Woman tries to ‘save her nails' while opening a can but the outcome is SO much worse than a chipped mani
WE all know how difficult it can be to open a can - especially if you've just got your nails done.
This is exactly why one beauty buff recently tried to resort to a different method - which unfortunately ended up costing her more than her fresh manicure.
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Ditte Soegaard Simonsen, who hails from Denmark, left people with their jaws on the floor after opening a fizzy drink with her pearly whites went horribly wrong.
The young brunette beauty explained that she didn't want to ruin her gorgeous nails - and decided to crack the can open with her gnashers.
Sat outside, the Dane could be seen using her teeth to pull the tab - but just seconds later, she was left mortified.
After taking a brief look at the top of the can, Ditte spotted what appeared to be a large chunk of her front tooth, as she grabbed the phone in total disbelief.
In a state of shock, the 26-year-old TikToker opened her mouth wide and was aghast at the damage.
Showing fellow social media users her gappy grin, Ditte posed with one of her front teeth significantly shorter than the other.
Sharing the horrific fail on social media - where it's since racked up an astronomical 15milion views - she wrote in the caption: ''When you prioritise good nails over good teeth.''
The now-viral clip, posted under the username @ dittesoegaardsimonsen, has taken the internet by storm, amassing over 860k likes and 43k shares.
More than 12,000 people flooded to comments in total disbelief, with many saying it'll cost her more to fix the smile instead of a chipped nail.
''Nails - 10€, teeth - 5000€,'' commented one person.
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Another wrote: ''That's an expensive mistake.''
Someone else chimed in: ''I would cry until I throw up and faint from all the crying then wake up and cry again.''
After seeing the viral footage, others said they'd learnt from her mistake and won't be resorting to this method ever again.
''i will stop doing this now thank you,'' a viewer said.
A fellow beauty buff added: ''I never use my nails? I just glide my finger under.''
Epic hair blunder
This comes just a day after Good Morning Britain viewers were left in hysterics after a woman appeared to have an epic hair fail during an interview on the TV show.
The news programme was running a piece about parking fines from private companies when they interviewed people in a Derby car park.
While some of them admitted they were struggling to get on the app to pay for their parking, a woman then popped up who said that even when she's on the app, she doesn't know if the fee has been processed.
However, viewers were less interested in what the lady was saying, and more enthralled by her hair.
As she appeared to have completely forgotten that she had a pink claw clip secured to the front of her hair.
It looked as though she had clipped back the hair that usually falls over her face while finishing off her make-up.
But then she made an unfortunate blunder by getting on with her day without taking the clip out.
And after the programme aired, hundreds of people took to TikTok to share a clip of the woman's interview.
Casey was one of them, as she wrote over the top of her video: "Do you think she's completely forgotten she's left this in?"
She added that she'd been left "crying" with laughter after watching the show.
While Dan giggled: "She looks a right state!
"What the heck is going on? She's got a bl**dy clip on her head!"
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Its arrival in the mid-2000s begged the question: what was old Nordic cuisine – what was it replacing, and what was wrong with it? Meatballs, herring, potatoes, stodge, bacon and butter – but the greater complaint was of the excess of imported, unseasonal foods; it was a response to ever slicker global supply chains and culinary homogenisation, more than a protest against the Ikea lunch. In this respect, New Nordic is an heir to Italy's Slow Food movement, prompted by the arrival of Italy's first McDonald's in 1986, or French farmer and activist José Bové's elevation to national hero in 1999, when he and fellow trade unionists 'dismantled' a new branch of McDonald's in protest against American hormone-treated beef. 'New Nordic pushes back against the global food industry,' Braathen says: prior to its arrival, 'we ignored the local'. It places great emphasis on the immediate landscape the restaurant sits in, and a desire to 'capture' it in a dish – an idea now frequently cited in British food TV shows. Two decades is more than enough time in the spotlight to acquire dissenters, too. At its worst, New Nordic can seem dogmatic, chauvinistic, and elitist – little more than smug 'bro' auteur-chefs from Michelin-starred restaurants showing off to each other, and their rich diners. The backlash has grown in recent years. 'I have eaten in Michelin-starred New Nordic restaurants where presenting the menu felt more like a lecture than a treat.' wrote Petri Burtsoff in Monocle last month, in a piece that claimed the 'fiddly', 'fussy' and 'pretentious' style has fallen out of favour in Scandinavia itself, replaced by something more hearty, relaxed and simple. Copenhagen's Noma – five-time winner of Best Restaurant in the World, for those keeping score – announced they were closing in 2023, to great fanfare, although still haven't pulled the plug, with reservations filled until the end of this year, for a tasting menu that costs a cool 4,400DKK, or £500 per head. For an institution inclined to grandiose talk about sustainability, recent revelations that Noma's business model seems to have been built on legions of unpaid interns, or stages, have undermined fine dining's reputation at large. In Noma's case, the Financial Times found that up to 30 stagiaries were working in the kitchen in 2019, almost as many as their 34 paid chefs at the time. It's all very well treating your hand-foraged molluscs with care – one New Nordic legacy is the frequency with which TV chefs talk sanctimoniously about 'respecting the ingredients' – but what about respecting the sentient beings you're getting to clean them? For all of its elevation of traditional, preindustrial techniques, New Nordic always claimed to have remained a living, breathing movement. Oslo-based ceramicist Anette Krogstad, whose hand thrown stoneware appears in the exhibition, stresses that point. Like the food on the table, her plates themselves are seasonal – some designs more suited to winter, others to summer. But Krogstad is keen that these lofty ideas are not on a pedestal, or out of reach. 'I don't want people to buy my ceramics and then put them away, and save them for a nice dinner,' she says: 'I want them to be used every day.' Can the same be said about the trickle-down effect of New Nordic's fine-dining masters on local eateries? Just beyond the museum, the cheerful cafe Elias makes no mention of New Nordic principles – the head chef had not heard about the new exhibition and said he would probably be too busy to visit – but they are on display nonetheless. I ate a meltingly tender, deep-red elk carpaccio, sprinkled with tart lingonberries, bitter rocket, the crunch of pine nuts and red onion, and a salty local organic cheese, Holtefjell. For dessert, the cloudberry panna cotta was made with cream and tjukkmjølk (a soured milk) from Røros, to the north of Oslo. The meal came to £50 for two courses, a soft drink and tip, pretty affordable by Oslo standards. To pull off the trick of being sophisticated and surprising, but still accessible and unpretentious – that's the sweet spot. Walk further around the affluent Tjuvholmen neighbourhood surrounding the museum, though, and the gastronomic upheaval lauded inside its walls becomes less tangible. Among the Kapoor, Gormley and Bourgeois sculptures, and underneath the waterside apartments, the restaurant options included Eataly, Los Tacos, Entrecote, Big Horn Steakhouse, New Delhi and Yokoso sushi and ramen. The food huts outside sold macarons and gelato. This isn't to say New Nordic cuisine has proven a failure, just that its advocates are fighting an uphill battle against the Instagram-enabled appeal of the same global smorgasbord you might find in London, Melbourne, Los Angeles or Barcelona. But is New Nordic over? For Braathen, this exhibition is indeed a retrospective; but while we might be talking about it in the past tense, there is clearly a lot more work to be done – and some of its advocates are refusing to call time at the natural wine bar. 'While the Nordic food movement has been a success by any standard, the vision that guides it still holds a great deal of unrealised potential,' said last month's report from December's New Nordic Food Summit. To realise this potential, in the face of the global food and farming industries, will be a challenge. Soaring food prices have caused concern in Norway recently, as in so much of the world – with prime minister Jonas Gahr Støre promising to address them ahead of September's election. The cause of these high food prices? Extremely high tariffs on imports, to protect Norwegian farmers – it is hard to imagine easing that protectionism will do much to support New Nordic Cuisine. For Noma co-founder Meyer, the movement's legacy should be to blend into the background. 'Now we should just move on, talk less about the New Nordic cuisine and just let it become a part of our lives,' he said back in 2015. It's a noble intention – but the struggle to extol the virtues of the local against the global food industry will not be won easily. New Nordic: Cuisine, Aesthetics and Place is at the National Museum, Oslo, until 14 September
