blunos.com Report : Visit Site

Technical data of the blunos.com

Geo IP provides you such as latitude, longitude and ISP (Internet Service Provider) etc. informations. Our GeoIP service found where is host blunos.com. Currently, hosted in United Kingdom and its service provider is Fast Hosts Ltd .

the related websites

bbc.co.uk thecaterer.com tripadvisor.co.uk incentivetravel.co.uk walesonline.co.uk for-sale.co.uk hub-uk.com buckfast.com bigtopmania.co.uk songsofyore.com sega.co.uk advancepoolsgauteng.co.za homespyvideo.com dailymail.co.uk mirror.co.uk allposters.com videoscene.co.uk 

HTTP Header Analysis

HTTP Header information is a part of HTTP protocol that a user's browser sends to called nginx containing the details of what the browser wants and will accept back from the web server.

DNS

HtmlToText

martin blunos home about me demonstrations -- about me: martin blunos is one of the country's greatest chefs. having held two michelin stars for more than fifteen years, this blond haired, walrus-moustached baltic giant.... read more › latest news & events: former michelin-starred chef martin blunos has joined crown hotels, owner of the crown restaurants at whitebrook and celtic manor in wales, as executive chef. read more videos: video 1 › video 2 › video 3 › video 4 › martin shows us how to celebrate christmas the latvian way! martin & his family invites you to his home, they remember how christmas was celebrated in their home town of rega. each day a team of four eager challengers take on four of the uk's most notable and competitive chefs, martin blunos, judy joo, sanjay dwivedi and tom aikens. martin at his best demonstrating in front of the n.e.c crowd. old footage of martin displaying his culinary skills. recipes: view recipe coffee glazed pork shoulder you will need ; 1kg skinned pork shoulder 300ml fresh espresso 300ml water 10gr coffee beans 50gr tomato ketchup 20gr tomato puree 60gr runny honey 20gr balsamic vinegar 3cloves garlic, peeled and sliced finely 1med red chilli, deseeded and chopped juice and zest from a lime 8gr nam pla (fish sauce) 10gr dark soy sauce 3gr fennel seeds method ; put the pork into a deep baking dish, add espresso and water. cover and cook at 150oc for 2 - 3 hours or until the pork is tender and starting to fall apart. remove from oven. carefully transfer pork to a plate, set aside and keep warm. re set oven to 170oc. add all of remaining ingredients to the dish and bring to a fast boil. reduce in volume by half. put pork back into dish and spoon over the reduced liquor. put dish (uncovered) back into the re set oven and cook for a further 30 mins - spooning over the liquor every 8-10 mins. the meat will become sticky and rich. leave to rest for 10 mins before serving. use two forks to shred the meat and serve with a spoon or two of the liquor - great with boiled new potatoes and a fresh crisp leaf salad! view recipe borsch (beetroot soup) you will need ; 1kg/2¼ lb beetroot 450g/1lb carrots 8 shallots 2 garlic cloves, chopped roughly 1 stick of celery, chopped roughly 1 bay leaf 2 tbsp caraway seeds enough stock to cover the vegetables with about ½ a pint left over salt and freshly ground black pepper method ; peel and roughly chop the vegetables. place in a large pan with the bay leaf and caraway seeds. cover with the stock. bring to a rapid boil. cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender. remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. pass the soup through a medium sieve. reheat gently, do not allow to boil, serve with the soured cream and pirags. enjoy ! view recipe lamb steaks with anchovy butter, salsify and walnuts. you will need - for the lamb; 2 tbsp olive oil 1 garlic clove, finely chopped 2 x 225g/8oz lamb leg steaks salt and freshly ground black pepper you will need - for the anchovy butter; 250g/9oz unsalted butter, softened to room temperature 1 tsp anchovy essence 1 lemon, zest only 6 fresh anchovies, drained of oil and chopped you will need - for the salsify with walnuts; 750g/1lb 10oz salsify 2 lemons, juice only 1.5 litres/2½ pints cold water 25g/1oz plain flour 1 tsp salt 75g/3oz walnut halves 1 tbsp clarified butter salt and freshly ground black pepper 1 tbsp walnut oil 1 tbsp sultanas, soaked overnight in enough brandy to cover ½ tsp caster sugar 1 tbsp sherry vinegar 25g/1oz unsalted butter 2 tbsp chopped flatleaf parsley, to serve preparation/method - for the lamb; rub the oil and garlic onto the steaks. place them in a bowl, cover and leave in the fridge for at least six hours. a quarter of an hour or so before you are ready to cook, remove the lamb from the fridge and bring back to room temperature. heat a griddle pan until hot. place the steaks on the griddle and cook for 3-4 minutes on both sides. remove the steaks from the pan, season with salt and freshly ground black pepper, to taste, and set aside in a warm place to rest. preparation/method - for the anchovy butter; place the butter into a bowl and add the anchovy essence, lemon zest and chopped anchovies and mix to combine. place the butter mixture onto a sheet of cling film or baking parchment laid out on a clean work surface, and roll into a log. place the prepared butter log in the fridge and leave to chill until firm. preparation/method - for the salsify with walnuts; fill a bowl with water and add half the lemon juice. peel the salsify and slice into 5cm/2in pieces and immediately place the salsify in the bowl (to stop it from discolouring). meanwhile, combine a splash of the 1.5 litres/2½ pints water with the flour in a saucepan and stir to make a smooth paste. add the remaining 1.5 litres/2½ pints water and lemon juice, along with the salt. bring to a boil, whisking continuously. this mixture is called a 'blanc'. drain the salsify and place it in the pan with the blanc. bring to the boil, then reduce the heat to a simmer and cook for 15 minutes until tender. drain and rinse the salsify in cold water and pat dry. heat a non-stick frying pan, add half of the clarified butter and then add the dry salsify. season with a little salt and freshly ground black pepper and fry gently to colour and heat through. place the remaining clarified butter in another frying pan, add the walnuts and place over a high heat for a couple of minutes. be careful not to let the nuts burn. add the sultanas, sugar and vinegar to the walnuts. the sugar will caramelise and the vinegar will reduce to a glaze. remove from the heat and whisk in the unsalted butter. season with salt and black pepper, to taste. pour this mixture over the salsify and toss together. to serve, preheat the grill to hot. remove the anchovy butter from the fridge and slice. place a slice of butter over each lamb steak and place the lamb on a tray under the grill to melt the butter. transfer the lamb steaks to two serving plates. spoon the salsify alongside, garnish with chopped parsley and serve. enjoy ! view recipe boiled collar of bacon with vegetables and dumplings. you will need - for the boiling the bacon; 1.4kg/3lb 1oz collar of bacon, skin on, soaked in cold water overnight in the fridge or in a cool place 1 fresh bay leaf 10 black peppercorns 2 cloves 1 stick cinnamon 1 large onion, peeled 600ml/1 pint 2fl oz good cider you will need - for stewing the bacon; 25g/1oz unsalted butter 4 large garlic cloves, peeled 8 small shallots, peeled but with root end intact 10 white peppercorns 4 medium carrots, sliced on the diagonal to 5mm/¼ in thick 3 sticks celery, sliced on the diagonal to 5mm/¼ in thick you will need - for the dumplings; 90g/3½ oz self-raising flour pinch salt 1 tsp english mustard powder 45g/1½ oz shredded suet 1 tbsp chopped fresh parsley freshly ground black pepper, to taste to serve; english mustard, to taste method; to boil the bacon, remove the bacon joint from the soaking water and put it into a large, deep, lidded saucepan. add the rest of the ingredients for boiling the bacon. pour in enough cold water to cover the joint by 2.5cm/1in. cover with a lid, place over a high heat and bring to the boil. reduce the heat to a simmer and cook, covered, for one hour. test to see if the meat is tender by piercing it with a blunt table knife. if's difficult to insert the blade, then continue cooking for another 20 minutes and test again. when the meat is tender, remove the pan from the heat and set aside. to stew the bacon, preheat the oven to 190c/375f/gas 5. place a large lidded ovenproof casserole on the stove and heat until hot. add the butter, then add the garlic, shallots and peppercorns and fry for one minute. add the carrots and celery and fry gently for about five minutes until lightly coloured. remove the bacon collar from the liquid the meat was boiled i

URL analysis for blunos.com

http://www.blunos.com/aboutme.htm
http://www.blunos.com/index.htm
http://www.blunos.com/#rcp4
http://www.blunos.com/#rcp3
http://www.blunos.com/#rcp2
http://www.blunos.com/#rcp1

Whois Information

Whois is a protocol that is access to registering information. You can reach when the website was registered, when it will be expire, what is contact details of the site with the following informations. In a nutshell, it includes these informations;

Domain Name: BLUNOS.COM
Registry Domain ID: 1223862235_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.tucows.com
Registrar URL: http://www.tucowsdomains.com
Updated Date: 2017-09-02T14:14:53Z
Creation Date: 2007-09-18T10:31:21Z
Registry Expiry Date: 2022-09-18T10:31:21Z
Registrar: Tucows Domains Inc.
Registrar IANA ID: 69
Registrar Abuse Contact Email:
Registrar Abuse Contact Phone:
Domain Status: ok https://icann.org/epp#ok
Name Server: NS1.LIVEDNS.CO.UK
Name Server: NS2.LIVEDNS.CO.UK
Name Server: NS3.LIVEDNS.CO.UK
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2017-11-10T11:39:51Z <<<

For more information on Whois status codes, please visit https://icann.org/epp

NOTICE: The expiration date displayed in this record is the date the
registrar's sponsorship of the domain name registration in the registry is
currently set to expire. This date does not necessarily reflect the expiration
date of the domain name registrant's agreement with the sponsoring
registrar. Users may consult the sponsoring registrar's Whois database to
view the registrar's reported date of expiration for this registration.

TERMS OF USE: You are not authorized to access or query our Whois
database through the use of electronic processes that are high-volume and
automated except as reasonably necessary to register domain names or
modify existing registrations; the Data in VeriSign Global Registry
Services' ("VeriSign") Whois database is provided by VeriSign for
information purposes only, and to assist persons in obtaining information
about or related to a domain name registration record. VeriSign does not
guarantee its accuracy. By submitting a Whois query, you agree to abide
by the following terms of use: You agree that you may use this Data only
for lawful purposes and that under no circumstances will you use this Data
to: (1) allow, enable, or otherwise support the transmission of mass
unsolicited, commercial advertising or solicitations via e-mail, telephone,
or facsimile; or (2) enable high volume, automated, electronic processes
that apply to VeriSign (or its computer systems). The compilation,
repackaging, dissemination or other use of this Data is expressly
prohibited without the prior written consent of VeriSign. You agree not to
use electronic processes that are automated and high-volume to access or
query the Whois database except as reasonably necessary to register
domain names or modify existing registrations. VeriSign reserves the right
to restrict your access to the Whois database in its sole discretion to ensure
operational stability. VeriSign may restrict or terminate your access to the
Whois database for failure to abide by these terms of use. VeriSign
reserves the right to modify these terms at any time.

The Registry database contains ONLY .COM, .NET, .EDU domains and
Registrars.

  REGISTRAR Tucows Domains Inc.

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =blunos.com

  PORT 43

  TYPE domain

DOMAIN

  NAME blunos.com

  CHANGED 2017-09-02

  CREATED 2007-09-18

STATUS
ok https://icann.org/epp#ok

NSERVER

  NS1.LIVEDNS.CO.UK 213.171.192.250

  NS2.LIVEDNS.CO.UK 213.171.193.250

  NS3.LIVEDNS.CO.UK 213.171.192.254

  REGISTERED yes

Mistakes

The following list shows you to spelling mistakes possible of the internet users for the website searched .