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TikTok Australia has partnered with the Melanoma Institute Australia (MIA) to inspire Gen Zs to lose the tan this summer. Every day, it seems like a dangerous new trend goes viral on TikTok. Sunburn challenges and sunbed spruiking garnered criticism from the MIA in just the last few months.
A one-pot tomato and feta pasta sauce that went viral on TikTok earlier this year. Photograph: @feelgoodfoodie/TikTok Hervir a fuego moderado 1 kg de papas, enteras, con un puñado de sal hasta que estén tiernas. Colar y pisar y condimentar con 25 gr de manteca, pimienta negra, nuez moscada, y más sal si fuera necesario. Reservar hasta que el puré esté a temperatura ambiente y llevar a heladera hasta enfriar bien. (También se puede usar puré sobrante de un día anterior, en ese caso, si el puré llevaba leche, agregarle un poco de harina a ojo para que no quede tan líquido) Studied lightness is the default tone – audiences want to learn but not be patronised. Plus, the more imperfect a video is, the more authentic it feels, driving engagement. “I mumble and mess up words all the time,” O’Toole says, “and sometimes miss things out, and that brings out my true personality.” So is this content engineered to provoke? Some of it, definitely. “I never work to appear genuine,” says Eli Betchik of @elis_kitchen, the self-proclaimed “most evil chef on TikTok”. “If anyone asks, I say: ‘Yeah, I do this for attention.’ I think it’s pretty obvious I do.” It is a mark of Betchik’s evil genius that every video of theirs makes me shout “No!” in genuine anger at some point. Betchik was behind the much-reviled potato crisp mash, and a horrifying sandwich made of blended peas, pineapple, cheese and nuts, with the bread coated with mayo, then fried, among other outrages.
Kit-Kat Cheesecake
The campaign is inviting TikTok creators to use humour to throw shade at tanning in their own authentic way, helping spread the word and change the behaviour this summer,” he says. Cultural change and damage control
Featuring both viral and brand-new recipes from many of the community’s most beloved TikTok food creators! While the ratio of pictures to recipes was solid enough, the overall formatting of the book grated on me. I guess this means I’m one step away from shouting “GET OFF MY LAWN!” at the neighborhood kids. There were a few recipes I’d try (the feta pasta soup, for example, because us old farts LIKE WHAT WE LIKE STOP QUESTIONING US YOU ANNOYING WHIPPER SNAPPERS) but overall, meh*. I am an old (waves in geriatric millennial) so I doubt I’m the target audience for this book. Despite that, as the boomers who destroyed things when I was a kid, I guess I am now, in turn, destroying things today’s kids like, such as TikTok. While I’ve never posted any videos of my own, I do have an account and have been known to waste hours on my FYP.This cookbook is full of some of TikTok’s biggest trends, displaying innovative cooking and fun dishes to make at home.”—Gordon and Tilly Ramsay, from the foreword Michalski has partnerships with Hellman’s and McCain, not to mention approaches from TV executives. Obviously, food companies are interested – sales of Little Moons mochi increased 700% at Tesco after the brand suddenly became popular on TikTok, while a baked feta pasta dish caused sales of the Greek cheese to increase by up to 200% in one US supermarket chain. “I never thought I’d be able to make money from this,” says Michalski, sounding baffled. “The videos are paying rent, let’s just say.” It would be refreshing to see someone come from the social media age and be able to get into telly Poppy O’Toole
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