So I am not allowed to put a little raw garlic in it? Cos I LOVE raw garlic? Unless I missed it, he only put raw onion in? Not that I don't LOVE raw onion too. :) All the allium really. My dad used a mandolin for leeks as fine as it would go (tiny bits) and even that was amazing raw on mashed potatoes with just fried bacon chunks adding some butter for more to pour on the mash.
Hands up who wants a Spotify playlist for all of the “let’s serve it up” songs? As well as the master recorder versions of sandstorm & shooting stars 👍😁
Hey Nat, my mates and I spent the last Sunday cooking this meal together. It was out of this world. Thanks for sharing this recipe with us and for giving us an excuse to try something new together. And an excuse to get on the piss whilst we waited for it to cook
It's not, it's just a seasoning packet you add to mashed avocado. It makes a shit guac, but mix with sour cream and you have a great dip sauce for fish tacos. Sorry Nat 😵
I was today years old when I learned about powdered guacamole. I've seen that jar crap but never powdered. Who TF thought that was a good idea? Seriously, some people need to be removed from the gene pool for the sake of humanity.
Brisket nachos are a standard in BBQ restaurants here in SE Texas. The meat is generally dry rubbed and smoked on a pit so that the finished product is smoky rather than spicy. Sliced jalapeños are added when stacking the nachos before serving. I'm excited to give this version a try.
The other little tricko with avos is if they have the little knobs on them, if they knock off easily with a tender loving tickle from a finger..... they are definitely el-ripeo.
"You need the square root of fuck-all to recreate these things". BEST COOKING ADVICE EVER! I would watch these cooking videos every day just for the laughs and the passion for hating packaged chemical shit!
I would totes support a patreon. For the hundreds of hours of entertainment, totally worth it (and yes hundreds of hours because i've literally watched all these cooking episodes at least 30 times a piece. I love putting them on when I'm cooking, even if I'm not cooking the dish in the episode.
A Nat's What I Reckon classic. As a line cook grunt of 40 years I appreciate your no bull approach to cooking and food. You sound like we do during the rush.
I think I’ve watched this four times already. You are a national treasure to more than one nation. I’m subbed to about thirty youtube channels, and Nat is the only one I have notifications turned on for. He posts in the evenings Sydney time I guess cuz in America it comes up early in the morning, and every time it’s the best possible way to start my day. I hope they get y’all out of lockdown soon and get those damn vaccines rolled out over there cuz that shit changes everything. Cheers and all the best from the states.
Yes, he is our national treasure..👍 Tbh, I'm not sure where he is. I was thinking Queensland. Only because he did a tour in Brisbane last year. Our borders tend to be closed, on and off all the time due to covid.
Glad you clarified on the amount of chocolate My first attempt making chilli con can't go outside was less than ideal I am legally blind so I followed your verbal instructions and put an entire block of dark chocolate in. Boyfriend still gives me s*** for it lol
Fuckin good on ya for having a go champion. Heaps of people who aren't legally blind don't cook so you're the big champion in my book Sarah. Keep rockin on.
@@NatsWhatIReckon Everybody on CZcams says 'hit' or 'smash' the like button so anything different gets noticed. Smash'd avo that like button! Give the like button some extra chilies. Tell the like button to go f#ck themselves. You could come up with a different alternative every episode. Love your stuff dude. Best. Cooking. Channel. Ever!
Totally went looking for this so I can make some Guac tonight to go with our Nachos dinner. I Googled "Nats what I reckon Guacamole". I didn't want no random internet recipe, your videos should be the gold standard answers to all recipe questions that are Googled.
So I made this yesterday and what happens at 4:00 really doesn’t justify how that smells. It get right in your chest and I ended up coughing for ages. Absolutely delicious and definitely making again, but holy shit those couple of minutes nearly killed me.
Yewww, saw ya in the shops the other day. Almost shouted out fuckin legend!!! and then a little voice in my head said nah might scare the old lady next to me
Apparently in Australia cilantro is called coriander. In America ( and probably a few other developed nations) we call the seed of cilantro 'coriander' and the matured coriander seed 'cilantro'.
That's because "Cilantro" is the Spanish word for it. "Coriander" is derived from the (ancient) Greek word koriandron where they have been cultivating it for at least the last 4000 years.
“So many types of fuck yeah going on!” That’s what I say every time I watch your videos. Love your channel. I die laughing every episode. Thanks for that!
One of the many things I love about this channel is the comments. No negativity. No asswipes. No trolls (there is a weird spammer replying with a youtube video of birds being funny but...) Lots of positivity and compliments and just funny shit. And Nat's What I Reckon gets in there responding to the comments. Came here for the videos; stayed for the comments 😎
I don't think I've ever seen CZcams video have more than 5k views and no thumbs down. Even the flogs and sad sacks struggle to bring their negativity here.
Was gonna say that Hey but someone has unliked it now still only one but let's email them somehow and go to their house and Chuck jar sauce at their front door. Just a suggestion...
@@NatsWhatIReckon Mate, each of your videos brings a lot of positive energy into the world. Stay stoked. You and Jules are the Warwick and Joanne Capper of the CZcams generation. That's the biggest wrap I could possibly give.
I gave up cooking shows when I got out of the Navy. They all seemed to be so artificial. I got to make this one day when my kids come over. You did this so well, anyone can follow it. Buying your book promptly just to say thank you!
Oh YES! Making myself wait to watch this until later tonight…until the kids are out of my hair. Not many people make me truly laugh, but you are one of the few. Add to that brisket - my favourite - and we’re onto a winner 💪🏼🏆
Dark chocolate in chili or slow cooked stews is absolutely god tier, you can also use a teaspoon of cocoa powder if desperate but remember that that stuff usually has milk powder and sugar inside too
How goods that guitar solo as it trails off into a brisk little stroll through the nacho milky waaaay !! Nats music is a whole other dollop of content.
Love your work Nat I have repeated several of your recipes now and you never disappoint. Posh stew. Ripper. Balsamic addition is a stoke of genius Chicken soup with orange juice. Winner. Brisket chilli. Awsome Chicken parmy. Brilliant Mashed spuds. Best i’ve ever made. Lamb roast. Seriously good Keep em coming.
"We're gonna cut up some capsicums, or 'P E P P E R S'!" ONE OF THE FUNNIEST DAMN LINES IN THIS LEGENDARY VIDEO!!! Fucking hilarious and well done with the beautiful plate! Keep doing your thing dood!
Fantastic! Always roast my brisket....I got one of those pots you used here , so, I might have a go at this caper next time I get me a good slab of moiet . Looks Tasty as 👍👍
Have totally stepped out of my cooking comfort zone thanks to this dude, and just wondering, anyone got suggestions on capsicum substitution? Alas, capsicums are kryptonite to my IBS (but not chillies, go figure - look, have got my gut microbiome sor-tid, promise) but I would love to make this for some special meat-eaters in my life.
Just made this today - outstanding! You're spot on yet again. (And this was also the first time I've made guac - which I normally am indifferent to - and it was AMAZING!)
great, as always. One thing: somebody's gonna get avocado hand with your pitting technique. That's how I ended any chance at a guitar career---a slip into my middle finger after a poorly angled chop, and I cut my tendon in half. If your avo is ripe you can halve it with a butter knife--you can also pit it with the same knife, or use a spoon. Just as easy, and quick.
Only thing I'd do different is the cheese. I like to make a thick cheese sauce for my nachos, put some on the chips, pour the rest over whatever else is on top. Excellent.
I wish I could like this 200 times. Hey what did the corn chip say to the fucking siiiick slow cooked pulled beef? I’m nacho friend...now I’m off for another tequila. Nat, you’re a legend. Keep up the good work!.
"Your microbiome is your responsibility, not mine" HAHA! This is excellent. So very excellent! Thank you for making these vids and being so creative with them! (and for creating tasty, REAL food - hats off!!!!)
Fuckin hilarious as always champion! I live for your weekly uploads since I went back and watched every single fuckin video you ever made in one sitting 😅 keep it up brother. This shit is my favorite content on yt these days.
LMAOOOOOOO this is the 2nd video ive ever seen from u and the montage of the packet seasoning killed me lmaoooooo im dying omg ive never laughed so hard
This California girl is loving your rendition of nachos! Appreciate the care you put into your meat and not afraid of the spices! Good for you! You know the dish is going to be excellent when everyone in the kitchen begins to cough! 🤨 Never put beans in the pot before (although the chocolate is delish!) and will be trying this. Sad to admit that because of crazy work schedules, I usually use a slow cooker. Will do the stove thing on my next day off. And maybe when it’s not freaking 104 outside! (Cali isn’t all beach and perfect 85 degrees all the time!) Love, too, seeing more of your awesome personality and keeping it in the episodes. I watch a bunch of CZcams chefs, and they do their best to edit out anything making them appear human and it’s a hard standard to live up to. Keep on doin these, Nat! You are definitely a joy to watch and I’ve been inspired by quite a few of your recipes! (Most of them, actually) And the cute little smirk when talking about pulling your meat? Adorable...
I don't know if I'm just getting the ratios wrong, but I find I actually like taco mince with the sachet. I do tend to add a little extra seasoning, but I find if I do it from scratch or just add too much extra it tastes different. Not bad per say but not as good. Guess I'm just a wrong-un. Never made pulled beef or pork though.
"your microbiome is your fckn responsibility, not mine"
Words to live by my friends
WORDS TO LIVE BY
hahahahaha
i'd feel BAD if nat had to deal with my micobiome
This was it for me
@@LukeFennell same
It's why I love this channel! No other cook takes into account how our individual guts are doing. It's nice he takes that into consideration, lol.
As a Mexican dude from Sonora, let me applaud you for showing folks how to make legit guacamole!
Órale 😬
SIMON!
@Sample Rate pretty sure that ya dont need to censor swear words in Nats comment section..... Fuck YEAH Champ!!!!!
So I am not allowed to put a little raw garlic in it? Cos I LOVE raw garlic? Unless I missed it, he only put raw onion in? Not that I don't LOVE raw onion too. :) All the allium really. My dad used a mandolin for leeks as fine as it would go (tiny bits) and even that was amazing raw on mashed potatoes with just fried bacon chunks adding some butter for more to pour on the mash.
where you stand on a crack of salt and pepper in it?
Shame on you for not calling this "limp brisket"
The random cutscenes are fire... holy shit I was in stitches for most of this.
Thanks for the kind comment mate
He is bloody hilarious
@@emlawrence226 and the way he swears makes him 10x funnier
If I tried dicing veg like him I'd be in stitches too.
Hands up who wants a Spotify playlist for all of the “let’s serve it up” songs? As well as the master recorder versions of sandstorm & shooting stars 👍😁
Hell yea to this but screw Spotify-on apple Music please!
Hell yeah but screw apple music, do it on Spotify.
And shooting stars on recorder
@@stephenomeara4338 don’t forgot sandstorm!!
Hell yah but screw apple music and spotify, release it on cassette
Your knife skills make me envious. It was a thing of beauty.
I'm in awe.
thank you mate
if you've got time, I'd love a grading of my own knife skills 👀
Hey Nat, my mates and I spent the last Sunday cooking this meal together. It was out of this world. Thanks for sharing this recipe with us and for giving us an excuse to try something new together. And an excuse to get on the piss whilst we waited for it to cook
When the satchels flew into outer space I really felt that
It was a big moment
I did not know powdered guacamole was a thing and I'm actually quite glad for that.
It should not be.
It's not, it's just a seasoning packet you add to mashed avocado. It makes a shit guac, but mix with sour cream and you have a great dip sauce for fish tacos. Sorry Nat 😵
@@madcatjo I'm not sure it being "just a seasoning packet" improves matters.
I was today years old when I learned about powdered guacamole. I've seen that jar crap but never powdered. Who TF thought that was a good idea? Seriously, some people need to be removed from the gene pool for the sake of humanity.
Tell you what, the fang dangle graphics are next level. Im loving it.
Looks so Yummy 😀
@@jullymarlin102 would you piss off
@@msparkes1990 report as spam
Thanks mate, i'm making a lot of work for myself these days hahaha
@@NatsWhatIReckon haha. The effort doesnt go un-noticed. 👌👌🙏
Brisket nachos are a standard in BBQ restaurants here in SE Texas. The meat is generally dry rubbed and smoked on a pit so that the finished product is smoky rather than spicy. Sliced jalapeños are added when stacking the nachos before serving. I'm excited to give this version a try.
Way to go legend
The other little tricko with avos is if they have the little knobs on them, if they knock off easily with a tender loving tickle from a finger..... they are definitely el-ripeo.
Hot tip
I cannot believe Nat gave you a hot tip 1 week ago and nobody has made an innuendo about it yet :-)
@@JimOMoore You did NACHOS say that?!
... oh boy. Couldn't help it. I couldn't help it! haha
"You need the square root of fuck-all to recreate these things". BEST COOKING ADVICE EVER! I would watch these cooking videos every day just for the laughs and the passion for hating packaged chemical shit!
Nat is an absolute legend!! Keep up the good work.
You're an absolute legend
BEST COOKING SHOW EVER, the next Gordon Ramsay Should launch a patreon! to support such an aussie Legend.
Gordon ain’t got shit on Nat
Nat is probably the absolute furthest you can get from Gordon. That dipshit.
I would totes support a patreon. For the hundreds of hours of entertainment, totally worth it (and yes hundreds of hours because i've literally watched all these cooking episodes at least 30 times a piece. I love putting them on when I'm cooking, even if I'm not cooking the dish in the episode.
I agreeeeeee!
Best part of these vids is the confidence he inspires in the viewer.
The guitar shaped cutting board🎸🔪
As a dude from Texas, we take our guac and brisket more serious than our government. You absolutely nailed it!! 🤜💥🤛
A Nat's What I Reckon classic. As a line cook grunt of 40 years I appreciate your no bull approach to cooking and food. You sound like we do during the rush.
I think I’ve watched this four times already. You are a national treasure to more than one nation. I’m subbed to about thirty youtube channels, and Nat is the only one I have notifications turned on for. He posts in the evenings Sydney time I guess cuz in America it comes up early in the morning, and every time it’s the best possible way to start my day. I hope they get y’all out of lockdown soon and get those damn vaccines rolled out over there cuz that shit changes everything. Cheers and all the best from the states.
Yes, he is our national treasure..👍
Tbh, I'm not sure where he is. I was thinking Queensland. Only because he did a tour in Brisbane last year. Our borders tend to be closed, on and off all the time due to covid.
I need a guitar shaped natswhatireckon chopping board
I want a Nats what I Reckon chopping board shaped Guitar
They need to start doing a Nat's What I Reckon merchandise
There's a special place in hell reserved for people who squeeze fruit and veg and put it back.
Glad you clarified on the amount of chocolate
My first attempt making chilli con can't go outside was less than ideal I am legally blind so I followed your verbal instructions and put an entire block of dark chocolate in. Boyfriend still gives me s*** for it lol
I bet he ate it nevertheless
Fuckin good on ya for having a go champion. Heaps of people who aren't legally blind don't cook so you're the big champion in my book Sarah. Keep rockin on.
Just me, or did "Compress The Describe Button" make me laugh harder than anything? 🤣
Hahaha stoked you noticed it
@@NatsWhatIReckon Everybody on CZcams says 'hit' or 'smash' the like button so anything different gets noticed.
Smash'd avo that like button! Give the like button some extra chilies. Tell the like button to go f#ck themselves. You could come up with a different alternative every episode. Love your stuff dude. Best. Cooking. Channel. Ever!
Using the body of an SG for a chopping board to 80's style power metal is probably one of the coolest things I've ever seen.
I'm going to need "sachets happen" on a t-shirt
its like wartime food made popular =)
hahahaha rad idea
And one with “Most Un-excellent, Dude!” Written over a sachet picture. ☺️👌🎸
Fuck sachet mix!!! 🤟🏻
That guitar riff at the end is absolutely mint! Love the recipe champion
Totally went looking for this so I can make some Guac tonight to go with our Nachos dinner.
I Googled "Nats what I reckon Guacamole". I didn't want no random internet recipe, your videos should be the gold standard answers to all recipe questions that are Googled.
So I made this yesterday and what happens at 4:00 really doesn’t justify how that smells. It get right in your chest and I ended up coughing for ages. Absolutely delicious and definitely making again, but holy shit those couple of minutes nearly killed me.
Now I want to watch bill and Ted 🤣💯
Sick film hey?
@@NatsWhatIReckon one of the best bro 😎 grim reapers me fav
@@jullymarlin102 thanx 🤘🏽
Yewww, saw ya in the shops the other day. Almost shouted out fuckin legend!!! and then a little voice in my head said nah might scare the old lady next to me
😂😂
next time
I’m an old lady and I swear my fucken head off too.
@@carmelamillar1670 that’s grott
Apparently in Australia cilantro is called coriander. In America ( and probably a few other developed nations) we call the seed of cilantro 'coriander' and the matured coriander seed 'cilantro'.
That's because "Cilantro" is the Spanish word for it.
"Coriander" is derived from the (ancient) Greek word koriandron where they have been cultivating it for at least the last 4000 years.
This channel is peak CZcams content. It simply does not get better than this
“So many types of fuck yeah going on!” That’s what I say every time I watch your videos. Love your channel. I die laughing every episode. Thanks for that!
Thanks for the rad comment legend
One of the many things I love about this channel is the comments. No negativity. No asswipes. No trolls (there is a weird spammer replying with a youtube video of birds being funny but...) Lots of positivity and compliments and just funny shit. And Nat's What I Reckon gets in there responding to the comments. Came here for the videos; stayed for the comments 😎
Fantastic Video Nat.
Great job and many thanks to all the heroes behind the scenes helping to make this impressive content!!
How can I love Nat even more than I already do?!?! Somehow, he (and the whole team!) just get better and better. Keep rockin!!
I don't think I've ever seen CZcams video have more than 5k views and no thumbs down. Even the flogs and sad sacks struggle to bring their negativity here.
Monkey is still superb viewing btw 🤩
@@Celeste-in-Oz 100%. I was pretty happy when I saw Netflix had made it available.
Was gonna say that Hey but someone has unliked it now still only one but let's email them somehow and go to their house and Chuck jar sauce at their front door. Just a suggestion...
I'm stoked
@@NatsWhatIReckon Mate, each of your videos brings a lot of positive energy into the world. Stay stoked. You and Jules are the Warwick and Joanne Capper of the CZcams generation. That's the biggest wrap I could possibly give.
Can we just appreciate the guitar shaped chopping board for one moment. Dude can cook 👍
I gave up cooking shows when I got out of the Navy. They all seemed to be so artificial. I got to make this one day when my kids come over. You did this so well, anyone can follow it. Buying your book promptly just to say thank you!
Finally, Nachos for the working man
Well shit. I'm a working woman.
I'ts a Nachos party
@@jullymarlin102 as usual I'm gunna assume that link is to a porn site. Rock on horney champ 🤟😂
working hard ? or hardly working? har har har har har har har har har har har har har har har har har har har har har har har har har
unless....
The look right at the start after saying “sachets happen” made me burst out laughing so early
Friggin' sweet. Great video. Thanks!!
this just keeps getting better and better. awesome bro!!
Thank you mate
Now it's our turn to send you guys some love from Melbourne. Stay safe champion
Oml the Shooting Star callback absolutely sent me.
hahaha went full extra on that one
@@NatsWhatIReckon always go full extra
If I don’t hear jimbo talking about tack-oes or natchossssss I’ll be disappointed
🎵Nacho nacho man, I want to be a nacho man🎵
Oh YES! Making myself wait to watch this until later tonight…until the kids are out of my hair.
Not many people make me truly laugh, but you are one of the few.
Add to that brisket - my favourite - and we’re onto a winner 💪🏼🏆
Dark chocolate in chili or slow cooked stews is absolutely god tier, you can also use a teaspoon of cocoa powder if desperate but remember that that stuff usually has milk powder and sugar inside too
only ever buy straight up, non sweetened raw cacao and often add a spoonful to chillis
How goods that guitar solo as it trails off into a brisk little stroll through the nacho milky waaaay !! Nats music is a whole other dollop of content.
This has to be my favourite version of shooting stars ever. Absolutely impeccable.
I can't believe how much I love your cooking vids, this is legit one of the best gems from covid that keeps on giving
This is freaking gold! Had me in stitches 🤣
def trying this recipe
Thanks for the righteous comment champion
Love your work Nat
I have repeated several of your recipes now and you never disappoint.
Posh stew. Ripper. Balsamic addition is a stoke of genius
Chicken soup with orange juice. Winner.
Brisket chilli. Awsome
Chicken parmy. Brilliant
Mashed spuds. Best i’ve ever made.
Lamb roast. Seriously good
Keep em coming.
your cooking videos are the only ones that make me want to cook. Thanks Champion.
To quote Queen, "We are the Champions (or Champignons) my friend!" Right on!
"We're gonna cut up some capsicums, or 'P E P P E R S'!" ONE OF THE FUNNIEST DAMN LINES IN THIS LEGENDARY VIDEO!!! Fucking hilarious and well done with the beautiful plate! Keep doing your thing dood!
Wyld Stallions!?! Excellent!!
Fantastic!
Always roast my brisket....I got one of those pots you used here , so, I might have a go at this caper next time I get me a good slab of moiet .
Looks Tasty as 👍👍
These episodes and editing is getting even better 😂 you are a delight 🤟🤜🤛
It's my birthday today, and I always get down around this time. This video truly cheered me right the eff up. YOU are the real Champions, champions.
This is the best. Love every video. Definitely ordering your shirt and books
You missed the perfect opportunity for a joke: "Sashay, away!"
He did it in his chilli con cane video - another really yummy dish!!
@@aimstar11 Ahhh, right I forgot about that! Either way, Nat's an absolute legend!
Have totally stepped out of my cooking comfort zone thanks to this dude, and just wondering, anyone got suggestions on capsicum substitution? Alas, capsicums are kryptonite to my IBS (but not chillies, go figure - look, have got my gut microbiome sor-tid, promise) but I would love to make this for some special meat-eaters in my life.
The amount of chilli you add is determined by how your arse is going at the moment 🤣🤣
Wish i could like this as many times as I've watched it...bout 20X...and counting.. Most excellent Nat!
I'm from Texas, that has my official seal of approval! (In Texas we don't put beans in chili but beans in chili tastes good so I don't care)
So good. The chopping montage? Majestic and calming. And adding the chocolate? Champion's League awesome.
Just made this today - outstanding! You're spot on yet again. (And this was also the first time I've made guac - which I normally am indifferent to - and it was AMAZING!)
great, as always.
One thing: somebody's gonna get avocado hand with your pitting technique. That's how I ended any chance at a guitar career---a slip into my middle finger after a poorly angled chop, and I cut my tendon in half. If your avo is ripe you can halve it with a butter knife--you can also pit it with the same knife, or use a spoon. Just as easy, and quick.
This!! If you need anything sharper than a butter knife to slice an avocado, that bad boy’s not ripe enough
Already knew it was a banger when he did Shooting stars on the recorder. Love your work champion
I eat mostly Mexican rice every damn day!
Love this, Def gonna try some of yr ready goes.🤘
I don't like to cook but this made me attempt to make this for dinner tonight. On the burner right now🤞🏾
Only thing I'd do different is the cheese. I like to make a thick cheese sauce for my nachos, put some on the chips, pour the rest over whatever else is on top. Excellent.
Your microbiome is your responsibility! Feckin gold!!!
Please bring back the “your style is unorthodox” song for the endings.
Also, you should do an Ask Me Anything session!
This channel is like a cooking lesson while on acid and meth, love it!
Actually annoyed that I’ve only just come across this channel and subbed. This is my kind of cooking and narrative. 😂
I wish I could like this 200 times. Hey what did the corn chip say to the fucking siiiick slow cooked pulled beef? I’m nacho friend...now I’m off for another tequila. Nat, you’re a legend. Keep up the good work!.
Thanks champion, cheers 🍻
I think this might be your best yet. Stellar work everyone!
Ok, that riff at the end was awesome. Need more of that
"Your microbiome is your responsibility, not mine" HAHA! This is excellent. So very excellent! Thank you for making these vids and being so creative with them! (and for creating tasty, REAL food - hats off!!!!)
That recorder took me right back to 3rd grade.
hahaha bit of a cheeky time travel moment
I'm pretty sure Nat is the best of us.
I'm a fucking POM, and he's my fucking hero CHAMPIONS
Ah good old silicone dioxide. Granddads favourite
Fuckin hilarious as always champion! I live for your weekly uploads since I went back and watched every single fuckin video you ever made in one sitting 😅 keep it up brother. This shit is my favorite content on yt these days.
I've never laughed so hard from from a recipe video 😂😂 this was great
Love ya guts legend👍
Lost it at the recorder song.
LMAOOOOOOO this is the 2nd video ive ever seen from u and the montage of the packet seasoning killed me lmaoooooo im dying omg ive never laughed so hard
That looks so Flippin delicious!!! 😋👍🏻😜
This California girl is loving your rendition of nachos! Appreciate the care you put into your meat and not afraid of the spices! Good for you! You know the dish is going to be excellent when everyone in the kitchen begins to cough! 🤨 Never put beans in the pot before (although the chocolate is delish!) and will be trying this. Sad to admit that because of crazy work schedules, I usually use a slow cooker. Will do the stove thing on my next day off. And maybe when it’s not freaking 104 outside! (Cali isn’t all beach and perfect 85 degrees all the time!)
Love, too, seeing more of your awesome personality and keeping it in the episodes. I watch a bunch of CZcams chefs, and they do their best to edit out anything making them appear human and it’s a hard standard to live up to. Keep on doin these, Nat! You are definitely a joy to watch and I’ve been inspired by quite a few of your recipes! (Most of them, actually) And the cute little smirk when talking about pulling your meat? Adorable...
I really love the bevis and butthead shit right out of my childhood for sure champions
I don't know if I'm just getting the ratios wrong, but I find I actually like taco mince with the sachet. I do tend to add a little extra seasoning, but I find if I do it from scratch or just add too much extra it tastes different. Not bad per say but not as good. Guess I'm just a wrong-un. Never made pulled beef or pork though.
"Your microbiom is your responsibility."
That is a teespring starter for sure.
His videos make me wish there was an ultra upvote button. Not only does the food look great, he's f'n funny as f. F'n A!
Australia's version of Gordon Ramsay? Maybe not but character wise this champion is bloody awesome and can cook.
Love the guitar serving/chopping board
I made this and it was hands down the best nachos I've ever!! Thanks Nat for your delicious treats 😊😊😊