Mylilikoikitchen.com valuation and analysis
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| Title | My Lilikoi Kitchen | Food, recipes and aloha from Maui |
| Description | I have always loved falafel though it's not something you find often in Hawaii, and especially where we live, Maui. Cook's Illustrated developed their recipe a few years back and I finally got around to making it. Maybe it took so long because in my mind I thought it would be a time consuming and fussy recipe. But once I made my own falafel, it was so delicious I was convinced that it was worth the effort and as it turned out, it's not very fussy at all. One of the important things to know is that dried chickpeas rule in this recipe. I soak them in the evening before I go to bed, then drain them in the morning. Good falafel is full of fresh herbs and spices like cumin, coriander and a bit of cayenne pepper. The herbs make for a gorgeous color and terrific flavor in each bite. Cook's Illustrated incorporated the Asian bread-baking technique of using tangzhong in their falafel. This helps to make a cohesive mixture that ensures the falafel is moist and tender once cooked. The tangzhong for this recipe, consists of flour, water and baking powder. Try to work quickly once the tangzhong is ready. The baking powder is full of life. These beautiful falafel patties are crisp on the exterior with tender interiors. They cook quickly and evenly and are easy to stuff into soft, warmed pitas. I pan- fried my falafel in a bit of oil, however, the original recipe instructs you to deep fry the falafel. You may prefer to follow this step if you shape your falafel into balls rather than patties. Serve the falafel with tahini sauce. Falafel Save Print Delicious falafel adapted from Cook's Illustrated Author: Kiyo Miller Serves: 20 Ingredients 8 ounces dried chickpeas, picked over and rinsed 2 ounces fresh herbs: Italian parsley, cilantro and mint ½ cup chopped onion (fine) 2 garlic cloves, minced ¾ teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon fine sea salt ⅛ teaspoon cayenne pepper (up to ¼ teaspoon for spicier falafel) ¼ cup all-purpose flour 2 teaspoons baking powder oil for shallow frying or more for deep frying Preparation Place chickpeas in a large bowl and cover with water by 2 to 3 inches. Make sure your bowl has plenty of space for the chickpeas to expand. Cover and soak in the refrigerator for at least 8 hours or up to 24 hours. Process Italian parsley, cilantro, mint, onion, garlic, coriander, cumin, salt and cayenne pepper in a food processor for 5 seconds. Scrape down the sides of the bowl. Continue to process until the mixture resembles pesto, about 5 seconds longer. Add drained chickpeas and pulse 6 times. Scrape down the sides of the bowl. Continue to pulse until the chickpeas are coarsely chopped and resemble sesame seeds, about 6-10 more pulses. Transfer mixture to a large bowl and set aside. Whisk flour and ⅓ cup water in a bowl until no lumps remain. Microwave, whisking every 10 seconds, until mixture thickens to stiff, smooth pudding-like consistency that forms a mound when dropped from end of whisk into bowl; 20-40 seconds. Stir baking powder into the flour paste. Add flour paste to chickpea mixture and using a rubber spatula, mix until fully incorporated. Divide mixture into 20 pieces (24 if forming balls) and gently form into a patty shape. If making balls, roll mixture into golf ball-size spheres. Transfer patties to a parchment paper-lined rimmed baking sheet. The formed falafel can be refrigerated for up to 2 hours, covered. Heat enough oil to reach ¼-inch up the sides of a wide high sided skillet (mine has 3" sides) over medium to medium-high heat. (If deep frying, heat oil in a Dutch oven over medium-high heat to 325 degrees and fry half at a time for about 5 minutes until deep brown in color). Once the oil is hot, add patties and fry, turning the falafel to ensure all sides have browned nicely. You may need to turn the heat down if it's too hot (medium). Transfer cooked falafel to a paper towel-lined baking sheet. Serve with tahini sauce (see link to recipe above). 3.5.3251 |
| Keywords | cilantro,dried chickpeas,mint,parsley,tahini sauce,tangzhong paste,kimchi ramen,quick fried rice,sriracha,sunny side eggs,early girl tomato sauce,food mill tomato sauce,homemade tomato sauce,katana beef steak tomato,roasted tomato sauce,water bath canning tomato sauce,cinnamon,currants,earth balance buttery sticks,green valley lactose free cream cheese,lactose free rugelach,mango jam,walnuts,organic valley lactose free half and half,savory scones,sharp cheddar,spinach,sun-dried tomatoes,cornichons,dill,french eggs,hors d\'oeuvre,mayonnaise sauce |
Server Information
| WebSite | |
| Host IP | 162.241.24.80 |
| Location | Provo, Utah, United States |
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Mylilikoikitchen.com Valuation
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US$9,621
Last updated: Jun 11, 2020
Mylilikoikitchen.com has global traffic rank of 3,528,829. Mylilikoikitchen.com has an estimated worth of US$ 9,621, based on its estimated Ads revenue. Mylilikoikitchen.com receives approximately 878 unique visitors each day. Its web server is located in Provo, Utah, United States, with IP address 162.241.24.80. According to SiteAdvisor, mylilikoikitchen.com is safe to visit. |
Traffic & Worth Estimates
| Purchase/Sale Value | US$9,621 |
| Daily Ads Revenue | US$5 |
| Monthly Ads Revenue | US$158 |
| Yearly Ads Revenue | US$1,924 |
| Daily Unique Visitors | 878 |
| Note: All traffic and earnings values are estimates. | |
Traffic Ranks
| Global Rank | 3,528,829 |
| Delta (90 Days) | 0 |
| Most Popular In Country | N/A |
| Country Rank | N/A |
DNS Records
| Host | Type | TTL | Data |
| mylilikoikitchen.com | A | 14399 | IP: 162.241.24.80 |
| mylilikoikitchen.com | MX | 14399 | Priority: 0 Target: mail.mylilikoikitchen.com. |
| mylilikoikitchen.com | NS | 21599 | Target: ns2.bluehost.com. |
| mylilikoikitchen.com | NS | 21599 | Target: ns1.bluehost.com. |
| mylilikoikitchen.com | TXT | 14399 | TXT: v=spf1 a mx ptr include:bluehost.com ?all |
| mylilikoikitchen.com | SOA | 21599 | MNAME: ns1.bluehost.com. RNAME: root.box5856.bluehost.com. Serial: 2019061805 Refresh: 86400 Retry: 7200 Expire: 3600000 Minimum TTL: 300 |
HTTP Headers
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Mylilikoikitchen.com Whois Information
Domain Name: MYLILIKOIKITCHEN.COM Registry Domain ID: 1737787318_DOMAIN_COM-VRSN Registrar WHOIS Server: whois.fastdomain.com Registrar URL: http://www.fastdomain.com Updated Date: 2019-07-24T03:32:26Z Creation Date: 2012-08-08T03:32:02Z Registry Expiry Date: 2020-08-08T03:32:02Z Registrar: FastDomain Inc. Registrar IANA ID: 1154 Registrar Abuse Contact Email: Registrar Abuse Contact Phone: Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited Name Server: NS1.BLUEHOST.COM Name Server: NS2.BLUEHOST.COM DNSSEC: unsigned URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/ Domain Name: MYLILIKOIKITCHEN.COM Registry Domain ID: 1737787318_DOMAIN_COM-VRSN Registrar WHOIS Server: whois.bluehost.com Registrar URL: http://www.bluehost.com/ Updated Date: 2019-07-24T03:32:26Z Creation Date: 2012-08-08T03:32:02Z Registrar Registration Expiration Date: 2020-08-08T03:32:02Z Registrar: FastDomain Inc. Registrar IANA ID: 1154 Registrar Abuse Contact Email: support@bluehost.com Registrar Abuse Contact Phone: +1.8017659400 Reseller: BlueHost.Com Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited Registry Registrant ID: Registrant Name: DOMAIN PRIVACY SERVICE FBO REGISTRANT Registrant Organization: THE ENDURANCE INTERNATIONAL GROUP, INC. Registrant Street: 10 CORPORATE DR, STE 300 Registrant City: BURLINGTON Registrant State/Province: MASSACHUSETTS Registrant Postal Code: 01803 Registrant Country: US Registrant Phone: +1.8017659400 Registrant Phone Ext: Registrant Fax: Registrant Fax Ext: Registrant Email: WHOIS@BLUEHOST.COM Registry Admin ID: Admin Name: DOMAIN PRIVACY SERVICE FBO REGISTRANT Admin Organization: THE ENDURANCE INTERNATIONAL GROUP, INC. Admin Street: 10 CORPORATE DR, STE 300 Admin City: BURLINGTON Admin State/Province: MASSACHUSETTS Admin Postal Code: 01803 Admin Country: US Admin Phone: +1.8017659400 Admin Phone Ext: Admin Fax: Admin Fax Ext: Admin Email: WHOIS@BLUEHOST.COM Registry Tech ID: Tech Name: DOMAIN PRIVACY SERVICE FBO REGISTRANT Tech Organization: THE ENDURANCE INTERNATIONAL GROUP, INC. Tech Street: 10 CORPORATE DR, STE 300 Tech City: BURLINGTON Tech State/Province: MASSACHUSETTS Tech Postal Code: 01803 Tech Country: US Tech Phone: +1.8017659400 Tech Phone Ext: Tech Fax: Tech Fax Ext: Tech Email: WHOIS@BLUEHOST.COM Name Server: NS1.BLUEHOST.COM Name Server: NS2.BLUEHOST.COM DNSSEC: unsigned URL of the ICANN WHOIS Data Problem Reporting System: http://wdprs.internic.net/ UNLIMITED storage, bandwidth and domains on one account. Also receive a *FREE* domain for one year when you host with http://www.bluehost.com/ |