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Mei
@daywithmei-
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daywithmei's pricing:
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Comfort Food w/ @crazythickasians Congee represents a shared nostalgia for us—a dish we both grew up eating. Made up of only 2 ingredients, it acts as a blank canvas for an endless variety of toppings. Some global similarities include rice water (Ghana), juk (Korea), chao (Vietnam), lugaw (Philippines), and many more. The beauty of congee is in its adaptability. Simply adjust the rice to water ratio based on the desired consistency. There’s no wrong way to enjoy congee! Below is our base recipe for congee. Let us know how you’ll top your congee! Ingredients: 1 cup rice (short grain and jasmine rice are popular but any rice will do) 8 cups water Method: Thoroughly rinse rice until water runs clear. Drain water. Add rice into large pot and fill with water. Close the lid and bring to a boil. Then adjust to medium heat. Keep lid halfway open to prevent spill over. Lower heat if necessary. Stir occasionally. Continue to cook for 30-40 minutes until rice has broken down. Adjust consistency based on preference. Add more water if you prefer a soup-like texture, or continue to cook further if you prefer a risotto-like texture. When ready to serve, season with salt and add on your favorite toppings and garnish. Enjoy hot! #congee #jook #comfortfood #aapimonth #rice #easyrecipes #simplerecipes
00:54$5 vs. $11 Tinned Mackerel 🎣 Tinned Fish Talk 🐟 Ocean’s Sweet Smoked Mackerel $4.60 🐟 Fishwife Slow Smoked Mackerel $10.67 Which one is better value? Both tins come from Scotland, and in my research there’s only one cannery there. So one possibility is the tins are likely from International Fish Canners Ltd, a manufacturer of private label canned fish products. While not identical, these two tins are incredibly similar in taste and texture despite a big difference in price. Fishwife’s marketing is a plus for bringing new customers into the category, but it’s what’s in the tin that counts. Ocean’s recipe tastes nearly identical, and at half the price I’m personally sticking with this option. The lack of transparency around co-packing and white labeling makes it hard for customers to vet whether they’re getting a higher quality product or just a packaging variant. To clarify, private labeling and co-manufacturing are incredibly common in the consumer packaged goods industry. Many of my favorite tinned fish brands also work with canners to co-manufacture unique products to their specifications. In some cases, a private labeled product is even cheaper than the name brand (like Trader Joes vs. Porthos). For transparency: Fishwife gifted this tin to me and I have no material relationship with Ocean’s.
01:15Foraged Mussels in Soybean Butter Sauce Harvest responsibility and check regulations in your area before you go foraging for mussels ❗ Or skip the fuss and make the recipe with mussels from the store. Mussel aquaculture is considered sustainable worldwide and can even improve water quality and sequester carbon 💧 So either way, eat more mussels! Recipe is on the blog https://daywithmei.com/mussels-in-soybean-butter-sauce/ #mussels #easyrecipesathome
01:01Tinned Fish Talk 🎣 Lata April Discovery Box Use code DAYWITHMEI for 10% off 🐟 Lata’s monthly discovery box is $49.99 for 4 curated tins each month 📦 The code also works on individual tins if you want to mix and match. 🐟 Herpac Mackerel Fillets in Olive Oil 🦑 Artesanos Alalunga Cuttlefish in Ink 🥸 Jose Gourmet Stickleback in Pickled Sauce 🍅 Nuri Spiced Sardines in Tomato Sauce All opinions are my own. I may be eligible for commission if you use the code. It doesn’t cost any extra to you (you get a discount!) #tinnedfish #tinnedfishtok #mackerel #sardines #cuttlefish
01:29Preserving Sichuan Pork Belly (四川臘肉) Part 3 🥓 It’s time to finally cook this Sichuan-style Bacon AKA làròu. I brined it in the fridge for 5 days, cured it in my garage for 2 weeks, and lastly, boiled it for 30 minutes. In my experience, Sichuan-style bacon is ideally suited for boiling, as opposed to Cantonese-style bacon (lapyuk), which is typically made with soy sauce and often steamed. Boiling helps moderate the saltiness and adds moisture back into the meat. By parboiling before steaming or stir-frying, I can easily slice through the meat, which would otherwise be quite challenging. #chinesecooking #chinesebacon #sichuanfood #bacon
01:09Preserving Sichuan Pork Belly (四川臘肉) Part 2 🥓 It’s been 2 weeks since I started the process of making 四川臘肉, translated as Sichuan-style Bacon AKA làròu. After the “wind cure” stage the bacon is optionally smoked (though my family almost always do this in our tradition). Since I don’t have a proper setup for smoking, I found an alternative (albeit non-traditional) way to cold smoke at home. Follow and check back on Monday for the final installment where I finally get to taste the fruits (or bacons) of my labor. #chinesecooking #chinesebacon #sichuanfood #bacon
01:03Tinned Fish Talk 🎣 Smoked White King Salmon Belly by Wildfish Cannery This is very well THE BEST tin of salmon I’ve tried (it’s also the most expensive). White king salmon are a prized variety of salmon, comprising of only 5% of all king salmon. This can comes from Southeast Alaska where white king salmon are more concentrated, representing up to 30% of the local king population. Note that white king only differ in their pale color, making them virtually identical in every other way to their red-fleshed relatives (taste, nutrition, etc.) Taste 🐟 This white king salmon has a subtle sweet flavor, strong salt, and moderate alder smoke. A little goes a long way! Texture 🐟 This tin came packed to the brim with carefully trimmed skin-on fillets, meaning there are no bones or mushy pieces. The belly is marbled with fat resulting in juicy flakes with a moist and buttery mouthfeel. Price 🐟 At $24 for a 6oz can this product isn’t an everyday buy, but one I would seek out again for a special occasion. For context, this works out to $64 per lb, on par with other smoked white king salmon products that are shipped chilled. The link to get the tin and crispy rice recipe are in my bio! #tinnedfish #kingsalmon #smokedsalmon #tinnedfishtok
01:07Sichuan Hot Honey Baklava 🌶️🍯 Black sesame and cashew filling gets wrapped in flaky sheets of phyllo before being doused with Sichuan hot honey. The full recipe is on my blog! And follow for more recipes ❤️🔥 #baklava #hothoney #bakingrecipes
01:35Beginner Box 🎣 Types of Tunas 🎁 This is an add-on to my beginner box, available through Rainbow Tomatoes Garden. The purpose of this add-on is to discover your preference among different tunas. The beginner box includes 4 tins with the option to add a set of 3 different tunas. Available in my bio for $30 or $74 with the tuna tasting. 🐟 By sourcing from the same canner as a control, compare and contrast three different tunas: yellowfin, albacore, and yellowfin ventresca. Yellowfin and albacore are two different species of tuna, each with different texture and flavor. Ventresca is the belly cut of tuna, showcasing how even different parts of the same species can taste different. #tinnedfish #cannedtuna
01:58Beginner Box 🎣 Fangst Limfjord Blue Mussels Marinated with Dill and Fennel Seeds 🎁 I built a beginner box with Rainbow Tomatoes Garden to address the most common question: what tinned fish should I try first? The beginner box includes 4 tins that represent various types of seafood, countries of origin, and preparations to learn your preference. Available via RTG in my bio for $30 with the option to add a set of tunas. 🐟 These little gems hail from Denmark, where Fangst embraces Nordic flavors in their line of tinned seafood. These mussels in particular are a departure from both North American and Southern European canning tradition. Mussels are the most common tinned shellfish, often paired with an acidic sauce to complement their sweet and briny flavor. Fangst’s selection criteria ensures these little mussels are perfectly tender, not rubbery or grainy. The punchy marinade is a great introduction to a world of tinned seafood beyond those packed in oil. 🥗 Recipe on the blog!
01:11TODO 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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