To view this content, click 'Allow and continue'. Youve got a huge global following and people look up to you. ", "AN OVERDUE CHAT WITH NAT FROM NAT'S WHAT I RECKON", https://en.wikipedia.org/w/index.php?title=Nat%27s_What_I_Reckon&oldid=1131180202, YouTuber, stand-up comedian, musician, writer, This page was last edited on 2 January 2023, at 23:14. belongs in the confectionary section. 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! In a bowl bung in your chicken skin facing up so the sauce doesnt kill all that crispy hard work. How serious did things get? [Laughs] Yes! . Three to four minutes later, in goes the f**k-tonne of garlic, and cook for another couple of minutes until its softened. Scary. When I first discovered what mayonnaise was actually made out of, my fucken head almost flew clean off my shoulders in amazement: EGGS AND OIL? I said to my dad. . [Laughs] You know, encourage them to do something that might help them feel a little bit more capable than a sauce-in-jar situation. People panic-bought packet food and started hoarding toilet paper. seems to work well. Makes me feel like I belong in the exchange and for a moment, thats all thats going on. white fall through into the bowl. "Its good gear and you can put everything in your fridge in it.. 500g raw kingfish, snapper or barramundi fillets, skin-off and pinboned; juice of 3 limes; zest of 1 lime; 1-2 jalapenos, finely chopped (or 2 long regular chillies) Drop We support the First Nations People of Australia in their striving for Reconciliation, Treaty and a Voice to Parliament. I dont try to target my videos at any gender whatsoever. Make sure you scroll down to the pavlova recipe. Times are tough, maybe we all just need to have ceviche on the beach, eh? youre 1015 minutes away from sliding into the lap of easygoing luxury, so lets sliced cucumbers (again at your artistic discretion, Picasso), along with the Check out ten easy things we can all do today to be . This video takes the brand Subways as much salad bar as you like on your sandwich rule to the bloody next level. but here goes: open the oven and let SOME heat out 510 seconds, then fucken Its like Married at First Sight a fing bad idea. Now bang it in the fridge for 10 to 15 minutes. YouTube chef Nats What I Reckon cooked up this gourmet feast. 1 teaspoon celery or sesame seeds, crushed. emotional room and go from there. Really the magic is what happens between the fish and the lime juice. We took a road trip with Nat's What, I Reckon, Yael Stone + Stephen Curry. Its a no-s**t, no-f*****g-about recipe that is over before you know it. Now taste that and tell Nat's What I Reckon Nat is a comedian, rock musician, mental health advocate and award-winning, bestselling author. Keep the heat at medium until you hear it the pork skin has dried out before you prepare it then youre in for a likely to shallow and not Braveheart length. Once youve reserved the liquid from them, give em a rinse, pat dry and chuck in a mixing bowl with 2 tablespoons olive oil along with a pinch of salt, a grind of pepper and the chilli flakes. That had some interesting comments, because theres always a shithead on the internet. Don't have arborio? Nats book, Un-Cook Yourself: A Ratbags Rules for Life (Ebury Australia, $33) is out December 1. Chicken breast is fine and all, but takes some What would you want your last meal to be? Nat's not too strict on ingredients. The acid from the limes cooks the fish in its own special way. [1] She works as a graphic designer designing artwork for the YouTube channel and also films their videos. Yes, the original recipe for bolognaise used white wine but he uses red. This week, he talks to Nat. . leaves if you like, they make it look super rad. One man with one name is fighting back. Now I know what youre and he's actually written a whole cookbook this time. put ya bloody mustardzzz in the pan along with the honey, wine and stock as you Hes a massive sweetheart and hilarious. blanching it (by pouring a kettle of boiling water over the fat before it goes Thanks Nat's What I Reckon. awesome slauwce to your veg bowl (the rest will keep in the fridge for a fish in its own special way. Vinegar helps you get your poached egg just right but if you don't have any, follow the other parts of his technique. Yeah fucken 2 actual hours, otherwise Get Fucked Roast Potatoes) and some green vegetables so you dont shit yourself 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. This is where the magic happens, Dave-o. Finally, whizz in the lemon juice, and salt to juice. we have a mission ahead. Great to watch. do ya. If youre Yeah! [15], In 2021, Nat released two organic wines with Nat's What I Reckon brandingnamed Reckon Roger & Ian's Boating Wine and Nat's What I Reckon Cheeky Redders Greenachein a collaboration with Built To Spill and Dreaded Friend winery. To stop people like me entering politics. 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. You probably cant even kick flip either . Content creator, comedian, rock musician, isolation cooking champion and mental health advocate Nat has been making videos as Nats What I Reckon for almost a decade. little bigger than the belly, fang in your onions and on top sprinkle over the . a good pinch of salt flakes and a crack of pepper, which you then rub into the like to im-agine the cheap supermarket mud cake kinda shape and go for that . I like that part, smashing the gender normative. Scatter with parsley so they get super crispy pants. [4] But for me, theres no target specifically towards men. Separate your egg whites Her fearless setting up of a small office in the change room made me laugh a lot. I actually did an advert for Pizza Shapes when I was eleven years old and I got paid in Lemon Crisp biscuits . You just wait and see how cool this shit is. too full or youll swamp the skin, then stop pouring, champion (no other stupid We asked favourite funny people for the online things that never fail to make them laugh. in the oven), patting it dry with paper towel or even all of the above. So into the oven for around 4045 Serve with some give it a hard 5 on the other side (at the same heat). Fish bones are a massive f***wit to manage on their way down the oesophagus, so give the fillets the old RoboCop scan before you kick off to avoid further life stress. He describes his childhood as being "difficult" with periods of suffering from anxiety and depression. A good man is a man who listens, is aware of the space they take up, and is also a caring, gentle and loving person. Whats not to love? Please meet the iso-Lord of the Resistance, Nat - star of Nat's What I Reckon on YouTube and on Facebook, with a million followers and counting. heat for another fucken 2 HOURS MAAAATTTEEE!!! Whatever option youve The numbers they land on are the topics they're given. mark you want to introduce the fish to the salsa and diced avocado. Each week, Benjamin Law asks public figures to discuss the subjects we're told to keep private by getting them to roll a die. Nat's What I Reckon WARNING: This clip contains coarse language Request access Access fees Summary 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. 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. 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. I get marriage proposals a lot, and we just laugh. Wed 1st April, 2020 - Thu 31st December, 2020. He assumed that video would be a one-off, but then it racked up one million, then two million, then more views on Facebook. The world's a confusing and chaotic place. Asia is next on the cuisine agenda. . stupid cream all over the meringue and go full misunderstood artist on the flour and spoon in a little of the pan juice then whisk together into a Cover and fang in the fridge till ya need it later. Nat has recently collaborated with the likes of GoPro, Young Henrys and Milkrun and featured several big names on his channel including Courtney Act, Briggs and Machine Gun Kelly. When COVID crashed the party he exploded onto screens, encouraging champions the world over to bin the jar sauce and have some laughs in the kitchen (and everywhere else). now grate the carrot into it the knife. pavlova, but maybe we can learn something from this calorie-dense dessert Huge personality. Cut your fish into slices, cubes or small shapes of other types of fish. Only one of those really bothers me. Doesnt really [1], In September 2020, Growcom, a Queensland governmentfunded horticulture body, announced a partnership with Nat's What I Reckon as part of their Eat Yourself To Health campaign. How has that near-death experience affected you? bowl, add your seeds and give a good toss together. ya fucken gravy, Gregory. You need some lethally sharp shit otherwise Undercooked chicken is a not-so-fun ride on a slippery slide to bad news, so Now the first instalment has siblings. . of your palm to loosen up the juice in the fruit before cutting and squeezing) . Frozen fish is gonna probably be considerably less rad, so fresh af should the vanilla paste and teaspoon of sugar a fucking slow, thankless task that 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. 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. Like "Carbo-Rona Sauce. Im usually cooking for a lot of people thats my jam. My body was wasting pretty hard at one stage. Check it out and grab a copy if ya wanna, champions! The mid-30s Sydney comedian has run his "Nat's What I Reckon" YouTube channel for a decade. and he built his YouTube reputation on funny takedowns of super yachts and trade shows. 6.8 million Facebook views, 564,000 on YouTube. He said hes going to try cooking the soup and I told him to let me know how it goes. Next come the bashed-up fennel seeds followed by 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. Its weird; Im not looking for that shit. Now lets mayo rage. How Do I Store and Pair Wine Correctly? And thats Not even kidding. for getting the perfect pork crackling goin on. If after all that careful His hilarious social commentary has collected Nat a fast-growing, dedicated audience of over 2 million along the way, and his videos have clocked up more . I more or less develop them by trying them out a few times.. Nat doesn't profess to take himself - or this book, too seriously. Youre known for your cooking. Im not going to show you how to chop things," he says. Whatever. whisk before, and while it is possible, I do l have a habit of finding things Nats two national touring shows have been sellout successes, combining a wild mix of traditional stand-up, video content, music and cooking or the antithesis of cooking, depending on how you look at it (cough, the Tucka Fucka). blender itself. Its a bit of a last-minute repair job on my career, Nat says, deadpan. Fang in the tomatoes, tomato paste and stock and bring all that sick s**t to a simmer, Simon. Parramatta, champion, as long as its sliced up somehow and in a bowl. Nat even once catered for a friends 150-strong wedding. This wine's here to pat you on the back and responsibly remind you that you're a champion, one glass at a time. can of course get your butcher to do this for you but its heaps more fun to do I prefer to use a whisk so start with the Dijon, aquafaba and vinegar in a bowl, whisking it together to combine, before slowly tipping in the oil a bit at a time and whisking the f**k out of it until it gets thick enough, followed by the lemon at the end and salt. gone on holidays, you would have managed heaps better. Feel free to add more . You can use a mandolin if you own one (no, not the small guitar) or a sharp knife to get you across the line. gently squashed garlic and thyme. try forget your worries just for a minute. Don't peel tomatoes before turning them into sauce. The mid-30s Sydney comedian has run his Nats What I Reckon YouTube channel for a decade. Fair enough! 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. are a little like snowflakes they are delicate and have a range of structural Nat is a comedian, rock musician, mental health advocate and now award-winning, best-selling author. start a seven-days-a-week #nodaysoff strength-training regime for a few years wait for it . At the time he didnt think much of the finished product, which beginsafter he does a little twirlthat's now become a signature move with an impassioned speech: Its coronavirus season, and people are panic-buying all sorts of shit Theyre buying all the frozen Hawaiian pizzas. The video where he reveals how to cook quarantine spirit risotto (get it? tray to rest somewhere warm, then strain the pan juices into a saucepan and Salt 30g. them that make them look like a failed magician? Cut your fish into everyone later though . If you dont have a stand mixer or an electric to combine, before slowly tipping in the oil a bit at a time and whisking the Id been at the shops earlier in the week seeing the whole panic start, and people buying food that I find pretty fucking disgusting all this canned and packeted stuff and Im thinking, people are going to end up so crook living off this shit for however long this [crisis] ends up being. If Im helping young men cook, or get in the kitchen, fantastic. I think I must have cooked it every other day for months, roping in as many people as I could to come to my place to serve it to them. from the yolks. 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. a smart move. . 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. Now that, my friend, is a then use your fingers to squeeze a little between them and see whether it feels The rad thing about the belly cut of meat is that its fairly inexpensive and when youre trying to be a fancy pants on the dole, it ticks a big lot of boxes in that regard. 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. 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. They've got cream as one of the ingredients in their carbonara, and every time I walk past I get a morbid curiosity to try it out. Ive got bad medical anxiety, which is quite exhausting. Keep whisking till all the fucken bloody sugar has dissolved. it will crack, which to be totally honest actually does nothing to the flavour 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. so start with the Dijon, aquafaba and vinegar in a bowl, whisking it together minced clove of garlic, salt, a crack of pepper and a teaspoon of Tabasco Its no big deal if you do, but way you can/like into a large bowl. eject button and remove from the pan and rest on a plate while you crack on This week, he talks to Nat. stress. But Im in better shape than Ive been since I was a teenager. 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. Simply dump all the s**t on that list in a f****n bowl and toss to combine and let chill. very gently toss the cubed avo through the whole lot a few times and that will One post that comes to mind was about when I went to the Womens March. GRAVY. The hook at the end of this track is a total banger. In a separate bowl mix a bit of We deliver the best of Good Weekend to your inbox so its there when youre ready to read.