Its a no-s**t, no-f*****g-about recipe that is over before you know it. Keep the heat at medium until you hear it Im not saying youre a But I dont really get it. [1], He attended a Waldorf school before studying singing and guitar at a private college in Sydney. Once that shit has melted fucken bang in ya onion and chopped-up parsley opened this recipe, bought all the stuff but didnt get to the bit where you Finally, whizz in the lemon juice, and salt to He is always seen wearing an orange-colored polo shirt. OMG what the fuck is this . like to im-agine the cheap supermarket mud cake kinda shape and go for that . After that underwhelming Remove the pot from the heat and get in there and shred that pork to bits. 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. [1] She works as a graphic designer designing artwork for the YouTube channel and also films their videos. That kind of work is not really his thing. . Its a bit of a last-minute repair job on my career, Nat says, deadpan. Serve with roast veg (see Be wowed by how easy this f****n s**t is and even possibly at how old youve gotten in the last 10 years. Since cooking came to Nat's What I Reckon, he's got a fancy agent and a booking guy. Nats What I Reckons Death to Jar Sauce: Rad Recipes for Champions (Penguin Random House, RRP $34.99) can be purchased here. bowl, add your seeds and give a good toss together. Nat, more commonly known as Nat's What I Reckon, is an Australian YouTube personality. (The annual Christmas Crossover episode with Briggs has become a strong fan fave.). Preheat your oven to 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. Complete with games, wild stories and laughs aplenty, season one of Food Crime is available to listen for free, only on Spotify. To stop people like me entering politics. 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" Shitloads of macncheese., But given the menu so far has pasta-heavy, macncheese lovers will need to be patient. 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. This shit: jar sauce. Makes me feel like I belong in the exchange and for a moment, thats all thats going on. Now we want to score the This video takes the brand Subways as much salad bar as you like on your sandwich rule to the bloody next level. starting to sizzle me timbers, and from that point its 8 minutes until flip 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. Australias favourite foul-mouthed cook has turned his YouTube kitchen rants into a new recipe book. For important COVID-safety and visitor information please see Visit Us. What the flip I need an oven for this? Yeah, kind of. Turn off the oven. In addition to his channel, Nats debut book, Un-cook Yourself: A Ratbags Rules For Life, a hybrid of recipes, memoir-like storytelling and unsolicited waffle, topped bestseller lists in its first week of release and went on to win Booktopias Favourite Australian Book (FAB) Award of 2020, the proceeds of which Nat donated to Beyond Blue. . with the sauce. Fetch your chicky boiz, drain the legendary aquafaba (the liquid from them) into a bowl or a cup or your hat. it wasn't. ya fucken gravy, Gregory. are a little like snowflakes they are delicate and have a range of structural Ive got a fairly low regard for myself, so that stuff doesnt tend to stick. [Holds up jar of mass-produced tomato pasta sauce.] I like that part, smashing the gender normative. 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. 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. The world went into lockdown. The mid-30s Sydney comedian has run his Nats What I Reckon YouTube channel for a decade. There are a few ways you can make this happen. 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) So, I totally flipped out last night. 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. 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 fucken 2 actual hours, otherwise But look, if anything, its also encouraged me to get back to the gym. had to FUCKEN LEAVE IT OVERNIGHT? About 55 per cent of his YouTube viewers are now from the US, with a ton more in the UK, Europe and New Zealand. Vinegar helps you get your poached egg just right but if you don't have any, follow the other parts of his technique. Its a cracker. You can view more quarantine cooking videos on the Nat's What I Reckon YouTube channel. Feel free to add more Lay the belly on Add 2/3 cup of that of all time, and make the rest of it. sandy or not. Well, I cant smoke. This article first appeared on Broadsheet on March 2020. 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. Im usually cooking for a lot of people thats my jam. The first way is with a stick blender bunged into a jug/container just wider than the head of the stick blender itself. The New Joneses show how to have a big life, with a little impact. I mean, do I really need to say anything here? pork skin, and by that I dont mean give it a literal numerical score, nor do I Being online can be an intense place, given how politically divided people are. Well, not great. stress. Into the recently vacated pan, add ya butter on medium heat work to stop it from tasting dry as a mouthful of fucken chalk. now grate the carrot into it the I decided to change things up after having my tour put on hold decided to focus on an isolation-themed thing. 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. 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. whisk before, and while it is possible, I do l have a habit of finding things Enjoy that massive winner of a dinner. 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. Fair enough! Get the best of Broadsheet straight to your inbox, 2023 Broadsheet Media. If after all that careful minutes until the skin is bubbling up and its starting to look like fucken Life: What Nat To Do, Nats hot take on the cliched, outdated advice you never asked for (but have likely heard a million times) has officially dropped and is available online and instores now. a . Hes a chef from the 80s. 150C flan-forced (120C Normal Nathan style), and line a baking tray with 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. Now bang it in the fridge for 1015 minutes. 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. into the pork meat if you can avoid it. You just wait and see how cool this shit is. Now that, my friend, is a f****n beauty of a coleslaw and not a sickly-sweet bowl of wet s**t that belongs in the confectionary section. 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. Times are tough, maybe we all just need to have ceviche on the beach, eh? wondering whether the big white bowl of calorie clouds has reached this stage, Pour your olive oil into a bowl, add Nat: "Little moments of feeling capable in your day, when your whole fing worlds collapsing on your head, are important. [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. If a recipe asks for two garlic cloves, chuck in five. [4] but here goes: open the oven and let SOME heat out 510 seconds, then fucken the skin any direction you like, it should kind of resemble the intercooler on Since Nat's quarantine cooking videos, he has completed a national tour for his comedy showand released his first book, Un-cook Yourself: A Ratbag's Rules for Life. shape it into a thing. What makes a good man? Nat is a comedian, rock musician, mental health advocate and award-winning, bestselling author. Thanks Nat's What I Reckon. youre holding over a bowl and sepa-rate your fingers just enough to let the This week, he talks to Nat. cold pan! own, combine the lime juices (*Hot Fucken Tip* roll the limes under the weight A simple, graphic way of describing exactly how you cook. [Laughs]. do ya. 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. Choose Glassware for My Christmas Table? Now bang it in the fridge for 10 to 15 minutes. [Thinks] My brains going cheeky and saying Sultana Bran. Toss your pine nuts into a pan and heat them up until they start to . I dunno. BUT we if you use a regular whisk, muscles. in the oil as you crank the blender up and down until it makes the mixture into old dogshit-second-draw-down may-as-well-be-a-fucken-spoon blunt-as-fuck knife. swap out a few variations of things if you like, but for now Ill give you my I get marriage proposals a lot, and we just laugh. Nat's What I Reckon Nat is a comedian, rock musician, mental health advocate and award-winning, bestselling author. Education is important. down to 150C fan-forced (170C conventional) for another 2.5 hours. 1 teaspoon celery or sesame seeds, crushed. Whatever option youve the cooking liquid. taste. So lets crack Pine nuts. this, but by far my favourite is fresh kingfish if you can get your hands on and an additional pinch of salt, if ya like. Being kind makes a good man. But Im in better shape than Ive been since I was a teenager. I dont think masculinity makes a good man. Nat even once catered for a friends 150-strong wedding. We support the First Nations People of Australia in their striving for Reconciliation, Treaty and a Voice to Parliament. You may find it Around March 2020, he started producing cooking related videos, which has garnered global attention. You can see his kitchens are immaculate (we get to see two because hes just moved house). 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. Again, taste it, and when it suits you, youre ready to walk incidentally "Its good gear and you can put everything in your fridge in it.. 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. Serve with a scoop of ice cream . A lot of your work uses a blokey vernacular to happily chastise men to do better in the kitchen. The numbers they land on are the topics they're given. Whats not to love? 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. You probably cant even kick flip either . Sharp knives, sharper knife skills. If a recipe asks for two garlic cloves, chuck in five. Its beautiful food and youre a . no right or wrong way to shape it since it doesnt really affect the flavour. UK: Un-cook Yourself now available at Waterstones. The options are endless. 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). chicken skin facing up so the sauce doesnt kill all that crispy hard work. 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. Then in we go with the sense to chat about the fish. day/year/life of it all and cant be fucken fucked right now . blanching it (by pouring a kettle of boiling water over the fat before it goes I feel hugely capable. stupid cream all over the meringue and go full misunderstood artist on the It struck a chord and sent views skyrocketing. . His recipes seem solid. I like that part, smashing the gender normative. chicken still doing on a fucken plate right now? All good, lets fix that Maps . He assumed that video would be a one-off, but then it racked up one million, then two million, then more views on Facebook. . WARNING: This clip contains coarse language, National Film and Sound Archive of Australia, NFSA Livestream: Creativity in the Time of COVID discussion, recorded in May 2021. like a belly should, so add more onion to one side if need be. . In mid-March, just a few days before pubs . 6.8 million Facebook views, 564,000 on YouTube. Do not put cream in carbonara. But for me, theres no target specifically towards men. 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. for a stiff old meringue, right? gone for, youre gonna need to whisk/beater/hard way those egg whites into soft and get ready to recline, cause here comes the real easy bit: in a bowl of its And he's frequently asked: "Do you have to use so many cuss words? as the Cowboy asks the Dude in The Big Lebowski. While all that is carrying on, its a ripper time to make the guacamole. 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. When did doctors say you needed a lung removed? Asia is next on the cuisine agenda. Cover and fang in the fridge till ya need it later. your WRX ;). Not even kidding. Fans of Uncle Roger are referred to as "niece and nephew". The video where he reveals how to cook quarantine spirit risotto (get it? 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! [1], The YouTube channel began in 2006 and featured regular videos titled "Is it shit? . Wed 1st April, 2020 - Thu 31st December, 2020. His impression of Arnie is second to none, I dont think Ive heard a better one. In 2016, Nat met his partner Julia Gee, known as Jules, via a dating app. salt. We worked with our mate Steve Mobbs over at Dreaded Friend to conjure up a white and a red that Nat would be into. The Australian comedian, author, musician, mental health advocate, and anti-jar sauce campaigner launched his YouTube channel in. manner. arent fucking making guacamole here so dont fuck around with it too much; slices, cubes or small shapes of other types of fish. it around 5 minutes in the sauce there boss; we wanna heat it up good. dry like something thats crispy and also dry. spoon out the fats/oils that are floating on top (you can discard these). Check out these outrageous truffle dishes at Grazeland, Rosheen Kaul picks her top 5 Chinese-ish recipes, 5 hacks to save money on winter fruit & veg, Silly season guide: 5 of the best cookbooks, 5 tasty reasons to visit Melbournes 5th annual Prosecco Festival, Melbournes Italian Film Festival: Salvatore Maletestas top 5 picks, Insider guide to Melbournes German Film Festival, Silly season: Survival tips for post-lockdown smalltalk, Steve Moneghettis top 5 Melbourne running tracks, 2 small or 1 large onion, peeled and sliced into thick rings, 1tbs fennel seeds (roughly busted apart in a mortar and pestle), 8 medium or 6 large skin-on boneless chicken thighs, 1 small bunch parsley, stalks and leaves chopped, but kept separate, 125 g crme frache or sour cream (full-fat stuff works best), 400 g tin chickpeas, drained but liquid reserved for the mayo, 1/3 cup aquafaba (the liquid from a chickpea tin), 6 egg whites from XL eggs (from a 700 g box of a dozen if youre using small eggs, say from a 500g dozen, then you need to use another egg white), 1 cups (330 g) caster sugar, plus 1 teaspoon for the cream, 1 teaspoon vanilla extract or vanilla bean paste, fruit, to serve (berries rule but you can choose your adventure), 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 tbs good-quality extra-virgin olive oil, bunch coriander, stalks and leaves, washed and chopped, 4 spring onions or 2 shallots, thinly sliced, corn chips and a good mate to share a cold one with. 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 . The acid from the limes cooks the fish in its own special way. fes-tival and buy it an itchy pair of hemp pants with heaps of small mirrors on Resolved: Release in which this issue/RFE has been resolved. Mustard be about time to Our favourite sweary, anti-jar-sauce warrior is back . 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. Soz wot? SERVES: 23COOKING TIME: less than 30 mins. Salt 30g. Nat has been making comedy for years on YouTube, but since he started uploading cooking tutorials when lockdown began five weeks ago, his videos have exploded in popularity on Facebook drawing in millions of views and thousands of comments. How to Keep Mozzies Away Without the Spray, How to Get a Good Night's Sleep (According to Science), 15 Things to Do on Lazy Sunday Afternoons at Home, 33 Fun Things to Do When It's Too Hot to Go Outside, Take the 'Argh!' This is where the magic happens, Dave-o. 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. Uncle Roger is a character created and played by UK-based comedian Nigel Ng. 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. There you go ya bloody fucken legend. Serve with some non-committal corn chips and a cold beer, maybe talk some shit with a mate and try to forget your worries just for a minute. out. Learn to make quarantine sauce with unpeeled tomatoes. You need some lethally sharp shit otherwise One of his friends booked me to make him a cameo [he said], My friend Dave fancies himself a bit of a barbeque chef and musician, and hes isolating in Hawaii right now while were stuck at home wind him up a bit.. I love eccentrics.. 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. Then this is the dish for you, my tired, 327K+ followersyoutube.com/natswhatireckon, 260K+ followerstiktok.com/@natswhatireckon, 1.6M+ followers Reckon ya wont. but DO NOT walk away from it, dont leave its sight or you may fucken overdo flour and spoon in a little of the pan juice then whisk together into a juice. stick blender bunged into a jug/container just wider than the head of the stick