bobbyjayonfood

Random thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris.

OVERVIEW

The site bobbyjayonfood.com currently has an average traffic classification of zero (the lower the superior). We have crawled nineteen pages within the domain bobbyjayonfood.com and found fourteen websites linking to bobbyjayonfood.com. There are one contacts and directions for bobbyjayonfood.com to help you reach them. There are one mass web platforms owned by this website. The site bobbyjayonfood.com has been on the internet for eight hundred and twenty weeks, seventeen days, nine hours, and fifty-two minutes.
Pages Parsed
19
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14
Contacts
1
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1
Social Links
1
Online Since
Oct 2008

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BOBBYJAYONFOOD.COM HISTORY

The site bobbyjayonfood.com was started on on October 15, 2008. This site will expire on October 15, 2014. It is now eight hundred and twenty weeks, seventeen days, nine hours, and fifty-two minutes old.
REGISTERED
October
2008
EXPIRED
October
2014

AGE

15
YEARS
8
MONTHS
18
DAYS

LINKS TO BOBBYJAYONFOOD.COM

Lunch in Paris DEMO

Wednesday, October 20, 2010. There is something about the first frost that brings out the caveman - one might even say the vampire - in me. I want to wear fur and suck the meat off lamb bones, and on comes my annual craving for. Otherwise known as blood sausage.

the five oclock teaspoon

A delightful collection of simple yet imaginative recipes, published in 1936 by Routledge as part of The Lure of Cookery series. Leyel picks up on the theme of cooking for modern, busy households which she addressed 10 years earlier in Cold Savory Meals. To eat en plein air.

The City Cook Recipes, Menus, Advice, Ingredients, Ideas for Cooking and Entertaining in New York

The ultimate guide for pathetically busy, space-compromised urban dwellers who prefer to cook at home. Turn a skirt steak into pinwheels of flavor that look as good as they taste. Paccheri With Tomato Sauce and Ricotta. From Naples, a super-sized rigatoni is paired with a simple tomato sauce, highlighted with milky ricotta and tangy pecorino. Perfect for pesto or to stuff and bake.

WHAT DOES BOBBYJAYONFOOD.COM LOOK LIKE?

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CONTACTS

Domains By Proxy, LLC

Registration Private

DomainsByProxy.com 14747 N Northsight Blvd Suite 111, PMB 309

Scottsdale, Arizona, 85260

United States

BOBBYJAYONFOOD.COM SERVER

We observed that a single root page on bobbyjayonfood.com took two hundred and fifty-six milliseconds to come up. I could not detect a SSL certificate, so in conclusion our crawlers consider bobbyjayonfood.com not secure.
Load time
0.256 sec
SSL
NOT SECURE
IP
172.217.6.83

NAME SERVERS

ns39.domaincontrol.com
ns40.domaincontrol.com

FAVICON

SERVER SOFTWARE

We discovered that this domain is using the GSE os.

SITE TITLE

bobbyjayonfood

DESCRIPTION

Random thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris.

PARSED CONTENT

The site bobbyjayonfood.com states the following, "Random thoughts on food, cooking, restaurants, food products, food literature and kitchen equipment by Bobby Jay, a retired lawyer living in New York and Paris." I noticed that the webpage also stated " Saturday, March 17, 2018." They also stated " Sous Vide Duck Breast with Port and Plum Sauce. I have to admit that it came out perfectly. Sous vide duck breast with sauteed fingerling potatoes. As this was a bistro meal, we started with a very light version of céleri rémoulade. After the main, as a palate cleanser, I ser."

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