Youre locked up in your house and youre still buying fucking jar sauce Carbonara my fucking ass. Sent every Saturday. Its shit like that that make so many people lose their cool/love for cooking Also, Smells Like Quarantine Spirit Risotto. stalks sans leaves for 3-4 minutes until nice and soft. Credit:Dominic Lorrimer. them that make them look like a failed magician? with the sauce. . (get a sharpener, though, as a blunt knife can be way more dangerous than a Anyway, Im getting a little off track here this isnt a freaken recipe for biscuits, but it is one for sweet and savoury chicken radness. In a bowl bung in your 1 jalapeo pepper, deseeded and finely chopped, cup apple cider vinegar or white wine vinegar. Lay the belly on Keep whisking till all the fucken bloody sugar has dissolved. Shes your shield. better if you try to just cut through the top layer of skin and into the fat Whatever. We are all trying to figure it out along the way and this ratbags guide for life gives a wonderful series of anecdotes that make you think, laugh and question the world in a great way. gone for, youre gonna need to whisk/beater/hard way those egg whites into soft If after all that careful you can/like into a large bowl. Dad ate half of them, I think. I find it a little overwhelming. Content creator, comedian, rock musician, isolation cooking champion and mental health ambassador Nat has been making videos as Nat's What I Reckon for almost a decade. be your motto here. If you havent made this before youre sure to feel like the David 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 . Im bloody cooking all the time, why not turn it into an instructional video? In parallel rows, score the whole way from one end to the other all over Nat's What I Reckon 's Death to Jar Sauce: Rad Recipes for Champions (Penguin Random House, RRP $34.99) has all the colourful language we've come to expect in his online cooking sessions. So thats carried on into this sick stuff and compiled into an almighty headache thats pretty constant. this, but by far my favourite is fresh kingfish if you can get your hands on This shit: jar sauce. Yes, the original recipe for bolognaise used white wine but he uses red. This brilliant new iso cooking show is by an Aussie comedian with a vendetta against "jar sauces". Education is important. There are a few ways you can make this happen. opened this recipe, bought all the stuff but didnt get to the bit where you Chicken/vege/beef stock. again. Finally, whizz in the lemon juice, and salt to tine spirit) has had more than eight million views. 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. . Out of Christmas Gift-Giving, Virtual Houzz: A Home Made of the Most-Saved Photos This Year, Nat's What I Reckon: How a Metalhead YouTube Star Does Christmas, This is What Happens When Architects Build a Gingerbread City. Only one of those really bothers me. In response to the craziness he was seeing, Nat waged a war against processed food and launched a no-nonsense instructional video for one of his tried and true recipes. To view this content, click 'Allow and continue'. a crack of pepps if you wanna and toss it all together. Nat's interview on One Plus One with Courtney Act. End of Days Bolognese has hit 4.7 million views on Facebook, and is racing towards 200,000 on YouTube. Un-cook Yourself: A Ratbags Rules for Life. artwork through all that shit. A lot of your work uses a blokey vernacular to happily chastise men to do better in the kitchen. fes-tival and buy it an itchy pair of hemp pants with heaps of small mirrors on tomatoes, coriander and spring onions or shallots. But it goes looking for you, obviously. Check "Credit:James Brickwood. Heartwarming stories of a kid trying to make sense of life turning into a man trying to make sense of life. . Its a cracker. So usually, if someones trying to be a bit of a drama farmer on my page, Ill either delete their comment, or Ill just block them if theyre being an arsehole. You just wait and see how cool this s**t is. Mustard be about time to mustard sauce. Nats father cheffed at the Ritz Hotel in Paris when Nat was a kid. Times are tough, maybe we all just need to have ceviche on the beach, eh? Whats not to love? Great to watch. Nats What I Reckons Death to Jar Sauce: Rad Recipes for Champions (Penguin Random House, RRP $34.99) has all the colourful language weve come to expect in his online cooking sessions. white fall through into the bowl. Or is it? 310.6K. manner. Find many great new & used options and get the best deals for Life: What Nat To Do By Nat's What I Reckon (Hardback) at the best online prices at eBay! YouTube chef Nats What I Reckon cooked up this gourmet feast. Un-cook Yourself: A Ratbags Rules for Life. fruit arrangement as if to suggest that no one appreciates what youve just Maybe it would help get them to cool faster by placing them down next to a framed photo of their last disappointing ski trip to Thredbo, where the snow was more ice than snow but it was at least pretty cold. so start with the Dijon, aquafaba and vinegar in a bowl, whisking it together His hilarious social commentary has collected a fast-growing, dedicated audience of over 2 million along the way, and his videos have clocked up 100 million views across all platforms. In December 2020, Nat released a book titled Un-cook Yourself: A Ratbag's Rules for Life, which was awarded the Booktopia Favourite Australian Book Award for 2020. This video of him pretending to be in the Arctic is awesome. . been through because you only had a whisk and the thing ended up fucken If a recipe asks for two garlic cloves, chuck in five. your WRX ;). Serve with some Get Fucked Roast Potatoes) and some green vegetables so you dont shit yourself And thats Broadsheet is a trade mark used under licence by Broadsheet Media Pty Ltd from BM IP Pty Ltd as trustee for the BM IP Trust. I dont think masculinity makes a good man. awesome slauwce to your veg bowl (the rest will keep in the fridge for a facebook.com/natswhatireckon, 430K+ followersinstagram.com/nats_what_i_reckon. we have a mission ahead. This unlikely hero of lockdown got the internet cooking (and laughing) again. 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. [Laughs]. 10/10 Nat! cracking anyway, which doesnt actually matter. Watch Nat and Julia from Nat's What I Reckon interviewed for theNFSA Livestream: Creativity in the Time of COVID discussion, recorded in May 2021. Hes a chef from the 80s. . Add another splash of oil to the pan and chase it with the onion and coriander stalks. We support the First Nations People of Australia in their striving for Reconciliation, Treaty and a Voice to Parliament. And that's exactly what you get. You travelled in India as a teenager, came home with tuberculosis that lay dormant for several years, then your health rapidly deteriorated in your 20s. Statistics and other info may have changed since publication. Cooking was also a way of dealing with severe daily depression and anxiety and it helped him connect with people. old dogshit-second-draw-down may-as-well-be-a-fucken-spoon blunt-as-fuck knife. Thankfully, I did get on top of it, but a few years after Id been cleared, I was having symptoms of something unpleasant in my lungs, and I ended up developing a big cyst in one. Party on . Bung in your oh so creatively shaped fish designs and gently toss your Then, Nat's What I Reckon can help you cook the real deal. What can and cant you do now? sandy or not. The acid from the limes cooks the Around March 2020, he started producing cooking related videos, which has garnered global attention. What the flip I need an oven for this? Yeah, kind of. Turn on the stove to a medium heat but I love his relentless nonsense, it makes me feel almost safe to exist in a strange world. Nat uses a truckload of swears in his videos. We thought lockdown was over . A simple, graphic way of describing exactly how you cook. salt. This is where the magic happens, Dave-o. Please try again later. Smashing gender norms, Nat's What I Reckon does it one cooking video at a time, Nat: "Little moments of feeling capable in your day, when your whole fing worlds collapsing on your head, are important. In response to the craziness he was seeing, Nat waged a war against processed food and launched a no-nonsense instructional video for one of his tried and true recipes. a good pinch of salt flakes and a crack of pepper, which you then rub into the We support the First Nations People of Australia in their striving for Reconciliation, Treaty and a Voice to Parliament. shit on the skin now, please). cold pan! time. Serve possibly with the very un-vegan chicken wings [Nat has a recipe for these in his new book] or with whatever and whoever you like. Its one of those dishes where you can swap out a few variations of things if you like, but for now Ill give you my favourite set-up to work with. 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. 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! beautiful person. Get the best of Broadsheet straight to your inbox, 2023 Broadsheet Media. Yeah thats right champion, a cold 8 medium or 6 large skin-on boneless chicken thighs salt 1 tbsp vegetable oil 25g unsalted butter 1 onion, sliced 1 small bunch parsley, stalks and leaves chopped, but kept separate 6 garlic cloves, chopped 1 tbsp thyme leaves, chopped 2 tbsp Dijon mustard 2 tbsp wholegrain mustard 1 tbsp honey cup white wine 1 cup chicken stock or water You gotta keep looking for more answers, particularly when youre that sick. One man with one name is fighting back. 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. ("It'll give your family coronavirus.") beneficial to slice the pork along the rows you scored, and/or use a serrated prior to beginning this recipe, cause your fucken arm is gonna get a work-out He's covered everything from raiding . 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. The way he razes an onion is impressive although he doesn't care too much if your technique isn't the same. Remove and let them cool right down. If you book a video on web with another payment method, we will always provide a full refund if the celebrity doesn't respond. spoon out the fats/oils that are floating on top (you can discard these). The reason you want it shallow is you need to cut through the pork skin but not 5 epic picnic spots on the Mornington Peninsula, 5 reasons to take a doggy staycation in St Kilda, Love truffles? 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. If its too thin a sauce for you, feel free to crank the heat back on the stove for a second and cook it down a touch. All of Please try again later. Now he's teaching those who can't cook to pick up the pans and have a go. Top of the list? me youd rather eat that fucking chat jar of yellow slime they call honey Well, I cant smoke. Lets just fucken run with the classic pat You can see his kitchens are immaculate (we get to see two because hes just moved house). 400 g tin chickpeas, drained but liquid reserved for the mayo. OMG what the fuck is this I actually did an advert for Pizza Shapes when I was eleven years old and I got paid in Lemon Crisp biscuits . So lets crack If I'm inspiring anyone to cook, well that's inspiring to me. [Holds up jar of mass-produced tomato pasta sauce.] Now time to crackle your [Thinks] My brains going cheeky and saying Sultana Bran. "I hope I'm a role model. [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. Sprinkle in your spices and cook off for 30 seconds, stirring constantly. 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. So lets make one thats actually so sick it probably wears a backwards Monster Energy hat and does backflips on a jet ski.SERVES: 68COOKING TIME: a few hours. Learn to make quarantine sauce with unpeeled tomatoes. Its no big deal if you do, but way youre 1015 minutes away from sliding into the lap of easygoing luxury, so lets 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. Firstly, it would make What the flip I need an oven for this? Yeah, kind of. I also find Peter Russell-Clarke really hilarious. While all that is carrying on, its a ripper time to make the guacamole. Makes me feel like I belong in the exchange and for a moment, that's all that's going on. and the zest with fresh jalapeo or chilli, along with a pinch of sugar, a If that's fucking carbonara pasta sauce, I'm the president of Australia.) Its had 6.2 million views on Facebook, and 294,000 on YouTube. This ceviche recipe is inspired by one such moment, when my two best mates and I formed a mighty trio of untouchable togetherness! of your palm to loosen up the juice in the fruit before cutting and squeezing) on with the skin-on thighs. The ABC's Patricia Karvelas, renowned health expert Sandro Demaio, and special guests Nat's What I Reckon and Alice Zaslavsky have got the tips and tricks you need to get cooking. "The one that shits me the most is the jarred pasta sauce, then seeing the whole fresh food section untouched. are a little like snowflakes they are delicate and have a range of structural I mean, to be fair, The liquid that your canned chickpeas float around in is the replacement for the eggs, and believe it or not it goes off like a vegan frog in a sock. and he built his YouTube reputation on funny takedowns of super yachts and trade shows. 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. Grease up the deck chair and get ready to recline, cause here comes the real easy bit: in a bowl of its own, combine the lime juices (*Hot F****n Tip* roll the limes under the weight of your palm to loosen up the juice in the fruit before cutting and squeezing) and the zest with fresh jalapeo or chilli, along with a pinch of sugar, a minced clove of garlic, salt, a crack of pepper and a teaspoon of Tabasco sauce. This series of videos of a guy and his mate re-enacting the conversations he has with his two-year-old daughter are amazing, always get a solid laugh out of these. handheld mixer, then maybe consider buying some kind of growth hormone and We asked favourite funny people for the online things that never fail to make them laugh. Browse great Aussie kitchens on Houzz, Nats What I Reckon: How a Metalhead YouTube Star Does Christmas, 500 g raw kingfish, snapper or barramundi fillets, skin off and pinboned, 1-2 jalapeos, finely chopped (or 2 long regular chillies), 1 garlic clove, peeled and crushed/minced, 2 tablespoons good-quality extra-virgin olive oil, bunch coriander, stalks and leaves, washed and chopped, 4 spring onions or 2 shallots, thinly sliced. it will crack, which to be totally honest actually does nothing to the flavour out. Hes the long-haired, potty-mouthed YouTube cooking star whose videos have racked up millions of views: meet Nat of. tray to rest somewhere warm, then strain the pan juices into a saucepan and 45 years later youll have thick whipped cream and a cake that represents a Doesnt really How serious did things get? . Fans of Uncle Roger are referred to as "niece and nephew". Our favourite sweary, anti-jar-sauce warrior is back . I prefer to use a whisk Clever Ways to Squeeze in a Wine Fridge at Home, Best-Laid Plans: Designing Menus for Memorable Meals, 8 Tips for Hosting a Stress-Free Easter Lunch at Home, Neon Pink Tablescapes to Fall in Love With. fuck out of it until it gets thick enough, followed by the lemon at the end and meanders on a lower heat to the finish line. pavlova, but maybe we can learn something from this calorie-dense dessert I love all of Crumpys vids, particularly this one. Since cooking came to Nat's What I Reckon, he's got a fancy agent and a booking guy. Jamie's 30-Minute Meals, you'll be amazed by what you're able to achieve. Check on that pork at the 2.5-hour mark and if its easy to f****n bust apart then we are ed cheerin. the small guitar) or a sharp knife to get you across the line. The crackling mostly happens in the first super-hot bit and then casually [13], On December 6, 2020, Nat was the guest programmer on the Australian music video television show Rage. 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. [1] He left the church while still a teenager[5] and spent time backpacking throughout India. Starring: Lewie Dunn, Nats What I Reckon Filmed/edited: Campbell Walker (aka Struthless) Written/directed: Harry Webber. Gradually add the sugar 1 tablespoon at a time until your arm has fucken Prefer a little less cooking and a little more kitchen? Pine nuts. There are a few schools of thought Being kind makes a good man. Check out five of Nat's favourite recipes from the book, complete with his saucy directions (get your swear jar out if you say it out loud). props up the belly so it doesnt have a sag in the middle; it wants to bow out The world went into lockdown. little bigger than the belly, fang in your onions and on top sprinkle over the In the series 2021 season Courtney joined Nat in his kitchen to discuss religious dogma, mental health struggles and losing half a lung. Learn how to make "Quarantine Sauce" and "End of Days Bolognese" with hilarious - and actually very useful - cooking videos. Were sorry, this feature is currently unavailable. The world went into lockdown. Since having [partner] Jules on camera and part of the channel, thats slowed that stuff up a bit. Food & Drink. . [1][17], "Nat's What I Reckon is here to help you make bolognaise the right way with milk", "Nat's What I Reckon on Machine Gun Kelly, having a 'scrambled head' and Perth Comedy Festival", "Nat's What I Reckon: the sweary, ranty YouTuber who's become an isolation cooking sensation", "Machine Gun Kelly is the latest guest on 'Nat's What I Reckon', "Chats What I Reckon w @Mighty Car Mods (BRACE YOURSELF)", "A Ratbag's Rules For Life: YouTube star Nat's What I Reckon's unusual cookbook", "How a YouTube video about jar sauce sent Nat's What I Reckon viral", "Coronavirus: How Nat's What I Reckon became an internet sensation thanks to the Covid-19 pandemic", "Growcom partners with internet sensation", "Nat from Nat's What I Reckon guest programs rage", "NAT'S WHAT I RECKON Death to shit wine!