Видео

@@brandonmetro7115 Hahaha oh true the screen was a bit smaller than my usual coz I did it via zoom this time and did a screen record. Happy new yr to you and fam as well!!

@@wwongma hey Wayne Hahaha aint that true! Lotsa Xmen books on my list. I'm. So excited for the topps finest 97 Xmen trading cards coming out! It's so nastoglic. Whoa sweet!! Congrats on the 9.8ss!! I'm jealous =p. Love that cover. So nice. Great add to your PC!

@@weasellyone2 hey Russell happy happy new yr!! Hahaha slowing down is 40 books with cgc!! Haha you rock man, damn I haven't sent a book to cgc in over a yr now. It's super expensive for me now, since cdn dollar is so weak vs usd. But yeh I had a thought the other day of posting more books to sell. Esp non keys, and even just to break even I'd be ok with it. Gotta free up capital for big books. Asm 300 is nice and marvel super hero's 18 nice. Did you watch the new venom movie? WhatChu think?

@@kingsleychan no I haven't seen Venom yet but I will, I only just got around to watching Deadpool/Wolverine 😅.

@weasellyone2 heh Wolvie/Deadpool was Def the fan favourite this yr. They gonna work Hugh Jackman until he's 90 yrs old! Haha

@@kingsleychan I'm ok with that. He definitely help my Wolverine books values. 😅

@@weasellyone2 haha sooo true!! I was hoping it'd give some love to x23 books as well, i posted a x23 #1 book, but no bites. Ah well. Wishing you and family a lovely and wonderful 2025!!

@@superiorfitinnovations5229 nice nice. I really like the super fit ones too! Careful when putting your slabs in though, to give a bit of room between the slab and the bag by pinching the sides of the bag. Otherwise it could scratch your slab! Happy collecting

Can't wait for web orders to re-open, really need some PSA sleeves but can't find any anywhere.

@Carseatttt the superior fit ones? Or the vault x ones? The vault x ones aren't all too bad tbh, a bit cheaper. But the superior fit are def, as their name says, superior fitting haha

@@kingsleychan Superior Fit PSA, have already used SFI BGS sleeves and I am very happy with them.

@@il0kan052 Yah I've been using my darto almost everyday to make an egg! It's pretty nice. My only small complaint is the handle is a bit too sharp but ah well, for the price of the pan I think it's super awesome value! Do you have one or two Darto pans as well?

@@NecromancerTO Ohh its the oxo spatula, and honestly its not that good. It's too thick to get under any food. Check out my recent vid on the Wusthof fish spatula, it's metal, so gotta be a bit careful, but it's legit amazing. Game changer imo

@@Mike-73294 wow cool! Great work. What kinda oil did you use to cook?

@@kingsleychan bacon fat, then a small amount of real butter just before the eggs.

@Mike-73294 wow yum, but def good choice the bacon fat would make Ur egg slide like it's on a skating rink

@@theslimshadyist nothing that I can find in the settings for that. The google wifi pro has minimal to no settings. It's a good thing for those who want plug and play, but for those who want to tinker with stuff it really sucks. It's also quite slow as everyone has complained about. I pay for a 1gb line, but max I get on wifi is 500mb. Overall if I didn't have google home I would not use the Google wifi pro mesh router. Hope that helps with your decision!

@@kingsleychan Got it and thanks for providing me with your experience. In this case, I will stick with what I've got.

@@hussainusman8685 you're welcome Hussain! For the long video you can check out my live sharpening one! Did yiu decide on the Hone? Or a horl?

@@kingsleychan I went for HONE. Thank you so much for your video.

@hussainusman8685 right on, Enjoy the sharp sharp Knives! Just in time for the holiday feasts =D

@@80sStarBasketball woot getting the seal of approval from you made my day!! Visual appeal wise, I def like the CK26 as my #1, such an awesome photo and then the 101 and 288. To me the 288 is like the poor man's 101 Hah. I'll def be taking mine out every now and then to admire as well. And now the hunt begins for the 101. Thanks so much Ryan for getting me into this set! Appreciate you

@@weasellyone2 haha thanks Russell!! It's my early Xmas gift to myself =D Getting any big books for an Xmas gifts for urself this yr?

@kingsleychan I sorta have. My ASM 301 came back a 9.8 so that was a big win. And I just snagged a nice copy of Marvel Super-heroes 18 (1st Guardians of the Galaxy). And picked up a nice ASM 300 raw in the 8.0 range. Currently cleaning and pressing them. Going to hang on to 300 and hope to get some signatures on it 👍

@weasellyone2 wow huge!! Gratz on the 9.8 asm 301! Signed or 9.8b?

@@kingsleychan not signed. I grabbed it from my LCS and I cleaned and pressed it. I've had some really great results lately.

@weasellyone2 whoa right on man!!! Raw to 9.8, damn great work! Now crack press and resubmit that 300 to get a grade bump!!

@@johnwalker91 hi John. Yeah me neither. Always took it for granted using teflon pans. Eggs def aren't the easiest to cook on a carbon steel, but when done right so satisfying and yummy! Recently I've been using Olive oil on lower heat, and it seem to work quite well! What pan do you use?

@kingsleychan du buyer 22cm and the Swedish Hunter pan outdoors both carbon steel

@@andrewc6563 hi Andrew, they're called Monitor mount reinforcement plate. The one I got is from Amazon by a brand called Mount It. Must needed to protect your table!

@@baylor3894 aww Darn it sorry! I totally Shlda did it on camera

@@baylor3894 it has been very good!! Make sure u get a Magsafe ring too The phone is hard to hold without one when it's opened! Let me know if u like the phone! Excited for you

@@flippingboring7272 haha yah I'd love to get one of those sharpness testing machines, Maybe someday in the future!

@@martinp8889 hey Martin thanks for the tips and advice! I def found using butter to make the egg non stick and slide aorund. I just have high cholesterol so been trying to cook with less butter. What I did find it canola oil and even Olive oil, I can get the egg pretty non stick. Avocado oil on the other hand, it sticks like crazy. Someone mentioned avocado oil is more fibrous so maybe that's the issue! What oil do you use? Or do u mostly use butter?

@@kingsleychan Maybe try coconut oil (MCT) . I use either olive or butter but butter (Not margarine or a blend) works really well. Keep at it. It will come together with a little perseverance 🙂

@martinp8889 haha thanks for the kind words and encouragement!! It's been a fun journey getting off all teflon pans for sure! Appreciate you

@@paulandreiocampo9507 Hah thanks Paul! Do you have a fold as well?

@@bigdawg702 hey bigdawg, thanks for the recommendation! Yeah I've been experimenting with more oil and that seems to work. I guess I'm used to the teflon days with minimal oil. Butter works great as well, but I'm trying to reduce butter intake as I got high cholesterol =( Wondering though, how do you control heat spots? When I turn down my gas stove, it makes the flame smaller and focuses on the centre of my pan vs a wider area. I always find when my pan is too hot then my egg starts sticking

@@gmgq that is a great vid idea! It might be a bit of a longer vid but happy to do a live uncut sharpening. Do you use whet stones? Or some other sharpening device to keep Ur Jpn knives sharp?

@@draszi def not the best in cold weather since they're fairly low cut. I also find them quite roomy since the cork sole is so low and flat. I actually put another insole in there now to make it a bit more comfy since I'm not quite ready for barefoot shoes. Water proof wise, the material is leather, which is kinda water resistant. But I coated my lems with some mink oil which makes them pretty water resistant and helps against dirt as well! The Vessi Court shoes are a bit better for winter and water proofness , but it's a narrow toe box shoe. So meh, I'm not interested in that.

@@kingsleychan Appreciate your quick reply. I have a pair of cheapo amazon barefoot shoes i've had for 1.5 years. Wore for 20k steps a day for 2 weeks in japan, they were perfect...until I wore them in hiroshima on a rainy day. Feet were soaked in minutes. If these have any level of resistance, even compared to a normal shoe that totally fine. That mink oil is interesting, Ill look into it As for cold, I don't need them super warm, just warm enough that the second it's 5C or below I feel my feet freezing. Essentially I want barefoot adidas stan smiths

@draszi wow nice man, 20k steps a day for 2 weeks in Japan on barefoot shoes woulda killed my feet. I already find my heels hurt quite a bit. I'm def walking wrong, doing a lot of heel strike Esp since I'm coming from ultra boosts with that nice cushion. But yah, these lems, will be similar to stans smith's, Altho the bottom is more flexible, thinner, so it might be a bit cooler. And of course wide toe box. I find the Lems pretty good shoes overall. The bottoms are good quality and not super thin like xero shoes and such. So they'll be better for 5C Temps. How long have you been rocking barefoot shoes?

@@martinhuizar83 thank you Martin! Did you get the new Jim Lee foil releases? His art work is so nice plus the shinny foils, made it so temping! Hah

@kingsleychan I missed them I'm always a day late and a dollar short LOL. Thank you for the video . Please post more cgc books .

@martinhuizar83 ah gotcha, it's okay tho, a dollar saved is a dollar earned! I def need to do more cgc showcases!! Maybe one of these days I'll grab a random box and see what's inside to share, Hah

@@frgggggdsedd6913 the superior fit is def the best of the bunch! Have you tried them before or deciding which to get?

@@keiferpadilla5165 Hah word! I do love the Jim Lee era of Xmen and Wolvie!! Who do you think will be a suitable cast for the next Wolvie in mcu?

@ only person that comes to mind is Tom Hardy but he’s already Venom so I have no clue. I’m not a big fan of Hugh Jackman. I’d like a more edgy actor to play my favorite Wolverine 😁

@keiferpadilla5165 ah Yah tom hardy would have been a good Wolvie! Eveyrone rumors that Daniel Ratcliff will be the new Wolvie, eh idk. Hard to get him as harry potter outta my mind haha

@@kingsleychan 😂

@@RogerThat902 super helpful comment Roger, and appreciate the words of encouragement! I cooked quite a few eggs on my carbon steel pan now, and some days I love it, just non stick with butter, but somedays using avocado oil I still get my egg stuck. I finding I need to use more oil than butter, so I def am still trying to learn the right amt to use. I got high cholesterol so trying to cut down on butter, but I do want to experiment with different oils too. I find canola oil works quite well, avocado not so much. Going to try grape seed next! What do you use for your carbon steel? Butter, oils or both?

@@simrangill4555 hi Simran, ah interesting. I never thought or dared to use metal utensils on pans, but def worth trying. I looked at a fish spatula, how come you mention to turn it upside down? Isn't it better to just scoop the egg with the fish spatula with the spatula right side up?

@@kingsleychan Upside down lets the edge get super tight to the cooking surface, and there's a bit of springiness. It's also great upside down to get any burnt carbon off the pan for cleanup. Metal utensils are awesome on the pans, there's no reason for being delicate at all. I used to have a problem with seasoning flaking off, but realized after that it was because I was burning it off by turning my induction stove to high after cleaning it. Once I stopped doing that, it was incredibly durable. I season with grapeseed oil

@simrangill4555 Ahh good tips good tips. Im still new the the world of non stick pans, so this is super helpful. I can't wait to get my fish spatula to try this! Wondering, for heat control, for stainless steel I do the water splash test and when the water beads around its ready, but when I try that method with carbon steel and or cast iron I never quite get the same water beading action. How do u know when the pan is rdy for putting oil on it to start cooking?

@@kingsleychan Hi Kingsley, My understanding is that you don't need to get the Leidenfrost effect for carbon steel or cast iron. Personally, I just wait 3-4 minutes with the pan on medium low before adding the oil, but to really dial it in you could get an infrared thermometer. You dont' need the pan screaming hot - and I prefer it not to be because then it burns the eggs.

@@simrangill4555 Kk gotcha. Last Q, I have a gas stove, and I can't figure out how to have even heat without too much heat. So when I dial down the fire, the flame gets less wide and smaller, and therefore creates a hot spot in the middle of the pan, which leads to sticking. Any tips to work around that?

@@sarfarazfatima6255 I'm pretty sure you can! Since an air fryer is very similar to a mini oven. I'd just make sure to set the temp a bit lower and check once or twice on them during the cook so they don't get burnt on the top only. On the instructions you need to rest them for a few mins before baking as well, so they won't be as frozen when you bake them.

Ah gotcha gotcha. Good tip to know when I get some stubborn egg parts stuck on. Recently I've been using avocado oil to try and cook the egg, and it keeps sticking. It's been a few food cooks with bacon, butter stuff too so I think my seasoning is not bad. Tough, just can't figure it out

@@kingsleychan I have a feeling that the heat of the pan might not be hot enough. To be sure, add a little butter, if it sizzles and melts within a few seconds it is about the correct temperature. If it melts almost right away it is too hot. Keep cooking and use a little more fat than you think and things will get better. Once the pan builds up its seasoning you add less fat/oil over time. I use the DeBuyer Mineral B professional and have great non stick success and it is very easy to clean.

@@rollscool9499 hmm gotcha, will keep at it. I guess I'm just being a bit impatient and want to be able to use the pan with just oil and no butter one day! Appreciate the tips

@@eriche8870 it's the n20, so 20cm or 7.8". I think it's the perfect size. I considered getting the smaller one but that'd be too small. This one is perfect for cooking one or two eggs or two chicken thighs or a smaller steak. Larger one would be good if you're cooking larger meals, I just wanted one a bit lighter as these guys are pretty hefty. Almost cast iron like weight to them

@@OGWildbrock002 Ahh gotcha. I gotta get some grape seed oil. I used plain canola, and I've heard avacado isn't great coz it's too fiberious. How long do u heat the pan for after oiling it?

@@gmgq Hahaha everytime I lift it, I'm like mad regrets, wish I got a titanium wok like you sir!

@@kingsleychan I was wincing every time u grunted 🤣. Yeah mine is like 2.5lbs, so easier on the wrist to toss the contents when stir frying 😇

@@gmgq haha yes and u got the titanium one too, extra light weight

@@cynthiawesley2318 haha I love butter croissant, def one of my weakness! They were always my diet cheat day treats!

@@kingsleychan L😂L, diets are for lozzzers.🤣🤣🤣 Too close to holiday cooking.

@@cynthiawesley2318 Hahaha true. Worry about it in the new yr =D

@@kingsleychan Riiiight😂😂😂

Glad you found my channel! Happy to have you join the fun, and thanks for the channel shoutout!

@@cynthiawesley2318 Ahh I've lived many yrs with an electric coil as well. So I feel you. But what I really want to do, is to cook outside so I don't get the inside all Smokey and oily!

@@kingsleychan OK niiiice.

@@cynthiawesley2318 depending on the weather, maybe my next vid! Hope it works haha

@@kingsleychan LOL, I'm subbing so I can see what ya got going on. Gdluck to ya.😂😂😂

@@cynthiawesley2318 sometimes I wish the handle was a wee bit thicker, it's so difficult to hold on to! Do you also have a carbon steel or sts wok? Do you like those better or your cast iron wok?

@kingsleychan it really depends on what kind of time you have, we'll with ME. I luv em both. Mainly use my cast iron when showing off for guest lol, OR Winter bc I live in HOTTTTT LOUISIANA ain't I try dodging cast like a bullet. It's heats a kitchen 4reeeeal. But I do have a small kitchen too.

@@cynthiawesley2318 haha yah true true, I love searing food in a cast iron skillet, finishing it off in the oven and taking it straight out onto the table for guests. It looks so good. But true good pt, I. Scorching heat the last thing any of us want to do is be around a heat retaining cast iron wok/skillet! Haha

@@kingsleychan Truuue. So keep yo back ups for when it's too hot for that iron. 🤣🤣🤣🤣🤣

@@annexia9394 very yummy! And always need 3 for the aesthetics!

@@th6252 yeah I regret not shelling out the money for a demeyere. The demeyere ones are a lot better, more cooking surface. Hestan stuff good too, I looked into that, I got a hestan baking sheet coz I read aluminium baking sheets release harmful chemicals. But now idk what I'd do with my heritage pan =/ so I guess my mistake for not doing enuf research.

@@kingsleychan you’re in Vancouver? If I were in that area I’d go visit Jed at cook culture. I know nothing about Vancouver, but I guess even though you’re in the same metro area, it could probably still be a bit of a hike to get there (his main store is in Parksville). Between him and Uncle Scott, I’ve learned much about iron based and stainless cookware.

@@th6252 ooh cool i didn't know Jed from cook culture is in the Vancouver area! Parksville is on the island but relatively local. I've watched tons of his vids as well. Along with uncle Scott! Yeah I've def learned a lot from their vids as well

@@kingsleychan You can donate it to like a thrift shop or family? Hestan has a roaster and bakeware sale on now! There skillet stuff was in September, but looks like Thanksgiving week will be a general sale on everything.

@@notaflyingtoy698 I do rmb waiting a few mins after closing the door before I did this test. Coz the angle was awkward to film, but I didn't want to do it with the door opened. Hmm maybe I shld try this, as in wait for a solid 15+ min before testing!

​@@kingsleychan Definitely! Please let us know what the results are!

@@weasellyone2 haha yah at some pt, we gotta move some books. I feel that too because I'm so running out of storage space. But then every so often I'll go do something stupid and buy and book. Heh. Yeah I do sell worldwide. Shipping does suck tho, outside of Canada and USA its around $70. So when an Intl buys my books I eat about 40$ in shipping costs =/

@@kingsleychan I might start listing some of my bigger books worldwide open up to potential sales.

@@weasellyone2 yeah that's a good idea. Most of the buyers are still State side, but I have had one or two Intl buyers!

@@johnagen3688 Lodge is def great!! Good value and looks sharp. I'm excited for my first season and then my first cook!!

@@kingsleychan awesome!! Good stuff!

@@johnagen3688 which lodge skillet you rocking? Or do u have the wok too?

@@kingsleychan the wildlife series, the 5 quart d.o., 2 quart d.o., 2,4,and 6 quart camp dutch ovens!!!!

@@kingsleychan I do quite a bit of campfire cooking.

Wooo nice nice BGS 5.5 is a solid grade. Gratz bro. Yeah I love this card, in some sense almost better (looking at least) than the 101. After all Jordan is dunking here vs getting a rebound Hah

@@sweatbeef I def need to look into Be laneka. I have not heard of them before! I was going to get a pair of Topos to try next but I'll def look into Be Lenka. And totally agreed. Narrow shoes are so 2019. Now when I switch back to my Adidas ultra boosts my toes feel so squished. Maybe a mental thing but Im so glad we've discovered wide toe box shoes! I hope they become more mainstream and prices come down.

@@gtrfreak Yah it barely fits in my sink to wash haha any larger and it'd def be tricky. Spicy beef fried rice sounds good! Got a lot of recipes in mind to try =D thanks for the view and support!

@@olivier2553 I def need to work on my temperature control. I still haven't figured they out yet on the cast iron. I've gotten pretty good at using stainless steel but still figuring out the temp control on a wok!

@@kingsleychan From what I see in most of the street vendors in Thailand, they use carbon steel when they are selling stir fry and use cast aluminium for deep fry.

@@olivier2553 I thought of getting a carbon steel wok, I have the darto carbon steel pan that I did a vid on. I just find it difficult to clean the carbon steel and not have the bottom or handle of the pan rust. I find with cast iron, the costing seems more robot to mitigate rusting. That and coz Im prob just a noob chef =D

@@kingsleychan I guess it would not rust if you use your wok daily :) I am just home cook myself and even worse, while doing Thai food, I am not even Thai :)

@@olivier2553 Hah true true. But still I'm just nervous the bottom of the wok or the handle will rust mostly because after I use my pans or wok I only season the inner part and rarely the outer or handle. Nice man, Thai food is yummy. Love the flavours