Churningman.us

Search Preview

Churning Man

www.churningman.us/

mostly ice cream

Most Used Html Elements

  • <a> : 116
  • <p> : 69
  • <li> : 66
  • <div> : 60
  • <i> : 56
  • <meta> : 32
  • <script> : 24
  • <ul> : 22
  • <path> : 20
  • <time> : 14
  • <iframe> : 12
  • <figure> : 12
  • <link> : 12
  • <header> : 11
  • <img> : 11
  • <footer> : 11
  • <button> : 11
  • <article> : 10
  • <svg> : 10
  • <blockquote> : 9
  • <br> : 9
  • <h1> : 9
  • <h2> : 8
  • <noscript> : 3
  • <nav> : 2
  • <style> : 2

Most Used Html Classes

  • "post__option" : 30
  • "post__options-item" : 30
  • "dropdown__item" : 30
  • "dropdown__link" : 30
  • "post__options" : 10
  • "js-toggle-dropdown" : 10
  • "icon-share" : 10
  • "post__footer" : 10
  • "tmblr-full" : 10
  • "post__header" : 10
  • "post__date" : 10
  • "post__content" : 10
  • "post" : 10
  • "dropdown" : 10
  • "icon-twitter" : 10
  • "like_button" : 10
  • "like_toggle" : 10
  • "icon-pinterest" : 10
  • "reblog_button" : 10
  • "icon-facebook" : 10
  • "post__title" : 8
  • "post--text" : 7
  • "read_more" : 6
  • "read_more_container" : 6
  • "tmblr-embed" : 4
  • "instagram-media" : 4
  • "twitter-tweet" : 4
  • "menu__link" : 4
  • "menu__item" : 4
  • "post__media" : 2
  • "nav__toggle-icon" : 2
  • "links__link" : 2
  • "links__item" : 2

Where is www.churningman.us hosted?

Country:
United States
City:
New York
Registrar:
NEUSTAR INC.
Latitude:
40.74
Longitude:
-73.98
IP address:
66.6.44.4
IP Binary address:
1000010000001100010110000000100
IP Octal address:
10201426004
IP Hexadecimal address:
42062c04

Context analysis of churningman.us

Number of letters on this page:
18 412
Number of words on this page:
4 114
Number of sentences on this page:
199
Average words per sentences on this page:
21
Number of syllables on this page:
6 059
Number of Strong texts:
1
Number of Italic texts:
11

Domain name architecture

Domain name length:
14
Hyphens:
Domain doesn't contain hyphens!
Domain name with Hindi letters:
च (h) उ र ञ इ ञ ग म अ ञ . उ स
Domain name with Hebrew letters:
ק(c) ה (u) ר נ (i) נ ג מ (a) נ . (u) שׂ
Domain name with Cyrillic letters:
ц х у р н и н г м a н . у с
Domain name with Arabic letters:
(c) ح (u) ر ن (i) ن غ م ا ن . (u) ص
Domain name with Greek letters:
χ (h) υ ρ ν ι ν γ μ α ν . υ σ
Domain name with Chinese letters:
西 艾尺 伊吾 艾儿 艾娜 艾 艾娜 吉 艾马 诶 艾娜 . 伊吾 艾丝
Domain without Consonants:
chrnngmn.s
Domain without Vowels:
uia.u
Alphabet positions:
c3 h8 u21 r18 n14 i9 n14 g7 m13 a1 n14 . u21 s19
Domain name pattern:
V: Vowel, C: Consonant, N: Number
C C V C C V C C C V C . V C

<HEAD> DATA INFORMATION

Encoding:
utf-8
apple-itunes-app:
app-id=305343404,affiliate-data=at=11l3M5&ct=us.itunes.uni.tumblr.ipdt,app-argument=tumblr://x-callback-url/blog?blogName=churningman&referrer=smart-app-banner
viewport:
width=device-width, initial-scale=1.0, user-scalable=no
apple-mobile-web-app-capable:
yes
description:
mostly ice cream
keywords:
icecream,churnt,sorbet,iceicebaby,selfie
twitter:site:
tumblr
twitter:card:
app
twitter:description:
churningman
twitter:title:
churningman
twitter:app:name:iphone:
Tumblr
twitter:app:name:ipad:
Tumblr
twitter:app:name:googleplay:
Tumblr
twitter:app:id:iphone:
305343404
twitter:app:id:ipad:
305343404
twitter:app:id:googleplay:
com.tumblr
twitter:app:url:iphone:
tumblr://x-callback-url/blog?blogName=churningman&referrer=twitter-cards
twitter:app:url:ipad:
tumblr://x-callback-url/blog?blogName=churningman&referrer=twitter-cards
twitter:app:url:googleplay:
tumblr://x-callback-url/blog?blogName=churningman&referrer=twitter-cards

External links in churningman.us

  • http://twitter.com/churning_man
  • https://instagram.com/churning_man
  • http://68.media.tumblr.com/751db2c150c0e7caa563a1762699b496/tumblr_omtg2mJ5Vc1w7ncp1o1_1280.jpg
  • https://whatsyourflavor.tumblr.com/post/158400919533/from-amy-in-chicago-i-used-the-swirl-technique
  • http://t.umblr.com/redirect?z=http%3A%2F%2Fwww.saveur.com%2Fdana-cree-ice-cream-cookbook&t=ZmYzYmI2NzEzYTYzYzRlZjFlNGNmOTQ2MTQ0OWI4ZmZkY2E1NjgwMSxGQUFaZmN3Zw%3D%3D&b=t%3AhF9UZ1TgrbFtfi9eG8-dYA&p=http%3A%2F%2Fzaccuardi.tumblr.com%2Fpost%2F160159591724%2Fwhatsyourflavor-from-maurice-blueberry-and&m=1
  • https://www.instagram.com/p/BSyvDNPlHDI/
  • https://twitter.com/intent/tweet?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2LBBRK1&text=whatsyourflavor: From Amy in Chicago!  I used the swirl technique to combine the Salted Creme Fraiche caramel ice cream with the Cold Press Coffee Custard. And I sprinkled some ground up chocolate wafers from the add-in section on top! (They were left over from a batch of Cookies, Cookies, and Cream) Dana Cree’s exciting new ice cream book came out last week, and she launched this tumblr to collect examples of how people are using the book. Here’s a great interview with her at Saveur – and be sure that I’ll be writing more about the book once I’ve dug into my own copy! A post shared by Churning Man (@churning_man) on Apr 12, 2017 at 9:54am PDT%20-%20
  • http://www.facebook.com/sharer/sharer.php?s=100&p[url]=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2LBBRK1&p[title]=Churning Man&p[images][0]=http%3A%2F%2F68.media.tumblr.com%2F751db2c150c0e7caa563a1762699b496%2Ftumblr_omtg2mJ5Vc1w7ncp1o1_250.jpg&p[summary]=whatsyourflavor: From Amy in Chicago!  I used the swirl technique to combine the Salted Creme Fraiche caramel ice cream with the Cold Press Coffee Custard. And I sprinkled some ground up chocolate wafers from the add-in section on top! (They were left over from a batch of Cookies, Cookies, and Cream) Dana Cree’s exciting new ice cream book came out last week, and she launched this tumblr to collect examples of how people are using the book. Here’s a great interview with her at Saveur – and be sure that I’ll be writing more about the book once I’ve dug into my own copy! A post shared by Churning Man (@churning_man) on Apr 12, 2017 at 9:54am PDT
  • http://pinterest.com/pin/create/button/?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2LBBRK1
  • https://www.tumblr.com/reblog/160175076609/vN4Iki1g
  • https://twitter.com/intent/tweet?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2KvkaeU&text=New ice cream machine, new you%20-%20
  • http://www.facebook.com/sharer/sharer.php?s=100&p[url]=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2KvkaeU&p[title]=New ice cream machine, new you&p[images][0]=http://assets.tumblr.com/images/og/text_200.png&p[summary]=I have owned six ice cream machines over the course of more than seven years making ice cream, and used several more (in a pinch, you can even just use a couple nested metal bowls). The sixth is a new addition, which I ordered recently after returning my friend Yael’s ice cream machine last month, which I had been borrowing while she was abroad. Thanks Yael! Keep reading
  • http://pinterest.com/pin/create/button/?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2KvkaeU
  • https://www.tumblr.com/reblog/159882299934/dgTEnucR
  • https://twitter.com/intent/tweet?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2JkCuL_&text=Five next-level ice cream recipes from Michael Laiskonis%20-%20
  • http://www.facebook.com/sharer/sharer.php?s=100&p[url]=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2JkCuL_&p[title]=Five next-level ice cream recipes from Michael Laiskonis&p[images][0]=http://assets.tumblr.com/images/og/text_200.png&p[summary]=Chef Michael Laiskonis was kind enough to share not just one but several of his recipes to pair with last week’s interview post. These are not for the faint of heart, as each of them requires specialized ingredients. You could likely make the chocolate ice creams without stabilizers, especially if you’re planning to eat them shortly after churning. I’ve included a few notes/links to more information where I’ve deemed appropriate [denoted by italicized brackets], but otherwise preserved these recipes as written. Feel free to get in touch if you have more questions.  Keep reading
  • http://pinterest.com/pin/create/button/?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2JkCuL_
  • https://www.tumblr.com/reblog/158615176574/8ppSsbDz
  • http://t.umblr.com/redirect?z=http%3A%2F%2Fwww.ice.edu%2Fprofessional-development%2Fadvanced-pastry-studies%2Fclasses-with-michael-laiskonis&t=ZmZlN2Y1Zjc3YmE0YzBkMjAwYjI3YzZmNTY3ODgxNjAwZGUwODA2NixwZEp2a1ZDVA%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F158341236944%2Fvanilla-ice-creams-infinite-possibilities&m=1
  • http://t.umblr.com/redirect?z=http%3A%2F%2Fblog.ice.edu%2F2017%2F03%2F02%2Fcooking_with_economy%2F&t=ZDljNzRiMmNiYWUyYjBjY2MyMTQ1NzY5MjdmZjNlMzEzZTE2OGViNixwZEp2a1ZDVA%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F158341236944%2Fvanilla-ice-creams-infinite-possibilities&m=1
  • https://twitter.com/hashtag/ICEChocolateLab?src=hash
  • https://t.co/8rUoosYa2v
  • https://twitter.com/mlaiskonis/status/825450105662758912
  • http://t.umblr.com/redirect?z=https%3A%2F%2Fwww.nytimes.com%2F2017%2F02%2F16%2Fnyregion%2Fnew-york-today-nyc-chocolate-history.html&t=ZmViNGViYzI1MWU0OTFjMDllMjdhN2U1YjI0MDAwOTllMmNmZjA1YixwZEp2a1ZDVA%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F158341236944%2Fvanilla-ice-creams-infinite-possibilities&m=1
  • http://t.umblr.com/redirect?z=http%3A%2F%2Fluckypeach.com%2Fauthor%2Fmichaellaiskonis%2F&t=ZTIyMDQzMmZjNTg3OWU5YjZjNzUyMmQxYmRmYTM1NjZjZjJiZDFjZSxwZEp2a1ZDVA%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F158341236944%2Fvanilla-ice-creams-infinite-possibilities&m=1
  • http://t.umblr.com/redirect?z=http%3A%2F%2Fblog.ice.edu%2F2017%2F01%2F06%2Falways-forward-pastry-chef-michael-laiskonis-sets-goals-for-the-new-year%2F&t=ZDJhMzdhNTc4ODc4OTA3ODlkNTY5NDhjYTEwZTMwMGY2YzNlNWRkNyxwZEp2a1ZDVA%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F158341236944%2Fvanilla-ice-creams-infinite-possibilities&m=1
  • https://t.co/4DT2Npy22X
  • https://twitter.com/mlaiskonis/status/791027851407585280
  • http://t.umblr.com/redirect?z=http%3A%2F%2Fluckypeach.com%2Fopusculum-mochi-ice-cream%2F&t=ZTNkNjViYmFmMzk0MDVjOTExMWE1YzkyYjk3MmMxOTQ0Y2QyNTNlMixwZEp2a1ZDVA%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F158341236944%2Fvanilla-ice-creams-infinite-possibilities&m=1
  • http://t.umblr.com/redirect?z=https%3A%2F%2Fsmile.amazon.com%2FDessert-Cuisine-Oriol-Balaguer%2Fdp%2F8472120880%2Fref%3Dla_B01N071249_1_1%3Fs%3Dbooks%26ie%3DUTF8%26qid%3D1488517196%26sr%3D1-1&t=MTgwNzAwZjU3YWMyODk5ZGY4YTVjNzI0NWNhYjRlYTQwYTg3NTVmMyxwZEp2a1ZDVA%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F158341236944%2Fvanilla-ice-creams-infinite-possibilities&m=1
  • http://t.umblr.com/redirect?z=https%3A%2F%2Fwww.instagram.com%2Fp%2F28SMJRpemx%2F&t=ZTk0MzUyNzliNDVhZmFhZTRhODk3ODEzNWRiY2U3MWExNDhlZWNkZSxwZEp2a1ZDVA%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F158341236944%2Fvanilla-ice-creams-infinite-possibilities&m=1
  • https://t.co/s8YhEdIlt0
  • https://twitter.com/mlaiskonis/status/840026037513785345
  • http://t.umblr.com/redirect?z=http%3A%2F%2Fwww.alibouzari.com%2Fingredient%2F&t=ZWYyYTFmYzg5ZTFmOGExZDNjNzg0Yzk2NmFjMDVhZDg2MjVlNTE3NSxwZEp2a1ZDVA%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F158341236944%2Fvanilla-ice-creams-infinite-possibilities&m=1
  • http://t.umblr.com/redirect?z=https%3A%2F%2Fwww.dropbox.com%2Fsh%2F1zq4cdri1z9qsd2%2FAAASedA7g32f-JXxfVK_tRuGa%3Fdl%3D0&t=ZGM1ZWJjMDJiNzU5YzVlNDQ0YWJkNTdkZGQ0MWY5Y2EyZmFiZGYxMixwZEp2a1ZDVA%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F158341236944%2Fvanilla-ice-creams-infinite-possibilities&m=1
  • https://twitter.com/intent/tweet?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2JTtuZG&text=Vanilla Ice Cream’s Infinite Possibilities%20-%20
  • http://pinterest.com/pin/create/button/?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2JTtuZG
  • https://www.tumblr.com/reblog/158341236944/pdJvkVCT
  • https://www.instagram.com/p/BLpRWtmFXR_/
  • https://twitter.com/intent/tweet?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2IKrXqM&text=Seoul’d my Soul [for smooth ice cream]%20-%20
  • http://www.facebook.com/sharer/sharer.php?s=100&p[url]=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2IKrXqM&p[title]=Seoul’d my Soul [for smooth ice cream]&p[images][0]=http://assets.tumblr.com/images/og/text_200.png&p[summary]=In Seoul this past October, I visited Fell + Cole, one of the city’s best ice cream shops, for the second time. I shared with a couple friends blueberry banana and mango with chia seed sorbets; and “exotic dancer” (orange blossom, pistachio, caramel), white chocolate ginger, pumpkin spice latte, and tiramisu ice creams. We also tasted makgeoli (a Korean rice wine) and rum raisin ice creams.  A photo posted by Churning Man (@churning_man) on Oct 16, 2016 at 6:02pm PDT Keep reading
  • http://pinterest.com/pin/create/button/?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2IKrXqM
  • https://www.tumblr.com/reblog/157115882774/GyY1ExZf
  • https://www.instagram.com/p/BI3sk0Wj5_-/
  • https://twitter.com/intent/tweet?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2HveaF1&text=Is it Summer Yet?%20-%20
  • http://www.facebook.com/sharer/sharer.php?s=100&p[url]=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2HveaF1&p[title]=Is it Summer Yet?&p[images][0]=http://assets.tumblr.com/images/og/text_200.png&p[summary]=I am bad at blogging, as the timing of this post demonstrates, but back in August I went to Morgenstern’s and even though it was summertime and the lines were long, I lived to tell about it (I recommend going during winter instead, when you can mostly have the place to yourself). A photo posted by Churning Man (@churning_man) on Aug 8, 2016 at 6:55pm PDT Keep reading
  • http://pinterest.com/pin/create/button/?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2HveaF1
  • https://www.tumblr.com/reblog/156659499969/I3Mnyam3
  • http://t.umblr.com/redirect?z=http%3A%2F%2Fwww.eater.com%2F2016%2F12%2F20%2F14030726%2Fjoe-biden-ice-cream-video&t=NDIzNGVjZDU2OGY0Nzk1Yjc1Y2U3ZTBhZGMyNDU2ZTdkYTY2MGMyMixUVTZTYkNRYw%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F156292500424%2Fjoe-biden-loves-ice-cream-more-than-you-love&m=1
  • http://t.umblr.com/redirect?z=http%3A%2F%2Fwww.rollingstone.com%2Fpolitics%2Fnews%2Fsee-obama-surprise-biden-with-presidential-medal-of-freedom-w460889&t=NDRlMjllNzI1YmQxZjk3NDAxODUxYjc2MGFjZmMyYWE5YzZkYWE0NixUVTZTYkNRYw%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F156292500424%2Fjoe-biden-loves-ice-cream-more-than-you-love&m=1
  • https://t.co/a5AZgDfFki
  • https://twitter.com/SavageJoeBiden/status/820109156552155137
  • https://twitter.com/intent/tweet?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2HZmal8&text=Joe Biden Loves Ice Cream More Than You Love Anything%20-%20
  • http://www.facebook.com/sharer/sharer.php?s=100&p[url]=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2HZmal8&p[title]=Joe Biden Loves Ice Cream More Than You Love Anything&p[images][0]=http://assets.tumblr.com/images/og/link_200.png&p[summary]=But as a bonus, go watch Joe and Obama, being Joe and Obama together one last time.  Obama: Joe, I got you something. Biden: Is it an ice cream cone? Obama: It’s the Presidental Medal of Freedom… Biden: pic.twitter.com/a5AZgDfFki — Joe Biden (@SavageJoeBiden) January 14, 2017
  • http://pinterest.com/pin/create/button/?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2HZmal8
  • https://www.tumblr.com/reblog/156292500424/TU6SbCQc
  • http://t.umblr.com/redirect?z=http%3A%2F%2Fwww.nataholt.com%2F&t=NjgyOTMzOGE4YmUyYTA1NTY0Yzg2ZmI4OTkxMTdlMjBmMTBiZjRlZSxna2M5NHdDZg%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F155969494154%2Fgrape-sherbet-video&m=1
  • http://t.umblr.com/redirect?z=http%3A%2F%2Fwww.seriouseats.com%2F2017%2F01%2Fhow-to-pan-fry-salmon-fillets.html&t=ZmVlMDU1ZTE0MGZlNTg3OGE2ZTFlMGM5MTRkNWY1YjJiMzRjZjdlMyxna2M5NHdDZg%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F155969494154%2Fgrape-sherbet-video&m=1
  • http://t.umblr.com/redirect?z=http%3A%2F%2Fnymag.com%2Frestaurants%2Frecipes%2Finseason%2F59628%2F&t=MGZkODIzMGYxYTQ0ZTk0NWVmZDhmNGY3MTkxZGExNTllNDYyMGUxYSxna2M5NHdDZg%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F155969494154%2Fgrape-sherbet-video&m=1
  • http://t.umblr.com/redirect?z=http%3A%2F%2Fny.ottopizzeria.com%2Fnews-events%2Fotto-o-g-s-nick-morgenstern%2F&t=MDA1ZGUwMjljNDBiMzA4NGFmNjI0MWNmMjRkZWQ2OThmNDU2MzA1ZSxna2M5NHdDZg%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F155969494154%2Fgrape-sherbet-video&m=1
  • http://t.umblr.com/redirect?z=https%3A%2F%2Fwww.instagram.com%2Fp%2FBPK8l9ggqEB%2F&t=YzM5ZGUzZGU2MmExZjVjMWJmMDQwODhlMmZmNzdlYjQwMzI3YmMyYixna2M5NHdDZg%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F155969494154%2Fgrape-sherbet-video&m=1
  • http://t.umblr.com/redirect?z=http%3A%2F%2Fwww.smithsonianmag.com%2Farts-culture%2Fits-sherbet-not-sherbert-you-dilettantes-180960347%2F&t=NjlhZGE5YjAwN2NlOWJiOTVkMjQ1Y2ViN2Y4NzdlYTZmYmFmZjk2MCxna2M5NHdDZg%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F155969494154%2Fgrape-sherbet-video&m=1
  • http://t.umblr.com/redirect?z=https%3A%2F%2Fen.wikipedia.org%2Fwiki%2FSharbat&t=NmMyYjU0NDllNzQwZGFkNjdmZjZkY2ZiMDRkZGRhNzk5NjZjMTkzNCxna2M5NHdDZg%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F155969494154%2Fgrape-sherbet-video&m=1
  • http://churningman.tumblr.com/post/153292515479/save-me-from-my-selfie
  • http://t.umblr.com/redirect?z=http%3A%2F%2Fwww.nataholt.com&t=NTIxMDViZWIwOTY3NjEzM2NmY2JiN2JkZTlmZjNiZDQyMTlkZTkwMixna2M5NHdDZg%3D%3D&b=t%3AGPgW_vr-w6YeNrOjOC94Yw&p=http%3A%2F%2Fchurningman.nyc%2Fpost%2F155969494154%2Fgrape-sherbet-video&m=1
  • https://twitter.com/intent/tweet?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2HGWPoA&text=The incomparable Natalie Holt (more of her work here!), who is now making video content for Serious Eats, came over and shot a video of one of my grape sherbet experiments this past Fall while concord grapes were in season. I usually do sorbets when I get excellent fruit, but wanted to experiment a bit. I am not posting recipes, because I my experiments were not totally successful (though here’s one for sorbet, from Otto’s gelato Queen Meredith Kurtzman, whose Olive Oil Coppetta–served with concord grape sorbet when its in season–is legendary. Otto has also partnered with Nick Morgenstern on a “shibuya tiramisu” dessert that looks pretty decadent). The video is beautiful though, so please enjoy it.  While we’re here though, what’s sherbet?  Sherbet sits somewhere between sorbet (basically just fruit and sugar–typically no dairy) and ice cream (milk and/or cream, sugar, and other stuff–soooo, lots of dairy). Think of sherbet as sorbet with a splash of cream. While most sorbets are fat free, and ice creams can have milk fat concentrations between 7-16 percent, sherbet is typically in the range of a couple percent–in fact, sherbet is legally defined in the US to have between 1-2 percent milk fat.  Some people say/write “sherbert”, which has been common enough to become an accepted pronunciation but is a bastardization of the original “sherbet” (no second ‘r’), which comes from the Persian “sharbat” and even earlier the Arabic “sharba”, per Wikipedia. This sweet drink is a precursor to ice cream, and dates back to roughly the 12th century. Wow, ice cream has a long history! If only the Museum of Ice Cream taught you anything about it…  ANYWAY, thanks Natalie!! %20-%20
  • http://www.facebook.com/sharer/sharer.php?s=100&p[url]=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2HGWPoA&p[title]=The incomparable Natalie Holt (more of her work here!), who is now making video content for Serious Eats, came over and shot a video of one of my grape sherbet experiments this past Fall while concord grapes were in season. I usually do sorbets when I get excellent fruit, but wanted to experiment a bit. I am not posting recipes, because I my experiments were not totally successful (though here’s one for sorbet, from Otto’s gelato Queen Meredith Kurtzman, whose Olive Oil Coppetta–served with concord grape sorbet when its in season–is legendary. Otto has also partnered with Nick Morgenstern on a “shibuya tiramisu” dessert that looks pretty decadent). The video is beautiful though, so please enjoy it.  While we’re here though, what’s sherbet?  Sherbet sits somewhere between sorbet (basically just fruit and sugar–typically no dairy) and ice cream (milk and/or cream, sugar, and other stuff–soooo, lots of dairy). Think of sherbet as sorbet with a splash of cream. While most sorbets are fat free, and ice creams can have milk fat concentrations between 7-16 percent, sherbet is typically in the range of a couple percent–in fact, sherbet is legally defined in the US to have between 1-2 percent milk fat.  Some people say/write “sherbert”, which has been common enough to become an accepted pronunciation but is a bastardization of the original “sherbet” (no second ‘r’), which comes from the Persian “sharbat” and even earlier the Arabic “sharba”, per Wikipedia. This sweet drink is a precursor to ice cream, and dates back to roughly the 12th century. Wow, ice cream has a long history! If only the Museum of Ice Cream taught you anything about it…  ANYWAY, thanks Natalie!! &p[images][0]=https://i.ytimg.com/vi/VHcKE3o46Z0/hqdefault.jpg&p[summary]=The incomparable Natalie Holt (more of her work here!), who is now making video content for Serious Eats, came over and shot a video of one of my grape sherbet experiments this past Fall while concord grapes were in season. I usually do sorbets when I get excellent fruit, but wanted to experiment a bit. I am not posting recipes, because I my experiments were not totally successful (though here’s one for sorbet, from Otto’s gelato Queen Meredith Kurtzman, whose Olive Oil Coppetta–served with concord grape sorbet when its in season–is legendary. Otto has also partnered with Nick Morgenstern on a “shibuya tiramisu” dessert that looks pretty decadent). The video is beautiful though, so please enjoy it.  While we’re here though, what’s sherbet?  Sherbet sits somewhere between sorbet (basically just fruit and sugar–typically no dairy) and ice cream (milk and/or cream, sugar, and other stuff–soooo, lots of dairy). Think of sherbet as sorbet with a splash of cream. While most sorbets are fat free, and ice creams can have milk fat concentrations between 7-16 percent, sherbet is typically in the range of a couple percent–in fact, sherbet is legally defined in the US to have between 1-2 percent milk fat.  Some people say/write “sherbert”, which has been common enough to become an accepted pronunciation but is a bastardization of the original “sherbet” (no second ‘r’), which comes from the Persian “sharbat” and even earlier the Arabic “sharba”, per Wikipedia. This sweet drink is a precursor to ice cream, and dates back to roughly the 12th century. Wow, ice cream has a long history! If only the Museum of Ice Cream taught you anything about it…  ANYWAY, thanks Natalie!! 
  • http://pinterest.com/pin/create/button/?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2HGWPoA
  • https://www.tumblr.com/reblog/155969494154/gkc94wCf
  • https://twitter.com/intent/tweet?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2EmyYYN&text=Save me from my selfie%20-%20
  • http://www.facebook.com/sharer/sharer.php?s=100&p[url]=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2EmyYYN&p[title]=Save me from my selfie&p[images][0]=http://assets.tumblr.com/images/og/text_200.png&p[summary]=The Museum of Ice Cream (MOIC) graced New York City’s meatpacking district–across the street from the Whitney Museum–with its presence this past summer. You may have seen one of the news articles, or more likely one of the more than 10,000 Instagram photos that visitors posted while MOIC was open, from July 29 until September 9, 2016. If you, like so many other New Yorkers and tourists, could not get a ticket, then worry not–they plan be back this spring, location to be announced. Keep reading
  • http://pinterest.com/pin/create/button/?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2EmyYYN
  • https://www.tumblr.com/reblog/153292515479/n5DL1R18
  • https://www.flickr.com/photos/deadhorse/3383319441/
  • https://twitter.com/intent/tweet?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2Cu0xyY&text=Being corny isn’t always a bad thing%20-%20
  • http://www.facebook.com/sharer/sharer.php?s=100&p[url]=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2Cu0xyY&p[title]=Being corny isn’t always a bad thing&p[images][0]=http://assets.tumblr.com/images/og/text_200.png&p[summary]=I solicited ice cream flavor ideas to a group of friends recently and one of them resonated with me immediately: elote ice cream.  You know, that smokey, creamy, spicy corn that comes on a stick, accompanied by a wedge of lime?  Keep reading
  • http://pinterest.com/pin/create/button/?url=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2Cu0xyY
  • https://www.tumblr.com/reblog/151263624994/o8LUQA1k
  • http://bit.ly/1Fl1KES

Internal links in churningman.us

  • /ask
  • /about
  • /recipes
  • /resources
  • http://churningman.nyc/
  • http://churningman.nyc/post/160175076609/whatsyourflavor-from-amy-in-chicago-i-used
  • http://churningman.nyc/post/159882299934/new-ice-cream-machine-new-you
  • http://churningman.nyc/post/158615176574/five-next-level-ice-cream-recipes-from-michael
  • http://churningman.nyc/post/158341236944/vanilla-ice-creams-infinite-possibilities
  • http://churningman.nyc/about
  • http://churningman.nyc/post/150341017894/sundae-school-part-2
  • http://churningman.nyc/recipes
  • http://www.facebook.com/sharer/sharer.php?s=100&p[url]=https%3A%2F%2Ftmblr.co%2FZ8R8Zg2JTtuZG&p[title]=Vanilla Ice Cream’s Infinite Possibilities&p[images][0]=http://assets.tumblr.com/images/og/text_200.png&p[summary]=If you are reading this ice cream blog, odds are that Chef Michael Laiskonis has the dream job you never knew existed. Chef Laiskonis divides his time between running the Chocolate Lab and experimenting with ice cream formulation at New York’s Institute of Culinary Education (ICE), where he has been the Creative Director since 2012. He occasionally teaches courses there, which is how we met last June. Chef Laiskonis was kind enough to agree to the following interview, which took place in the Chocolate Lab this past September. A self-described “pastry-chef-by-accident”, Chef Laiskonis is originally from Detroit, where during a break from pursuing a fine arts degree he took a job at his roommate’s brother’s bakery in the suburbs and “what started as something I could do quickly became something I was compelled to do”. He ascended the culinary ladder quickly. Newfound passion and a baseline culinary skillset got him hired at a small fine dining restaurant in Detroit where he built the pastry program from scratch, then several years later he was hired as Pastry Chef at Detroit’s Tribute, where he earned repeated national recognition. Chef Laiskonis then “somehow found himself” as the Executive Pastry Chef at New York’s Le Bernardin, where he stayed for eight years, during which time he was awarded the James Beard Foundation award for Outstanding Pastry Chef in 2007. Chef Laiskonis’ humility belies the methodical approach he applies in his work, and the curiosity and passion that drive it. Yet to hear Laiskonis tell it, he’s continued to stumble into amazing new projects and roles, including being offered the opportunity to run the Chocolate Lab at ICE, where he now works 40 hours a week (“technically part time”) in addition to all the other things he does. Saturday session. #ICEChocolateLab pic.twitter.com/8rUoosYa2v — Michael Laiskonis (@mlaiskonis) January 28, 2017 As for all those other things? Laiskonis came to ICE to test ideas he had been stockpiling in notebooks for years. In his words, “I wanted to create a situation where I could slow down, think one thought to its complete end.” He also guest lectures, studies chocolate history, helps with pastry curriculum development, works on marketing projects for ICE, occasionally shares his thoughts at Lucky Peach, and oh by the way he is also an ice cream wizard. Maybe thinking ‘just a few’ thoughts to their complete ends would be more accurate. But two stand out above the others: “Ice cream and chocolate compete for my nerd sensibilities… and who knows how many iterations of chocolate ice cream I’ve done even within the last year or two to find just the right balance of flavor and texture” The following interview is heavily edited from its original form. Many thanks to Chef Laiskonis for his generous time and commitment to sharing the knowledge he continues to create. CM: Where did your relationship with ice cream start, and how has it changed over time? ML: If we go back to when I was about 15 years old, my very first job was actually scooping ice cream. I never would have believed I would have gotten into the science of what I was working with at the time. Ice cream graffiti - Clawson, Michigan. pic.twitter.com/4DT2Npy22X — Michael Laiskonis (@mlaiskonis) October 25, 2016 As a pastry chef coming up in the mid-to-late 90s, there were a lot of very interesting things happening in pastry, both aesthetically and technologically. Already by that time desserts started to become complex, multi-component plates with lots of contrasting flavors, textures, and temperatures—more than just a slice of cake and some berries on a plate. Over the course of my career it’s almost become taken for granted that desserts will have some sort of frozen element. Back at the first restaurant job I had I basically created a pastry chef position out of thin air. We were buying a lot of our dessert components from other places and if we had ice cream on a dish it came from the grocery store next door—Häagen Dazs, only the best—so when we started making ice cream, all I had at my disposal was one and later two of those canisters that you put in the freezer for 12 hours and it does a quart at a time. In hindsight they probably were all pretty icy given the technology we were using—but we also had no idea about formulation. It wasn’t until maybe five years later, well into my first full-time pastry chef position at Tribute, when I started to pay a little more attention to formulation. Certainly balancing fat, balancing sugars—not only for sweetness but slowly beginning to wrap my head around the functionality of sugars and how they affect texture. As a young cook, at least at that time, you hear people say ice cream is just frozen crème anglaise. And when you’re incorporating other flavors you just add other flavors on top of that. I was stuck in that rut of equating an ice cream base with crème anglaise, still using a lot of egg yolks, until even five years ago, about the time I was leaving Le Bernardin. I was teaching one of my first ‘ice cream technology’ classes, and one of the exercises I did was making 5 or 6 ice creams of varying fat content, some with egg yolks, some without. I tasted those side by side and realized, wow, my go-to formula (which included egg yolks) tastes like an omelet. So I very quickly shed that notion that egg yolks necessarily equate with quality. Custard ice cream can be wonderful and perfect, but other flavors come out so much brighter and cleaner when they’re not hiding under all that egg yolk. CM: What ice cream are you eating right now, besides your own? ML: I have to say, I don’t get out a lot—but one of my weekly guilty pleasures was Coolhaus ice cream sandwiches. They nail the textures of both the ice cream and the sandwich, which is basically under-baked chocolate chip cookies. I also got obsessed with mochi ice cream , and that’s still something that I can’t have enough of around. CM: Why is it important to understand ice cream formulation? I usually start by explaining how sorbet works, because it’s basically sugar and water. Then in your class, you mentioned that you like to add things like non-fat milk powder to sorbets sometimes, so you can sort of build up to ice cream’s complexity. ML: Once you have a deeper understanding of how ice cream works it does three things. It helps you create better product, it helps you fix mistakes, and then finally—the very elusive benefit to all this—it the potential to create something new. I am constantly telling people they have to know the composition of their ingredients, how they function, and then how to make adjustments. The way you expressed it is perfect, that’s how I love to get people started thinking about it—start with sorbet, which is basically water and sugar. Then when you get up to ice cream you have other things, fats and proteins, and you need to understand how those function. I always point people towards the material that fruit puree companies put out, because they’ve figured this out. I remember one of the first times I saw the parametric recipe chart from a company like Boiron, it was amazing—and they come out with new ones every couple of years, readily accessible on their websites. I have experience in larger operations where people want a silver bullet—one base syrup that will work across the board. It’s difficult, but possible. I’ve always preferred the bespoke syrup for each individual flavor, because it’s going to give you the best results. Another area that virtually everyone has a problem with until they understand how it works is alcohol— ‘can I put vodka in that? What about bourbon?’. Once you understand freeze point depression and molecular weight you can quantify all these things. CM: It feels like we’re in something of an ice cream renaissance right now—why is this happening today? ML: You know, I have several years’ worth of confectionary and ice cream industry trade magazines from about the turn of the century to the 1920s. The ice cream technology is the same—it’s a scrape-surface heat exchanger. This stuff has existed for decades, if not a century at this point. Ice cream formulation hasn’t really changed either, but pastry chefs working in fine dining restaurants were never exposed to that information. Within the last ten years it’s become something that people are much more aware of. In other words, fewer people are saying ‘ice cream is just frozen crème anglaise’. There were two big watershed resources for me. The first was a specific book from Spanish pastry chef Oriol Balaguer, where he laid information out about ingredients and their uses, composition, and function in recipes. That book was one of the first places—we’re talking maybe 2002—I saw this information translated into language pastry chefs could understand. The second was, a few years after moving to New York I was exposed to some material from a class given by Olivier Bajard. Olivier was one of the first pastry chefs to be part of this circuit of chefs who do classes around the world, a few days at a time, and this has been going on for maybe 15-20 years. That was always a great way to get into a lot of material. I had written a little bit about ice cream on my own blog circa 2008-2009, and as a result I ended up connecting with Cesar Vega, a food scientist at Mars who essentially got his PhD in ice cream. He’s a great resource, and passionate about gastronomy. When you create that initial relationship, the chef—the practitioner—and the scientist, who has a lot of theoretical knowledge—you don’t always speak the same language. It took us a while to create a dialog where he wasn’t frustrated by my questions, and where I could understand his answers. He still doesn’t make it easy for me—I’ll come to him with a question or a problem and he’ll basically say ‘here’s the experiment I would do, you figure it out’. The pursuit of knowledge for both chocolate and ice cream is a situation where the more you know, the more you realize you don’t know. I realized that it’s really easy to make chocolate. And it’s really easy to make ice cream. It’s really difficult to make good chocolate and really difficult to make good ice cream. The goal of small batch anything is to make the product better than the big commercial guys. That’s also difficult. Now, sure, industrial ice cream, industrial chocolate—they have to be dumbed down to a certain extent, to achieve consistency in the product and dial in very specific attributes. On a small scale, how do I achieve consistency, control for specific attributes, and not have to dumb it down? That’s where the creation of spreadsheets to look at recipes comes into play—we can fine tune recipe components to give us predictability and find the best possible formulation within whatever the constraints may be. CM: What do you bring to ice cream that’s different because of your background in pastry more generally? ML: There’s a series collaborations between Morgenstern’s and various chefs and right now it’s with Paul Liebrandt, who’s probably one of the most creative chefs in New York—I think this week it’s sunchoke ice cream with strawberry hibiscus sorbet. Some of those things are only going to come from someone who’s been thinking about how flavors interact for a long time.   Menu development: ‘Peas and Carrots’ - pea crumble, carrot sorbet, citrus cream. A post shared by Michael Laiskonis (@mlaiskonis) on May 21, 2015 at 4:15am PDT But you can be the most creative person in the world and just throw some things into an ice cream machine and it’s just not going to work. There’s a cliché that pastry chefs are the scientists of the kitchen, but really it’s all about predicting the future. If you’re making a soup you can tweak it, adjust it, change it from start to finish. But for a cake, I can’t take it out half way through and then decide ‘Oh! It needs more baking powder’. I have to put it in the oven and know exactly what’s going to happen 30 minutes later when I take it out. And the same thing applies to ice cream. To a certain degree we’re already hard-wired to look at these things from a mathematical point of view. The whole last 10-15 years of cooking was about adapting things that industrial food scientists already knew but weren’t creative enough to do anything with. When you give tools like hydrocolloids to a chef who’s creative, you have a new library of textures and ways to deliver flavor. CM: People play around with savory ice creams—have you ever made an ice cream that you felt like crossed a line or went too far into that territory? ML: Maybe I’ve never been the person to push those boundaries. I almost hate saying the word but sometimes I find myself being fairly conservative. The older I get, when it comes to chocolate, I’m less prone to throw just anything in there, for example. I want to taste the flavors of the cacao beans. Fresh cacao pod, after a long voyage from its home in the Davao region of the Philippines. #ICEChocolateLab pic.twitter.com/s8YhEdIlt0 — Michael Laiskonis (@mlaiskonis) March 10, 2017 Having said that, there’s always more that I can do to experiment, using things like maltodextrins, or—to show you what a geek I am—I got an invitation to some webinars on glucose production and the functionality of glucose. I use glucose every day, so I had a free opportunity to learn. I’ve been aware of maltose for years but never really used it as an ingredient in something, and just this morning I was learning more about maltose. It’s already got me thinking, because it has half the sweetness but the same freeze point depression as sucrose—that could be interesting. One thing I also never really explored, and it’s just always been one of those weird concepts to wrap your head around, is ‘hot ice cream’ using methyl cellulose, which make things firmer as they get warmer, and then melt when they cool off. Really bizarre. I haven’t really seen anyone playing with that in several years, but it was a thing for a while. CM: What comes next for you? Do you have any idea where all this work is headed? ML: I don’t know. First and foremost, if I’m not learning something myself every day then that’s a waste. I realize I could open an ice cream or gelato shop tomorrow and probably do okay. I’m getting there with chocolate, but I still don’t know where that’s going. Everything that I do is about sharing, whether it’s one-on-one with a cook in a consulting capacity, or for a client helping them perfect what they’re working on, or in a classroom, or on social media, wherever it is—I’m not keeping this for myself. Half the fun is sharing it with other people. I’ve had many different book ideas and the longer I procrastinate, people keep coming out with the idea I would’ve done. It happened this week. Ali Bouzari handed me a copy of his book that dropped yesterday, and it’s brilliant—there are no recipes in it. It’s called Ingredient. A food book without recipes is very difficult to sell to a publisher. It basically looks at the building blocks of all food—water, sugars, carbohydrates, proteins, fats, lipids, etc—and attributes personalities to them. He writes in plain language how they function, how different processes work. I didn’t have the exact idea, but that’s the spirit of something I’ve wanted to do. Now I can cross that one off—he did a better job than I would’ve done, great—onto the next idea. In general, I like the approach of taking something very simple that we can all relate to and breaking it down, whether it’s ice cream, gelatin, pectin, things like that. These are things that, in a pastry kitchen, we work with every day, but to some extent we just follow a rote recipe to make it work rather than understanding how it works. I can sit down and create an ice cream recipe from scratch without ever tasting it and know I’m going to get close to a good result. I’d like to adapt that to other preparations. Bread is something that works easily with that, because we already think about bread as percentage-based. But working with chocolate, and post-manufacturing applications, it’s hard to look at a ganache recipe and really get a sense of the ingredient proportions. This is something again where, just like ice cream, the fat, the water, your nonfat solids, it all has to be in a fairly narrow balance to get it to do what you want it to do. Knowledge is the power to be able to make things better and to improvise and adapt to situations. To me that’s as exciting and fulfilling as creating something that’s never been created before. My to-do list now is probably infinitely long, longer than I’ll be able to ever accomplish. My perspective now is okay, whether it’s chocolate or ice cream or gummy bears, whatever it is—how do I take advantage of people who have done this for decades, where this is their expertise? We could do a lot to innovate gummy bears, but I want to nail the original first. Once you do that, then playing with flavors is easy. I’m not really interested in creating anything ‘Avant Garde’, I just want to make it the best it can possibly be. For me—it sounds really boring—but there are infinite possibilities even just with vanilla ice cream. And that could keep me interested for quite a long time. Chef Laiskonis was generous enough to share not one but *five* ice cream recipes with Churning Man readers, linked here for now. They are not for the faint of heart—they yield larger quantities home machines can likely handle (so you might need to scale them down), and some call for specialized ingredients. Email me if you want to try them but don’t know where to start. 
  • http://churningman.nyc/post/157115882774/seould-my-soul-for-smooth-ice-cream
  • http://churningman.nyc/post/156659499969/is-it-summer-yet
  • http://churningman.nyc/post/156292500424/joe-biden-loves-ice-cream-more-than-you-love
  • http://churningman.nyc/post/155969494154/grape-sherbet-video
  • http://churningman.nyc/post/153292515479/save-me-from-my-selfie
  • http://churningman.nyc/post/151263624994/being-corny-isnt-always-a-bad-thing
  • /page/2

Possible email addresses for churningman.us

  • info@churningman.us
  • email@churningman.us
  • support@churningman.us
  • contact@churningman.us
  • admin@churningman.us
  • postmaster@churningman.us
  • hostmaster@churningman.us
  • domain@churningman.us
  • abuse@churningman.us

Possible Domain Typos

www.hurningman.us, www.cxhurningman.us, www.xhurningman.us, www.cshurningman.us, www.shurningman.us, www.cdhurningman.us, www.dhurningman.us, www.cfhurningman.us, www.fhurningman.us, www.cvhurningman.us, www.vhurningman.us, www.c hurningman.us, www. hurningman.us, www.curningman.us, www.chburningman.us, www.cburningman.us, www.chgurningman.us, www.cgurningman.us, www.chturningman.us, www.cturningman.us, www.chyurningman.us, www.cyurningman.us, www.chuurningman.us, www.cuurningman.us, www.chjurningman.us, www.cjurningman.us, www.chmurningman.us, www.cmurningman.us, www.chnurningman.us, www.cnurningman.us, www.chrningman.us, www.chuyrningman.us, www.chyrningman.us, www.chuhrningman.us, www.chhrningman.us, www.chujrningman.us, www.chjrningman.us, www.chukrningman.us, www.chkrningman.us, www.chuirningman.us, www.chirningman.us, www.chu7rningman.us, www.ch7rningman.us, www.chu8rningman.us, www.ch8rningman.us, www.chuningman.us, www.chureningman.us, www.chueningman.us, www.churdningman.us, www.chudningman.us, www.churfningman.us, www.chufningman.us, www.churgningman.us, www.chugningman.us, www.chur4,ningman.us, www.chu4,ningman.us, www.churtningman.us, www.chutningman.us, www.chur5ningman.us, www.chu5ningman.us, www.churingman.us, www.churnbingman.us, www.churbingman.us, www.churngingman.us, www.churgingman.us, www.churnhingman.us, www.churhingman.us, www.churnjingman.us, www.churjingman.us, www.churnmingman.us, www.churmingman.us, www.churn ingman.us, www.chur ingman.us, www.churnngman.us, www.churniungman.us, www.churnungman.us, www.churnijngman.us, www.churnjngman.us, www.churnikngman.us, www.churnkngman.us, www.churnilngman.us, www.churnlngman.us, www.churniongman.us, www.churnongman.us, www.churni8ngman.us, www.churn8ngman.us, www.churni9ngman.us, www.churn9ngman.us, www.churni*ngman.us, www.churn*ngman.us, www.churnigman.us, www.churninbgman.us, www.churnibgman.us, www.churninggman.us, www.churniggman.us, www.churninhgman.us, www.churnihgman.us, www.churninjgman.us, www.churnijgman.us, www.churninmgman.us, www.churnimgman.us, www.churnin gman.us, www.churni gman.us, www.churninman.us, www.churningrman.us, www.churninrman.us, www.churningfman.us, www.churninfman.us, www.churningvman.us, www.churninvman.us, www.churningtman.us, www.churnintman.us, www.churningbman.us, www.churninbman.us, www.churningyman.us, www.churninyman.us, www.churninghman.us, www.churninhman.us, www.churningnman.us, www.churninnman.us, www.churningan.us, www.churningmnan.us, www.churningnan.us, www.churningmhan.us, www.churninghan.us, www.churningmjan.us, www.churningjan.us, www.churningmkan.us, www.churningkan.us, www.churningmlan.us, www.churninglan.us, www.churningm an.us, www.churning an.us, www.churningmn.us, www.churningmaqn.us, www.churningmqn.us, www.churningmawn.us, www.churningmwn.us, www.churningmazn.us, www.churningmzn.us, www.churningmaxn.us, www.churningmxn.us, www.churningmasn.us, www.churningmsn.us, www.churningma.us, www.churningmanb.us, www.churningmab.us, www.churningmang.us, www.churningmag.us, www.churningmanh.us, www.churningmah.us, www.churningmanj.us, www.churningmaj.us, www.churningmanm.us, www.churningmam.us, www.churningman .us, www.churningma .us,

More Sites

duoliphoto.com
Number of used Technologies: 5
Number of used Javascript files: 5
Server Software: IIS
Server Location: Hong Kong / - 210.209.93.53
List of used Technologies: CSS (Cascading Style Sheets), Html (HyperText Markup Language), Javascript, Swf Object
Laura Fish, LMFT - Mindfulness Based Therapy in San Marcos, CA
Find help with Mindfulness, Cognitive Behavioral, Interpersonal Neurobiology or another modality suited for your needs. San Marcos Therapist Laura Fish, LMFT offering individual, couples, and family therapy. Discover healing, hope, and sustained change.
Number of used Technologies: 3
Number of used Javascript files: 3
Server Software: nginx/1.12.1
Server Location: United States / Houston - 192.185.225.22
List of used Technologies: Google Analytics, CSS (Cascading Style Sheets), Google Font API, Html (HyperText Markup Language), Html5, Php (Hypertext Preprocessor)
BEL-SHANAI
Number of used Technologies: 3
Number of used Javascript files: 3
Server Software: Apache/2.2.3 (CentOS)
Server Location: United States / New York - 64.34.105.218
List of used Technologies: CSS (Cascading Style Sheets), Html (HyperText Markup Language), Javascript, Php (Hypertext Preprocessor), Swf Object
Salomon Brand Center
Number of used Technologies: 5
Number of used Javascript files: 5
Server Software: Apache
Server Location: France / - 5.196.83.80
List of used Technologies: Google Analytics, CSS (Cascading Style Sheets), Html (HyperText Markup Language), Php (Hypertext Preprocessor)
sandersengineering.net Parked, Courtesy of omnis.com
Number of used Technologies: 0
Number of used Javascript files: 0
Server Software: Apache/2.4.6 (CentOS)
Server Location: United States / Tempe - 216.239.130.220
List of used Technologies: CSS (Cascading Style Sheets), Html (HyperText Markup Language)
metroexpresslane.com
Number of used Technologies: 3
Number of used Javascript files: 3
Server Software: nginx
Server Location: Germany / - 185.53.178.6
List of used Technologies: Google Analytics, Google Adsense, CSS (Cascading Style Sheets), Html (HyperText Markup Language), Html5, Javascript, Php (Hypertext Preprocessor), CloudFront
Journeyman Leather
Number of used Technologies: 0
Number of used Javascript files: 0
Server Software: Apache
Server Location: United States / San Francisco - 72.52.99.43
List of used Technologies: Html (HyperText Markup Language)
David's Exterior Home Improvement | Buffalo NY Roofers
David's Exterior Home Improvements offers home remodels, roofing, siding, gutters, windows, doors and more! Call 716-892-5563 for free quote!
Number of used Technologies: 4
Number of used Javascript files: 4
Server Software: Microsoft-IIS/7.5
Server Location: United States / Rochester - 208.75.68.78
List of used Technologies: Google Analytics, Hitslink, CSS (Cascading Style Sheets), Html (HyperText Markup Language), Iframe, Javascript
iPhone Repair iPad repair, iPod NY, -iPhoneScreenDoctor
WE offer iPhone repair iPad and iPod services, iphone broken screen and water damage here at iPhoneScreenDoctor located in Northport 11768.
Number of used Technologies: 5
Number of used Javascript files: 5
Server Software: Apache/2
Server Location: United States / Burlington - 66.96.149.1
List of used Technologies: Google Analytics, CSS (Cascading Style Sheets), Html (HyperText Markup Language), Javascript, jQuery, Php (Hypertext Preprocessor), Facebook Box, Google +1 Button
Ren Service
Number of used Technologies: 0
Number of used Javascript files: 0
Server Software: Apache
Server Location: Denmark / - 46.30.213.116
List of used Technologies: Html (HyperText Markup Language)