For someone who struggles with both anxiety and depression. I find your videos such a mood lifter and I look forward to seeing them pop up. Please keep doing what you're doing mate. Cheers
Straight up man, I've been battling the brain juices for the last 3 days, i've smiled and laughed more in these 7 mins than I have in the last 72 hours, stay good ya legend.
I've been watching you since you first started these cooking episodes back during The Dark Times, and it has been wonderful to see someone so genuine and delightful get the recognition they deserve. Thank you for keeping doing what y'all are doing (Jules and the rest, too, of course), and for shining a positive light into the world.
Oh gee thanks mate very kind of ya. Truth is it’s a bit of a mix of things I reckon, some of the below comments are accurate, I don’t post on here as much for a few reasons. A lot of my content gets restricted because of my language which has historically been pretty crushing being that I put so much time and effort into them, can be a bit disheartening. I reckon censoring my f’s and Jeffs might help kick it into gear a bit better but who knows eh? Comments from legends like yourself help a lot so thank you
Boscaiola is essentially '' forest style'' .Italians will argue about whats authentic until your ears bleed. In the north they might use speck ,in the south pancetta. In my hood its pancetta. Dried porcini mushrooms rehydrated & use the mushroom water instead of or with the stock is one hack. I think you did a great job.
Sitting in a Canberra Hotel after driving all day to get here to go to an 80th birthday party tonight. When the lost piece of mushroom scene came on I thought somebody slipped me some silly Billy mushrooms. Thanks Nat.
Growing up i couldn't stand the though of eating or cooking. My dad always said "you'll change". Now i can't get enough. The though of feeding a loved one who enjoys it is awesome. I can hear dad now telling me "i told you so". Thank you Nat. You're like my dad telling me to put the effort in and good things will come from it. Fuck the lazy option! 🤘🤓❤️🇦🇺🥃🥃🥃🥃🎶🎵
So it turns out that my mid week "chuck whatever is in the fridge and pantry into a fry pan with pasta and cream" actually has an Italian name! Very interesting!
I just want you to know that not all your fans are young 'uns. This 78 year old Gran loves your show, naughty bits and all. I've learned more cooking from you in the last couple of years than I expected to. Bought your books too. Keep on being a most awesome person! Love to Jules too.
I enjoy your videos so so much! The energy, the "you do you" attitude and Jules laugh is incredible! In fact I enjoy your videos so much that i watch them, even though my diet restricts me from eating most of what you make. BUT you guys make awesome content and your are absolute legends. All the best from Denmark
Commenting for you mate! As a mental health sufferer myself, you turned up in my life at my lowest and believe it or not… you gave me strength and brought me back, for that I’m eternally grateful to you. You’re a bloody champion 🫵🏽💪🏽 keep doing what you’re doing, brother. And thank you 🙏🏽
The second I opened youtube and saw a "nats what I reckon video" I got excited and watched instantly. Glad to see your still around! Much love from canada
Mate you got me through a dark time God bless you....covid lockdowns living by myself I almost didn't make it battling with my own head and no way of realising other then a few favourite TH-cam faces that delivered awesome content 👏 ❤
Hey Nat, I just wanted to help out the video by commenting. My mum and I came to your show when you were in Perth and we had a great time and you helped us create a really nice memory together and since then we have been watching each video of yours together. Thanks for videos and your books! We hope you are well in life. -Michael
Legit love seeing new vids pop up. Guaranteed way to have a good chuckle and brighten my day. (Plus, broaden my hoizons with recipes I've never had!) Thanks for bringing joy into my life! 😊
I hope you like WA. I live in the "hills" of Perth (they aren't really hills, Perth is in a hole) and it's beautiful up here. There is also rainforest and temperate forest in the south and HUGE deserts in the north and many other climates in between. WA is a huge place.
My teenage son and I have been watching your videos since lockdown days and it's tough to find something a 16-year-old will still happily watch with his Mum, so thanks! We went to your live show in Melbourne together a few years ago and still laugh about that weird egg cooker you used on stage! Keep up the great work :)
In your defence, the strongest case for the origins of Carbonara are from the Allied occupation of Italy in 1944. Those recipes include egg, bacon and cheese, to cater for the tastes of American servicemen, who appear to have brought the recipe home with them. The first mention of guanciale is from a recipe by Luigi Carnacina in 1960. I'm just off now to put on some fireproof underwear.
This is the best cooking channel out there. Ive been a fan for a few years now. Literally makes me laugh so hard as well as being educational. Just leaving ths comment to boost the channel. Guy deserves recognition for the way he mixes comedy into it. Never a dull moment. Keep it up and keep bringing us some hilarious cooking vids.
I am from Texas so my IQ is only in the double digits. I love your cooking and your comedy. Thank you so much for everything you provide to the average window licker like myself.
Cooked this last night for dinner for my wife and me. Was bloody fantastic. Even left a slice of mushroom behind on the cutting board as tribute. A+++ will definitely cook again.
For the Algorithm! Also glad you're back! You helped me a few years ago with beginning to cook like an adult and I discovered I love it! Thanks for all you do!
For us "Provincials" way up in Queensland, I recommend using Speck. It's easy to get hold of (usually) and it isn't nearly as expensive as Guanciale and gives a really nice, salty & smoky flavour for Carbonara. By the by, I'm an old American - Australian who knows what tastes good and I've learned to make substitutions for ALL my favourite recipes... as one does when one must make do with what one has to hand. By the way, love the channel! Thanks for the videos! 💗
Your tone, jokes, and demeanor are always such a treat to behold. Thank you for doing all that you do and teaching us some fucking good food right with it!
Nat, thanks for the vid. Discovered your channel during lockdown and now when shit is hitting the fan personally for me, you are back. Please keep it going. Thanks from Germany. 🙏
Love your work - come back to Marrickville 1 tbsp olive oil 250g short cut bacon 1 medium onion, finely chopped 2 cloves garlic, crushed 300g button mushrooms, thinly sliced 300ml cream White wine 1 cup frozen peas 350g penne rigate (I use fettuccini) 1/2 cup chopped fresh parsley Grated parmesan, to serve Crusty bread, to serve
holy shit. the beginning Jules laugh, the little animations and sound effects here and there and the precious mushroom story. Absolute champion of legends. Never made this before but going to give it a go with what you shared. might be a bit cheeky and add some extra herbs who knows. appreciate the share
If I ever need a pick me up, I can always count on @NatsWhatIReckon Love what you do and the openness you have with certain things. You are a champion for what you do and helping others to try and move forward. May you have a long and happy life and hopefully you'll be touring the eastern US at some point in the future!
Love how simple this is, thank you Nate. I veganise all your beautiful recipes, because it is so easy to do 😁 I popped 2 drps of smoke essence (bacon) and Gondino vegan Italian parmesan cheese, floro vege cream 🤤 winner winner, mushroom pasta dinner!🍄🟫 🍝
Another banger I can’t wait to try! Wish I could see you live but I’m a broke ginger in the states! Picked up What Nat to Do on audible and listened start to finish in one go it was so good! Also picked up Smash Hits and have put it to fu€%ing WORK! I love what you do keep it up my friend! I’ve even gotten my daughter and my old mom addicted to your content! Cheers mate 🥃!
Great to have you back! I need some more cooking inspo! I even shared one of your videos on the Childless Collective website for those of us who like to cook... and to give these ladies a laugh and see some Australian humour... Thank you for rescuing the mushroom... I was a little worried there! 😂😅❤
Yay, good ole boscaiola! Use to be on of the top selling dishes in one of the Italian restaurants I worked in. We put green peas in as well, made the dish a wee bit more colorful.
Commenting for the algorithms because this is the best cooking channel on TH-cam and we need to pump this legend up through the numbers 🎸
Replying to show the algorithm engagement in the comments 😊
Bump
Engaging in positive commentary in the comments for the Algorithm
Fucking algorithms and shit!!
Couldn't agree more
Far out!!!!!
Thanks so much for chipping in legends, Jules and I really appreciate all the rad supportive comments.
Pure champignons the lot of yas ❤️
Its been a while guys, good to see you back on the tube
Good to be back friend
Busy man is busy
Shorn me bullocks since you last sawr me! You'd be proud, mate. The house looks bigger when you mow the lawn, know what I mean?
Brilliant
And u make some nice shit it's what we all want right
For someone who struggles with both anxiety and depression. I find your videos such a mood lifter and I look forward to seeing them pop up. Please keep doing what you're doing mate. Cheers
Sorry to hear you also struggle with that stuff mate, appreciate your kind words hey. You’re a champion
Straight up man, I've been battling the brain juices for the last 3 days, i've smiled and laughed more in these 7 mins than I have in the last 72 hours, stay good ya legend.
Same as!
Epic "lost" mushroom-based tension, marvellous.
That was a damn fine cup of editing.
For all of us who obsess, thank you for rescuing the mushroom.
I got you
Hahahahahaha waste not want not! Glad it got rescued
I put Bolognese into my boscaiola, the tears of Italians flavours my soul.
But is there milk in the bolognaise?!
You should try putting Pizza in your Boscaiola. Italians literally burst into flames.
I've been watching you since you first started these cooking episodes back during The Dark Times, and it has been wonderful to see someone so genuine and delightful get the recognition they deserve. Thank you for keeping doing what y'all are doing (Jules and the rest, too, of course), and for shining a positive light into the world.
Nicely written.
Great to see you back! Jules laughter is still the best part of your vids. What a great team you are ❤
I totally agree!!!
Jules rules!
Missed Jules’ laugh more than I expected.
She’s such a gem.
Love to see y’all back. 💚
the editing for the forgotten mushroom haad me rollling. I also love the precussion censors
When you described Pecorino as "not as sharp," I identified with a cheese for the first time in my life.
How the actual fuck has he not yet hit at least 1 million subs??
Absolutely. Better than all of the other rubbish on TH-cam. Nat and Jules deserve a million subs!!
Rarely posts. Last post was 2 months ago. 5 before that.
Not sure why this popped up on my feed but I'm giving this a double thumbs down
👎👎
Recession going on. More important things to attend to😂
I didn't even believe you! I had to check. Yeah this guy is approaching Aussie icon...
Oh gee thanks mate very kind of ya. Truth is it’s a bit of a mix of things I reckon, some of the below comments are accurate, I don’t post on here as much for a few reasons. A lot of my content gets restricted because of my language which has historically been pretty crushing being that I put so much time and effort into them, can be a bit disheartening. I reckon censoring my f’s and Jeffs might help kick it into gear a bit better but who knows eh? Comments from legends like yourself help a lot so thank you
Boscaiola is essentially '' forest style'' .Italians will argue about whats authentic until your ears bleed. In the north they might use speck ,in the south pancetta. In my hood its pancetta. Dried porcini mushrooms rehydrated & use the mushroom water instead of or with the stock is one hack. I think you did a great job.
Top notch cooking note
Your editing is so top notch :) Great to see ya back and hear Jules laughing!
Thanks so much
You're a legend. Thank you for bringing some awareness to mental health. We all appreciate you.
Sitting in a Canberra Hotel after driving all day to get here to go to an 80th birthday party tonight. When the lost piece of mushroom scene came on I thought somebody slipped me some silly Billy mushrooms. Thanks Nat.
Growing up i couldn't stand the though of eating or cooking. My dad always said "you'll change". Now i can't get enough. The though of feeding a loved one who enjoys it is awesome. I can hear dad now telling me "i told you so". Thank you Nat. You're like my dad telling me to put the effort in and good things will come from it.
Fuck the lazy option! 🤘🤓❤️🇦🇺🥃🥃🥃🥃🎶🎵
Bro you were a yr 12 at my school when I was in year 7. You were a legend then and you’re a legend now nothings changed😭
Is the legend a man or a woman I’m having an unusually hard time figuring it out
that a) doesn't paramatta and b) seems like a you problem
@grimace4257 legends don't care about you and if because a person has long hair that means you literally can't tell i suspect you're an 1diot
@@grimace4257 Seems like a skill issue.
Brother i want to thank you for all of your recipes and sharing your humor with us for the past four years. You, my friend, are a bloody Champion!!
So it turns out that my mid week "chuck whatever is in the fridge and pantry into a fry pan with pasta and cream" actually has an Italian name! Very interesting!
@MrAdomus me too! I'm fancier than I thought! 😆
I still remember the rant about camerys and tissue boxes all those years ago. Great to see how far you've come legend.
I made your older recipe (the one without cream) and my girlfriend absolutely panicked coz no cream. You sir, are now redeemed. Champion!
Hahahaha fantastic news
I just want you to know that not all your fans are young 'uns. This 78 year old Gran loves your show, naughty bits and all. I've learned more cooking from you in the last couple of years than I expected to. Bought your books too. Keep on being a most awesome person! Love to Jules too.
It’s always nice to get a new recipe to add to the list. Thanks for helping someone raised on package food learn to cook homemade meals.
Nothing makes my day better than seeing a new video from you sir! Thanks for the glorious content!
Seeing a new Nat video is the best part of my day
The mushy bit on the bench. Gold!!
Her laugh and his smile are enough to get me in a brighter mood. Love ya Jules and Nat!❤
I enjoy your videos so so much! The energy, the "you do you" attitude and Jules laugh is incredible! In fact I enjoy your videos so much that i watch them, even though my diet restricts me from eating most of what you make. BUT you guys make awesome content and your are absolute legends. All the best from Denmark
Commenting for you mate! As a mental health sufferer myself, you turned up in my life at my lowest and believe it or not… you gave me strength and brought me back, for that I’m eternally grateful to you. You’re a bloody champion 🫵🏽💪🏽 keep doing what you’re doing, brother. And thank you 🙏🏽
Lunchtime in Europe and a new "Nat's What I Reckon"-Video. I Am happy.
You seriously don't get enough credit for your knife skills. Glad to see you're back!
The second I opened youtube and saw a "nats what I reckon video" I got excited and watched instantly. Glad to see your still around! Much love from canada
You and Jules are great!! Just bought one of your books, equally as great!!! ❤️ from Canada!!
Mate you got me through a dark time God bless you....covid lockdowns living by myself I almost didn't make it battling with my own head and no way of realising other then a few favourite TH-cam faces that delivered awesome content 👏 ❤
Glad you're still here fellow champion.
@@iamuhura thanks mate
Hey Nat, I just wanted to help out the video by commenting. My mum and I came to your show when you were in Perth and we had a great time and you helped us create a really nice memory together and since then we have been watching each video of yours together. Thanks for videos and your books! We hope you are well in life. -Michael
Been a while since last time. Still need to go camping with the mighty car mods best four wheeling channel on you tube
Has been a hot sec yeah. The mighty car mods fellas are the biggest legends.
Legit love seeing new vids pop up. Guaranteed way to have a good chuckle and brighten my day. (Plus, broaden my hoizons with recipes I've never had!) Thanks for bringing joy into my life! 😊
Moving from the Eastern Coast of the States to WA sometime next year. Your vids sparked my interest in the culture :)
Perth is great. Cottesloe beach is the tits, and Freo if you want Portland vibes. Might be a bit sleepy depending on where you are from, but welcome!
@@zedsonata It wasn't the primary reason for moving, but it helped.
I hope you like WA. I live in the "hills" of Perth (they aren't really hills, Perth is in a hole) and it's beautiful up here. There is also rainforest and temperate forest in the south and HUGE deserts in the north and many other climates in between. WA is a huge place.
We are full
@thepontiff7505 Of BS..yes. Do not knock back a Nat Champion. We all need more of those. From sophisticated, humble, east coast Australia.
great to have you back on the channel cooking for us. I have missed you and your down to earth 'do what you feel' humour and commentary on food
Never clicked so fast! My Mrs and I got tickets for your show in London in November....Front row! Can't wait!!!
You are my heroes! Thanks
Good luck finding the place, he doesn't even put a flyer on the front of the building lol
Wait what….? London show???. Fuck sake sign me up!!!!!
@@shanejlee Leicester Square Theatre!
Your recipes never let me down yet - & I LOVE your show!
There isn't enough Nat on the Internet. And your girly laughing is so addictive. Haha. Brilliant. True blue
That laugh needs to be a ring tone 🤣
@lancegraham7722 this channel doesn't get the attention it needs. So funny. Love the way it's edited. I never cook the recipes , just love the chat
My teenage son and I have been watching your videos since lockdown days and it's tough to find something a 16-year-old will still happily watch with his Mum, so thanks! We went to your live show in Melbourne together a few years ago and still laugh about that weird egg cooker you used on stage! Keep up the great work :)
In your defence, the strongest case for the origins of Carbonara are from the Allied occupation of Italy in 1944. Those recipes include egg, bacon and cheese, to cater for the tastes of American servicemen, who appear to have brought the recipe home with them. The first mention of guanciale is from a recipe by Luigi Carnacina in 1960. I'm just off now to put on some fireproof underwear.
This satiates me on so many levels..including the behind the scenes laughter. Just warms my heart.
Love it 😊, you are a champion!
Thank mate, appreciate that. You’re a legend
This is the best cooking channel out there. Ive been a fan for a few years now. Literally makes me laugh so hard as well as being educational. Just leaving ths comment to boost the channel. Guy deserves recognition for the way he mixes comedy into it. Never a dull moment. Keep it up and keep bringing us some hilarious cooking vids.
I am from Texas so my IQ is only in the double digits. I love your cooking and your comedy. Thank you so much for everything you provide to the average window licker like myself.
Cooked this last night for dinner for my wife and me. Was bloody fantastic. Even left a slice of mushroom behind on the cutting board as tribute. A+++ will definitely cook again.
Been a while!!!
IKR?
@@01keeper01 What's that mean???
@@blairbarnes6677 It means, 'I know right'.
@@Kate-vt7zj ahhhh ok! I'm an idiot!
@@blairbarnes6677🤭🤭🤭
For the Algorithm! Also glad you're back! You helped me a few years ago with beginning to cook like an adult and I discovered I love it! Thanks for all you do!
Looks delicious. I enjoy how relaxing you show cooking can be.
Back in the saddle, rustling up some yummy dishes. Good to see you again.
You pair are legends. The best laughs ever. Love your videos. Thankyou xx
Oh man, I've missed your videos and I've really missed Jules' laughter! It's so infectious. 🤗 Big love to you guys.
I think you and Jules rock! Thanks for always making me smile 😊
For us "Provincials" way up in Queensland, I recommend using Speck. It's easy to get hold of (usually) and it isn't nearly as expensive as Guanciale and gives a really nice, salty & smoky flavour for Carbonara. By the by, I'm an old American - Australian who knows what tastes good and I've learned to make substitutions for ALL my favourite recipes... as one does when one must make do with what one has to hand.
By the way, love the channel! Thanks for the videos! 💗
Your tone, jokes, and demeanor are always such a treat to behold. Thank you for doing all that you do and teaching us some fucking good food right with it!
Nat, thanks for the vid. Discovered your channel during lockdown and now when shit is hitting the fan personally for me, you are back. Please keep it going. Thanks from Germany. 🙏
I really love your videos so much. It just brings me joy knowing how much you just want people to try cooking and eating better food :) Thanks Nat!
I'm always so happy when I see you have a new video out. Thanks for being such a Champion.
Love your work - come back to Marrickville
1 tbsp olive oil
250g short cut bacon
1 medium onion, finely chopped
2 cloves garlic, crushed
300g button mushrooms, thinly sliced
300ml cream
White wine
1 cup frozen peas
350g penne rigate (I use fettuccini)
1/2 cup chopped fresh parsley
Grated parmesan, to serve
Crusty bread, to serve
holy shit. the beginning Jules laugh, the little animations and sound effects here and there and the precious mushroom story. Absolute champion of legends. Never made this before but going to give it a go with what you shared. might be a bit cheeky and add some extra herbs who knows. appreciate the share
This is one of my favorite cooking channels out there!!!!
Congratulations! Always want more Nat's What I Reckon! Keep it up, champions, loves ya
I've been trying to find this channel for MONTHS! Love.your work keep it up
Great work, love this off-the-wall channel for its originality. Keep it up!
Dude!! You are the best. Love these. Don't ever stop making them.
You always make me smile with your videos. Thanks Team!
Looking forward to this year's Christmas feast with briggs, can't wait
Loved your channel for years now, keep it up champion!
@Nat - love your show, been a subscriber for a couple years now. Very approachable lessons. Love your supportive energy
If I ever need a pick me up, I can always count on @NatsWhatIReckon Love what you do and the openness you have with certain things. You are a champion for what you do and helping others to try and move forward. May you have a long and happy life and hopefully you'll be touring the eastern US at some point in the future!
my brother and i have bonded over your cookbooks. thank you!!
Missed you! the algorithm sucks and hasn't recommended your vids in FOREVER! you helped me out so strong during lockdown. CHEERS!
Thanks for vids Nat and Jules. You insired me to start cooking more for my now wife during the lockdown. Sending support from Wisconsin.
What makes me happy is watching your videos. So thanks for that Champ. Here's a bit of algorithm support.
You deserve all the positive algorithm hits! Been watching you for years🤩🤩🤩🤩 you all are champs! Much love ❤️
The editing never gets old.... Can't wait for the next recipe!! 😁😁
Love how simple this is, thank you Nate.
I veganise all your beautiful recipes, because it is so easy to do 😁 I popped 2 drps of smoke essence (bacon) and Gondino vegan Italian parmesan cheese, floro vege cream 🤤 winner winner, mushroom pasta dinner!🍄🟫 🍝
Hurrah! Welcome back! It's a good day when I get a surpruse visit from you in my feed, be sure to come back SOON! 👋
best cooking show ever!!!! Glad to see you on the TUBY! Also please do a show in Los Angeles. We need more good Aussies like you out here!
Another banger I can’t wait to try! Wish I could see you live but I’m a broke ginger in the states! Picked up What Nat to Do on audible and listened start to finish in one go it was so good! Also picked up Smash Hits and have put it to fu€%ing WORK! I love what you do keep it up my friend! I’ve even gotten my daughter and my old mom addicted to your content! Cheers mate 🥃!
Love your videos and I have for years ever since covid!. Your humor is awesome your metal shirts and taste is awesome and the chugs are *chefs kiss*
Jules's laughter is gold, and I watch your videos probably 51% for you but 49% for her laugh.
I’ll forever have the shredding music in my head any time I shred cheese now 😂
My favourite pasta EVER!! So happy to have found your channel. Time to binge watch 😁
Great to have you back! I need some more cooking inspo! I even shared one of your videos on the Childless Collective website for those of us who like to cook... and to give these ladies a laugh and see some Australian humour...
Thank you for rescuing the mushroom... I was a little worried there! 😂😅❤
Love your show and recipes. Never stop!
God I love you Nate, every time I watch your videos I end up smiling and wanting to try a new dish
Love what you do, mate. Keep doing it. It makes me happy and it clearly makes you happy too, I hope.
I've purchased all of your books and am glad to see you back cooking again
That looks awesome we will try it- love your cookbook too!!❤you are so good to watch thank you for being real! 🎉
Jules laughing through the start of the intro song was FANTASTIC!
Commenting to help the channel because I had a medical event last week, feeling sorry for myself and this cheered me up
Yay, good ole boscaiola! Use to be on of the top selling dishes in one of the Italian restaurants I worked in. We put green peas in as well, made the dish a wee bit more colorful.
Awesome! Great recipe - will definitely be trying this one out in our new kitchen!
I was expecting champignon mushrooms in the recipe given the title. Delicious and agreed Jules helps makes the videos a delight.