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Technical data of the emisnug.net

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emisnug.org.uk qcancer.org 

HTTP Header Analysis

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DNS

HtmlToText

skip to content menu home priory road online hang the dj medical sites falkland surgery pre diabetes project pre op project bucks vts reading vts health passport blog images malaysia sabbaticals recipes about posted on may 29, 2019 may 30, 2019 sabbatical 2019 sabbatical 2019 (click this link for the gallery) may 2019. singapore, cambodia, (siem reap/ankor wat), vietnam (hanoi, ha long bay, sa pa, hanoi), malaysia (kl, melaka) singapore, malaysia (kl) ha long bay, vietnam su lihn and guides, sa pa mountain area, vietnam posted on january 6, 2019 january 6, 2019 dads photos dads photos 1 posted on october 20, 2018 october 20, 2018 malaysia photos 9 archive of photos from malaysia 9 posted on october 18, 2018 malaysia photos 8 archive of photos from malaysia 8 posted on february 21, 2018 falafel and tzatziki falafel 2 tins chick pea one fried onion 40grm flour 3 tsp cumin 2 tsp coriander 2tsp salt coriander and parsley blitz cut into 18 parts and roll spray with oil spray 230 for 20 mins then 180 for 20mins tzatziki cucumber mint coriander low fat yoghurt granulated sweetener posted on february 20, 2018 chocolate chip cookies 100g brown sugar 125g unsalted butter 1 egg 1 1/2 tsp vanilla essence 225g self-raising flour 200g chocolate chips pinch of salt cream the butter and sugar until light and fluffy. mix in the egg and vanilla essence. fold in the flour, salt and chocolate chips. place balls of mix on to a lined baking tray and bake at 180°c for 14 minutes until golden brown. posted on february 19, 2018 february 19, 2018 home made cambridge sausages makes: 18 cambridge sausages 400g pork belly (skin off) 400g pork shoulder 0.5 – 1 tablespoons ground ginger 0.5 – 1 tablespoons ground nutmeg 4-5 allspice 1 tablespoons peppercorns 3/4 tablespoons salt 80g breadcrumbs thyme sage grind salt and peppercorns and allspice finely in grinder add herbs and powdered spices grind pork in mincer once at 5mm add spice and breadcrumbs add enough water (100mls?) to make into malleable paste retain 5mm mincer plate and regrind into skins pinch and twist at 5 finger intervals. alternate twist directions. refrigerate cook low and slow. (fry slightly in a pan then into oven at around 140c for 20mins or so) posted on february 19, 2018 december 23, 2018 mincemeat pies pastry 400gms white plain flour 200gms butter 100gms sugar 2 eggs mix the first 3 ingredients, in mixer, then add 2 whole eggs, then enough cold water to bind (50-100mls?). refrigerate mincemeat robinsons mincemeat chopped glace cherries toasted flaked almonds crushed posted on february 19, 2018 february 19, 2018 knackerbrod light rye flour/white bread flour – 200 gms (about 3-1 ratio) mixed seeds – 250 gms (a mix of pumpkin seeds, sun flower seeds, flax seeds, and sesame seeds, or a bag of mixed seeds from waitrose!) oilive oil – 50 ml boiling water – 220 ml 10gm salt flaked salt to sprinkle at the top preheat the oven at 120 degrees mix all the ingredients and mix in kenwood put a baking sheet on the table put a spatula worth of the thick paste, and put another baking sheet on the top now, using a rolling pin, evenly spread the batter into a thin layer. (limited by the seeds!) remove the sheet from the top of the spread paste, and gently cut the spread into equal portions (approx 9). you will be essentially just marking the spread and it will make it easier to break into equal sized pieces once baked. sprinkle some salt. bake for 80 minutes at 110-20 degrees. take the bread out of the oven, remove the baking sheet placed under the bread. posted on february 19, 2018 february 19, 2018 swedish meatballs shallow fry swedish meatballs in some oil simultaneously, for the sauce 100gms butter 1/2 onion small carrot and 1/2 stick celery 250mls chicken stock recurrent jelly 1/4 tsp allspice salt and pepper double cream to finish to make the sauce, finely chop remaining onion, carrot and celery and soften in residual butter. transfer to a saucepan, add the stock and simmer until reduced by half. strain into the meatball pan. stir in some redcurrant jelly and season with 1/4 tsp allspice, salt and pepper. when the jelly is dissolved, add cream and continue cooking until the sauce is thick and nicely amalgamated. check for seasoning and serve with thin chips and peas. posts navigation page 1 page 2 … page 4 next page search search for: search categories cambodia and vietnam (1) dads photos (1) images (17) malaysia (9) misc (2) recipes (17) sabbaticals (4) uncategorized (1) recent posts sabbatical 2019 dads photos malaysia photos 9 malaysia photos 8 falafel and tzatziki search search for: search facebook twitter instagram email proudly powered by wordpress

URL analysis for emisnug.net

http://www.emisnug.net//#content
http://www.emisnug.net//mailto:[email protected]
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prioryroadonline.co.uk
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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: EMISNUG.NET
Registry Domain ID: 63254268_DOMAIN_NET-VRSN
Registrar WHOIS Server: whois.enom.com
Registrar URL: http://www.enom.com
Updated Date: 2017-03-12T20:02:35Z
Creation Date: 2001-02-21T23:30:16Z
Registry Expiry Date: 2018-02-21T23:30:15Z
Registrar: eNom, Inc.
Registrar IANA ID: 48
Registrar Abuse Contact Email:
Registrar Abuse Contact Phone:
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Name Server: ULTRA103.UK2.NET
Name Server: ULTRA104.UK2.NET
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2017-08-31T06:25:07Z <<<

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

TERMS OF USE: You are not authorized to access or query our Whois
database through the use of electronic processes that are high-volume and
automated except as reasonably necessary to register domain names or
modify existing registrations; the Data in VeriSign Global Registry
Services' ("VeriSign") Whois database is provided by VeriSign for
information purposes only, and to assist persons in obtaining information
about or related to a domain name registration record. VeriSign does not
guarantee its accuracy. By submitting a Whois query, you agree to abide
by the following terms of use: You agree that you may use this Data only
for lawful purposes and that under no circumstances will you use this Data
to: (1) allow, enable, or otherwise support the transmission of mass
unsolicited, commercial advertising or solicitations via e-mail, telephone,
or facsimile; or (2) enable high volume, automated, electronic processes
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use electronic processes that are automated and high-volume to access or
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Whois database for failure to abide by these terms of use. VeriSign
reserves the right to modify these terms at any time.

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

  REGISTRAR eNom, Inc.

SERVERS

  SERVER net.whois-servers.net

  ARGS domain =emisnug.net

  PORT 43

  TYPE domain

DOMAIN

  NAME emisnug.net

  CHANGED 2017-03-12

  CREATED 2001-02-21

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

NSERVER

  ULTRA103.UK2.NET 77.92.66.25

  ULTRA104.UK2.NET 77.92.66.26

  REGISTERED yes

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