hummingbirdhigh.com Report : Visit Site


  • Ranking Alexa Global: # 435,262,Alexa Ranking in United States is # 99,986

    Server:GSE...

    The main IP address: 216.239.32.21,Your server United States,Mountain View ISP:Google Inc.  TLD:com CountryCode:US

    The description :a baking blog in new york city (mostly desserts!)...

    This report updates in 28-Aug-2018

Created Date:2012-07-25
Changed Date:2018-07-18

Technical data of the hummingbirdhigh.com


Geo IP provides you such as latitude, longitude and ISP (Internet Service Provider) etc. informations. Our GeoIP service found where is host hummingbirdhigh.com. Currently, hosted in United States and its service provider is Google Inc. .

Latitude: 37.405990600586
Longitude: -122.07851409912
Country: United States (US)
City: Mountain View
Region: California
ISP: Google Inc.

HTTP Header Analysis


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

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Date:Tue, 28 Aug 2018 12:44:32 GMT
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DNS

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HtmlToText

home about _the blog _the baker _press food _recipes _gallery _favorites life _travel _thoughts contact _email _sponsor _subscribe social icons !blog title & description hummingbird high recipes to make you hum with delight! slider basics how to prep fruit for pies august 25, 2018 portland, or, usa i mentioned a few weeks ago that i wanted to start doing more things with this space, including more videos, tutorials, basics and other fun stuff. i'll keep this intro short and sweet, but consider this my first official foray into basics! get excited. for #weeknightbakingbook, i developed a pie recipe that allows you to use any kind of fruit that you want for its filling. the ingredients list calls for the fruit to be "washed, cored, and sliced into 1- to 2-inch chunks". later, as i was editing myself, it occurred to me that i was likely taking that knowledge for granted. because just between you and me, it took me a long time (in addition to an incredibly helpful knife skills class at williams-sonoma's test kitchen in san francisco) to figure out how to prep various fruits for pies. below is a short (but hopefully helpful) guide on how to prep most fruit for almost any kind of pie recipe. careful recipes will provide specifics in how to prep the fruit in advance, but in the event you find a recipe with vague instructions like "2lbs apples, sliced", you can turn to this guide to help you out. get the recipe breakfast and pastries pain perdu with vanilla figs august 22, 2018 portland, or, usa it's been about two and a half weeks since i turned in the photos for #weeknightbakingbook , and i'm happy/sorry to report that i have done absolutely nothing in that time. the first week was intentional; i gave myself that time off to recover. and recover i did — i stopped waking up at 6am to bake before the day turned too hot, sleeping in until 8am before rolling to the gym. i binged that lifetime tv show, unreal , in a matter of days. i barely instagrammed, and tried not to panic when nobody showed up to like any of my paltry posts about the farmers market or the happy hours i've been attending in celebration of my book . but then the week stretched on to another few days, and the next thing i know, it's been almost half a month and i've got nothing to show. so here i am, easing back into things with this quick and easy recipe for french toast (that's what pain perdu is, in case you haven't figured it out already). it's funny — after i turned in all the materials for my book, it was like i was out of all my creativity and i had no ideas for any new recipes of my own. to combat this creative block, i've been flipping through the massive pile of beautiful cookbooks i've mostly ignored while writing my own. there are cookbooks of every shape, size, and kind. some, like mine, are there to instruct and to hold your hand as you tackle recipes. others are there to tell stories through food. the best of the latter are able to transport you to another time and place. amber does exactly that in her cookbook, for the love of the south (which is named after her beautiful blog ), in which she chronicles beloved recipes from her southern upbringing in louisiana, texas, tennessee, and more. this recipe for pain perdu comes directly from her grandfather (she fondly calls him paw-paw in her book) and is served with vanilla-infused figs. the figs were so wonderfully aromatic that their floral, vanilla scent wafted next door; my neighbor called out across her garden to ask what i was making. when i gave her a fig to try, her eyes lit up and told me it was one of the most delicious things she'd ever eaten. as a fun little bonus, i'm doing a giveaway in partnership with the feedfeed of the le creuset items you see in this blog post: 10-inch signature skillet in marseille || 2 3/4 quart round dutch oven in marseille pitcher in caribbean || set of three platters in carribean to enter the giveaway, please head over to my instagram account, like the photo featuring this recipe and these le creuset items, and read the rules for entry in the caption. please note that the giveaway is open to u.s. only and will end on august 29th, 2018 at 11:59pm pst — more information is available on my official giveaway page . for an additional chance to win even more le creuset items, check out the feedfeed's own giveaway on their site . good luck! a big thanks to the feedfeed and le creuset for providing the cookware and props you see in this post! some baker's notes: to save time, you can make the figs up to 3 days in advance; store, drained, in an airtight container in the fridge. don't discard the syrup though — it's plenty tasty on its own and works wonderfully in place of maple syrup. don't worry if it seems too watery; amber specifically highlights that in her recipe. you can also reduce the syrup by half for a thicker syrup. like any french toast recipe, this recipe works best with stale bread that's 2 to 3 days old. challah works wonderfully, but you can use any thick sliced bread of your choice. get the recipe decorating basic pie lattice tutorial august 15, 2018 portland, or, usa this post was sponsored by land o'lakes , my favorite butter company! as always, all thoughts and opinions are my own, and i'm incredibly excited to be working with land o'lakes all year long because of their high-quality butter and dairy products. thank you for supporting hummingbird high and my awesome sponsors! if you're a long-time reader of hummingbird high, you'll know that my relationship with pie has always been a little bit rocky. i first attempted to make pie from scratch (for this blog, actually) in 2012, only to discover that i was missing half the key tools i needed and that making pie dough on a 90-degree+ day in an unairconditioned kitchen was maaybeeee not the best idea. it took me a full year to muster up the courage to try again, and even then, the resulting pie was shall we say, erm, rustic . fast forward to now, almost six years later, where i find myself teaching a pie class with one of instagram's most famous and talented pie makers at portland's biggest food festival, feast . how did that happen? i suspect it has something to do with #humhipieamonth , where i spent a year making a pie from scratch each month to really hone in my skills. and this year, i've already made over 50 pies as i researched, developed, and photographed pies for #weeknightbakingbook — and when you find yourself making the same pie dough recipe over and over again in a row (there was seriously one day in which i assembled 12 pies in a row and wanted to cry by the end of it), you can't not pick up some tips and tricks along the way to make the whole thing go faster and easier. which is all very well and good for you guys, because the funny thing is, i noticed that as my pies and all the other pies on instagram got more and more elaborate , i was getting more requests and questions about classic pie lattices. and it makes sense, if you think about it — you gotta learn to walk before you can run! so here i am today with a tutorial on how to do a basic classic lattice. start with two discs of your favorite pie dough and your favorite pie filling (i've also included some recipes for both after this post). roll out one of the pie dough discs and fit it onto a 9-inch pie plate. fill the rolled out crust with pie filling, and place it in the refrigerator to chill while you roll out the second disc for the lattice. roll out the second disc into a circle that is at least 3 inches wider than your pie plate — that means that if you're using a 9-inch pie plate, you'll need to roll out a circle that is 12 inches. i know that this seems excessive, but i promise that it will give you the extra leeway you might need for the best lattice ever. after rolling it out into this large circle, you'll need both a pastry wheel and a ruler. use both to cut the circle into 10 even strips, each about an inch wide. at this point, you have everything

URL analysis for hummingbirdhigh.com


https://www.hummingbirdhigh.com/search/label/breakfast%20and%20pastries?max-results=5
https://www.hummingbirdhigh.com/search/label/basics?max-results=5
https://www.hummingbirdhigh.com/2018/08/brown-butter-and-toffee-chocolate-chip.html
https://www.hummingbirdhigh.com/2018/08/basic-pie-lattice-tutorial.html
http://www.hummingbirdhigh.com/p/about.html
http://www.hummingbirdhigh.com/p/privacy.html
https://www.hummingbirdhigh.com/p/about.html
https://www.hummingbirdhigh.com/2018/08/pain-perdu-with-vanilla-figs.html
https://www.hummingbirdhigh.com/p/press.html
https://www.hummingbirdhigh.com/p/recipe-gallery.html
https://www.hummingbirdhigh.com/search?updated-max=2018-08-01t07:04:00-07:00&max-results=5
https://www.hummingbirdhigh.com/2018/08/buttercream-flower-tutorial.html
https://www.hummingbirdhigh.com/p/contact.html
https://www.hummingbirdhigh.com/2016/12/funfetti-buttermilk-chess-pie-12-months.html
https://www.hummingbirdhigh.com/2017/08/chocolate-chip-cookie-cake-big-news.html

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: HUMMINGBIRDHIGH.COM
Registry Domain ID: 1735589336_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.godaddy.com
Registrar URL: http://www.godaddy.com
Updated Date: 2018-07-18T03:00:34Z
Creation Date: 2012-07-25T03:01:39Z
Registry Expiry Date: 2019-07-25T03:01:39Z
Registrar: GoDaddy.com, LLC
Registrar IANA ID: 146
Registrar Abuse Contact Email: [email protected]
Registrar Abuse Contact Phone: 480-624-2505
Domain Status: clientDeleteProhibited https://icann.org/epp#clientDeleteProhibited
Domain Status: clientRenewProhibited https://icann.org/epp#clientRenewProhibited
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Domain Status: clientUpdateProhibited https://icann.org/epp#clientUpdateProhibited
Name Server: NS11.DOMAINCONTROL.COM
Name Server: NS12.DOMAINCONTROL.COM
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2019-01-27T14:06:23Z <<<

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
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registrar. Users may consult the sponsoring registrar's Whois database to
view the registrar's reported date of expiration for this registration.

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

  REGISTRAR GoDaddy.com, LLC

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =hummingbirdhigh.com

  PORT 43

  TYPE domain

DOMAIN

  NAME hummingbirdhigh.com

  CHANGED 2018-07-18

  CREATED 2012-07-25

STATUS
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NSERVER

  NS11.DOMAINCONTROL.COM 97.74.105.6

  NS12.DOMAINCONTROL.COM 173.201.73.6

  REGISTERED yes

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