You're an absolute legend! Thank you for asking about us here in Melbourne. We're having a shit time so this is just what I needed tonight. Looking forward to trying this one ☺️
My choice of words would have been ‘absolute fuckin’ flog with no redeeming qualities or friends whatsoever’ but each to their own. You rule Nat! You’re providing an indispensable public service during these trying and uncertain times and I’m all a-fucking-bout it!
@@rhysobrien2439 I saw a down vote on a video a while back and posted that whoever gave the video a thumbs down is a jar sauce eating dead shit and I still stand by that, today.
Put the spices in with the eggs - they adhere to the chicken better and don't burn. Plus you usually use all the egg mix but not the breadcrumbs or flour.
I'm unreasonably upset that he didn't put ham or bacon on it. Came to the comments to see if anyone else was upset and you're the first one who noticed.
I didn't get my shoes on today, but I'm still on the right side of the dirt...and I got to laugh at the 'flat as a kids choir' line...thank you, you're a fucken legend!
Public Service Announcement: Kids - dont spin with knives! Your hero Nat performed this stunt with special effects and a rubber stunt knife. Please don't try this at home
*Shred the cheese and shred the guitar. Both are champion moves!* 🧀🎸 (Cheers from Melbourne, thanks for making lockdown a little more tolerable! You and Jules ROCK!!) 🤘🏻✊🏻👍🏻
I just want to go on record- I love everything that you are doing here. I find the content brilliant, and hope you keep it up for as long as it is good for you.
Found out today though, not a lot has changed. I think it's a Clayton's lockdown all the same. Nothing's open. Hubby's theory is they're waiting till after the public holiday on Monday. No cases today but Sutton says it's sooooo serious still.
Awesome recipe, thanks Nat. We're out of quarantine in Melbourne but sometimes life gets in the way and you still can't get to the pub. I've been making do with shop-bought pre-crumbed chicken schnitzels, but they were disappointing. This was bloody amazing, the kids had fun smashing it flat with a pan, and topped it with some hickory ham for a touch of fancy-pants. I made it with sweet potato chips and sauteed broccolini, absolutely delicious.
But- but mate… WHERE’S THE HAM?! In all seriousness though, thanks heaps for the Melbourne shoutout. Our house really needed an extra Nat’s What I Reckon video.
@@schaddalton Had to Google what that is. Never heard of it before! If you order a Parma at a Pub it generally comes with a piece of ham on top in amongst the sauce (but under the cheese). Maybe it’s just a Victorian thing.
I’ve been making parmigiana with your quarantine sauce since your book came out. Cooked it for a few dinner parties. It’s always a huge crowd favourite.
I haven't bought a cookbook because I get my recipes from videos like this. But considering I've tried and like 4 recipes from you, I've bought your book. Thanks for the food and the chuckles champion
Oh I can imagine, but it was invented where I live and we have international parmo contests where people come up with new ideas. There’s always bechamel sauce. I believe it got in the local paper that a few Aussies came over to try their worth the year before last (obviously cancelled last year) Parmo is literally our culture here XD
@@stephenbell5217 guess it's a different dish made of mostly the same shit mate. Kinda like Aussie vs Kiwi vs South African vs Canadian vs South & North England vs Scot & Northern Irish & Republic of Irish, (and Welsh & Cornish, Channel Islands, that Manx lot, they've probably got something different too) fish & chip shops. Everyone's got their spin, everyone's got their standards, everyone's got the little stuff they like done differently, even Aussies can't agree whether it's a potato cake, potato fritter, potato slice, or a potato scallop, and the rest of the world is watching on going "wtf it's all just deep fried batter & potatoes settle down!"
@@InnuendoXP oh aye I agree, it’s all personal and regional preference, I’ve seen em made of pork, fish and even vegetarian ones. Seems there’s no limits to it.
Bit of triple smoked ham goodness from the proper deli outside the supermarket wouldn't hurt fark yeah!!!! Doing rissoles tonight but not harvesting the pumpkins too many falling trees gotta love Melbourne!! 🤣🍻👍
AWESOME. I love a decent parma schnitty. I have a suggestion for breading (putting on the breadcrumbs). Put your bowls of flour, egg and crumb mix in a row, and grab a pair of tongs. Use your right hand to put the chicken into the flour, and get it out of the flour and into the egg. Then use the tongs to get the chicken coated in the egg, and also use the tongs to get the chicken out of the eggs. Finally, use your left hand to put the crumbs on the chicken. It's a tiny bit more effort but it means your hands don't get all the crap on them. You can change the hand order (flour with left, crumbs with right), doesn't really matter.
How do you not have more followers? GREAT food and very entertaining…making food more fun AND not using processed crap. I’m in the US (not that that matters) but love your videos. Thanks! 😊
Fuck Ive never hard a chicken parm in my life. Grew up vegetarian in India, moved to aussieland, started eating meat for the first time (without my parents knowing, they are religious and vegetarian af but I sorta want to explore my own likes). So with that in mind I have never had a chicken parm before, I will most fucking definitely use this recipe when I finally move out.
If you're from Teesside (North East England) like me... we call them Parmos but instead of the quarantine sauce we put bechemal sauce on the chicken then lots of grated cheese on top...unreal🤤🤤
He's back again! And posting more regularly. We've noticed... cheers ears! Much appreciated. Another new recipe for me to try not to fuck up, excellent!
Melbourne thanking you! Now sitting on no power in the Dandy Ranges due to an awesome ‘Polar Blast’ destructo storm, that blew all the ancient monster trees down like ten pin bowling 😕 Hotspotting a ‘Nat’s What I Reckon’ warms the sole. Ta 😉
As a french person I confirm that "voilà" is exactly the translation of "fucking here it is"
"Dont fucking smash it Hercules, it doesn't need to be as flat as a kids choir."
Never have I not known I needed to hear something more than this.
I had to stop the video and marvel...
I laugh hard on this part LUL
laugh i not never did so rissole.
It makes me unreasonably happy when Nat refers to us as Champignons
I think it's more said like champingyongs but yes I get the giddies to hahahaha 😁
Me too
It’s because you’re a fun guy
I quite like the idea of being a little mushroom...
Abso-fuckin-lutly
“Hot oil is hot hot burnies.” - Nat
Thanks Nat. Hot tip. 🔥
Is that a Lano and Woodley reference?
@@marzzbar that's exactly what I thought! Hot pizza burnies.
Those pants really are fancy, and I should know.
Hmm what are your credentials?
Username checks out
Whenever I hear Nat say "bowl" now the smash hit 'Rissole Bowl' plays in my head.
I just got that out of my head!!!!
rissole, rissole, rissole bowl 🤘
oh? By the same artist from the Breakthrough Song of the Year "Harvesting The Pumpkins"?
What’s it called?
I was just going to say the same thing!
Mate, even I know when you’re reaching for the wrong burner knob these days!
Thanks for the Melbs dedication
Lol true
Its a classic Nats move. We all make mistakes and Nats one of us. Shoutout to Melbourne
I moved the fridge in the kitchen about 8 years ago. Still walk to where it was before. Muscle memory is a bastard
I didn't think you would actually hit the chicken with a guitar but I've been wrong before.
I cried at that part..
"As fuckin flat as a kids choir" Best line of the episode, might be the best line of all time.
Never heard the term “glass sandwiches” before. It will henceforth be added to my lexicon. Thank you!
Agree
Just lay off the glass barbecue if you’re having a few glass sandwiches !😵💫
@@robnikki8125 can’t fit many glass sandwiches in, if you’re on the glass barbecue
@@robnikki8125 Glass nostrils go well with a couple of glass sandwiches though ngl
Passed down to all my lineage henceforth!
You're an absolute legend! Thank you for asking about us here in Melbourne. We're having a shit time so this is just what I needed tonight. Looking forward to trying this one ☺️
the one person who disliked the video within 10 minutes of its upload IS a packet soup
I think they tried to hit the like button with a guitar
My choice of words would have been ‘absolute fuckin’ flog with no redeeming qualities or friends whatsoever’ but each to their own. You rule Nat! You’re providing an indispensable public service during these trying and uncertain times and I’m all a-fucking-bout it!
@@rhysobrien2439 I saw a down vote on a video a while back and posted that whoever gave the video a thumbs down is a jar sauce eating dead shit and I still stand by that, today.
Or a member of a kids choir 🤷♀️
@@Hoocuspoocus or someone who likes to fry their schnitty in olive oil. Nat's out here making all kinds of enemies today lmao
Thanks for acknowledging and enquiring about the mental health of the Melbournites amongst us!
Nat turning on the wrong burner has become a staple of his videos - it's gotten to the point where I'm almost disappointed when he gets it right!🤣
"What sort of metal do you listen to?"
"Er, it's... complicated."
Didn’t realise Skid row did a track about a Parma.
Was everyone else as impressed as me in the no-look catch of the 3rd bowl?
I’m of to Target to buy ya book for me son 👌 his whole culinary class at school watch and love ya videos 👍🏼
It's Ok Mate, seven years in the same house and I still turn the wrong bloody knob 🍻
15 years for me....SHM
As a Melbourne based bloke, I can’t thank you enough for this video. I do have a request to make some Beef Enchiladas. That’d be so delicious.
Seconded.
Yes beef enchiladas
Beef enchiladas? Fuck, why not...'fancy pants' that shit up and make it a chimichanga style.
So glad you know how to say “schnitzel” instead of Snitzel as many people say.
Who the fuck says snitzel?😆
@@bcpr9812 People who are wrong
I'm in Melbourne, I feel a bit like that McCain parma atm, all boxed in and frozen :(
Appreciate the vid though
Nat, you’re one of my favorite people. You make people happy all over the world 🌎. Cheers from Texas!
Yes we are having a shit time down here in Melbourne, and nothing better than a parma, bloody awesome, I don't mind mine with the ham added to it
Good work Melbourne. Taking it on the chin for the rest of us....Except one of you escaped, and brought a little present.
As Aussie as a chiko roll. Greetings from Portugal!
Same here. The ham just takes it to that next level, eh?
Put the spices in with the eggs - they adhere to the chicken better and don't burn. Plus you usually use all the egg mix but not the breadcrumbs or flour.
Never done this before, interesting idea. Granted I only do salt, pepper and pecorino in my crumb though.
That, is a fucking brilliant idea.
I put hot sauce right into the eggs. Super even spicy flavour!
Turning the wrong stove top on is my fave moment every episode haha
“Still in tune…gotta love that fuckin’ Floyd Rose…”
Only when my guitar tech is on duty…
No shit. Fuck a Floyd Rose
Floyd Rose = Headfuck.
a pain in the ass to set up but once you got it its a bliss.
"flat as a primary school choir" 😂
As a Melbournite, we have been copping some shit down here..and this episode did really lift my spirits up.
Cheers Nat, you Sick Legend 🤘
Nat was so excited about his parma he forgot to put the ham on. Still looks trick though
A proper parmigiana doesn't have ham.
@@ohalistair Not sure that there're any hard n fast rules on that front.
It’s a vegetarian Parma 🤪
I'm unreasonably upset that he didn't put ham or bacon on it. Came to the comments to see if anyone else was upset and you're the first one who noticed.
@@RavennaWyrmwood If you're going by the traditional Sicilian topping, then it doesn't have ham.
As the director of a primary school choir I really felt that 'flat' comment.
Felt it right in my soul....
"I wanna be with you... in an edible way" - poetry
I didn't get my shoes on today, but I'm still on the right side of the dirt...and I got to laugh at the 'flat as a kids choir' line...thank you, you're a fucken legend!
Public Service Announcement:
Kids - dont spin with knives!
Your hero Nat performed this stunt with special effects and a rubber stunt knife. Please don't try this at home
“ All I want, all I need, all I want is a good pub feed. “
where's the ham or prosciutto?... the best parmys always have it.. c'mon champion 🏆
The stove switch is like which way is fast and slow on the car intermittent window wipers. Gets me every time.
Who is the one whacko who gave the thumbs down? You're AMAZING Nat! A million thumbs straight up!
It was the guitar
And now 2. What the actual f@&k?
*Shred the cheese and shred the guitar. Both are champion moves!* 🧀🎸 (Cheers from Melbourne, thanks for making lockdown a little more tolerable! You and Jules ROCK!!) 🤘🏻✊🏻👍🏻
I just want to go on record- I love everything that you are doing here. I find the content brilliant, and hope you keep it up for as long as it is good for you.
Forgot ham ya pelican
"That's french for fuckin' here it is" XD XD XD. Nat your book came yesterday and it's fucking rad! Glenno is a stallion.
Replayed that 1st half a second like 5 times before continuing 😆
3:42 respect to the Floyd Rose bridge!!!
Watched this on the last night of the Melbourne lockdown and it was just the morale booster we needed. Thanks for the shout-out and the laughs Nat
Found out today though, not a lot has changed. I think it's a Clayton's lockdown all the same. Nothing's open. Hubby's theory is they're waiting till after the public holiday on Monday. No cases today but Sutton says it's sooooo serious still.
thankyou Nat, we'll take any good wishes you have at this point
Awesome recipe, thanks Nat. We're out of quarantine in Melbourne but sometimes life gets in the way and you still can't get to the pub. I've been making do with shop-bought pre-crumbed chicken schnitzels, but they were disappointing.
This was bloody amazing, the kids had fun smashing it flat with a pan, and topped it with some hickory ham for a touch of fancy-pants. I made it with sweet potato chips and sauteed broccolini, absolutely delicious.
My guitar is a RR3, will the "V" being short on one side fuck up me parma?
The crispy double spin transition into a smooth running man was quite the power move
"I'm using a fucking guitar" 🤣 I remember that from the book LOL
But- but mate… WHERE’S THE HAM?!
In all seriousness though, thanks heaps for the Melbourne shoutout. Our house really needed an extra Nat’s What I Reckon video.
I was thinking this too :(
Needs ham.
That's not chicken parm. Thats chicken cordon bleu. They have different names as they are different dishes with different ingredients.
@@schaddalton THANK YOU!! I’m glad somebody else knows this.
@@schaddalton Had to Google what that is. Never heard of it before! If you order a Parma at a Pub it generally comes with a piece of ham on top in amongst the sauce (but under the cheese). Maybe it’s just a Victorian thing.
@@miku-jg9tv Not just in Victoria most pubs in Australia have ham in their standard parma
Thanks for the shout out to us Melbournites Nat, I for one am very glad school is back tomorrow! Love your work!
The only floyd to ever stay in tune
New favourite cooking channel. No fucking about, just straight forward fun cooking. Bloody brilliant champion.
The man that made me smile for the first time in a month during the first pandemic wave delivers a BELTER! Cheers mate!
I’ve never been a fan of Floyd Rose bridges, but that was about the best application of one I’ve ever seen
Thanks for thinking of us down here in Danistan - appreciate it.
Nat where can I purchase your book?
Thanks for thinking of Melbourne 😃
I’ve been making parmigiana with your quarantine sauce since your book came out. Cooked it for a few dinner parties. It’s always a huge crowd favourite.
Half expected you to say “I’m going to go do Jules” when you said go do something that makes you happy for a minute
Thanks for continuing to churn out these awesome vids. Got me through the beginning of this miserable mess of a time.
A bit of a rough trot! OMG as I snort laugh. Nat, you are so much fun 😎
Thanks for thinking of us. You are a bloody champion.
thanks Nat, another great vid. Makes what is on my stove to cook look like a cow pat with mould. Should read your book more often. cheers
I haven't bought a cookbook because I get my recipes from videos like this. But considering I've tried and like 4 recipes from you, I've bought your book. Thanks for the food and the chuckles champion
Honestly love Nat never gets the stove right first try
I thought the parmo was a northern England thing, great to see others know the joy.
where’s the bechamel sauce like? A can hear half a Middlesbrough screamin!
Every pub in Australia has this on the menu
Oh I can imagine, but it was invented where I live and we have international parmo contests where people come up with new ideas. There’s always bechamel sauce. I believe it got in the local paper that a few Aussies came over to try their worth the year before last (obviously cancelled last year)
Parmo is literally our culture here XD
@@stephenbell5217 guess it's a different dish made of mostly the same shit mate.
Kinda like Aussie vs Kiwi vs South African vs Canadian vs South & North England vs Scot & Northern Irish & Republic of Irish, (and Welsh & Cornish, Channel Islands, that Manx lot, they've probably got something different too) fish & chip shops. Everyone's got their spin, everyone's got their standards, everyone's got the little stuff they like done differently, even Aussies can't agree whether it's a potato cake, potato fritter, potato slice, or a potato scallop, and the rest of the world is watching on going "wtf it's all just deep fried batter & potatoes settle down!"
@@InnuendoXP oh aye I agree, it’s all personal and regional preference, I’ve seen em made of pork, fish and even vegetarian ones. Seems there’s no limits to it.
"Gotta love that fucking Floyd Rose." Yeah until you have to change strings. haha
When you're twice as cooked as that broccolini !!
Phuck Yeah !
Thankyou Nat, this depressed Victorian really needed your charm and wit tonight. THANKYOU. You are completely Awesome! ❤️😊
Every pub chef in central gippsland needs to watch this
Bit of triple smoked ham goodness from the proper deli outside the supermarket wouldn't hurt fark yeah!!!! Doing rissoles tonight but not harvesting the pumpkins too many falling trees gotta love Melbourne!! 🤣🍻👍
AWESOME. I love a decent parma schnitty. I have a suggestion for breading (putting on the breadcrumbs). Put your bowls of flour, egg and crumb mix in a row, and grab a pair of tongs. Use your right hand to put the chicken into the flour, and get it out of the flour and into the egg. Then use the tongs to get the chicken coated in the egg, and also use the tongs to get the chicken out of the eggs. Finally, use your left hand to put the crumbs on the chicken. It's a tiny bit more effort but it means your hands don't get all the crap on them. You can change the hand order (flour with left, crumbs with right), doesn't really matter.
All I want, and all I need, all I crave is a good pub feed!
The chef's on smoko.
Glad to see I'm not the only one who uses musical instruments while cooking!
Still paining for the full "Harvesting the pumpkins" song. Is it realistic to expect it or am i delusional ?
How do you not have more followers? GREAT food and very entertaining…making food more fun AND not using processed crap. I’m in the US (not that that matters) but love your videos. Thanks! 😊
Thanks for the shout out Champion! Indeed shit times here in Melbourne but I'm thinking schnitty for dinner tomorrow night
I love it when you put on the wrong burner. Cracks me up. I do the same effing thing🤣
Fuck Ive never hard a chicken parm in my life. Grew up vegetarian in India, moved to aussieland, started eating meat for the first time (without my parents knowing, they are religious and vegetarian af but I sorta want to explore my own likes). So with that in mind I have never had a chicken parm before, I will most fucking definitely use this recipe when I finally move out.
If you're from Teesside (North East England) like me... we call them Parmos but instead of the quarantine sauce we put bechemal sauce on the chicken then lots of grated cheese on top...unreal🤤🤤
I reckon bechamel sauce would go better with chicken than tomato sauce.
Tomato sauce is alot healthier though i suppose haha
Was beginning to think we were going to get through a video without Jules' laughter!
Just made a parmi from this vid and the cookbook with quarantine sauce and it was bangin, mate! Thanks again 🎉
actually a solid recipe with some great practical advice - what a legend
>Has breadcrumbs in bowl large enough to contain all added ingredients.
>Moves breadcrumbs into entirely separate bowl for no reason.
This is what Aussie man reviews would be with original comedy
Nat calls me a champion more times in this video than my close ones did their entire life
Nice work Legend. As an indoor Ian I would like to say thanks for helping kill the boredom.
fucking sick Jackson Nat, even better with the Floyd Rose! Another great recipe too, of course
Another awesome video! Thank you Sir 🙏 Love your work!
Thanks mate. Super psyched we got to see your show between lockdowns 😁
Making this, with quarantine sauce, tonight for the family. First time ever making sauce, which, I'll never buy sauce in a jar again.
You seem to be on a roll with your uploads recently, champion. And I facken LOVE it!
I thought my constant asking for this finally got you to do it, but I wasn't even noticed. Thanks for making it anyway!
Flat as a kids' choir...
I'm still laughing
He's back again! And posting more regularly. We've noticed... cheers ears! Much appreciated. Another new recipe for me to try not to fuck up, excellent!
He’s just the very best! Thanks Nat 🎉
I don't even watch these before I send the video to my US friends. Bloody looks good mate.
"Still in tune. Gotta love the Floyd Rose". You god damn right.
Melbourne thanking you! Now sitting on no power in the Dandy Ranges due to an awesome ‘Polar Blast’ destructo storm, that blew all the ancient monster trees down like ten pin bowling 😕 Hotspotting a ‘Nat’s What I Reckon’ warms the sole. Ta 😉