dansfoodforthought TikTok
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Dan Roberts
@dansfoodforthoughtNO 712
Global Rank763.00K
Followers423
Videos218.21M
Views19.32M
LikesRelative Keyword
Influence analysis
dansfoodforthought tiktok Introduction
dansfoodforthought is a tiktok influencers from the Australia with 762999 followers. His/her video classification is Public Figure in tiktok. Many people who follow him/her are because of his/her classification. He/She has published more than 423 videos, with a cumulative total of 19320545 likes, and a total of 762999 fans. In the current tiktok ranking in the United States, he/she ranks No. Australia and ranks No. 712 globally.
Here are some more information about dansfoodforthought:
tiktok homepage link:https://www.tiktok.com/@dansfoodforthought
Instagram:unknown
Youtube:unknown
Twitter:unknown
dansfoodforthought's pricing:
Nano: $50–$300
Micro: $300–$1,250
Mid: $1,250–$3,500
Macro: $3,500–$12,000
Celebrity: $12,000+
Also, the most commonly and popular used tiktok hashtags in dansfoodforthought 's most famous tiktok videos are these:
#fyp #foryou #dlaciebie #viral #dcb #fy #tend #foryoupage #obsessed #makeup #makeuptutorial #sheingals #shein #sheinEu #leo
In the past 30 days, he/she has released for following 3 videos, 552700 views, 34947 likes, 83 comments and 3136 shares
not only that.
His/her average playback of each video reached 184233.33, an average of 11649 likes per video, an average of 27.67 per video, and an average of 1045.33 sharing times per video.
His/her best and the first three best videos played 485200, 552700, respectively. These three videos are:What quesadilla should I make next? 🤤 #asmr Follow for more food ideas💡 #quesdailla #foodie #recipes #fyp #quesadillas ; Korean inspired short rib sandwich with kimchi jam 👌 Short Ribs 1kg short ribs (membrane removed) 800ml of “good” quality beef stock 5 shiitake mushrooms 1 tbsp gochujang paste ½ brown onion 2 garlic cloves 1 thumb of ginger 2 tsp soy sauce 2 tbsp rice wine vinegar 1 tbsp beef fat Salt Kimchi Jam 400g kimchi 50g brown sugar 1 tbsp rice wine vinegar 2 tbsp unsalted butter Gochujang mayo 2 tbsp mayo 1 tsp gochujang 1 tbsp lemon juice Pinch of salt Spring onions/scallions greens only (garnish) Soft baguette Swiss cheese 🥪📓Looking for more sandwich ideas? head to the link in my bio and grab yourself a copy of my digital sandwich books. Over 80+ gourmet recipes available. #sandwich #sandwiches #recipe #recipes #foodcreator; Vodka Meatball Sub w/ Basil Oil 🌿 After the recipe to this sandwich + more? Head to the link in my bio to grab a copy of my digital sandwich recipe books. Follow for more sando ideas 💡 #meatballsub #meatball #sandwich #grinder #asmr #recipes #sandwichtok #foodasmr
Published videos
Vodka Meatball Sub w/ Basil Oil 🌿 After the recipe to this sandwich + more? Head to the link in my bio to grab a copy of my digital sandwich recipe books. Follow for more sando ideas 💡 #meatballsub #meatball #sandwich #grinder #asmr #recipes #sandwichtok #foodasmr
01:27What quesadilla should I make next? 🤤 #asmr Follow for more food ideas💡 #quesdailla #foodie #recipes #fyp #quesadillas
00:18Korean inspired short rib sandwich with kimchi jam 👌 Short Ribs 1kg short ribs (membrane removed) 800ml of “good” quality beef stock 5 shiitake mushrooms 1 tbsp gochujang paste ½ brown onion 2 garlic cloves 1 thumb of ginger 2 tsp soy sauce 2 tbsp rice wine vinegar 1 tbsp beef fat Salt Kimchi Jam 400g kimchi 50g brown sugar 1 tbsp rice wine vinegar 2 tbsp unsalted butter Gochujang mayo 2 tbsp mayo 1 tsp gochujang 1 tbsp lemon juice Pinch of salt Spring onions/scallions greens only (garnish) Soft baguette Swiss cheese 🥪📓Looking for more sandwich ideas? head to the link in my bio and grab yourself a copy of my digital sandwich books. Over 80+ gourmet recipes available. #sandwich #sandwiches #recipe #recipes #foodcreator
01:11Turkey Breast Sandwich with caramelised onions & brie Ingredients: For the Sandwich Turkey Breast Steaks Fresh thyme 1-2 Garlic clove smashed Salt and Pepper 1 tbsp Unsalted butter Olive oil Brie cheese Oak leaf lettuce Turkish bread Caramelised Onions 2 red onions, thinly sliced 2 tbsp butter Generous pinch of salt 1 tbsp brown sugar 1 tbsp balsamic vinegar Maple Dijon Mayo 1/4 cup mayonnaise 1 tablespoon maple syrup 1 tablespoon Dijon mustard 1 tsp lemon juice Salt to taste Method: Caramelised Onions Heat butter in a large skillet over medium-low heat Add sliced onions to the skillet & season with salt. Cook, stirring occasionally, for 20-30 mins, or until the onions are soft & caramelised. Add a tbsp of water throughout the process to stop the onions from sticking or burning. Add brown sugar & balsamic vinegar over the onions during the last 10 minutes of cooking to enhance the sweetness Once caramelised, remove the onions from the skillet & set them aside Cooking the turkey breast: Season the turkey slices with salt & pepper on both sides Then heat a pan on medium heat with olive oil & butter. Place the Ingham turkey breast down & cook for 2-3 minutes each side Once you’ve turned add in a little more butter along with fresh thyme & garlic clove. Baste the turkey breast with the infused butter for the remaining cooking time Maple Dijon Mayo: In a small bowl, mix together mayonnaise, maple syrup, dijon mustard & lemon juice until well combined Season the mayo mixture with a pinch of salt to taste. Adjust the sweetness & tanginess by adding more maple syrup or Dijon mustard if desired Assembly: Toast the Turkish bread Spread a generous amount of the Maple Dijon Mayo on one side of each slice of bread Place a piece of turkey breast on the bottom half of the bread. Followed by some caramelised onions Add a few slices of Brie cheese on top of the onions Place under the grill for a minute or so or until the cheese is soft and melted. Top each sandwich with a lettuce leaf Complete the sandwich by placing the remaining slices of bread on top, mayo side down Enjoy! #sandwich #turkeysandwich #asmr #foodcreator
00:41Recipe for my Fried Fish Sandwich with Chilli Crisp Mayonnaise Ingredients Chilli oil 4 garlic cloves 2 shallots 175ml cup neutral oil I prefer avocado oil - for frying 1 tbsp chilli flakes 1 tbsp smoked paprika 1 tsp chilli powder 1 tsp salt 1 tsp sugar Mayo 3 tbsp crispy chilli oil 2 egg yolk 1 tbsp dijon mustard 1 tbsp vinegar 1/2 cup avocado oil *alternatively you could used store bought chilli crisp oil and mayo and mix together Sando Brioche buns Green onions American cheddar White fish fillet Cod is always great Batter Plain flour (dry mix) Wet mix ½ cup plain flour 175 ml beer or carbonated water 1 tsp garlic and onion powder 1 tsp paprika 1 tsp salt Enjoy! Link in bio to grab a copy of my sandwich recipe ebooks. #fishsandwich #sandwich #sandwiches #recipe #recipes #foodcreator #sandwichesofinstagram
01:15Roasted Harissa Chicken with romesco spread, charred corn & feta ft. @WeberBBQAusNZ Q+ BBQ Ingredients: 250g jarred roasted red peppers 120g sundried tomatoes ¾ cup raw blanched almonds ¼ cup flat parsley ¼ cup olive oil 1 tsp salt 1 tsp smoked paprika ½ - 1 tsp chilli flakes 1-2 garlic cloves Juice of half a lemon 1 tsp red wine vinegar Baguette Alfalfa Sprouts Feta cheese 1 whole corn 1 tbsp olive oil 2 tsp Weber BBQ seasoning Whole chicken - spatchcocked 2 tbsp harissa paste 2 tbsp olive oil 1 tsp paprika 1 tsp garlic powder 1 tsp salt Note: Q burner set to high Place convection tray & trivet on the grill, preheat the Weber BBQ for 15mins with the lid down. To spatchcock the chicken, cut the backbone out, press down to flatten, place onto a tray. In a bowl, add harissa, paprika, garlic powder, cumin, salt, pepper, & olive oil. Mix to form a paste. Pat the chicken dry, rub the paste over chicken, making sure to cover the whole surface. Once BBQ has preheated, place chicken on the trivet, close the lid, roast for 45 minutes to 1 hour depending on the size of the chicken or until internal temp hits 75°C. For the romesco spread, toast almonds in a pan until you get some colour then set aside to cool. In a blender, add capsicums, sun-dried tomatoes, parsley, lemon juice, smoked paprika, garlic, olive oil, red wine vinegar, chili flakes, and salt, and then toasted almonds. Blend until a smooth paste. Add more oil depending on the consistency you're after. Once chicken hits 75°C, set aside and let rest for 10 minutes. Remove tray, close the lid for 5 minutes to reheat. Cut the corn into quarters & place into a bowl with olive oil & bbq seasoning, then toss. Place onto the preheated grill corn side down, then close the lid, and cook for 5 minutes until nice and charred. Cut the corn kernels off the cob. Brush olive oil onto your bread, then toast on the grills. To assemble, spread romesco, lay chicken down, followed by alfalfa, and top with corn and feta. Spread romesco onto the other half of the bread and finish. Enjoy! #FeedYourQriosity #WeberBBQAusNZ #sandwiches #recipe
01:14Sammies, my 5th edition digital sandwich book is now available ! Another 17 new gourmet sandwich recipes - tap shop now or head to www.dansfoodforthought.com (link in bio) to grab your copy today. #sandwiches #asmr #foodie #sandwichrecipes #recipe
00:29Roasted Veg, Pesto & Salami Panini Ingredients: Roasted Vegetables 1 eggplant 1 zucchini 1 Tbsp EVOO Salt & Pepper Chilli flakes Basil Pesto 1 cup fresh basil leaves 1/4 cup grated Parmesan cheese 1/4 cup toasted pine nuts 1 whole head of Garlic 1/4 cup EVOO Salt & black pepper Panini 2 panini/ciabatta rolls 1 cup fresh mozzarella Method: Roast the Vegetables Preheat the oven to (180°C) Slice the top off the head of garlic Place the garlic on a piece of foil, drizzle with olive oil & season with salt & pepper. Wrap the garlic in the foil Slice the eggplant & zucchini around 2 cm thick Place the eggplant slices in a colander, sprinkle with salt & let them sit for 20-30 minutes. This will help remove excess moisture from the eggplant After this, rinse the eggplant slices under cold water to remove the salt. Pat dry with paper towels. Place the wrapped garlic & the prepared eggplant & zucchini on a lined baking tray. Drizzle EVOO over eggplant & zucchini , season with pepper & toss to coat. Add a pinch of red chili flakes if desired. Roast in the preheated oven for 30-40 minutes, or until the veggies are tender & slightly caramelised & the garlic cloves are soft and golden. Wait for the garlic cloves to cool before starting the pesto Pesto In a food processor squeeze the garlic cloves out of the skin along with basil leaves, grated Parmesan cheese, toasted pine nuts & EVOO Pulse the ingredients to achieve a smooth & creamy pesto consistency. Adjust salt & black pepper to taste Assembly Preheat a panini press or grill pan Slice the panini or ciabatta rolls in half horizontally Drizzle olive oil onto the inside of the bread, toast on a pan Spread basil pesto onto both sides of rolls Layer the roasted eggplant & zucchini slices on the bottom half of the roll then place fresh mozzarella slices on top Top with the other half of the roll Place the panini on the preheated panini press or grill pan. Cook until the bread is crispy If using a grill pan, you can press the panini down with a heavy pan to flatten them slightly Slice & serve ____ For more recipes - grab your copy of my sandwich recipe ebooks, link in bio! #asmr #recipes #sandwich
00:50These Inghams Australia Chicken Nugget Sliders always hit the spot, give them a try. Head to the Inghams website for your free recipe download. #alwaysgood #inghamsaustralia #sliders #recipes #foodcreator
00:25Chicken & Red Pepper Pesto Sandwich Serves 2 + left over pesto. Ingredients Crispy Chicken & Assembly: * 3-4 boneless skin-on chicken thighs * Dried basil * Salt/pepper * 4 Sourdough slices * Rocket (arugula) * Provolone cheese Caramelised Onions: * 1/2 tbsp Extra Virgin Olive Oil (EVOO) * 2 red onions, thinly sliced * 1 1/2 tbsp brown sugar * 2 tsp apple cider vinegar Roasted Red Pepper Pesto: * 300g roasted red peppers, drained * 2 tbsp pistachios, lightly toasted * 2 garlic cloves * 1/3 cup basil leaves * 2/3 cup Parmigiano Reggiano, grated * 1/4 cup Extra Virgin Olive Oil (EVOO) * Salt to taste Instructions Caramelised Onions Heat 1/2 tbsp of EVOO in a skillet over medium-low heat. Add thinly sliced red onions & sauté until softened, about 5 minutes. Sprinkle brown sugar over the onions & continue cooking, stirring occasionally, until caramelised & golden brown, 15-20 minutes. Stir in apple cider vinegar & cook for an additional 2-3 minutes. Set aside. Red Pepper Pesto In a food processor, combine roasted red peppers, toasted pistachios, garlic cloves, basil leaves, grated Parmigiano Reggiano, & 1/4 cup of EVOO. Blend until smooth, adding more EVOO if necessary. Season with salt to taste. Crispy Chicken Pat dry chicken thighs with paper towels. Season with dried basil, salt, and pepper on both sides. Heat a skillet over medium-high heat. Place chicken skin-side down & cook for 5-7 minutes per side until skin is crispy and chicken is cooked through. Set aside. Assembly & Grilling Preheat grill Toast sourdough slices until lightly crispy Spread roasted red pepper pesto on one side of each slice Place crispy chicken thighs followed by slices of provolone cheese Place under the grill just until cheese has melted Remove from the heat & top the chicken with caramelised onions. Dress rocket leaves with a drizzle of EVOO & a pinch of salt Place the dressed rocket over onions Top with the remaining pesto-covered sourdough Enjoy 🥪 If you’re after more of my sandwich recipes, head to the link in my bio (www.dansfoodforthought.com), I have 60+ recipes that you can choose from. #foodcreator #sandwich #sandwiches #chickensandwich #recipe
00:45TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
00:23TODO LO QUE TENGO QUE HACER🥺 TE UNO A WASSAP SI ME PASAS ESTE VIDEO POR INSTA: CARXLOSC #fyp
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