foodmymuse TikTok
Check out foodmymuseTiktok analytics report
Nadia Aidi
@foodmymuseNO 67251
Global Rank240.44K
Followers1.03K
Videos78.00M
Views5.22M
LikesRelative Keyword
Influence analysis
foodmymuse tiktok Introduction
foodmymuse is a tiktok influencers from the United States with 240441 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 1032 videos, with a cumulative total of 5219428 likes, and a total of 240441 fans. In the current tiktok ranking in the United States, he/she ranks No. United States and ranks No. 67251 globally.
Here are some more information about foodmymuse:
tiktok homepage link:https://www.tiktok.com/@foodmymuse
Instagram:unknown
Youtube:unknown
Twitter:unknown
foodmymuse'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 foodmymuse '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 11 videos, 315803 views, 18831 likes, 215 comments and 1423 shares
not only that.
His/her average playback of each video reached 28709.36, an average of 1711.91 likes per video, an average of 19.55 per video, and an average of 129.36 sharing times per video.
His/her best and the first three best videos played 195700, 252600, respectively. These three videos are:Salmon Crudo & Cilantro Coconut Sauce for ep.1 of my ‘If I had a restaurant’ series. This dish more than deserves a spot at my imaginary restaurant. Pro Tip: save the leek oil for a later use! Ingredients: * 8 oz sushi grade salmon. * 1 leek (sliced into matchsticks). * 1/3 bunch cilantro. * 2 scallions. * 1/2 tbsp agave syrup. * 1.5 tbsp tamari or soy sauce. * 1 inch ginger. * 1/2 serrano. * 3 tbsp yuzu or lemon juice. * 1 tbsp white miso paste. * 1/3 cup coconut milk. * 1 tsp fish sauce. * 1 tsp sesame oil. * lemon zest. * flaky salt. * cilantro flowers and leeks for topping. * salsa macha. * oil for frying the leeks. Directions: 1. Slice your leeks into thin matchsticks. Add them to a cold pan and coat them with olive oil. Turn heat on to high for 2 min and lower to medium low. Let them fry until golden. About 3-4 min. Make sure they don’t burn. 2. Add the cilantro, yuzu, scallions, serrano, ginger, agave, miso, tamari, fish sauce and sesame oil. Pulse for 30 sec. 3. Slice your fish thinly. 4. Strain the sauce onto a plate, arrange the fish. Top with lemon zest, flaky salt, the leeks, cilantro flowers and leaves. Drizzle salsa macha on the sides. #salmon #rawsalmon #salmoncrudo #appetizers #chef ; Ribeye Donburi for ep.2 of ‘If I Had A Restaurant’ series. As far as I know, Donburi is just a Japanese rice bowl + protein or veg. Ingredients: * 2-16 oz prime ribeyes. * 2 egg yolks. * Tamari to cure. * 1 tsp mirin. * 1 cup calrose rice. * 1 kombu strip. * Caviar. Epic Sauce: * 2 scallions (chopped). * 1 fresno chile (chopped). * 1 tbsp salsa macha or chili crisp. * 1 tsp agave nectar. * 3 tbsp tamari or soy sauce. * 3 tbsp mirin. * 1/2 tsp sesame oil. * Pinch bonito flakes. Directions: 1. Cover the yolks in tamari and the mirin. Let cure in the fridge for a minimum of 1 hr max 4. 2. Wash your rice. Add to rice cooker with 1 1/4 cup of water and kombu strip. 3. Sprinkle a bit salt on the ribeye and let sit on the fridge for 1 hr. Pat dry real well and remove salt. 4. Brush soy sauce onto the steak. 5. Preheat a pan for 2 min on high. Add olive oil. Sear on medium high for 2.5-3.5 min per side. Let it rest 10 min. Slice. 6. Mix together everything for the sauce. 7. Divide the rice into 2 plate. Serve the ribeye, spoon the sauce. Top with yolk & caviar. #donburi #caviar #ribeye #yolks #curedyolks #delicious #recipes ; This is the BEST salad ever...so simple and I literally serve it every time I host and it is always a hit. Don’t even get me started on the dressing…I could literally eat it by the spoonful. Pro Tip: always massage the dressing in VS just pouring it on top. Makes it taste better. Ingredients: •1-5 oz container arugula. •1 fennel (shaved). •1/3 cup freshly grated parmigiano •reggiano + more for shaving over the salad. •1.5 large lemons. •1/3 cup + 2 tbsp olive oil. •1.5 tbsp honey. •1.5 tsp dijon mustard. •salt to taste (I used my seasoned salt). Directions: 1. Add the grated parmigiano to a bowl with the zest of 1 lemon, the juice of 2, honey, dijon, salt and olive oil. Whisk really well. Let it sit for 15-20 min. 2. Shave the fennel and squeeze a bit of lemon so it doesn’t turn. 3. Add the arugula and fennel to a bowl. Massage dressing in, as much or as little as you want. 4. Shave more parmigiano on top and that’s it. #saladrecipes #saladdressing #arugula #makeitdelicious #damnthatsdelish #healthyrecipes #homecooking #easyrecipes #dressing
Published videos
Ribeye Donburi for ep.2 of ‘If I Had A Restaurant’ series. As far as I know, Donburi is just a Japanese rice bowl + protein or veg. Ingredients: * 2-16 oz prime ribeyes. * 2 egg yolks. * Tamari to cure. * 1 tsp mirin. * 1 cup calrose rice. * 1 kombu strip. * Caviar. Epic Sauce: * 2 scallions (chopped). * 1 fresno chile (chopped). * 1 tbsp salsa macha or chili crisp. * 1 tsp agave nectar. * 3 tbsp tamari or soy sauce. * 3 tbsp mirin. * 1/2 tsp sesame oil. * Pinch bonito flakes. Directions: 1. Cover the yolks in tamari and the mirin. Let cure in the fridge for a minimum of 1 hr max 4. 2. Wash your rice. Add to rice cooker with 1 1/4 cup of water and kombu strip. 3. Sprinkle a bit salt on the ribeye and let sit on the fridge for 1 hr. Pat dry real well and remove salt. 4. Brush soy sauce onto the steak. 5. Preheat a pan for 2 min on high. Add olive oil. Sear on medium high for 2.5-3.5 min per side. Let it rest 10 min. Slice. 6. Mix together everything for the sauce. 7. Divide the rice into 2 plate. Serve the ribeye, spoon the sauce. Top with yolk & caviar. #donburi #caviar #ribeye #yolks #curedyolks #delicious #recipes
00:33Ramp Butter…ep.7 million. Honestly though…bread and butter was my thing back in the humble beginnings of FMM and I say we bring it back. Ramp Tip: Ramps are…to quote The Ramones, Here Today And Gone Tomorrow… so I love making tons of butter and freezing it! Also, if you find the elusive allium and don’t plan on using it right away, wrap it in a damp paper towel and store in a large freezer bag in the fridge. Ingredients: * 2 cups chopped ramps (about 12 ramps). * 8-10 oz unsalted room temp butter. * 4 tbsp olive oil. * 1 lemon. * Salt to taste. Directions: 1. Bring water to a boil. Blanch the ramps for 20 sec and shock in ice water. 2. Remove as much excess moisture as possible. 3. Add it all to a food processor and process until smooth. 4. Enjoy with bread, mussels, pasta, etc! #butter #compoundbutter #rampseason #delicious
00:27This is the BEST salad ever...so simple and I literally serve it every time I host and it is always a hit. Don’t even get me started on the dressing…I could literally eat it by the spoonful. Pro Tip: always massage the dressing in VS just pouring it on top. Makes it taste better. Ingredients: •1-5 oz container arugula. •1 fennel (shaved). •1/3 cup freshly grated parmigiano •reggiano + more for shaving over the salad. •1.5 large lemons. •1/3 cup + 2 tbsp olive oil. •1.5 tbsp honey. •1.5 tsp dijon mustard. •salt to taste (I used my seasoned salt). Directions: 1. Add the grated parmigiano to a bowl with the zest of 1 lemon, the juice of 2, honey, dijon, salt and olive oil. Whisk really well. Let it sit for 15-20 min. 2. Shave the fennel and squeeze a bit of lemon so it doesn’t turn. 3. Add the arugula and fennel to a bowl. Massage dressing in, as much or as little as you want. 4. Shave more parmigiano on top and that’s it. #saladrecipes #saladdressing #arugula #makeitdelicious #damnthatsdelish #healthyrecipes #homecooking #easyrecipes #dressing
00:26Salmon Crudo & Cilantro Coconut Sauce for ep.1 of my ‘If I had a restaurant’ series. This dish more than deserves a spot at my imaginary restaurant. Pro Tip: save the leek oil for a later use! Ingredients: * 8 oz sushi grade salmon. * 1 leek (sliced into matchsticks). * 1/3 bunch cilantro. * 2 scallions. * 1/2 tbsp agave syrup. * 1.5 tbsp tamari or soy sauce. * 1 inch ginger. * 1/2 serrano. * 3 tbsp yuzu or lemon juice. * 1 tbsp white miso paste. * 1/3 cup coconut milk. * 1 tsp fish sauce. * 1 tsp sesame oil. * lemon zest. * flaky salt. * cilantro flowers and leeks for topping. * salsa macha. * oil for frying the leeks. Directions: 1. Slice your leeks into thin matchsticks. Add them to a cold pan and coat them with olive oil. Turn heat on to high for 2 min and lower to medium low. Let them fry until golden. About 3-4 min. Make sure they don’t burn. 2. Add the cilantro, yuzu, scallions, serrano, ginger, agave, miso, tamari, fish sauce and sesame oil. Pulse for 30 sec. 3. Slice your fish thinly. 4. Strain the sauce onto a plate, arrange the fish. Top with lemon zest, flaky salt, the leeks, cilantro flowers and leaves. Drizzle salsa macha on the sides. #salmon #rawsalmon #salmoncrudo #appetizers #chef
00:30I love hosting…but this was soooo last minute I didn’t even have time to prep ahead, do a nice table 😅. Anyyyway… #longervideos #dinnerparty #privatechef
01:03Marinated Artichokes ♥️ my favorite thing to do with them while in season! Ingredients: * 16-20 baby artichokes. * 3.5 lemons. * 1/4 cup olive oil + more for topping. * 5 garlic cloves (thinly sliced). * 1/2 cup white wine. * 1 tbsp crushed red peppers. * 1 tsp cane sugar. * 1 tbsp tamari or soy sauce. * 1 tbsp dried chives. * 1/2 tbsp dried basil. * 1/2 tbsp dried tarragon. * Salt to taste. Whipped Brie: * 8 oz brie (rind removed). * 4 oz cream cheese. * Chives to taste. * Flaky salt. * Crusty bread. Directions: 1. Fill a pot with water, and squeeze 2 lemons in it. 2. Remove most of the outer leaves from the baby artichoke until they feel tender. Cut off 1/3 of the top and some of the stem. Using a peeler, peel off the hard part of the stem. 3. Slice in half and removet the ‘furry’ part of the choke. 4. Add immediately to the lemon water so they don’t turn brown. 5. Add some salt and bring to a boil. Simmer covered until soft. About 30 min. 6. Cut the remaining lemon into slices and then cut them in half. 7. Preheat a skillet for 2 min on medium. Add the olive oil to a skillet and let it heat up for 1 min. Add in the lemon slices. Add the sugar. Let them caramelize for about 3-4 min and flip. 8. Add in the wine and garlic. Let it reduce by half. Add in the herbs, crushed peppers, soy sauce remaining 1/2 lemon and salt to taste. 9. Drain the artichokes and mix them with the brining liquid. 10. Add them to a large mason jar and cover with olive oil. 11. Marinate for 24 hrs, and keep in the fridge for up to 7. 12. Whip your brie and cream cheese. 13. Warm up the desired amount of artichokes and top the whipped brie with it. Enjoy with crusty bread. #artichokes #homecooking #cookingbasics #brie #recipes
01:01Sushi bundt cake…I understand that it isn’t traditional by any means but it is a super popular dish in my hometown in Mexico (Obregon, Son). Tip: cook your rice in a rice cooker. Way better results imo. Ingredients: •1.5 cup uncooked calrose rice (made in rice cooker or cooked to package instructions). •2 tbsp rice vinegar + 2 tsp. •1 tbsp sugar. •3 tbsp black and toasted sesame seeds. •pinch of salt. •2 cups crab meat (I used real but you can use imitation). •1/4 cup + 1 tbsp japanese mayo. •1 tbsp sriracha. •2 serranos (finely chopped) + more for topping. •3 scallions (chopped, separate white and green part). •2 tsp sesame oil. •1 english cucumber (thinly sliced). •2 avocados (sliced). •1/2 orange. •1/2 lemon. •2 tbsp cilantro (chopped). •shichimi togarashi. •toasted nori. Directions: 1. Mix the 2 tbsp rice vin, sugar and pinch of salt. Add it to your cooked rice with the sesame seeds and let completely cool. Preferably overnight. 2. Add crab meat to a bowl with the japanese mayo, sriracha, sesame oil, serranos, 2 tsp rice vin and white and light green part of the scallions. Mix well. 3. Assemble the bundt starting by spraying cooking oil on it. Add the rice on the bottom, add in cucumber, crab tampico mixture and avocado, press in the rest of the rice. Using a plate, flip it over. 4. Mix the green part of scallions, cilantro, orange and lemon juice. Add tamari to taste. 5. Top the bundt with nori pieces, togarashi and serrano slices. #sushicake #crabrecipes #recipes #delicious #appetizer
00:28Michelada but make it batch! Ingredients: * 32 oz clamato. * 48 oz light beer, I like Coronas. * 3/4-1 cup lemon & lime juice (fresh). * 14-15 squirts maggi or to taste. * 14-15 squirts valentina or to taste. * Pinch of salt. * Tajin for rimming. * Chamoy for rimming. Directions: 1. Add the clamato, lemon/lime juice, pinch of salt, maggi and clamato to a pitcher. Mix and adjust to taste. 2. Top it with the beer. 3. Rim the glasses with chamoy and tajin 4. Serve with lots of ice. #michelada #drinks #beer
00:43Comment ‘SPICY EGGPLANT’ and you’ll get the recipe to your DM’s. The Miso Tahini Sauce is 👌🏻❤️ I topped it with a bunch of herbs & it was delicious… Ingredients: * 2 medium eggplants (sliced into 1/2 inch thick rounds and scored). * 1.5 tbsp aleppo pepper. * 1.5 tsp brown sugar. * 1.5 tbsp smoked paprika. * 1 tsp seasoned salt (Pegs). * 1/4 cup olive oil (more for topping & frying them in). * Pomegranate seeds. * Dill & chives to taste. * 2 tbsp toasted pine nuts. Miso Tahini Sauce: * 3.5 tbsp tahini (or 2.5 tbsp tahini & 1 tbsp peanut butter). * 1 tbsp miso. * 2 tsp rice vinegar. * 1 tbsp maple syrup. * 1/2 tsp freshly grated ginger. * water to get to desired consistency (2-3 tbsp). Directions: 1. Sprinkle the eggplant with salt and let sit for 15 min. Pat dry well. 2. Mix the aleppo pepper, paprika, brown sugar, seasoned salt & olive oil and brush it on the eggplant slices. 3. Preheat a cast iron for 2 min on medium high. Add a bit of olive oil, once it is shimmering add the eggplant and cook for 3-5 min until golden and flip, cook for 1 min, make sure they don’t burn. Will need to fry them in 2-3 batches. 4. Mix everything for the sauce and thin it out with water. 5. Add the sauce on top of the eggplant, top it with herbs, pom seeds, walnuts, black pepper and more salt if needed. #eggplant #eggplantrecipes #spicyfood #appetizers #veggies #sidedishes #easyrecipes #recipeoftheday #cookingvideos
00:29Annecy ❤️ was there for a few days over the summer and I’ll be back. To be honest, it was in the middle of a 3 week trip and we wanted to do more relaxing than exploring so most of our days were spent at the lake or in the hotel, where the food was a whole experience! From lunch, to the michelin starred dinner to breakfast. To do: Swim in Annecy lake. Walk in Annecy Le Vieux. Hotel: La Maison Bleue by Yoann Conte (a gin & tonic by the lake is a moment as well as champagne in the porch 🥹). Eats: ROC (La Maison Bleue). La Table (2 Michelin stars). Rose Des Neiges (dessert & tea). Le Châlet (Annecy Le Vieux). Le Clos de Sens (Michelin) Chez Mamie Lise (Savoyard cuisine, in Annexy Le Vieux). Boulangerie Jambon, Beurre & Fromage Baguette. #annecy #foodietrip #foodie #travelvlog
01:05TODO 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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