- Kills
- 0
- +0 in the last 90 days
- Losses
- 3
- +0 in the last 90 days
- Efficiency
- ISK Efficiency 0%
- ISK destroyed
- 0
- +0 in the last 90 days
- Activity
- Inactive
- 0 kills/day · last 90 days
Combat Record
Career-long numbers from eve-kill
Combat
- Kills
- 0
- Losses
- 3
- Danger Ratio
- 100%
- Final Blows
- 0
- Points
- 0
ISK
- Destroyed
- 0
- Lost
- 27.5M
- Balance
- -27.5M
- ISK Efficiency
- 0%
Solo
- Solo Kills
- 0
- Solo Ratio
- 0%
- Avg Kills/Day
- —
Other
- NPC Losses
- 0
- NPC Loss Ratio
- 0%
- Activity
- Inactive
Damage Dealt0
Damage Ratio · 0%
Damage Taken12.0K
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
The nicest thing about Pho, is that once you have a basic recipie you can change and alter it nearly however you want as long as you stay within a set list of stuff.
I went to Vietnam during college with a friend, we ate a CRAP load of food from everywhere. Once I got over the initial sickness of eating food outside of the USA I embraced everything vietnam. Vietnamese food is by far my favorite category of food in the world.
You need to find:
- Veal Bones (butcher shops)
- Oxtail
- Piece of fatty brisket (butcher shops can give scraps)
- Onion, quartered
- Ginger, unpeeled, cut up a bit
- 2 cloves garlic, cut in half
- cinny stick
- corriander
- 1 TBSP star anise
- Pinch of clovers
- Stalk Lemon grass
- Rice Noodles
Garnishes:
- Chopped Garlic
- vinegar
- Thai Chilies
----> Combine that....very spicy. This mixture was on tables in vietnam. simple condiment used on all their foods.
- cilantro
- White onion
- Thai Basil
- Thin Sliced Cabbage
- slices of Lime
-----> Have these chopped on hand to put on top of the soup.
Here we go....
1. Meat in pot
2. cold water to cover the meat. (START WITH COLD WATER YOU FUCK) (Don't put the veggies in right now, the scum produced from the meat will coat the veggies.)
3. Heat slowly and skim the scum at comes to the top. Skimming the scum gives you a clear broth. Skim scum, makes a clear you ;)
4. Simmer as low as you can for 12 hours. You'll learn a lot about yourself after 12 hours. COVER THE POT.
5. Veggies into the pot.
6. 12 more hours . . . . contemplate your life. COVER THE POT.
7. Take the brisket and oxtail out. Remove the bones and veggies scraps. Pass through a strainer if you want, I just put a piece of cheese cloth on to and scoop through it.
8. You can crisp up the meat if you like, fuck it. I just put it in the bowl.
9. Salt the broth to taste. (If you ruin this at this stage, grab the toaster and stick your hand in it as punishment.)
10. Slice the brisket into shavings, pull the oxtail apart, pick out any morsels of bone marrow if they still are clinging on.
11. Noodles in the bown FIRST. Meat SECOND. Onion. Cabbage THIRD. THEN THE BROTH. BROTH GOES IN LAST.
If I could eat pho everyday I would.
People put fuckin hoisin sauce, siracha, and other shit...GROW UP. You dont need.
I went to Vietnam during college with a friend, we ate a CRAP load of food from everywhere. Once I got over the initial sickness of eating food outside of the USA I embraced everything vietnam. Vietnamese food is by far my favorite category of food in the world.
You need to find:
- Veal Bones (butcher shops)
- Oxtail
- Piece of fatty brisket (butcher shops can give scraps)
- Onion, quartered
- Ginger, unpeeled, cut up a bit
- 2 cloves garlic, cut in half
- cinny stick
- corriander
- 1 TBSP star anise
- Pinch of clovers
- Stalk Lemon grass
- Rice Noodles
Garnishes:
- Chopped Garlic
- vinegar
- Thai Chilies
----> Combine that....very spicy. This mixture was on tables in vietnam. simple condiment used on all their foods.
- cilantro
- White onion
- Thai Basil
- Thin Sliced Cabbage
- slices of Lime
-----> Have these chopped on hand to put on top of the soup.
Here we go....
1. Meat in pot
2. cold water to cover the meat. (START WITH COLD WATER YOU FUCK) (Don't put the veggies in right now, the scum produced from the meat will coat the veggies.)
3. Heat slowly and skim the scum at comes to the top. Skimming the scum gives you a clear broth. Skim scum, makes a clear you ;)
4. Simmer as low as you can for 12 hours. You'll learn a lot about yourself after 12 hours. COVER THE POT.
5. Veggies into the pot.
6. 12 more hours . . . . contemplate your life. COVER THE POT.
7. Take the brisket and oxtail out. Remove the bones and veggies scraps. Pass through a strainer if you want, I just put a piece of cheese cloth on to and scoop through it.
8. You can crisp up the meat if you like, fuck it. I just put it in the bowl.
9. Salt the broth to taste. (If you ruin this at this stage, grab the toaster and stick your hand in it as punishment.)
10. Slice the brisket into shavings, pull the oxtail apart, pick out any morsels of bone marrow if they still are clinging on.
11. Noodles in the bown FIRST. Meat SECOND. Onion. Cabbage THIRD. THEN THE BROTH. BROTH GOES IN LAST.
If I could eat pho everyday I would.
People put fuckin hoisin sauce, siracha, and other shit...GROW UP. You dont need.