Website Technology Profiler

Discover What Any Website Is Built With – Instantly

Identify the technologies behind any website with one simple click you can quickly see what frameworks, platforms, plugins, analytics tools, and hosting providers a site uses.

Our site works as a powerful website technology profiler, scanning the page and generating a full breakdown of all detectable technologies. From CMS platforms and eCommerce systems to JavaScript libraries and server software helping you understand exactly how a website is built.

Perfect for developers, marketers, SEO professionals, and anyone curious about the tech stack behind their favorite websites.

Executive Summary for galleyvantingaround.com

168 Response Time (ms)

200 HTTP Status

22 Scripts

152 Images

31 Links

HTTP/1.1 Protocol

SEO & Content Analysis

Basic Information

Page Title

galleyvantingaround - Cooking while cruising. Or making the most of what you have, wherever you are...

Meta Description

Cooking while cruising. Or making the most of what you have, wherever you are...

HTML Language

en-US

Robots.txt Present

Sitemap Present

total_urls: 3

SEO Meta Tags

content-type: text/html; charset=UTF-8

Page Content

Cooking while cruising. Or making the most of what you have, wherever you are...As you know, I was born and bred in France. But did I ever mention that my family is from Madagascar? My parents moved from this Indian ocean island off the coast of South Africa to Paris over 50 years ago. At the time, Madagascar had recently regained its independence from the French, but strong ties remained between the two countries with strong trade relations or exchange programs.Mum and Dad came separately to study and met in Paris. As the story goes, they fell in love, had children, completed their studies, got jobs and what was intended as a temporary stay turned into a permanent move. I am sure it was a challenging time for them, juggling many balls and making the decision of a lifetime…My early childhood memories are of my brothers and I spending week days “a la creche” (daycare), collected by my parents in the evening. Weekends were a blur of family activities, often revolving around people gathering at our place. The Madagascan community was (and still is) quite tight knit and I remember many visits from newly arrived relatives or family friends, celebrations in halls or organised sports events…As a young child I seemed to have a myriad of cousins spread all over Paris, Dijon, Nancy, Tours…and for a while, many long weekends were devoted to meet this extended family.My strongest recollection of these gatherings is the amount of food laid on the table. Abundance is the key to a Malagasy feast. It is good form for the host to have plenty to offer to guests and if variety may not matter so much, quantity certainly does.Rice is the main staple in the madagascan diet, just like pasta is to Italy and potato to Ireland!It is usually accompanied by beef, chicken, fish or pork dishes. These can be boiled, braised, fried or grilled. Vegetables are rarely served as a stand alone dish but rather used to add flavour and complement the rice: green leafy broth, tomato “rougail” (similar to Mexican tomato salsa) or “achard” (an assortment of julienned vegetables, pickled with ginger, chili and garlic) are standard features in a malagasy kitchen. As far as snacks go, you can’t go past small cakes and fritters called “mofo” made of rice flour batter and fried or the delicious “sambos” ( meat version of fried samosas).The funny thing is that growing up, I ate “french” during the day: baguette and hot chocolate for breakfast, roast chicken and vegetable at the school canteen, small cake for “le gouter” (afterschool treat)…and madagascan for dinner: always. always, always rice with a small serving of protein and salad on the side. The malagasy connection slowly faded however as the years went by: my mother learnt to cook “proper” french and would only serve traditional malagasy on special occasions, I moved out of home and discovered other cuisines during my travels…For the past 30 years or so, there was always something new to taste.Then, my parents came to visit us in Sydney last month. While I thought they’d be keen on hitting the road and tour around the country, it turned out that they were just as happy taking over my kitchen and spoil us with good food. I, for once, didn’t mind and enjoyed the opportunity to sit on the other side of the bench watching and taking notes! That’s when I realised that no matter how many gourmet meals I concocted, light and healthy options I experimented with, there is nothing like a dish made with love by your mum (and dad!) Even my kids know the difference between their nan’s cooking and mine: they say the kitchen smells better ( of baked apple cake, or garlic beef stew!). I guess I still have a long way to go!For 6 weeks, I went back to being the daughter, enjoying and sharing some of my favourite childhood meals with my own kids, listening to old family stories and rediscovering the comfort of malagasy food…life is a big circle: from Madagascar to Paris to Sydney…where to next?Mofo sakayMofo satay (right) served with a chili dipping sauceThis is a savoury fritter, you can spice up with extra chili, or chopped tomatoes if desired.Makes about 30Ingredients2 cups rice flour2 cups plain flourwarm water (enough to make a smooth batter)1 egg1 tsp baking soda3 spring onions, sliced1/2 tsp each of ground coriander and ground cuminOil for fryingMix all ingredients in a large bowl. Let the batter rest for at least 15 minutes, you can leave it overnight in the fridge if you wish.Heat the oil in a deep saucepan. Scoop out a tablespoon of batter and deep fry for a few minutes until golden. Drain on absorbent paper.Serve hotAchard de legumesThis mix of pickled vegetables is commonly served with rice, but is also delicious on sandwiches or even with cheese! A word of warning: there is a lot of vegetable slicing, so allow for time…A food processor comes in handy, though my father reckons the veggies taste better if sliced by hand. Considering the work involved, we always make a big batch and keep in sealed jars in the fridge!Makes lots!Ingredients500g green beans1kg carrots1 white cabbage1/2 celery1 green capsicum1 red capsicum1 cauliflower1 onion1 piece of ginger (approx 15g)3 garlic cloves1 cup white vinegar1 tbsp curry powder1 tsp turmericsome chili, (optional)Salt and pepperPeel and grate the carrots (I use a food processor). Trim the vegetables. Julienne the green beans, celery, capsicums. Slice the cabbage thinly, cut the cauliflower into small florets.Blanch the vegetables in boiling water, drain and set aside in a large mixing bowl.Peel and slice the onion and ginger. Peel and crush the garlic cloves.In a saucepan, heat a little oil, saute the onions and garlic until golden (careful not to burn them), add spices and stir for a few minutes until fragrant, add in vinegar and stir well ( stand back as mixture will spit and bubble up!) Immediately pour the dressing over the vegetables and mix well. Season with salt and pepper to taste.Cover and let it cool down. The achard can be eaten the same day, but tastes better after a few days, once the flavours have developed.Rougail de tomatesThis dish is dead simple to make, very similar to the tomato salsa we used to find in Mexico. My mum often serves it with plain rice, she says it’s the easiest vegetable dish to cook!Serves 4 as a sideIngredients3 tomatoes1 white onion1 tbsp white vinegarsaltchili (optional)Chop the tomatoes and onion finely by hand ( do not use a food processor as it will turn them into a puree!).Mix in a bowl with the vinegar and add salt to taste.Set aside for 30 minutes to allow for flavours to develop. Serve with rice as an accompaniment to grilled or stewed meat.Ample supplies of Achard and Rougail!Vary amin’ananaThis version of vary amin’anana has extra meat and sausages added, it is traditionally less meaty.My kids call this dish madagascan risotto: a porridge-like mix of rice, green leaves and diced meat. This is my idea of comfort food, when you want something satisfying minus the fat and sugar. In fact, vary amin’anana is typically served to the sick or the elderly and I can attest to its restoring virtues as breakfast food for the morning after…Serves 4-6 as a main courseIngredients1 bunch each of radish leaves, spinach leaves, green shallots, watercress ( a single type of leaves is Ok , if you can’t find the variety )500g stewing beef meat (like chuck or short ribs), diced1 onion, peeled and diced1 knob of ginger, peeled and grated1 tomato, diced1 clove of garlic, peeled and crushed4 cups of long grain riceClean and cut the leaves in fine shreds. Set aside.Heat a little oil in a large saucepan, add the meat and saute until browned on all sides. Add chopped onion, ginger and stir, let the meat cook in its own juice/fat until tender ( add a little water if it sticks to the bottom of the pan).Then stir in the shredded green leaves, rice, garlic and add enough water to cover. Bring to the boil and simmer until the rice is cooked.Serve hot.Hena ritråThe technique for this dish is comparable to making confit: the meat is simmered in just enough water to cover it, and as the liquid evaporates it cooks in its own rendered fat, until turning crispy and delicious. You will need a relatively fatty piece of meat, I commonly use beef chuck or pork belly, but duck legs and chicken thighs work equally well.Serves 4-6 as a main courseIngredients1 kg stewing meat like beef chuck1 tsp salt2 cloves of garlic, peeled and crushed1 knob of ginger (25g), peeled and grated1 cup of waterCut the meat into medium sized pieces. Place in a large casserole and cook over low heat, covered, with the garlic and ginger for about 15 minutes until the fat is rendered.Once the fat has melted, add salt and water, cover again and let the meat cook until all the liquid is evaporated. approx 1 1/2 hour.Uncover and allow the meat to fry in its own fat for a few minutes until well browned and caramelised.Serve hot (the fat will solidify if left to cool down);

Network & Infrastructure

DNS & Hosting

IP Address

192.0.78.245

Reverse DNS

Not detected

SSL/TLS Certificate

Issuer

CN=E8, O=Let's Encrypt, C=US

Protocol Tls13

Expires In 78 days

HSTS Enabled

Technology Stack

Content Management Systems

WordPress

JavaScript Frameworks

Ember jQuery

Build Tools

Vite

Server Technologies

PHP (inferred from WordPress)

Services & Integrations

Analytics & Tracking

Google Analytics GA4

E-commerce Platforms

Magento PrestaShop

CDN & Media Providers

Web Fonts

Font Awesome

Dynamic Analysis & Security

Dynamic JavaScript Analysis

Angular (CDN Detection) Angular (Data Attributes) Bootstrap (CSS Classes) ES6+ JavaScript Features Foundation (CSS Classes) jQuery (CDN Detection) jQuery (script Resource) Web Server: nginx

Security Headers

HSTS

Server Headers

nginx

Resource Analysis

External Resource Hosts

0.gravatar.com

1.gravatar.com

2.gravatar.com

c0.wp.com

fonts-api.wp.com

galleyvantingaround.com

gmpg.org

i0.wp.com

jetpack.wordpress.com

public-api.wordpress.com

s0.wp.com

secure.gravatar.com

stats.wp.com

widgets.wp.com

wp.me

UI Frameworks & Libraries

Angular Material (Class Names) Ant Design (Class Names) Bootstrap (Class Names) D3.js Ionic (Class Names) Slate Swiper

Analysis Errors

Analysis Warnings & Errors

The following issues occurred during analysis:

Reverse DNS failed: No such host is known.

Raw JSON Data

{
  "PageContent": "Cooking while cruising. Or making the most of what you have, wherever you are...As you know, I was born and bred in France. But did I ever mention that my family is from Madagascar? My parents moved from this Indian ocean island off the coast of South Africa to Paris over 50 years ago. At the time, Madagascar had recently regained its independence from the French, but strong ties remained between the two countries with strong trade relations or exchange programs.Mum and Dad came separately to study and met in Paris. As the story goes, they fell in love, had children, completed their studies, got jobs and what was intended as a temporary stay turned into a permanent move. I am sure it was a challenging time for them, juggling many balls and making the decision of a lifetime…My early childhood memories are of my brothers and I spending week days “a la creche” (daycare), collected by my parents in the evening. Weekends were a blur of family activities, often revolving around people gathering at our place. The Madagascan community was (and still is) quite tight knit and I remember many visits from newly arrived relatives or family friends, celebrations in halls or organised sports events…As a young child I seemed to have a myriad of cousins spread all over Paris, Dijon, Nancy, Tours…and for a while, many long weekends were devoted to meet this extended family.My strongest recollection of these gatherings is the amount of food laid on the table. Abundance is the key to a Malagasy feast. It is good form for the host to have plenty to offer to guests and if variety may not matter so much, quantity certainly does.Rice is the main staple in the madagascan diet, just like pasta is to Italy and potato to Ireland!It is usually accompanied by beef, chicken, fish or pork dishes. These can be boiled, braised, fried or grilled. Vegetables are rarely served as a stand alone dish but rather used to add flavour and complement the rice: green leafy broth, tomato “rougail” (similar to Mexican tomato salsa) or “achard” (an assortment of julienned vegetables, pickled with ginger, chili and garlic) are standard features in a malagasy kitchen. As far as snacks go, you can’t go past small cakes and fritters called “mofo” made of rice flour batter and fried or the delicious “sambos” ( meat version of fried samosas).The funny thing is that growing up, I ate “french” during the day: baguette and hot chocolate for breakfast, roast chicken and vegetable at the school canteen, small cake for “le gouter” (afterschool treat)…and madagascan for dinner: always. always, always rice with a small serving of protein and salad on the side. The malagasy connection slowly faded however as the years went by: my mother learnt to cook “proper” french and would only serve traditional malagasy on special occasions, I moved out of home and discovered other cuisines during my travels…For the past 30 years or so, there was always something new to taste.Then, my parents came to visit us in Sydney last month. While I thought they’d be keen on hitting the road and tour around the country, it turned out that they were just as happy taking over my kitchen and spoil us with good food. I, for once, didn’t mind and enjoyed the opportunity to sit on the other side of the bench watching and taking notes! That’s when I realised that no matter how many gourmet meals I concocted, light and healthy options I experimented with, there is nothing like a dish made with love by your mum (and dad!) Even my kids know the difference between their nan’s cooking and mine: they say the kitchen smells better ( of baked apple cake, or garlic beef stew!). I guess I still have a long way to go!For 6 weeks, I went back to being the daughter, enjoying and sharing some of my favourite childhood meals with my own kids, listening to old family stories and rediscovering the comfort of malagasy food…life is a big circle: from Madagascar to Paris to Sydney…where to next?Mofo sakayMofo satay (right) served with a chili dipping sauceThis is a savoury fritter, you can spice up with extra chili, or chopped tomatoes if desired.Makes about 30Ingredients2 cups rice flour2 cups plain flourwarm water (enough to make a smooth batter)1 egg1 tsp baking soda3 spring onions, sliced1/2 tsp each of ground coriander and ground cuminOil for fryingMix all ingredients in a large bowl. Let the batter rest for at least 15 minutes, you can leave it overnight in the fridge if you wish.Heat the oil in a deep saucepan. Scoop out a tablespoon of batter and deep fry for a few minutes until golden. Drain on absorbent paper.Serve hotAchard de legumesThis mix of pickled vegetables is commonly served with rice, but is also delicious on sandwiches or even with cheese! A word of warning: there is a lot of vegetable slicing, so allow for time…A food processor comes in handy, though my father reckons the veggies taste better if sliced by hand. Considering the work involved, we always make a big batch and keep in sealed jars in the fridge!Makes lots!Ingredients500g green beans1kg carrots1 white cabbage1/2 celery1 green capsicum1 red capsicum1 cauliflower1 onion1 piece of ginger (approx 15g)3 garlic cloves1 cup white vinegar1 tbsp curry powder1 tsp turmericsome chili, (optional)Salt and pepperPeel and grate the carrots (I use a food processor). Trim the vegetables. Julienne the green beans, celery, capsicums. Slice the cabbage thinly, cut the cauliflower into small florets.Blanch the vegetables in boiling water, drain and set aside in a large mixing bowl.Peel and slice the onion and ginger. Peel and crush the garlic cloves.In a saucepan, heat a little oil, saute the onions and garlic until golden (careful not to burn them), add spices and stir for a few minutes until fragrant, add in vinegar and stir well ( stand back as mixture will spit and bubble up!) Immediately pour the dressing over the vegetables and mix well. Season with salt and pepper to taste.Cover and let it cool down. The achard can be eaten the same day, but tastes better after a few days, once the flavours have developed.Rougail de tomatesThis dish is dead simple to make, very similar to the tomato salsa we used to find in Mexico. My mum often serves it with plain rice, she says it’s the easiest vegetable dish to cook!Serves 4 as a sideIngredients3 tomatoes1 white onion1 tbsp white vinegarsaltchili (optional)Chop the tomatoes and onion finely by hand ( do not use a food processor as it will turn them into a puree!).Mix in a bowl with the vinegar and add salt to taste.Set aside for 30 minutes to allow for flavours to develop. Serve with rice as an accompaniment to grilled or stewed meat.Ample supplies of Achard and Rougail!Vary amin’ananaThis version of vary amin’anana has extra meat and sausages added, it is traditionally less meaty.My kids call this dish madagascan risotto: a porridge-like mix of rice, green leaves and diced meat. This is my idea of comfort food, when you want something satisfying minus the fat and sugar. In fact, vary amin’anana is typically served to the sick or the elderly and I can attest to its restoring virtues as breakfast food for the morning after…Serves 4-6 as a main courseIngredients1 bunch each of radish leaves, spinach leaves, green shallots, watercress ( a single type of leaves is Ok , if you can’t find the variety )500g stewing beef meat (like chuck or short ribs), diced1 onion, peeled and diced1 knob of ginger, peeled and grated1 tomato, diced1 clove of garlic, peeled and crushed4 cups of long grain riceClean and cut the leaves in fine shreds. Set aside.Heat a little oil in a large saucepan, add the meat and saute until browned on all sides. Add chopped onion, ginger and stir, let the meat cook in its own juice/fat until tender ( add a little water if it sticks to the bottom of the pan).Then stir in the shredded green leaves, rice, garlic and add enough water to cover. Bring to the boil and simmer until the rice is cooked.Serve hot.Hena ritråThe technique for this dish is comparable to making confit: the meat is simmered in just enough water to cover it, and as the liquid evaporates it cooks in its own rendered fat, until turning crispy and delicious. You will need a relatively fatty piece of meat, I commonly use beef chuck or pork belly, but duck legs and chicken thighs work equally well.Serves 4-6 as a main courseIngredients1 kg stewing meat like beef chuck1 tsp salt2 cloves of garlic, peeled and crushed1 knob of ginger (25g), peeled and grated1 cup of waterCut the meat into medium sized pieces. Place in a large casserole and cook over low heat, covered, with the garlic and ginger for about 15 minutes until the fat is rendered.Once the fat has melted, add salt and water, cover again and let the meat cook until all the liquid is evaporated. approx 1 1/2 hour.Uncover and allow the meat to fry in its own fat for a few minutes until well browned and caramelised.Serve hot (the fat will solidify if left to cool down)",
  "Url": "https://galleyvantingaround.com",
  "IpAddress": "192.0.78.245",
  "ReverseDns": null,
  "Asn": null,
  "Http2": false,
  "Http3": false,
  "ResponseTimeMs": 168,
  "StatusCode": 200,
  "ServerHeaders": [
    "nginx"
  ],
  "Ssl": {
    "Issuer": "CN=E8, O=Let's Encrypt, C=US",
    "Subject": "CN=tls.automattic.com",
    "NotBefore": "2026-01-19T13:26:14-08:00",
    "NotAfter": "2026-04-19T14:26:13-07:00",
    "SubjectAltNames": [
      "DNS Name=asioneman.fashion.blog",
      "DNS Name=autorepaircincy.bwpsites.com",
      "DNS Name=backfit.co.uk",
      "DNS Name=byphaedra.com",
      "DNS Name=carbaju.car.blog",
      "DNS Name=charlottemillington.com",
      "DNS Name=chezdonnee.com",
      "DNS Name=ckcdsp.com",
      "DNS Name=diarysemilla.code.blog",
      "DNS Name=drsavasyilmaz.com",
      "DNS Name=e2eflowtesting1581497112643611drive.car.blog",
      "DNS Name=eimearcoughlanharpist.com",
      "DNS Name=emergent-audio.com",
      "DNS Name=galleyvantingaround.com",
      "DNS Name=giedrius.code.blog",
      "DNS Name=givencircumstances.com",
      "DNS Name=hyerkurt.com",
      "DNS Name=meaningfulwellnessjourney.health.blog",
      "DNS Name=moneylight.finance.blog",
      "DNS Name=open4mecarefully.car.blog",
      "DNS Name=terapiaespiritual.family.blog",
      "DNS Name=tls.automattic.com",
      "DNS Name=toowoombaplastics.com.au",
      "DNS Name=top5makeupmistakesyourprobablymaking.family.blog",
      "DNS Name=vru.finance.blog",
      "DNS Name=wideopenmecarefully.car.blog",
      "DNS Name=www.allaboutmyself.fashion.blog",
      "DNS Name=www.asioneman.fashion.blog",
      "DNS Name=www.backfit.co.uk",
      "DNS Name=www.byphaedra.com",
      "DNS Name=www.carbaju.car.blog",
      "DNS Name=www.charlottemillington.com",
      "DNS Name=www.chezdonnee.com",
      "DNS Name=www.ckcdsp.com",
      "DNS Name=www.dany.fashion.blog",
      "DNS Name=www.diarysemilla.code.blog",
      "DNS Name=www.drsavasyilmaz.com",
      "DNS Name=www.e2eflowtesting1581497112643611drive.car.blog",
      "DNS Name=www.eimearcoughlanharpist.com",
      "DNS Name=www.emergent-audio.com",
      "DNS Name=www.globaldenken.com",
      "DNS Name=www.globetrottersr.blog",
      "DNS Name=www.guzmansreptiles.com",
      "DNS Name=www.hyerkurt.com",
      "DNS Name=www.meaningfulwellnessjourney.health.blog",
      "DNS Name=www.moneylight.finance.blog",
      "DNS Name=www.open4mecarefully.car.blog",
      "DNS Name=www.terapiaespiritual.family.blog",
      "DNS Name=www.toowoombaplastics.com.au",
      "DNS Name=www.vru.finance.blog",
      "DNS Name=www.wideopenmecarefully.car.blog"
    ],
    "Hsts": true,
    "Ciphers": [],
    "Protocol": "Tls13",
    "DaysUntilExpiry": 78
  },
  "Cdns": [],
  "HostingHints": [],
  "Cms": [
    "WordPress"
  ],
  "Frameworks": [
    "Ember",
    "jQuery"
  ],
  "JsLibraries": [],
  "Analytics": [
    "Google Analytics GA4"
  ],
  "AdsAndMarketing": [],
  "PaymentGateways": [],
  "EcommerceHints": [
    "Magento",
    "PrestaShop"
  ],
  "SocialSignals": [],
  "MediaProviders": [],
  "SeoTags": [
    "content-type: text/html; charset=UTF-8"
  ],
  "HtmlLanguage": "en-US",
  "HasRobots": true,
  "HasSitemap": true,
  "SecurityHeaders": [
    "HSTS"
  ],
  "CookiesObserved": [],
  "XhrApiHints": [],
  "SitemapCounts": {
    "total_urls": 3
  },
  "ChatWidgets": [],
  "ABTesting": [],
  "PrivacyConsent": [],
  "EmailMarketing": [],
  "WebFonts": [
    "Font Awesome"
  ],
  "DynamicJs": [
    "Web Server: nginx",
    "Angular (Data Attributes)",
    "Bootstrap (CSS Classes)",
    "Foundation (CSS Classes)",
    "Angular (CDN Detection)",
    "jQuery (CDN Detection)",
    "jQuery (script Resource)",
    "ES6+ JavaScript Features"
  ],
  "ResourceHosts": [
    "galleyvantingaround.com",
    "s0.wp.com",
    "secure.gravatar.com",
    "stats.wp.com",
    "gmpg.org",
    "fonts-api.wp.com",
    "widgets.wp.com",
    "jetpack.wordpress.com",
    "public-api.wordpress.com",
    "0.gravatar.com",
    "1.gravatar.com",
    "2.gravatar.com",
    "i0.wp.com",
    "c0.wp.com",
    "wp.me"
  ],
  "CssFrameworks": [],
  "BuildTools": [
    "Vite"
  ],
  "ServerTech": [
    "PHP (inferred from WordPress)"
  ],
  "DatabaseHints": [],
  "PageTitle": "galleyvantingaround - Cooking while cruising. Or making the most of what you have, wherever you are...",
  "MetaDescription": "Cooking while cruising. Or making the most of what you have, wherever you are...",
  "ImageCount": 152,
  "ScriptCount": 22,
  "LinkCount": 31,
  "Errors": [
    "Reverse DNS failed: No such host is known."
  ],
  "UiFrameworks": [
    "D3.js",
    "Slate",
    "Swiper",
    "Bootstrap (Class Names)",
    "Ionic (Class Names)",
    "Angular Material (Class Names)",
    "Ant Design (Class Names)"
  ]
}

Analysis Complete

Analyzed galleyvantingaround.com with 4 technologies detected across 7 categories

Analysis completed in 168 ms • 2026-03-23 11:07:11 UTC