- Kills
- 89
- +1 in the last 90 days
- Losses
- 152
- +5 in the last 90 days
- Efficiency
- ISK Efficiency 51%
- ISK destroyed
- 11.59B
- +219.6M in the last 90 days
- Activity
- Low
- 0 kills/day · last 90 days
Combat Record
Career-long numbers from eve-kill
Combat
- Kills
- 89
- Losses
- 152
- Danger Ratio
- 72%
- Final Blows
- 29
- Points
- 92
ISK
- Destroyed
- 11.59B
- Lost
- 11.03B
- Balance
- +564.5M
- ISK Efficiency
- 51%
Solo
- Solo Kills
- 8
- Solo Ratio
- 9%
- Avg Kills/Day
- —
Other
- NPC Losses
- 43
- NPC Loss Ratio
- 28%
- Activity
- Low
Damage Dealt332.5K
Damage Ratio · 14%
Damage Taken2.0M
Activity
What they fly, where they fight, latest kills and losses
Most Valuable
The priciest kills in the window
Matchups
Who they kill, who kills them, what they lose
Last 90d
Killed
Killed By
Hulls LostLosses broken down by hull class.
In-game bio
Gil en spring mense
I'm not a tart, I'm just pretending. Hobbies include baking and blowing things up.
Here's a nice recipe from my country. Life is rough, so eat delicious things whenever you can.
If you're lazy don't bother with the crust, just make the filling, get a spoon and slurp it while it's warm.
South African Melktert (Milk Tart)
CRUST
1 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1 pinch fine salt
1⁄3 cup caster or 1/3 cup superfine sugar
80g/ 2 . 82ozs . butter, softened
1 small egg
FILLING
2 cups milk
1 cinnamon stick
60 -100 ml white sugar, depending on personal taste
2 eggs
3 tablespoons cornflour
3 tablespoons flour
half teaspoon vanilla essence
2 tablespoons butter
Crust - Step 1 - Measure the flour, baking powder and salt in a jug and whisk until combined. Cream butter and sugar together with a beater attachment until pale and fluffy (about 3 minutes). Add the egg and beat until thoroughly incorporated. By hand add in the flour mixture and mix until just combined.
Crust - Step 2 - Press the dough into a 25cm/10inch tart plate with a removable base. Make sure that it isn't too thick and dock with a fork. Place in the freezer for 30 minutes. Meanwhile preheat oven to 200C/400F and when ready bake the base for 15 minutes or until golden and cooked through. You don't need to weight this down if you freeze the pastry. The pastry can be baked 1-2 days in advance and covered well and placed in an airtight container or box.
Heat the milk with the cinnamon stick to just under boiling point.
Lightly beat the eggs with the sugar, and then add the corn flour and flour.
Pour the hot milk into this mixture, stirring rapidly.
Return the mixture to the heat and cook, stirring until the mixture becomes thick.
Keep stirring while it is cooking to prevent it from catching on the bottom of the pot and getting lumpy.
Take the mixture off the heat and add the vanilla essence and butter.
Stir well until the butter is melted.
Pour the mixture into the prepared tart crust.
Sprinkle with cinnamon sugar.
OMNOMNOMNOMNOM
I'm not a tart, I'm just pretending. Hobbies include baking and blowing things up.
Here's a nice recipe from my country. Life is rough, so eat delicious things whenever you can.
If you're lazy don't bother with the crust, just make the filling, get a spoon and slurp it while it's warm.
South African Melktert (Milk Tart)
CRUST
1 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder
1 pinch fine salt
1⁄3 cup caster or 1/3 cup superfine sugar
80g/ 2 . 82ozs . butter, softened
1 small egg
FILLING
2 cups milk
1 cinnamon stick
60 -100 ml white sugar, depending on personal taste
2 eggs
3 tablespoons cornflour
3 tablespoons flour
half teaspoon vanilla essence
2 tablespoons butter
Crust - Step 1 - Measure the flour, baking powder and salt in a jug and whisk until combined. Cream butter and sugar together with a beater attachment until pale and fluffy (about 3 minutes). Add the egg and beat until thoroughly incorporated. By hand add in the flour mixture and mix until just combined.
Crust - Step 2 - Press the dough into a 25cm/10inch tart plate with a removable base. Make sure that it isn't too thick and dock with a fork. Place in the freezer for 30 minutes. Meanwhile preheat oven to 200C/400F and when ready bake the base for 15 minutes or until golden and cooked through. You don't need to weight this down if you freeze the pastry. The pastry can be baked 1-2 days in advance and covered well and placed in an airtight container or box.
Heat the milk with the cinnamon stick to just under boiling point.
Lightly beat the eggs with the sugar, and then add the corn flour and flour.
Pour the hot milk into this mixture, stirring rapidly.
Return the mixture to the heat and cook, stirring until the mixture becomes thick.
Keep stirring while it is cooking to prevent it from catching on the bottom of the pot and getting lumpy.
Take the mixture off the heat and add the vanilla essence and butter.
Stir well until the butter is melted.
Pour the mixture into the prepared tart crust.
Sprinkle with cinnamon sugar.
OMNOMNOMNOMNOM