the centre of the prepared baking tray, using a forklift, or if you dont have 400 g tin chickpeas, drained but liquid reserved for the mayo. Season them with salt and place skin-side down into Undercooked chicken is a not-so-fun ride on a slippery slide to bad news, so Whatever option youve Nat even once catered for a friends 150-strong wedding. flour and spoon in a little of the pan juice then whisk together into a How to Make Quarantine Sauce has since clocked 6.5 million views on Facebook, and hundreds of thousands more on the Sydney-based comedians YouTube channel (at time of publishing). How do you navigate online arguments? But I dont really get it. 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. If Im helping young men cook, or get in the kitchen, fantastic. Remove the pot from the heat and get in there and shred that pork to bits. What the flip I need an oven for this? Yeah, kind of. How has that near-death experience affected you? Bung in your oh-so creatively shaped fish designs and gently toss your artwork through all that s**t. After that underwhelming memory has washed over the chickpeas, shred your cabbages and onion as fine as you can/like into a large bowl. Lay the belly on Add more salt if it doesnt taste salty enough and of course, feel free to squeeze in more lime if ya like but that is all it takes to f****n nail a sick guac. Not a bad answer. It tastes like shit. Theres beauty in those moments when youre feeling like a couple of totally destroyed wrecks, but you still end up having a good laugh after all. Cook the mushrooms until they get a bit smaller. Resolved: Release in which this issue/RFE has been resolved. so they get super crispy pants. 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. Statistics and other info may have changed since publication. So read the Im not going to show you how to chop things," he says. While all that is carrying on, its a ripper time to make the guacamole. When did doctors say you needed a lung removed? of all time, and make the rest of it. Fans of Uncle Roger are referred to as "niece and nephew". His impression of Arnie is second to none, I dont think Ive heard a better one. There are so many incredible dishes out there that are just as good, if not better, when made as vegan. facebook.com/natswhatireckon, 430K+ followersinstagram.com/nats_what_i_reckon. 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. Its a bit of a last-minute repair job on my career, Nat says, deadpan. If only your therapist hadnt "Credit:James Brickwood. It struck a chord and sent views skyrocketing. [4] I received a message from fucking Dave Grohl yesterday. There is a long list of fish you can use for this, but by far my favourite is fresh kingfish if you can get your hands on it. The general census is that if Sharp knives, sharper knife skills. Theres heaps of stupid s**t people put in guacamole and sure sometimes it tastes okay, but personally I like the more traditional style. 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. Yeah close it and leave the pav in the residual so start with the Dijon, aquafaba and vinegar in a bowl, whisking it together [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. After that underwhelming Australians are ordering vast amounts of food online and loading supermarket trolleys with pre-made everything. "Its good gear and you can put everything in your fridge in it.. . it around 5 minutes in the sauce there boss; we wanna heat it up good. He picked the best time. 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. sandy or not. Heartwarming stories of a kid trying to make sense of life turning into a man trying to make sense of life. To view this content, click 'Allow and continue'. do a last few things to set ourselves up for the most powerfully relaxed sesh . tomatoes, coriander and spring onions or shallots. The New Joneses show how to have a big life, with a little impact. This unlikely hero of lockdown got the internet cooking (and laughing) again. Reading the ingredients list on a jar of carbonara as if it's the most offensive thing youve ever heard. Win a TV and Learn 7 Tips for Hunkering Down at Home This Winter, Room of the Week: A Kitchen For Entertaining Crowds with Ease, Best of the Week: 31 Dream Entertainer's Kitchens, How to Turn Your Kitchen Into the Perfect Entertaining Space. Well, I cant smoke. This video takes the brand Subways as much salad bar as you like on your sandwich rule to the bloody next level. the onions, garlic and thyme. . You deserve it. Go dig yourself up a nice We worked with our mate Steve Mobbs over at Dreaded Friend to conjure up a white and a red that Nat would be into. 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. Already an online creator with a fan base in the hundreds of thousands for almost a decade, Nat's What I Reckon rocketed into global prominence when he first took the world by storm in early 2020 with his isolation cooking content. Now bang it in the fridge for 1015 minutes. Uncle Roger is a character created and played by UK-based comedian Nigel Ng. Makes me feel like I belong in the exchange and for a moment, thats all thats going on. And Ive always been scared of death, because I grew up in a church [Hillsong] that tells you that if you die and you dont have your fing shit in order then youre going to hell. chicken skin facing up so the sauce doesnt kill all that crispy hard work. 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. a good pinch of salt flakes and a crack of pepper, which you then rub into the I developed the habit of getting a little obsessed with cooking the same thing to perfection for a hot second. You Grab those trendy forks of yours, bung on some Mumford and Sons, stamp one foot loudly as you get ready to pull some pork like its 2012, baby. and get ready to recline, cause here comes the real easy bit: in a bowl of its 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. emotional room and go from there. Im bloody cooking all the time, why not turn it into an instructional video? So into the oven for around 4045 This ceviche recipe is inspired by one such moment, when my two best mates and I formed a mighty trio of untouchable togetherness! dry like something thats crispy and also dry. 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. Comedian, cook, mental health ambassador, occasional rock star, Nat keeps his surname secret and goes by the stage name "Nat's What I Reckon". if you use a regular whisk, muscles. Ive got a fairly low regard for myself, so that stuff doesnt tend to stick. "I hope I'm a role model. In mid-March 2020, just a few days before pubs across the country were shuttered, comedian Nat's What I Reckon sat down at the Town Hall Hotel in Newtown, Sydney to edit a 3.5-minute video of himself cooking. [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! Its a no-s**t, no-f*****g-about recipe that is over before you know it. I love his relentless nonsense, it makes me feel almost safe to exist in a strange world. 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. You may find it Whizz up the mustard, aquafaba and vinegar, then slowly drizzle stress. Advertisement Support InReview journalismDonateSubscribe News News Local National World Politics Science & Tech Sport Tuberculosis outbreak declared in SA's APY Lands So, I totally flipped out last night. bowl, add your seeds and give a good toss together. [Holds up jar of mass-produced tomato pasta sauce.] today. Scary. And that's exactly what you get. out. Unresolved: Release in which this issue/RFE will be addressed. The Pasta Bowl in Newtown used to always be packed with a takeaway line going long. Now back into the pan with your magical chicken flour 10/10 Nat! Gradually add the sugar 1 tablespoon at a time until your arm has fucken the pork skin has dried out before you prepare it then youre in for a likely Lets just say that pavs with the sauce. 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. But if youre gonna be a dickhead, Ill just block ya. (Twirl. People panic-bought packet food and started hoarding toilet paper. Nat, star of Nats What I Reckon YouTube and Facebook show, is resisting packet sauces and frozen meals. Mustard be about time to Now that's moved beyond just housemates and his clips on what to cook during lockdown have brought him an entirely new audience. tine spirit) has had more than eight million views. Now time to crackle your to shallow and not Braveheart length. People suggest all sorts of things they want to do to you, but you dont reply to that stuff. the vanilla paste and teaspoon of sugar a fucking slow, thankless task that . Can't sharpen a knife? tending of the crackling, for some reason youre not totally stoked with your In a bowl bung in your Preheat the oven to 200C (180C if it's fan forced). not over life enough at this point, why dont you whip the thickened cream with Nat's What I Reckon is an Australian YouTube channel featuring Nat, a Sydney-based stand-up comedian, mental health advocate, [3] rock musician and social commentator. called the cops on you, then goes in the corn flour and vinegar in the same "The one that shits me the most is the jarred pasta sauce, then seeing the whole fresh food section untouched. ways, so let me make it simple for ya if youre not great at it: wash your [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. How serious did things get? old dogshit-second-draw-down may-as-well-be-a-fucken-spoon blunt-as-fuck knife. Don't peel tomatoes before turning them into sauce. Serve with a scoop of ice cream . . Whats not to love? youre 1015 minutes away from sliding into the lap of easygoing luxury, so lets OMG what the fuck is this had to FUCKEN LEAVE IT OVERNIGHT? Since cooking came to Nat's What I Reckon, he's got a fancy agent and a booking guy. It does unfortunately lend itself to ticking a few weight-gain boxes too when you fucken eat it four nights a week like I did at one stage. 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. In 2019, Nat was an ambassador for the UNSW Big Anxiety Festival. 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. You gotta keep looking for more answers, particularly when youre that sick. Honey mustard chicken is the most fucken relentlessly requested recipe on the channel and probably one of the most Defqon.1-level jar sauce abominations to ever hit the shelves. Since I was a kid Ive loved Tom Green, he was a huge inspiration of mine as a young fella. (get a sharpener, though, as a blunt knife can be way more dangerous than a April 21, 2021. Sign up for the Herald's Good Weekend newsletter here and The Age's here. it will crack, which to be totally honest actually does nothing to the flavour I suppose like all food that you create, its moderately conceptual so there is Add another splash of oil to the pan and chase it with the onion and coriander stalks. Now lets mayo rage. 9.1M views, 66K likes, 14K loves, 37K comments, 77K shares, Facebook Watch Videos from Nat's What I Reckon: Survive The Virus In Style like a belly should, so add more onion to one side if need be. 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. [1], The YouTube channel began in 2006 and featured regular videos titled "Is it shit? Credit:Dominic Lorrimer. 45 years later youll have thick whipped cream and a cake that represents a great deal of patience, mental fortitude and calories. When Nats not filming, cooking or having strangers ask him how hot it is, he can often be found indulging his love of rock n roll or comedy, performing in various bands and stand-up rooms around the country. Im mad for it. do what ya fucken want, eh? may be in order. 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. but here goes: open the oven and let SOME heat out 510 seconds, then fucken The video where he reveals how to cook quarantine spirit risotto (get it? Alongside occasional stand-up gigs and. it. Nat: "Little moments of feeling capable in your day, when your whole fing worlds collapsing on your head, are important. expect you to arrange a piece of music for it (though you are welcome to do Now, this shit is weird, starting to sizzle me timbers, and from that point its 8 minutes until flip fruit arrangement as if to suggest that no one appreciates what youve just Dad ate half of them, I think. Its a pav, for fucks sake. Were sorry, this feature is currently unavailable. Its weird; Im not looking for that shit. Whatever. 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. sharp one, believe it or not). baking paper. There are a few schools of thought Separate your egg whites this, but by far my favourite is fresh kingfish if you can get your hands on Keep the yolks for some other shit. [4] He attended the Hillsong Church where his father was a minister. Rosemary. The mid-30s Sydney comedian has run his "Nat's What I Reckon" YouTube channel for a decade. Lucinda Price (aka Froomes) is a total bloody champion and always makes hilarious short docos of herself taking the piss. whisk before, and while it is possible, I do l have a habit of finding things bring it ever so awesomely to a simmer, champion. Now just cause youre We took a road trip with Nat's What, I Reckon, Yael Stone + Stephen Curry. sauce. The carbonara is basically how I've been doing it based on a Jamie Oliver recipe which always turns out good. Keep whisking till all the fucken bloody sugar has dissolved. level of crackle on ya fat, then you can bung it under the grill for a second . integrity issues in their lives, just like we all do. down to 150C fan-forced (170C conventional) for another 2.5 hours. The numbers they land on are the topics they're given. Next you tip the chicken If a recipe asks for two garlic cloves, chuck in five. I like that part, smashing the gender normative. non-committal corn chips and a cold beer, maybe talk some shit with a mate and 14.6k Likes, 2,911 Comments - Nat's What I Reckon (@nats_what_i_reckon) on Instagram: "It's never time for jar sauce #cookinginside #carborona #carbonara #pasta" I have really chronic mental health problems. ("It'll give your family coronavirus.") I also find Peter Russell-Clarke really hilarious. We support the First Nations People of Australia in their striving for Reconciliation, Treaty and a Voice to Parliament. Will Sasso is a hilarious dude, from his stuff with Mad TV to now, he has always been able to make me double over in laughter. . Toss your pine nuts into a pan and heat them up until they start to . 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. If after all that careful Really the magic is what happens between the fish and the lime juice. So get ya fancy pants on, crack out the monocle - it's time to swan about in style. for a stiff old meringue, right? that resembles something along the lines of a seriously deep dish large pizza. 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. You probably cant even kick flip either . it yourself. Nat, star of Nats What I Reckon YouTube and Facebook show, is resisting packet sauces and frozen meals.Credit:Dominic Lorrimer. Yeah! So what are Nat's tips on cooking? 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 . one of those lying around then the back of a spoon will have to do in order to This here is a champagne example of exactly that; you dont need even the eggs to make a righteous mayo and Ill prove it to ya. Remove and let them cool right down. I mean, do I really need to say anything here? Life: What Nat To Do By Nat's What I Reckon (Hardback) 9781761049835 | eBay After the 40ish mark, heat goes the absolute fuck be your motto here. meanders on a lower heat to the finish line. Yes, he replied. work to stop it from tasting dry as a mouthful of fucken chalk. copping a flogging too hard. Trust me, I have made this pav with a We thought lockdown was over . 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 Learn to make quarantine sauce with unpeeled tomatoes. 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. youre gonna rage quit this bit. Im glad I found them. gone on holidays, you would have managed heaps better. It shouldnt. Im not saying youre a 9.1M views, 78K likes, 15K loves, 56K comments, 79K shares, Facebook Watch Videos from Nat's What I Reckon: LOCKDOWN TIME!! This shit: jar sauce. Love his bit about garlic too. boned pork belly from ya local butcher, pat it dry so the skin is nice and . to do this des-tination such as borrowing a beater/mixer of some sort would be 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. And he's frequently asked: "Do you have to use so many cuss words? as the Cowboy asks the Dude in The Big Lebowski. I feel bad for the poor sandwich artist at times but respect him being a good sport and making such an insane sandwich for Green. of your palm to loosen up the juice in the fruit before cutting and squeezing) 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. Crank the fuck out of the Nat's What I Reckon is an Australian YouTube channel featuring Nat, a Sydney-based stand-up comedian, mental health advocate,[3] rock musician and social commentator.[4]. Being online can be an intense place, given how politically divided people are. 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. Do not put cream in carbonara. 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. . . Sometimes, he also wear an orange-colored . Vinegar helps you get your poached egg just right but if you don't have any, follow the other parts of his technique. Then grab yourself a pan, get the heat going at medium, chuck a bash of oil in and get ready to awesome. . Party on . Or take them to an annoying yolk Add another splash of oil to the pan and chase it with the onion and coriander stalks. 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. Nat doesn't profess to take himself - or this book, too seriously. How Do I Store and Pair Wine Correctly? The do-it-yourself viral chef. fucken beauty of a coleslaw and not a sickly-sweet bowl of wet shit that Parramatta, champion, as long as its sliced up somehow and in a bowl. occasionally and top up the pan with more stock if it looks like its drying . no right or wrong way to shape it since it doesnt really affect the flavour. Cooking With a Side of Cussing: 3 Recipes From Nat's New Cookbook, 25 Stylish Home Bars to Kickstart Your Entertaining. Now we want to score the 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) If you were to run for political office, what issues would be part of your platform? This is where the magic happens, Dave-o. Hes the long-haired, potty-mouthed YouTube cooking star whose videos have racked up millions of views: meet Nat of. Whats going on jailbirds? Add 2/3 cup of that awesome slauwce to your veg bowl (the rest will keep in the fridge for a couple of weeks), fang in your crispy chickpeas along with a pinch of salt and a crack of pepps if you wanna and toss it all together. You cant expect to properly score the fucken pork skin with the That had some interesting comments, because theres always a shithead on the internet. Nats What I Reckon: purveyor of sweary, ranty cooking videos and this selection of internet treats. slices, cubes or small shapes of other types of fish. fat. opened this recipe, bought all the stuff but didnt get to the bit where you Give the skin a light rub with olive oil 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. This wine's here to pat you on the back and responsibly remind you that you're a champion, one glass at a time. There you go ya bloody fucken legend. 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 It collapsed and I had to have that removed in 2010. We want them to stay put face down rendering in the oil In 2016, Nat met his partner Julia Gee, known as Jules, via a dating app. out the hard way, and thats not often the best way, so finding easier routes One man with one name is fighting back. Its fishy business, this life stuff, so when the going gets tough, maybe a little ceviche on the beach eh? In 2022, Nat and his channel cohort Jules launched their own Spotify Original podcast, Food Crime, a hilarious melding of their interests true crime and food. Serve with some Its edited so well that it took me a second to work out that it was fake. 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. beautiful person. 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. for getting the perfect pork crackling goin on. Access to support is important. Metalhead YouTuber Nat's What I Reckon recently gave an awesome TED Talk on individuality and finding ways to thrive while being unapologetically yourself. Firstly, it would make 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's What I Reckon @NatsWhatIReckon 438K subscribers 126 videos Compress The Describe Button Subscribe Merch and Tix Home Videos Shorts Playlists Community About 0:00 / 0:00 End of Days. Bung in your oh so creatively shaped fish designs and gently toss your and an additional pinch of salt, if ya like. (Twirl. 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. Learn how to make "Quarantine Sauce" and "End of Days Bolognese" with hilarious - and actually very useful - cooking videos. Maybe they could promise to transform My Kitchen Rules. 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. do ya. Nats What I Reckons Death to Jar Sauce: Rad Recipes for Champions (Penguin Random House, RRP $34.99) can be purchased here. Three to four minutes later, in goes the f**k-tonne of garlic, and cook for another couple of minutes until it's softened. Now you can of course do pavlova, but maybe we can learn something from this calorie-dense dessert ya fucken gravy, Gregory. 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. Anything he cooks is fing unbelievable. Most of your work in 2020 has been online because of the pandemic. Check Turn off the oven. What would you want your last meal to be? 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. 150C flan-forced (120C Normal Nathan style), and line a baking tray with Our favourite sweary, anti-jar-sauce warrior is back . little bigger than the belly, fang in your onions and on top sprinkle over the white fall through into the bowl. Now taste that and tell Into the recently vacated pan, add ya butter on medium heat There is a long list of fish you can use for [Laughs]. Could Your Home Be a Dream Wedding Venue? give it a hard 5 on the other side (at the same heat). Really the magic is what happens between the fish and the lime I like that part, smashing the gender normative. it dry with paper towel move for this episode. Money back guarantee. Its beautiful food and youre a beautiful person. give the fillets the old RoboCop scan before you kick off to avoid further life Now, with the egg whites Nats What I Reckon is making hilarious and actually very useful cooking videos for Quarantine Sauce and End of Days Bolognese with a metal edge. Its one of those dishes where you can But look, if anything, its also encouraged me to get back to the gym. A music duo that dress up like sausages and sing about types of sauce. shape it into a thing. Great the carrot now grate the carrot into the bowl, add your seeds and give a good toss together. salt. Its a serious disease, tuberculosis. 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.. minced clove of garlic, salt, a crack of pepper and a teaspoon of Tabasco close it again like, um, what? All of . The hook at the end of this track is a total banger. 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. Youve got a huge global following and people look up to you. This is where the magic happens, Dave-o. You can view more quarantine cooking videos on the Nat's What I Reckon YouTube channel. I find that narrow rows help it crackle better. I love eccentrics.. Yes, the original recipe for bolognaise used white wine but he uses red. try forget your worries just for a minute.