links.org Report : Visit Site

Technical data of the links.org

Geo IP provides you such as latitude, longitude and ISP (Internet Service Provider) etc. informations. Our GeoIP service found where is host links.org. Currently, hosted in and its service provider is .

the related websites

internationalpen.org.uk gccfcats.org frenchpropertylinks.com linkshit.com frenchlinks.co.uk carandclassic.co.uk vetclick.com earthworks-jobs.com bbc.co.uk myhcwa.com cuttingedgecrafts.co.uk link.springer.com bluestonewales.com steamfittings.co.uk fdef.co.uk chasedirect.co.uk lancsngfl.ac.uk linn.co.uk lse.ac.uk 

HTTP Header Analysis

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

DNS

HtmlToText

ben laurie blathering 23 jul 2015 vietnamese style sweet and sour lamb filed under: food , recipes — ben @ 7:48 disclaimer: i have almost no experience cooking vietnamese, this is just a distillation of various recipes i’ve only read. lamb steak (or other meat: just did this with rib-eye steak, was delicious) onion sugar garlic crushed chilli (or other form of chilli) vinegar soy sauce fish sauce first cook the lamb (or other) steak until browned outside but rare inside. set aside and slice into thin slices during the remaining cooking. slice onions then fry gently in oil until transparent. add sugar (quite a lot – for two i use a couple of tablespoons at least), garlic, chilli and fry until the sugar is lightly caramelised. throw in equal parts of vinegar, soy and fish sauce (roughly speaking, you want a little more total liquid than you had sugar), stir in and bring to the boil. cook until slightly thickened. add the sliced meat and stir-fry until cooked to your liking. serve with boiled rice and something green. comments off on vietnamese style sweet and sour lamb 14 may 2015 duck with orange and fennel filed under: food , recipes — ben @ 17:28 duck breasts honey soy sauce fennel bulbs orange sous vide the duck breasts with a bit of honey and salt at around 56c for about an hour to 90 minutes (sorry, but sous vide really is the path to tender duck breasts – if you can’t sous vide, then cook them however you like, to rare or medium rare). let them cool down a little, then fry for a few minutes on each side to brown (if you’ve done the sous vide thing). let them rest for 5-10 minutes, slice into 1/4″ slices. thinly slice the fennel. peel the orange and break the segments into two or three chunks each. quickly stirfry the duck breasts for just a short while – 30 seconds or so. add soy and honey. throw in the orange chunks and sliced fennel and stirfry until the fennel has wilted slightly and the orange is warm (and the duck is still somewhat rare, so start with pretty rare duck!). and then you’re done. i suspect this would be improved with some sesame seeds stirfried just before the duck breasts, but i haven’t tried it yet. comments off on duck with orange and fennel 8 sep 2014 smoked duck breasts filed under: recipes — ben @ 19:55 i’ve recently started experimenting with smoking. first experiment was lamb bacon, but that’s going to take some refining – it was good, but i’m sure it could be better. recipe once refined. todays’ was smoked duck breasts. marinade the duck breasts for 2 days in red wine, sugar, salt, pepper and chinese five spice. smoke (i use a proq frontier) with apple wood (half a smoking box full) and lapsang souchong tea (contents of four teabags) at 125c for 3-4 hours. comments off on smoked duck breasts 8 apr 2014 fruity lamb curry filed under: food , recipes — ben @ 10:14 my younger son, oscar, asked me to put bananas into the lamb curry i was planning to cook. which inspired this: ghee chopped onions diced ginger cumin coriander cardamom fennel fenugreek cloves star anise chilli diced leg of lamb raisins banana dried apricot lemon yoghurt salt fry the onions in the ghee. add ginger and ground spices and fry for a minute more, then add the diced lamb and brown. add the raisins, banana (sliced), dried apricot (roughly chopped) and lemon (cut into eighths, including skin) and some yoghurt. cook on a medium heat until the yoghurt begins to dry out, then add some more. repeat a couple of times (i used most of a 500ml tub of greek yoghurt). salt to taste. eat. the lemon is surprisingly edible. i served it with saffron rice and dal with aubergines. comments off on fruity lamb curry 31 jan 2014 pea soup filed under: food , recipes — ben @ 18:54 olive oil smoked bacon (i don’t know why you’d ever used unsmoked for anything) onion frozen peas chicken stock pepper sour cream dice the bacon, fry in the oil ’til slightly browned. add sliced onion and fry until sweet. add chicken stock and frozen peas (you want a pretty high pea-to-stock ratio), boil for a few minutes. blitz to a pretty smooth puree (longer than you think, the peas’ outer coatings are quite chewy). season (i didn’t need salt). serve with a dollop of sour cream in the middle. the whole thing only takes about 15 minutes, if that. i’m sure it’d be great with fresh peas, too. perhaps even better. obviously you’ll need to boil it for longer. comments off on pea soup 24 jan 2014 parsnip soup filed under: food , recipes — ben @ 22:36 very easy and very nice. cumin coriander cardamom cloves onions ginger butter garam masala parsnips milk chicken stock dry fry the cs (all curries are mostly made with spices that start with c … seriously), then grind them. in the meantime, or after, fry thinly sliced onions + ginger in olive oil. once they’re slightly browned, add the spices (including garam masala) and some butter. fry/stir for a little longer (maybe a couple of minutes). add the diced parsnips and coat them, then add milk and chicken stock (1:2 ratio) to cover. boil for about 30 mins, til the parsnips are somewhat soft, then blitz. you probably need some salt, too. that gives a basic recipe. i added sliced grilled sausages. i think shredded roast duck legs would also go well, but i haven’t tried yet. chilli, either fresh (which would look nice added at the end) or ground, would be good, too, but not necessary. comments off on parsnip soup 4 jan 2014 salmon bhuna and dry cauliflower curry filed under: food , recipes — ben @ 22:13 these days, i spend a fair amount of time trying to dream up low calorie dishes (no, i am not on a low calorie diet). today i tried a new one and an old favourite, combined. probably about 250 calories a head, given enough to fill a plate. calculate your own calories if you care. anyway, the bhuna: fish (i wanted to use cod, but all i had was salmon) onion tinned tomato ginger garlic cumin coriander chilli cloves ghee salt my fish had skin on, so first i fried the skin side to crisp it, then set aside. fry thinly sliced onions in a small amount of ghee (or if you really are counting your calories, spray some oil) until sweet. add crushed garlic, diced ginger and ground cumin, coriander, chilli and cloves. cook them for a minute or two then add the tinned tomatoes and some salt, mash them up, cover and simmer for a while (say 15 minutes) stirring occasionally. add water if needed to stop it drying out. after 15 minutes put the fish on top, re-cover and let it steam (or bury it in the sauce if you prefer). leave that going for 10 minutes or so while you cook the cauliflower… cauliflower ginger black mustard seeds black onion seeds ghee lemon juice cut the cauliflower up into florets. fry the ginger, mustard and onion seeds in a little ghee (or a spray of oil), stirring, until the mustard seeds start to pop pretty vigorously. add the cauliflower (i actually had some broccoli which i added too) and stir fry for a minute or so, then add a splash of water, which will, of course, fairly quickly boil off. keep adding water a little at a time, stir frying, until the cauliflower is cooked to your liking (al dente is good!). add salt and lemon juice (go easy, i used half a lemon for two people generously served). stir once and serve. if you don’t care about calories, saffron rice would go well with this. we had a spoonful of yoghurt each, which went well. comments off on salmon bhuna and dry cauliflower curry 21 nov 2013 pickled apple filed under: recipes — ben @ 21:52 apparently, it’s a thing. i made some to go with roast pork. it was nice. we had it again tonight with fried salmon, green veg with cream and saffron, and pasta. it was nice again. so, here’s the vague recipe… the pickling juice is cider vinegar, water and sugar in a 5:5:1 ratio. for three apples (sliced into big but thin chunks), i used 400 ml each of vinegar and water, and (obviously) 80g of sugar. i added black peppercorns, coriander seed, cloves and star anise. probably i could’ve used less liquid o

URL analysis for links.org

https://www.links.org/?m=200712
https://www.links.org/?cat=29
https://www.links.org/?cat=28
https://www.links.org/?cat=26
https://www.links.org/?cat=25
https://www.links.org/?paged=2
https://www.links.org/?cat=23
https://www.links.org/?cat=22
https://www.links.org/?cat=20
https://www.links.org/?m=200811
https://www.links.org/?m=200810
https://www.links.org/?m=200812
https://www.links.org/?p=1356
https://www.links.org/?m=200801
https://www.links.org/?cat=8

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;

WHOIS LIMIT EXCEEDED - SEE WWW.PIR.ORG/WHOIS FOR DETAILS

  REFERRER http://www.pir.org/

  REGISTRAR Public Interest Registry

SERVERS

  SERVER org.whois-servers.net

  ARGS links.org

  PORT 43

  TYPE domain

  REGISTERED unknown

DOMAIN

  NAME links.org

NSERVER

  A.NS.JOKER.COM 184.172.157.218

  B.NS.JOKER.COM 66.252.5.4

  C.NS.JOKER.COM 85.25.110.247

Mistakes

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