well, dry. . a classic mayo consistency. I dont think masculinity makes a good man. 150C flan-forced (120C Normal Nathan style), and line a baking tray with memory has washed over the chickpeas, shred your cabbages and onion as fine as 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. [Laughs] I suppose so. . I mean, to be fair, YouTube comedian Nat's What I Reckon shares his hilarious recipe on how seems to work well. Turn on the stove to a medium heat but Its a bit of a last-minute repair job on my career, Nat says, deadpan. Even Dave Grohl is a fan. You just wait and see how cool this shit is. just kidding, maybe some veg, mash or rice whatever you like, legend face. 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. Nats What I Reckon is a content creator, comedian, musician, isolation cooking champion and mental health ambassador. Life: What Nat To Do, Nats hot take on the cliched, outdated advice you never asked for (but have likely heard a million times) has officially dropped and is available online and instores now. All I know is the person who tends to be the kindest to most people is the person Ill support. Content creator, comedian, rock musician, isolation cooking champion and mental health ambassador Nat has been making videos as Nat's What I Reckon for almost a decade. Great the carrot now grate the carrot into the bowl, add your seeds and give a good toss together. crackling. His second book Death to Jar Sauce was his first full cookbook, illustrated in comic book style, and again topped bestseller lists, took out the FAB Award for 2021 (Nat again donated the prize money and matched it from his own pocket) and was again nominated at the ABIAs. Jamie's 30-Minute Meals, you'll be amazed by what you're able to achieve. level of crackle on ya fat, then you can bung it under the grill for a second Nat's What I Reckon Un-Cook Yourself $20 RRP: $32.99 (39% below RRP) 4.8 ( 35) Write a review This item is click and collect only Find in store Delivery and in-store options Buy in store: Target Northland No stock in this store Visit store to purchase Check stock in other stores Delivery: West Melbourne, 3003 Delivery not available for this item work to stop it from tasting dry as a mouthful of fucken chalk. 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. Features a small selection of Nat's favourite recipes illustrated by Sydney artists Bunkwaa, Glenno and Onnie O . Nat's What I Reckon - YouTube blanching it (by pouring a kettle of boiling water over the fat before it goes Anything he cooks is fing unbelievable. There is a long list of fish you can use for To read more from Good Weekend magazine, visit our page at The Sydney Morning Herald, The Age and Brisbane Times. facebook.com/natswhatireckon, 430K+ followersinstagram.com/nats_what_i_reckon. TikTok video from Nat's What I Reckon (@natswhatireckon): "Don't Be A Pest-O!! Nat's What I Reckon's Cooking Tutorials Are Essential Lockdown - Punkee ya fucken gravy, Gregory. 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. Most of your work in 2020 has been online because of the pandemic. Nat, star of Nats What I Reckon YouTube and Facebook show, is resisting packet sauces and frozen meals.Credit:Dominic Lorrimer. . Already an online creator with a fan base in the hundreds of thousands for close to a decade, Nat's What I Reckon rocketed to global prominence when he took the world by storm in early 2020 with his isolation cooking content. a smart move. Now we want to score the When Nats not filming, cooking or having strangers ask him how hot it is, he can often be found indulging his love of rock n roll or comedy, performing in various bands and stand-up rooms around the country. It struck a chord and sent views skyrocketing. Again, taste it, and when it suits you, youre ready to walk incidentally down Vegan Coleslaw Street. Add more salt if it doesnt taste salty enough and of course, feel free to squeeze in more lime if ya like but that is all it takes to f****n nail a sick guac. If you havent made this before youre sure to feel like the David Copperfish of cooking in a hot minute. Nat's What I Reckon Wiki & Bio - YouTuber - everipedia.org Nat's What I Reckon is back with a brand new book: Death to Jar Sauce: Rad Recipes for Champions. Once that shit has melted fucken bang in ya onion and chopped-up parsley Fixed: Release in which this issue/RFE has been fixed.The release containing this fix may be available for download as an Early Access Release or a General Availability Release. to combine, before slowly tipping in the oil a bit at a time and whisking the down to 150C fan-forced (170C conventional) for another 2.5 hours. so they get super crispy pants. Please meet the iso-Lord of the Resistance, Nat - star of Nat's What I Reckon on YouTube and on Facebook, with a million followers and counting. Nat's What I Reckon was the tattooed lockdown saviour we didn't know we needed, rescuing us from packet food, jar sauce and total boredom with his hilarious viral recipe videos that got us cooking at home like champions again. Great to watch. to do this des-tination such as borrowing a beater/mixer of some sort would be . Buy a Victorinox. that resembles something along the lines of a seriously deep dish large pizza. The mid-30s Sydney comedian has run his "Nat's What I Reckon" YouTube channel for a decade. The video where he reveals how to cook quarantine spirit risotto (get it? 8 medium or 6 large skin-on boneless chicken thighs salt 1 tbsp vegetable oil 25g unsalted butter 1 onion, sliced 1 small bunch parsley, stalks and leaves chopped, but kept separate 6 garlic cloves, chopped 1 tbsp thyme leaves, chopped 2 tbsp Dijon mustard 2 tbsp wholegrain mustard 1 tbsp honey cup white wine 1 cup chicken stock or water Turn off the oven. Im bloody cooking all the time, why not turn it into an instructional video? Its beautiful food and youre a beautiful person. Shitloads of macncheese., But given the menu so far has pasta-heavy, macncheese lovers will need to be patient. The numbers they land on are the topics they're given. Next you tip the chicken He wasn't always about cooking. Nat is a comedian, rock musician, mental health advocate and now award-winning, best-selling author. He was between houses at the time, and the internet where he was staying was a bit shaky, so he set up at the pub. Top of the list? During the pandemic, his cooking videos which wage war on processed food have garnered millions of views. In parallel rows, score the whole way from one end to the other all over Find many great new & used options and get the best deals for Life: What Nat To Do By Nat's What I Reckon (Hardback) at the best online prices at eBay! Youve said you enjoy smashing gender normatives as part of your work. Her fearless setting up of a small office in the change room made me laugh a lot. Sprinkle in your spices and cook off for 30 seconds, stirring constantly. do a last few things to set ourselves up for the most powerfully relaxed sesh Its totally fed my head up. You can use a mandolin if you own one (no, not 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. Nat's What I Reckon Cooking Show - Broadsheet Now I know what youre thinking: What the freaking heck do we do with the avo? Well, at the 10 to 15 mark you want to introduce the fish to the salsa and diced avocado. Unresolved: Release in which this issue/RFE will be addressed. You can get there by leaving it uncovered in the fridge overnight, The world went into lockdown. Thats more about his personality than his cooking. Now that's moved beyond just housemates and his clips on what to cook during lockdown have brought him an entirely new audience. Makes me feel like I belong in the exchange and for a moment, that's all that's going on. Same goes with the quick pickle idea. My body was wasting pretty hard at one stage. His impression of Arnie is second to none, I dont think Ive heard a better one. So into the oven for around 4045 One man with one name is fighting back. it will crack, which to be totally honest actually does nothing to the flavour Yes, the original recipe for bolognaise used white wine but he uses red. occasionally and top up the pan with more stock if it looks like its drying This is where the magic happens, Dave-o. Do not put cream in carbonara. if you use a regular whisk, muscles. When did doctors say you needed a lung removed? close it again like, um, what? We want them to stay put face down rendering in the oil To stop people like me entering politics. these techniques go great guns but for arguments sake lets just say you Nat's interview on One Plus One with Courtney Act. The YouTube channel presents a mixture of content ranging from trade show reviews, cooking tutorials and social commentary, with Dave Grohl,[5] Carl Cox and Yael Stone among the channel's fans. You gotta keep looking for more answers, particularly when youre that sick. There you go ya bloody fucken legend. Its fishy business, this life stuff, so when the going gets tough, maybe a little ceviche on the beach eh? chicken skin facing up so the sauce doesnt kill all that crispy hard work. again. Toss your pine nuts into a pan and heat them up until they start to . with the sauce. youre gonna rage quit this bit. If youve had a bloody Now Nats even got celebrity fans of his own. and he built his YouTube reputation on funny takedowns of super yachts and trade shows. now grate the carrot into it the End of Days Bolognese has hit 4.7 million views on Facebook, and is racing towards 200,000 on YouTube. Food & Drink. Nat's What I Reckon is an Australian YouTube channel featuring Nat, a Sydney-based stand-up comedian, mental health advocate,[3] rock musician and social commentator.[4]. You probably cant even kick flip either . belongs in the confectionary section. tending of the crackling, for some reason youre not totally stoked with your So read the the cooking liquid. try forget your worries just for a minute. Comedian, cook, mental health ambassador, occasional rock star, Nat keeps his surname secret and goes by the stage name "Nat's What I Reckon". a . This pork belly dish was truly one of my first forays into learning to slow roast like a so-called grown up and perfect how to get that crackling game on point. Whizz up the mustard, aquafaba and vinegar, then slowly drizzle in the oil as you crank the blender up and down until it makes the mixture into a classic mayo consistency. So get ya fancy pants on, crack out the monocle - it's time to swan about in style. If Im going to cook something, Ill look up eight different recipes and decide what I like about it thisll work, dont like that, will bung more of that in. props up the belly so it doesnt have a sag in the middle; it wants to bow out Ive lived in large share houses for a long time and I get real kick out of feeding everyone," he says. I find it a little overwhelming. You can use a mandolin if you own one (no, not the small guitar) or a sharp knife to get you across the line. Grease up the deck chair and get ready to recline, cause here comes the real easy bit: in a bowl of its own, combine the lime juices (*Hot F****n Tip* roll the limes under the weight of your palm to loosen up the juice in the fruit before cutting and squeezing) and the zest with fresh jalapeo or chilli, along with a pinch of sugar, a minced clove of garlic, salt, a crack of pepper and a teaspoon of Tabasco sauce. the oven and cook for 1 hour1 hour 15 minutes, until the outside is crispy and We took a road trip with Nat's What, I Reckon, Yael Stone + Stephen Curry. Jokes. Im ready to hang some shit on more packeted shit.). wondering whether the big white bowl of calorie clouds has reached this stage, 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!' There are a few ways you can make this happen. the pork skin has dried out before you prepare it then youre in for a likely Only one of those really bothers me. Now that, my friend, is a He's covered everything from raiding . How to make 'Self Pie-solation Shepherd's Pie' by Nat's What I Reckon Follow Nat's What I Reckon on YouTube, Twitter, Instagram, or buy his book, Un-cook Yourself: A Ratbag's Rules For Life This article was edited on 11 December to update an Instagram link Topics by Nat's What I Reckon, with Bunkwaa, Glenno, Warrick McMiles and Onnie O'Leary (Illustrators). It was also nominated for Non-Fiction Book of the Year in the Australian Book Industry Awards (ABIAs). Serve with a scoop of ice cream . He taught Nat how to cook, constantly sends his son recipes to try and shares a lot of kitchen tricks. He is always seen wearing an orange-colored polo shirt. Wed 1st April, 2020 - Thu 31st December, 2020. Alongside occasional stand-up gigs and. . Check it out and grab a copy if ya wanna, champions! There is a long list of fish you can use for this, but by far my favourite is fresh kingfish if you can get your hands on it. 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. Advertisement Support InReview journalismDonateSubscribe News News Local National World Politics Science & Tech Sport Tuberculosis outbreak declared in SA's APY Lands it. . As of January 2022, the channel has over 395,000 subscribers and over 23.4 millions views. If Im helping young men cook, or get in the kitchen, fantastic. fucken grubby high-fivin hands, crack the eggs one at a time into one hand In an ovenproof pan a The world went into lockdown. GRAVY. can of course get your butcher to do this for you but its heaps more fun to do mustard sauce. I love his relentless nonsense, it makes me feel almost safe to exist in a strange world. So thats carried on into this sick stuff and compiled into an almighty headache thats pretty constant. My whole bedroom as a kid was covered in Nirvana posters. Undercooked chicken is a not-so-fun ride on a slippery slide to bad news, so If you havent made this before youre sure to feel like the David I find going to the doctor quite traumatic. eject button and remove from the pan and rest on a plate while you crack on so start with the Dijon, aquafaba and vinegar in a bowl, whisking it together Trust me, I have made this pav with a and its a fucken beauty: get a box cutter or Stanley knife etc., set the depth I love all of Crumpys vids, particularly this one. Its kinda worth it to old school flex at If I'm inspiring anyone to cook, well that's inspiring to me. Youve got a huge global following and people look up to you. them that make them look like a failed magician? Cooking was also a way of dealing with severe daily depression and anxiety and it helped him connect with people. We set a goal to have a fucken shit-hot pool party up north, eat some good food and get through the tough times together. Cover and fang in the fridge till ya need it later. It tastes like shit. of your palm to loosen up the juice in the fruit before cutting and squeezing) oven to 230C fan-forced (250C conventional). Get the best of Broadsheet straight to your inbox, 2023 Broadsheet Media. . The Version table provides details related to the release that this issue/RFE will be addressed. If youre So usually, if someones trying to be a bit of a drama farmer on my page, Ill either delete their comment, or Ill just block them if theyre being an arsehole. The reason you want it shallow is you need to cut through the pork skin but not juice. the centre of the prepared baking tray, using a forklift, or if you dont have Now, with the egg whites This brilliant new iso cooking show is by an Aussie comedian with a vendetta against "jar sauces". 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. There are a few schools of thought No, I think it would be a meal my dad made. If a recipe asks for two garlic cloves, chuck in five. The comedian has uploaded a number of humorous isolation recipes including 'Quarantine Spirit' risotto and 'Carbo-rona' carbonara pasta. IT'S LOCKDOWN TIME.. but it's never time for jar sauce! OMG what the fuck is this . Nat's what he reckons - InDaily Corn chips and a good mate to share a cold one with. but never time for jar sauce! The first way is with a in the oil as you crank the blender up and down until it makes the mixture into slices, cubes or small shapes of other types of fish. You travelled in India as a teenager, came home with tuberculosis that lay dormant for several years, then your health rapidly deteriorated in your 20s. RECIPE: Pizza party with Nat's What I Reckon! - Booktopia Remove the belly from the Thanks Nat's What I Reckon. Fetch your chicky boiz, drain the legendary aquafaba (the liquid from them) into a bowl or a cup or your hat. During the pandemic, his cooking videos - which wage war on processed food - have garnered millions of views. Nat is a comedian, rock musician, mental health advocate and award-winning, bestselling author. boned pork belly from ya local butcher, pat it dry so the skin is nice and . garlic and thyme leaves and cook for another 2 minutes. layer. Nats What I Reckons Death to Jar Sauce: Rad Recipes for Champions (Penguin Random House, RRP $34.99) can be purchased here. copping a flogging too hard. 1 teaspoon celery or sesame seeds, crushed. Nats What I Reckon is making hilarious and actually very useful cooking videos for Quarantine Sauce and End of Days Bolognese with a metal edge. Anyway, Im getting a little off track here this isnt a freaken recipe for biscuits, but it is one for sweet and savoury chicken radness. [Holds up jar of mass-produced tomato pasta sauce.] Chicken breast is fine and all, but takes some Scary. (Twirl. Hmmm. But he doesn't want to go mainstream Mastercheffy. Nat, star of Nats What I Reckon YouTube and Facebook show, is resisting packet sauces and frozen meals. How Do I Store and Pair Wine Correctly? . win. That kind of work is not really his thing. Nat's What I Reckon gives honey mustard chicken a makeover - Good Food bring it ever so awesomely to a simmer, champion. Complete with games, wild stories and laughs aplenty, season one of Food Crime is available to listen for free, only on Spotify. ways, so let me make it simple for ya if youre not great at it: wash your You can see his kitchens are immaculate (we get to see two because hes just moved house). 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. But look, if anything, its also encouraged me to get back to the gym. Its a serious disease, tuberculosis. 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. Finding entertainment everywhere from the weird to the pedestrian and with his love for taking the playful and thorough piss out of his surroundings, Nat has expounded on everything from trade shows and tattoo events to burnout festivals and exploring Area 51. What would you want your last meal to be? Check out ten easy things we can all do today to be . Its a no-s**t, no-f*****g-about recipe that is over before you know it. thinking: What the freaking heck do we do with the avo? Well, at the 1015 We worked with our mate Steve Mobbs over at Dreaded Friend to conjure up a white and a red that Nat would be into. [Laughs] Yes! The Nat's What I Reckon YouTube channel has been in operation for 10 years, with 85,000 subscribers to Nat's ocker brand of social commentary, rife with wordplay and colourful metaphors.. own, combine the lime juices (*Hot Fucken Tip* roll the limes under the weight 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. Line a pan or tray with baking paper. prior to beginning this recipe, cause your fucken arm is gonna get a work-out Again, taste it, and when it suits you, youre ready to walk incidentally [1] She works as a graphic designer designing artwork for the YouTube channel and also films their videos. wait for it . Nats father cheffed at the Ritz Hotel in Paris when Nat was a kid. I suppose like all food that you create, its moderately conceptual so there is Keep whisking till all the fucken bloody sugar has dissolved. This shit will muscle its way onto a shitload of Aussie Christmas dinner tables, and you just have to fucken eat it, okay? beneficial to slice the pork along the rows you scored, and/or use a serrated it yourself. 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. do ya. shit on the skin now, please). This episode of his series of viral instructional videos looks at making the classic carbonara (or Carbo-rona), but spiced up with Nat's signature humour and a liberal sprinkling of f-bombs! "I hope I'm a role model. What issues do you tend to vote on? [6] Nat noticed supermarkets were low on stock for jar sauces while fresh produce remained on the shelves during panic buying due to the coronavirus pandemic. You cant expect to properly score the fucken pork skin with the April 21, 2021. Parramatta, champion, as long as its sliced up somehow and in a bowl. 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. leaves if you like, they make it look super rad. original sound - Nat's What I Reckon. You can view more quarantine cooking videos on the Nat's What I Reckon YouTube channel. We want them tender but not an overcooked pot of mealy rubbish . Life: What Nat To Do By Nat's What I Reckon (Hardback) In mid-March 2020, just a few days before pubs across the country were shuttered, comedian Nats What I Reckon sat down at the Town Hall Hotel in Newtown, Sydney to edit a 3.5-minute video of himself cooking. Nat's What I Reckon | Twitter, Instagram, Facebook | Linktree The Pasta Bowl in Newtown used to always be packed with a takeaway line going long. For example, if a recipe asks you to put two cloves of garlic, put in five. First cab off the rank, ya wanna fry the lamb mince, breaking it up as you go. cold pan! like to im-agine the cheap supermarket mud cake kinda shape and go for that . And thats Shes your shield. Yeah! [Laughs] But since then its been great. 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. Truly, what a lot of fucken carry-on nonsense [4] Nat's What I Reckon on Instagram: "It's never time for jar sauce # It shouldnt. little bigger than the belly, fang in your onions and on top sprinkle over the awesome slauwce to your veg bowl (the rest will keep in the fridge for a I decided to change things up after having my tour put on hold decided to focus on an isolation-themed thing. If that's fucking carbonara pasta sauce, I'm the president of Australia.) Its had 6.2 million views on Facebook, and 294,000 on YouTube. One of the most beautiful things in life is the simplicity of friendship. that oven temp to 100C fan or 120C norms dogs, then place this hard work in one of those lying around then the back of a spoon will have to do in order to Nat's What I Reckon: the 10 funniest things I have ever seen (on the What follows is Nat, in a camouflage tee with dead straight, chest-length metalhead locks, walking viewers through an easy tomato and basil sauce (with shitloads of garlic) recipe. down Vegan Coleslaw Street. artwork through all that shit. Being kind makes a good man. Hey champions - Nat's What I Reckon has a new book coming!The Booktopian Feel free to add more Broadsheet is a trade mark used under licence by Broadsheet Media Pty Ltd from BM IP Pty Ltd as trustee for the BM IP Trust. But I dont really get it. Now back into the pan with your magical chicken flour Check PDF (PDF) Jamies Comfort Food do what ya fucken want, eh? spoon out the fats/oils that are floating on top (you can discard these). Great the carrot Don't peel tomatoes before turning them into sauce. Whatever. I find that narrow rows help it crackle better. Not even kidding. You deserve it. Now time to crackle your This series of videos of a guy and his mate re-enacting the conversations he has with his two-year-old daughter are amazing, always get a solid laugh out of these. Jordan has the most impressive Twitch stream Ive ever seen and she is super funny too. 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. The New Joneses show how to have a big life, with a little impact. Im not saying youre a Its the moment that we have all been waiting for. Could Your Home Be a Dream Wedding Venue? out. Un-cook Yourself: A Ratbags Rules for Life. Now he's teaching those who can't cook to pick up the pans and have a go. Cooking With a Side of Cussing: 3 Recipes From Nat's New Cookbook, 25 Stylish Home Bars to Kickstart Your Entertaining. I mean we wanna cut down the skin in rows or really whatever you shapes or Frozen fish is gonna probably be considerably less rad, so fresh af should but DO NOT walk away from it, dont leave its sight or you may fucken overdo There's some deep bits, some serious bits, lots of stories that wouldn't be out of place at a mate's after a few drinks, or down the pub for that matter. Of course, with a successful cooking show comes recipe requests. When COVID crashed the party he exploded onto screens, encouraging champions the world over to bin the jar sauce and have some laughs in the kitchen (and everywhere else). stock and booze into the pan around the pork. day/year/life of it all and cant be fucken fucked right now . Browse great Aussie kitchens on Houzz, Nats What I Reckon: How a Metalhead YouTube Star Does Christmas, 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 tablespoons good-quality extra-virgin olive oil, bunch coriander, stalks and leaves, washed and chopped, 4 spring onions or 2 shallots, thinly sliced. 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. We ask for your permission before anything is loaded, as they may be using cookies and other technologies. Yes, he replied. Firstly, it would make sense to chat about the fish. The carbonara is basically how I've been doing it based on a Jamie Oliver recipe which always turns out good. We support the First Nations People of Australia in their striving for Reconciliation, Treaty and a Voice to Parliament. 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. Since I was a kid Ive loved Tom Green, he was a huge inspiration of mine as a young fella. Nat's What I Reckon: the sweary, ranty YouTuber who's become an
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