a smart move. Im mad for it. To view this content, click 'Allow and continue'. tray to rest somewhere warm, then strain the pan juices into a saucepan and Un-cook Yourself by Nat's What I Reckon - Penguin What follows is Nat, in a camouflage tee with dead straight, chest-length metalhead locks, walking viewers through an easy tomato and basil sauce (with shitloads of garlic) recipe. beautiful person. (Twirl. In total the renegade cooking clips have notched up more than 25 million views, and theres been a significant spike in international fans since Nat's quarantine cooking shows began. Join comedian Nat's What I Reckon as he saves bored, hungry people stuck in iso from falling prey to the packet food and jar sauce disillusionment by getting back to home cooking. Be wowed by how easy this f****n s**t is and even possibly at how old youve gotten in the last 10 years. . Drop stalks sans leaves for 3-4 minutes until nice and soft. it. baking paper. . been through because you only had a whisk and the thing ended up fucken Nat's What I Reckon Un-Cook Yourself | Target Australia First cab off the rank, ya wanna fry the lamb mince, breaking it up as you go. of the mayo if you like it a bit more sauce heavy, its your adventure, Zelda. So into the oven for around 4045 Party on . "The one that shits me the most is the jarred pasta sauce, then seeing the whole fresh food section untouched. Food & Drink. Ceviche is something that cemented the memory of that time together for me I remember us all being amazed at how such a simple dish worked such fucken magic and took some of the worry away for just a moment. on with the skin-on thighs. expect you to arrange a piece of music for it (though you are welcome to do He has over 5.5 million views across all of his YouTube videos, 172,000 YouTube subscribers, 1.1 million Facebook followers, and over 246,000 Instagram followers. Nat's What I Reckon - Wham Bam Thank You Lamb : australia occasionally and top up the pan with more stock if it looks like its drying boned pork belly from ya local butcher, pat it dry so the skin is nice and . Great the carrot gone for, youre gonna need to whisk/beater/hard way those egg whites into soft Its such rotten garbage that I went totally off that bastard of a sickly-sweet dish for years, but IM BACK CHAMPIONS AND WEVE FIXED IT! Add more stock if you want to thin it out a bit. into the pork meat if you can avoid it. Lucinda Price (aka Froomes) is a total bloody champion and always makes hilarious short docos of herself taking the piss. Chickpeas are fucking rad shit for a lot of reasons, by the way they are a macronutrient goal-kicking lord, and they taste legendary, too. Youve gotta remember the name of the game is to make people laugh. As people around the world went into lockdown, grocery stores saw toilet paper shortages and empty shelves of non-perishable foods like pre-made pasta sauces. ". Uncle Roger is a character created and played by UK-based comedian Nigel Ng. Dont forget to check on ya stuff every now and then, give it a stir occasionally and make sure its not sticking to the bottom of the pan. Its a pav, for fucks sake. My whole bedroom as a kid was covered in Nirvana posters. This, and this guy who has been rapping Dr Seuss are good indie youtubers getting popular for good content. Fixed: Release in which this issue/RFE has been fixed.The release containing this fix may be available for download as an Early Access Release or a General Availability Release. Then grab yourself a pan, get the heat going at medium, chuck a bash of oil in and get ready to awesome. Nat's What I Reckon: 5 rad recipes - Five of the Best Its a cracker. He's moved furniture, driven trucks, he's a metal drummer, guitarist, stand-up comic (touring soon!) Great to cook' Delia Smith Jamie's Comfort Food - Jamie Oliver 2014 Jamie's new cookbook brings together 100 ultimate comfort food recipes from around the world. Into the recently vacated pan, add ya butter on medium heat time. Complete with games, wild stories and laughs aplenty, season one of Food Crime is available to listen for free, only on Spotify. Nat's resisting packet sauces, packet risotto, sachet con carne, frozen lamb dinners and pre-prepared anything at all. Resolved: Release in which this issue/RFE has been resolved. Nats What I Reckons Death to Jar Sauce: Rad Recipes for Champions (Penguin Random House, RRP $34.99) can be purchased here. in the oven), patting it dry with paper towel or even all of the above. Nat's bolognaise recipe Ingredients 2 sticks of celery 2 carrots 1 onion 150-200g pancetta (or bacon) Bit over 500g beef mince Bit over 500g pork mince 300g tomato paste 1-2 cups of chicken stock 1 cup of milk 1-2 glasses of wine (red or white) Butter Oil Bay leaves Fresh rosemary, thyme or other savoury herb (optional) Salt and pepper to season make sure its heated through. heat for another fucken 2 HOURS MAAAATTTEEE!!! This brilliant new iso cooking show is by an Aussie comedian with a vendetta against "jar sauces". non-committal corn chips and a cold beer, maybe talk some shit with a mate and Nats What I Reckon is a content creator, comedian, musician, isolation cooking champion and mental health ambassador. . Im glad I found them. So read the If a recipe asks for two garlic cloves, chuck in five. And he's frequently asked: "Do you have to use so many cuss words? as the Cowboy asks the Dude in The Big Lebowski. Nat's What I Reckon was the tattooed lockdown saviour we didn't know we needed, rescuing us from packet food, jar sauce and total boredom with his hilarious viral recipe videos that got us cooking at home like champions again. Now I know what youre thinking: What the freaking heck do we do with the avo? Well, at the 10 to 15 mark you want to introduce the fish to the salsa and diced avocado. This whole thing really is just trying to alleviate some of the fing stress thats going on and help give people a bit of a laugh! Nat: "Little moments of feeling capable in your day, when your whole fing worlds collapsing on your head, are important. spoon out the fats/oils that are floating on top (you can discard these). [16], Nat is a musician with two Sydney-based bands, including as a singer and guitarist for Keggerdeth and drummer for the band Penalties. do what ya fucken want, eh? level of crackle on ya fat, then you can bung it under the grill for a second Its edited so well that it took me a second to work out that it was fake. gently squashed garlic and thyme. My sister is a scuba diving instructor, so Id like to do that. Since having [partner] Jules on camera and part of the channel, thats slowed that stuff up a bit. out. Thats more about his personality than his cooking. Fang in the tomatoes, tomato paste and stock and bring all that sick s**t to a simmer, Simon. This week, he talks to Nat. Not a bad answer. Already an online creator with a fan base in the hundreds of thousands for close to a decade, Nat's What I Reckon rocketed to global prominence when he took the world by storm in early 2020 with his isolation cooking content. Make sure whatever fish you buy has been boned thoroughly. I have really chronic mental health problems. for getting the perfect pork crackling goin on. you can/like into a large bowl. The way he razes an onion is impressive although he doesn't care too much if your technique isn't the same. Nat's What I Reckon - How To Make Quarantine Sauce - Facebook Love his bit about garlic too. fuck out of it until it gets thick enough, followed by the lemon at the end and Cut your fish into Un-cook Yourself (Booktopia: Aus only) Un-cook Yourself (International orders) Un-cook Yourself Book & Audiobook (All retailers) Subscribe to be the first to know about new content. 310.6K. Australian comedian 'Nat's What I Reckon' (pictured) shared a hilarious recipe for making leek and potato soup from scratch and told viewers to throw away 'disgusting' packet food 2 / 2 I developed the habit of getting a little obsessed with cooking the same thing to perfection for a hot second. We worked with our mate Steve Mobbs over at Dreaded Friend to conjure up a white and a red that Nat would be into. Again, taste it, and when it suits you, youre ready to walk incidentally About - Nat's What I Reckon Whats going on jailbirds? flour and spoon in a little of the pan juice then whisk together into a Chicken/vege/beef stock. the vanilla paste and teaspoon of sugar a fucking slow, thankless task that Broadcast on the ABC in April 2021, Wakefield creator, Kristen Dunphy, prominent local comedians, actors and mental health experts share their truths and their mental health challenges. ways, so let me make it simple for ya if youre not great at it: wash your "I hope I'm a role model. That kind of work is not really his thing. . wondering whether the big white bowl of calorie clouds has reached this stage, This video takes the brand Subways as much salad bar as you like on your sandwich rule to the bloody next level. arent fucking making guacamole here so dont fuck around with it too much; Finding entertainment everywhere from the weird to the pedestrian and with his love for taking the playful and thorough piss out of his surroundings, Nat has expounded on everything from trade shows and tattoo events to burnout festivals and exploring Area 51. This ceviche recipe is inspired by one such moment, when my two best mates and I formed a mighty trio of untouchable togetherness! ya fucken gravy, Gregory. (Twirl. Scatter with parsley The Pasta Bowl in Newtown used to always be packed with a takeaway line going long. chicken still doing on a fucken plate right now? All good, lets fix that so they get super crispy pants. this with chicken breast but since making the shift to chicken thigh, life in Now lets chill the heat right the f**k down and bang a lid on it, and cook for 2.5 to 3 hours, or until you can pull a piece of pork apart easily with a couple of forks. put ya bloody mustardzzz in the pan along with the honey, wine and stock as you This is the BMX Bandits of cakes: chockers full of what Im sure are Chrissy time memories of being surrounded by punishing relatives you wish you could escape, as well as bizarre and often overly expressive fruit arrangements on what is more or less a giant meringue. Simply dump all the s**t on that list in a f****n bowl and toss to combine and let chill. Jokes. . [Holds up jar of mass-produced tomato pasta sauce.] The young metal rebel adding real mushrooms and quarantine spirit. Australian comedian 'Nat's What I Reckon' (pictured) shared a hilarious recipe for making leek and potato soup from scratch and told viewers to throw away 'disgusting' packet food . Since cooking came to Nat's What I Reckon, he's got a fancy agent and a booking guy. Couldnt bloody believe it. fish in its own special way. Nats What I Reckon: purveyor of sweary, ranty cooking videos and this selection of internet treats. Given your YouTube fame, do you get thirsty comments on your videos? and the zest with fresh jalapeo or chilli, along with a pinch of sugar, a I [Laughs] My doctor says I cant scuba dive and I cant run a marathon. a . The comedian has uploaded a number of humorous isolation recipes including 'Quarantine Spirit' risotto and 'Carbo-rona' carbonara pasta. As of January 2022, the channel has over 395,000 subscribers and over 23.4 millions views. If Im going to cook something, Ill look up eight different recipes and decide what I like about it thisll work, dont like that, will bung more of that in. My symptoms were of a glandular fever nature, but often that test can come back in a grey area, and it kept coming back in that grey area for me. Remove the pot from the heat and get in there and shred that pork to bits. Really the magic is what happens between the fish and the lime juice. minutes until the skin is bubbling up and its starting to look like fucken The do-it-yourself viral chef. The first way is with a stick blender bunged into a jug/container just wider than the head of the stick blender itself. This shit: jar sauce. Preheat the oven to 200C (180C if it's fan forced). I find it a little overwhelming. You might not want to spin, hurl and chuck frozen dinners on to the street, as Nat does, but you'll learn how to cook. He was between houses at the time, and the internet where he was staying was a bit shaky, so he set up at the pub. [1][3], In 2020, the channel began featuring healthy cooking segments when a stand-up comedy tour featuring Nat was cancelled due to COVID-19 lockdowns across Australia. Well, I cant smoke. Sometimes you need someone to be there whos a straightshooting legend, who just has your fucken back, especially at times when you might not feel okay. are a little like snowflakes they are delicate and have a range of structural general has become way better. His unique voice has seen Nat give a TED Talk at TEDx Sydney, and appear on popular podcasts including Osher Gnsbergs Better than Yesterday, a live incarnation of Annabelle Crabb and Leigh Sales Chat 10 Looks 3, Willosophy with Wil Anderson, Welcome to Hell with Meshel Laurie and Nelly Thomas, Community Noticeboard, The Andy Social Podcast and more. youre gonna rage quit this bit. I more or less develop them by trying them out a few times.. Now time to crackle your If you were to run for political office, what issues would be part of your platform? Once the skin side is golden brown town, use tongs to flip them over and TikTok video from Nat's What I Reckon (@natswhatireckon): "Don't Be A Pest-O!! Im not going to show you how to chop things," he says. Coronavirus Australia: Nat's What I Reckon - the metal rebel cooking in His tools? old dogshit-second-draw-down may-as-well-be-a-fucken-spoon blunt-as-fuck knife. that cooking liquid into the flour, whisking to a paste that you then return to it over a medium heat and simmer to thicken. A simple, graphic way of describing exactly how you cook. Once that shit has melted fucken bang in ya onion and chopped-up parsley Australias favourite foul-mouthed cook has turned his YouTube kitchen rants into a new recipe book. This is where the magic happens, Dave-o. the onions, garlic and thyme. This episode of his series of viral instructional videos looks at making the classic carbonara (or Carbo-rona), but spiced up with Nat's signature humour and a liberal sprinkling of f-bombs! Nat won hearts with his previous book, last year's Un-cook Yourself: A Ratbag's Rules for Life, but this time around he's here to win stomachs. There's some deep bits, some serious bits, lots of stories that wouldn't be out of place at a mate's after a few drinks, or down the pub for that matter. That had some interesting comments, because theres always a shithead on the internet. Just like Jamie Oliver, Nat learned from Gennaro Contaldo, famed Italian home-style cook; but before that, from Nat's father, a chef. I see tomato and basil sauce and Im like, you could just go and buy the tomatoes and basil I thought, Ill crank a video out.. If only your therapist hadnt Next come the bashed-up fennel seeds followed by [1], The YouTube channel began in 2006 and featured regular videos titled "Is it shit? We support the First Nations People of Australia in their striving for Reconciliation, Treaty and a Voice to Parliament. Its one of those dishes where you can ", where Nat would review a variety of topics and decide if the topic was worthwhile.[10]. Rosemary. just kidding, maybe some veg, mash or rice whatever you like, legend face. me youd rather eat that fucking chat jar of yellow slime they call honey Nat's What I Reckon on Instagram: "It's never time for jar sauce # Then in we go with the Pour your olive oil into a bowl, add Nat's a young metal rebel who says he's older than he looks and he's teaching people to cook from scratch at home. The Version table provides details related to the release that this issue/RFE will be addressed. knife. The best hair on the planet (very secretive about his shampoo), second best hair belongs to partner, Julia Gee, and together they work on the videos. Lets just fucken run with the classic pat Nat has been making videos for his channel Nat's What I Reckon for over ten years, steadily gaining popularity for his swearing, no-nonsense, piss-takes. You just wait and see how cool this shit is. Its shit like that that make so many people lose their cool/love for cooking it around 5 minutes in the sauce there boss; we wanna heat it up good. I get marriage proposals a lot, and we just laugh. BUT we to shallow and not Braveheart length. beneficial to slice the pork along the rows you scored, and/or use a serrated so start with the Dijon, aquafaba and vinegar in a bowl, whisking it together Soz wot? paste-like consistency. Bung The world's a confusing and chaotic place. Next, spoon the fucken Serve possibly with the very un-vegan chicken wings we have a recipe for in this very book or with whatever and whoever you like. . Once all that is as it should be, knock that pork back into the pan with the resting juices from whatever you had it resting in, and bring back to a simmer, ya winner. chicken skin facing up so the sauce doesnt kill all that crispy hard work. The way you make it (and Im being totally cereal right now) is put all the ingredients in a f****n bowl and with the back end of a fork squash it together thats actually it. win. meanders on a lower heat to the finish line. it will crack, which to be totally honest actually does nothing to the flavour Trust me, I have made this pav with a sharp one, believe it or not). [6] Nat noticed supermarkets were low on stock for jar sauces while fresh produce remained on the shelves during panic buying due to the coronavirus pandemic. But if youre gonna be a dickhead, Ill just block ya. Uncle Roger | Uncle Roger Wiki | Fandom And that's exactly what you get. Its totally fed my head up. Lay the belly on 45 years later youll have thick whipped cream and a cake that represents a Im usually cooking for a lot of people thats my jam.