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Analyse d'en-tête HTTP

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HtmlToText

skip to content menu home wallingford our food our story gallery latest news change these titles to anything in the customizer. sorrel rum punch july 15, 2015 “to europeans and the fans of their food, sorrel denotes a tart, spinachlike herb used in soups and sauces. but in the caribbean and in parts of the middle east, it refers to a tropical bushy shrub (hibiscus sabdariffa), also known as hibiscus or roselle. the plant came to the caribbean from india via british colonists, and arrived in jamaica in the eighteenth century. its edible red petals taste like a cross between rhubarb and cranberry, a flavor that becomes the eye-opening, sweet-tart basis for the lively, garnet-colored christmas drink of jamaica. to make it, the dried red blossoms (also enjoyed preserved in jams and chutneys) are covered with boiling water and steeped with sugar and sometimes a little ginger, until the liquid becomes syrupy. served ice cold, the sorrel mixture is combined with dark rum and diluted with water for a drink that is fragrant, quenching, and intoxicating — a punch that looks like liquid rubies, garnished with vivid, cranberry-red sorrel buds.” quoted from 1,000 foods to eat before you die , by mimi sheraton, found at wide world books and maps in wallingford. callaloo july 15, 2015 “honored in a classic calypso tune, this ubiquitous caribbean stew came to the islands in the seventeenth century from africa. according to the song, the spicy dish of stewed greens has the power to induce any man who eats it to propose to the woman who prepared it. small wonder its appeal has been so enduring. on the ground, callaloo is also often used as the name of the plants whose leaves provide the base for the dish; these differ from region to region, but are most often either of the spinach-like taro or amaranth variety. cooked, they have a bright emerald color, a pleasingly silky texture, and a warm, sunny flavor reminiscent of collard greens, though more complex. when used in the famously flavor-packed stew, the gently simmered greens are added to the pot at the last minute, so that they won’t overcook and lose their deep-green color. an array of traditional ingredients and spices precedes them, most notably onion, okra, and garlic, as well as coconut milk, chiles, and yams or green bananas; depending on the region, these will be joined by a little salt pork, salt cod, beef, or crabmeat. although it is usually served alongside meat dishes, callaloo served as a main course might be bolstered with sweet and sticky dumplings and served piping hot with rice and slices of avocado — and it might well be followed by an offer of marriage.” quoted from 1,000 foods to eat before you die , by mimi sheraton, found at wide world books and maps in wallingford. learn more about sorrel rum punch callaloo follow us     copyright 2015 pam's kitchen. all rights reserved.

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Informations Whois

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Domain Name: PAMS-KITCHEN.COM
Registry Domain ID: 1386808083_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.tucows.com
Registrar URL: http://www.tucowsdomains.com
Updated Date: 2015-08-08T11:59:39Z
Creation Date: 2008-01-24T18:39:43Z
Registry Expiry Date: 2020-01-24T18:39:43Z
Registrar: Tucows Domains Inc.
Registrar IANA ID: 69
Registrar Abuse Contact Email:
Registrar Abuse Contact Phone:
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Domain Status: clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited
Name Server: NS.ADHOST.COM
Name Server: NS0.ADHOST.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2018-02-12T21:10:19Z <<<

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  REGISTRAR Tucows Domains Inc.

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =pams-kitchen.com

  PORT 43

  TYPE domain
RegrInfo
DOMAIN

  NAME pams-kitchen.com

  CHANGED 2015-08-08

  CREATED 2008-01-24

STATUS
clientTransferProhibited https://icann.org/epp#clientTransferProhibited
clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited

NSERVER

  NS.ADHOST.COM 216.211.128.11

  NS0.ADHOST.COM 66.119.192.10

  REGISTERED yes

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