domstat.net

Website loading time

during the test: 0.53 s

cable connection (average): 0.68 s

DSL connection (average): 0.83 s

modem (average): 8.71 s

HTTP headers

HTTP/1.1 200 OK

Date: Mon, 17 Oct 2011 16:05:05 GMT

Server: Apache

Vary: Accept-Encoding

Connection: close

Content-Type: text/html

Information about DNS servers

Received from the first DNS server

Request to the server "toomanychefs.net"
Received 34 bytes from address 216.69.185.1#53 in 14 ms
Request to the server "toomanychefs.net"
You used the following DNS server:
DNS Name: ns01.domaincontrol.com
DNS Server Address: 216.69.185.1#53
DNS server aliases:

Host toomanychefs.net not found: 5(REFUSED)
Received 34 bytes from address 216.69.185.1#53 in 13 ms

Received from the second DNS server

Request to the server "toomanychefs.net"
Received 34 bytes from address 208.109.255.1#53 in 13 ms
Request to the server "toomanychefs.net"
You used the following DNS server:
DNS Name: ns02.domaincontrol.com
DNS Server Address: 208.109.255.1#53
DNS server aliases:

Host toomanychefs.net not found: 5(REFUSED)
Received 34 bytes from address 208.109.255.1#53 in 13 ms

Subdomains (the first 50)

Typos (misspells)

Location

IP: 69.89.25.155

continent: NA, country: United States (USA), city: Provo

Website value

rank in the traffic statistics:

There is not enough data to estimate website value.

Basic information

website build using CSS

code weight: 57.27 KB

text per all code ratio: 44 %

title: Too Many Chefs

description:

keywords:

encoding: ISO-8859-1

language: en

Website code analysis

one word phrases repeated minimum three times

two word phrases repeated minimum three times

three word phrases repeated minimum three times

B tags

U tags

I tags

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Have you heard of the "canvolution"? Judging by some of my favorite blogs, it seems to be sweeping the food world at the moment, at least in the U.S. For some of us, it's an indulgence in the latest new fun-thing-to-do-with-food. For some, it hearkens back to memories of how our parents or grandparents lived. For some, it's an environmental decisions: buying food at its prime and preserving it means less need to ship it from far away climes or force it out of season in energy-guzzling greenhouses. And for me, it's all these things. When I first read Barbara Kingsolver's Animal, Vegetable, Miracle, I had a real epiphany: I could preserve food in small quantities, and for the most part with equipment I already owned. Yes, I would need to buy some canning jars and freezer bags. But by judiciously choosing which vegetables to preserve and how, I could do a great deal to reduce my carbon footprint. Initially, this just meant flipping through my cookbooks and consulting with the organic farmer who supplies my vegetable box each week. We had a very symbiotic relationship this summer, with me offering to take off her hands any vegetables for which supply was overtaking demand. She threw in a lot of vegetables for free, too, as a perk. As a result, I have canned apricot jam, tomato sauce, tomato paste, chopped tomatoes, marinated peppers and pickled onions. In the freezer, I have bags of zucchini, shelled broad beans, runner beans, French beans, caramelized tomatoes, corn and grilled eggplant slices. However, one thing you may notice in this list is that, with the exception of the pickled onions, nearly everything is simply the preservation of a one-ingredient item. And then I suddenly had another realization: instead of buying mediocre Old El Paso salsa for my Tex-Mex cravings, I could make and can my own salsa

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