitude towards stewardship. My family is in the process of "letting go" of my grandmother's "estate." I think our feelings overlap quite a bit. as always, thank you for the thoughtful content.

Recently discovered the channel. Watched the show with my family up until the build team moved on. Love what you're doing. Career IT network guy who dabbled in many things, but never got the experience in hands on electronics I wanted to be more well rounded. Watching this has inspired me to get my act together, put together a bench, and start working with circuits!

We need another cooking episode on Tested!

I shouldn't feel so old at the mention of your children having jobs. I'm pretty sure they're around my age, and I've been working for a while. But for some reason the phrase "Thing 1 works" is a real perspective shift for me

I think you are a very interesting person to listen to. Thank you. 🙂

I really enjoy these videos because you seem so passionate about what you are talking about no matter what it is and you tell it so well.

I was taught to cook by my Mom. Her family is Pennsylvania Dutch, and she was raised on a farm with her 3 sisters and 4 brothers. All totaled there were min 10 max 12 people in the house. She was taught by her grandmother and Mom. So, yeah, me cooking for just 2 people is a bit difficult. Lol. The things I know how to cook may not be extremely healthy(I have figured out healthier subs for the not so healthy ingredients). But the food is good,filling , and stick to your ribs' country cooking. Good old fashioned comfort food.

With you I get a nice Alton Brown vibe… nothing wrong with throwing things together, as you will never be hungry. Some people need recipes and if they don’t have all the ingredients they fall apart.

I love this as much as anything you've ever recorded! Your attention to specific details and your passion about food is mesmerizing. Thank you for sharing ❤

In my personal opinion cooking is not much different from the machining :) Same basic principles apply - follow the drawing (that is, the original recipe), plan your order of operations - i.e. which ingredients go in first, and which ones go in later, take accurate measurements, go slow and pay attention to what you are doing. And the end result is a part that fits perfectly, or a delicious meal for you and your family :) And that great feeling of accomplishment.

Gruyère is also an Alpine cheese, along with Emmentaler, Jarlsberg, and several others that passingly resemble what we generically call "Swiss" cheese. The Tomme class of cheeses are generally named by region, e.g. Tomme de Savoie (Tomme from Savoy) and tend to be milder, as they are made from skimmed milk after using the cream to make other things. Toma/Tuma are the Italian-side versions.

I love you Adam, becoming old myself put things in perspective. Its nice to hear these calm thoughts from one of my examples of life.

I do stained glass and it would be Childs play for such a craftsman/maker like Adam. ❤

I would LOVE a "1 day cook" series with Adam in his kitchen.

If you ever get to the UK you should visit the Royal Armouries museum in Leeds (if you haven't already). Huge displays of arms and armour from pretty much every era.

I would totally watch "Cooking with Adam Savage."

To get that good looking French omelet, watch Jacques Pepin. He shows how to do it - he tilts the pan, moves the egg to one edge, then does a quick rap with his wrist to get the edge folded over.

It seems to be a universal truth that the coolest people have the best focus when it concerns food and cooking. This made me so happy to listen to this morning.

Would love to have you come to Colonial Williamsburg and check out conservation lab!

Such a wise and perceptive perspective! We are simply stewards rather than owners of the objects we own and create, and also only temporary stewards of the planet as a whole. Because-according to reliable reports-the mortality rate is holding steady at 100%.

Adam, you are truly an amazing human being. Do something with the glass. Show us your learning curve culminating with the shade.

I love how this channel doesn't have some stupid 1 minute intro like I'm watching a movie. Straight into it. Cheers

Bushmills….. SCOTCH?! It’s Irish! How dare you! 😂

I just found your channel this week and instantly the little happy chemicals in my brain started to hum. It’s been a long time 🥰

Just a quick point Bushmills is not scotch, it's Irish whiskey :)

Good morning everybody hope we all have a wonderful day

if your ever in the north of England , you need to visit the Royal Armouries in Leeds west yorkshire, its a stunning place , lots of swords armor and much more. its free and such an amazing place full of historic treasures

Adam makes egg comment and suggestion on omelettes. "TO THE KITCHEN! THE EGG KING HAS MADE A DECREE!" /The wife loved the french-western omelette with sieved eggs, so thank you.

bushmills.....i will forever be your fan because you understand...bushmills.

❤ this one is most precious to me on a couple of levels. Thank you sir.

Copper foil stained glass only? Consider trying to work with the lead came as well. There are some wonderful old books to dive into on the subject.

I agree the Bear is a great show hopefully they will have a third.

I briefly worked in the National Archives where I live and saw some weird conservation efforts from the past that actually destroyed the object over time. my fave was that when celotape was invented they started gluing it on everything. now you can't deglue it 😂

I'm so easy .. "In fact there's a companion book about the armour and exhibition available..." /immediately hits pause, goes to Amazon, and adds it to wish list

i want to have a well-supplied kitchen be the heart of my home one day ❤ the cozy peacefulness of the concept and way Adam talked about it hit me right in the feels 😢

Decades ago as a kid my grandmother took me and my sister to the Met. I kinda got lost and somehow found my way into the Arms And Armour section. There I saw one suit (I believe it was German) that had a helm in a *very* familiar shape and form…..it’s design was quite obviously borrowed and used for that of Darth Vader’s helmet! Forward to 2017 and I’m chaperoning my son and three friends on his school’s Eastern Seaboard 8th grade trip. One of our stops was at the Met. I took them to the Arms And Armour, knowing they’d find some interest. And still standing there was the suit I’d seen all those years ago! I wasn’t going to point out the detail outright, but was keen to guide them to discover on their own. There also happened to be another gentleman there with his two young boys, so I brought them in by asking if there was something familiar they could see. Not yet seeing it, I asked them to look at the helm, and I’d give them a clue. I then I mitated the sound of Vader’s breathing and they all saw it! What glee erupted right then and there! The gentleman thanked me for that little bit of fun I brought to his kids!

Love the idea of not restoring an item but actually preserving it! You can always remake an object but you can't ever replace one.

Its funny you mention omelets... I had an omelet for dinner tonight with a sourdough english muffin with a custom multi fruit jam my daughter made for me. Great dinner!

As a lactose intolerant I highly recommend Arla Lacto free mild cheddar as a melter cheese. It works so well on pizza.

LOVE The Bear. The first season is probably the best season of any show Ive ever watched. Its absolute perfection. Season 2 is incredible as well, especially in regards to my boy Richie!!

Personal story from me. My father was diagnosed with a rare and aggressive cancer and things were not looking good. I decided I would host Easter for my very large family, and what I did was put my Dad in a comfy chair in my living room where a few people at a time could spend time with him and I setup an omelets buffet in my kitchen. I too am good with eggs. I was the designated egg (of ANY kind) cook for my very large family from 8 years old and up, and I care. And unlike Adam I CAN do the pan flip (the key is the pan ... mostly). I spent the day visiting with people one at a time while I made their omelets, people moved around between groups, it was really really nice. It was the nicest holiday my extended family has ever had even though my Dad was in his last weeks and everyone at the party knew it. A few days later my Dad called me to tell me how much he enjoyed Easter at my house. That was 18 years ago, and I think about it regularly, and when I think about my Dad that day comes to mind and it's not a sad memory. p.s. For the pan flip, you don't need a lot of butter or anything crazy, but you do have to keep moving the eggs a little so they never stick. The pan should have a smooth curve up at the edge but it shouldn't go completely vertical. With the pan on the cook top slide it back and forth away from you and back to get the eggs moving, then it's a fast but not too fast push away with a lift up of the far side of the pan to about a 30 degree angle, to launch the eggs, then stay up below the rotating eggs and catch them in the pan, lowering it as they land to cushion them. The key is the pan ... and confidence.

Not to be off subject, was watching a video a few days ago and you had a parts tray for sorting hardware on your caliper box. The easiest hack that I have found for a part tray is silverware trays from a dollar store, the are cheap and fantastic for that purpose

OOh, I do stained glass! Fun art to get into!

When I was a pizza driver and would help open Sunday a.m.s, one of the things we figured out was the pizza oven (a blast furnace with a chain metal treadmill thru it) could make really good omelets. We could use the cheese and things from the make table, pour a couple of whipped eggs into the personal pizza pans and let it go thru the pizza oven. Light and fluffy, golden brown on top, Yum! Havent had 'em as good since.

"Perfectly Inoffensive" should be someone's next band name. lol

One of the regrets I have is I never really learned to cook! My Mother was raised on a farm in the 1930s and the traditional roles applied. The men did the farming, fishing, and hunting. The women did the cooking and cleaning, and the kids were for doing chores. Mom always chased everyone out of the kitchen when she was cooking (like Granny did) because having someone else there "made her nervous" (as did pretty much everything). Now that I live alone (at 64) I mostly improvise as I go along. At least there is plenty of (fairly decent) take-out nearby... And I'm going to have to change my omelet technique. I'll incorporate this into mine... 🤤

Coming up with workable designs for stained glass projects is actually more difficult than the actual nuts and bolts of working with stained glass; Once you have supplies, it's actually quite accessible.

I would love to see and hear Adam in conversation with Julian Baumgartner. Their approaches to conservation are quite different, but they share a deep respect for the history of each piece, the creator, and the work that went into its creation.

I'm the cook in my house, and my partner says that I have that skill where I can open the fridge and look in the cabinets and quickly put together a meal with the ingredients that I have on hand. I didn't particularly know that was a skill, but I have so few of them I'll take it

Adam, if you like cheeses like gruyère and tome, you might like "Abondance" and "Comté" (12 month old) if you can find them.

People forget that this is Adam Savage, as in Adam “TV money for a few years” Savage. The have a kitchen and a laundry room and a LARDER in the middle of San Francisco. I actually do have a lot of storage, but my “not having to go shopping” meal would be some kind of pasta.

Nice information sir

I like that Adam will very unselfconsciously scratch his eye, rub his nose, drink, reach out an adjust the camera (with that surprising noise). Thats part of the fun.

This was a great question!

Cooking is something I would discuss with literally anybody, even a total stranger. I wouldn't consider this a personal question at all! However, it's true that cooking contains a large part of yourself; food is the biggest way to share culture, ideas, and create moments of togetherness.

Can’t wait to see you learn stained glass. That lamp shade sounds amazing.

I know you apologize a lot for rambling. But I don't think any one of us really mind it, we just like to know how much depth there are, there is, of you as a person this way. It's nice to listen to.

What the hell is Bushmills Scotch! Bushmills isn’t made in Scotland 😅

I believe this might be my first comment on a Tested video and I absolutely love the content but just felt the need to correct a very odd sounding mention. Bushmills do not make a scotch, as it is an Irish whiskey.

My GF is very talented in the kitchen. Ran her own catering biz for several years, and even catered for the Rolling Stones once. My own efforts are decidedly more-modest.

Make a stained glass art deco or art noveau stained glass spaceship.

Here diffusers and essential oils have become popular during the pandemic Now I'm learning and starting to like essential oils, do you like and have a collection of essential oils?

I'm very fortunate to have a wife who loves to cook amazing food for me and our daughter. 20 years ago she would have burnt water lol

adam mentioning his dad taking him to the met made me remember this; I remember seeing 2001 space odyssey when i was about 6 or so and my dad had it on in the background while he was grading papers. It was one of those moments that fundamentally changes your character. I was mildly traumatized by HAL but the movie was so captivating that it set off a deep love for sci-fi that is still unflappable. a couple weeks ago, I'm talking with my dad and I mention this and he tells me, "funny that you say that, my parents took me to the drive in when i was about 6, and after the movie i was allowed to watch they told me to lay down because it was late, and obviously i didn't so i saw 2001 between the car seats and it did the same thing to me." I just thought it was so funny and cool that his parents were sci-fi geeks, and he incidentally became one too, and nearly 40 years later, i incidentally became one in the exact same way. the best part obviously being that his parents nurtured that fascination in him and he did the same with me, much like how adam described his dad casually expanding on a movie he saw and coincidentally giving him an invaluable gift in the process.

I feel like there needs to be an Adam Savage/Alton Brown crossover That would kinda make my life! :)

I love the ethos of being a custodian rather than an owner. I do kind of wonder where all these things made by makers who shared their stories on RU-vid will wind up. The tools Adam makes, the odd items Alec Steele makes, the tool that Bosnian Bill and LockpickingLawyer made, etc. Some of them could end up in some pop culture or maker museum, but they could just as easily end up disconnected from their story in a toolbox or trash bin after a generation or so. From what I've seen of Adam, I'm guessing he'd rather the tools he's made wind up used by people who will share the story than inside a display case.

As a chef this makes me happy, lol altho i seem to run short on time and energy to go too crazy at home, food is near and dear to my hart, lol

I have a single interesting point of view with food: measuring integer eggs is limiting. My secret recipe for brownies calls for one AND A HALF grade A eggs. An egg is emptied on a plate, then I use a non-serrated knife to cut it in half down the middle, white and yolk.

You should make the Stained Glass Knight from Young Sherlock Homes, as a statue.

Adam, you are an awe inspiring 'wingnut' with a unique insight to pretty much everything that many people care about.. somewhere. I have suggested that the Oxford dictionary update their next volume. Ec·lec·ti·cism noun 1. The practice of deriving ideas, style, or taste from a broad and diverse range of sources. 2. Adam Savage

Hey Adam, can you do a review of Andy Weir's Project Hail Mary.

great video Adam! bushmills isn't a scotch though it's an Irish Whiskey

One thing I learned from binge watching Gordon Ramsay is that simply adding salt can exponentially improve any dish.

Commenting as I'm watching the episode. I love The Bear but its a very difficult series to finish. I havent watched the second season yet and don't know when I will. Adam you are really a legend. It's amazing to watch your videos you make every episode feel like we get to know you more but also to see tour brain work is amazing. I've watched every episode of Mythbusters that came out in South Africa and only discovered that you have this channel a week ago. Looking forward to many more episodes fyi - I'm afrikaans so sorry for any grammar mistakes.

I had a feeling that Adam had a serious kitchen when he discussed the permanently-installed espresso machine. Some dishes can be complicated and skill-intensive, but that's nothing compared to coming up with an original dish. Some folks have the knack for it, I can do it to some extent, but my reach will be limited. Adam, if you have a few minutes every day, a beat up skillet, and a bunch of old dried beans or rice, you can master the pan flip/toss. There is no way you have steadier hands than I do and not know the pan toss.

Nobody asked me, but I keep a stock of basic ingredients that I can use to make many basic dishes. Meatloaf, stews, spaghetti, pasta, soups, breakfast (eggs, omelet, pancake, waffle, French toast). Sandwiches are always easy and quick. The wife can make up any on at least a dozen Chinese dishes at any time. It's really not hard. I make a mirpois and it can become lots of things.

I recently found out that I'm (basically) allergic to dairy. I now hate you... 😢 Which is hard because you are also my hero. A man who lives in a workshop and gets to talk about and do workshop stuff all day... it's my dream... I'm conflicted. I think my head will explode. Which is a VERY Mythbusters ending 🤔...

The cooking thing is interesting to me, because I like the cooks with less of an opinion. I don't like a lot of cooking shows or content, but when the host goes "I picked this, but you could also use that or that instead" or "I always use x because it does y, but if you don't like x, you can pretty much do anything else that does y" I often like that content. I think it's because the host showcases and teaches you their understanding of the ingredients and techniques, and how they come together to make a dish. That's also very much what cooking is about for me. When I'm learning a new recipe, I'm dissecting it to learn what makes it tick, not just going through a scripted set of steps. Thinking at the content I like, there's one that definitely has strong opinions. But his opinions aren't on what's wrong and right, they're on what he likes. For many things he does give alternatives because your preference might not be the same. For other things (like his heterogeneous meals) that's not our because it's too essential to his cooking, but he still notes them as being his preference. And now I'm not sure if I actually disagree with Adam or we actually agree but just use the same terminology differently. But either way, you made me think about what makes me tick, so thanks Adam!

Hey Adam, after watching this video (and learning about your love of cooking) the thought crossed my mind: why not do a crossover with the Townsends RU-vid channel? It's a living history channel that demonstrates historical cooking and craft techniques in historically accurate settings. You'd get to dress up in costume and learn "old" ways of building things. 😉 (Seems right up your alley...)

Dear Adam, I would like to let you know that there’s a place 4 hours away by car from where Dragon*Con takes place that puts on glass blowing demonstrations: a theme park called Dollywood in Pigeon Forge, Tennessee in the park’s Craftsman Valley section, where local craftsman show off their skill.

Adam as a foodie :). Don't get me started on cheeses. Cheeses are of course like beers in that the best are small local productions (small breweries with local supplies = Dairy farms with very local supplies). I found (in a gourmet fruit/cheese/wine store) in Redwood City an alpine (To Americans a Swiss type) cheese that was aged and finished with Alpine blossoms (Little bits of aromatic flowers). The aroma and taste was unbelievable! I will probably never taste that cheese again. OTOH that's the fun of "cheese exploration". Thanks for the foodie video. Cheers

I've always been the conceptual cook, I never measure or write down or use recipes and I'm always using my hands and MacGyvering everything Love alpine cheeses, I recommend the Amish made cheeses if you can find them out there

Ramen noodles or hungry night, tonight😂😂😂 for me.

I want to see Adam on Sorted Foods one day! Please?

Cooking and organic chemistry are very close cousins.

Bushmills 'Scotch'?