2.70
- Created on
- …
- Next Birthday
- …
- Last Active
- …
- Security Status
- 2.70
Combat Record
Career-long numbers from eve-kill
Combat
- Kills
- 15
- Losses
- 8
- Efficiency
- 65%
- Danger Ratio
- 100%
ISK
- Destroyed
- 5.34B
- Lost
- 2.41B
- ISK Efficiency
- 69%
- Balance
- +2.93B
Solo
- Solo Kills
- 7
- Solo Ratio
- 47%
- Final Blows
- 9
- Points
- 15
Other
- NPC Losses
- 0
- NPC Loss Ratio
- 0%
- Avg Kills/Day
- —
- Activity
- Inactive
Damage
Damage Dealt152.7K
Damage Taken122.2K
Damage Ratio56%
Combat profile
How they fight, with whom and against whom — last 90 days
Activity
What they fly and where they fight
Most Valuable
Matchups
Who they kill, who kills them, what they lose
Top ListsLast 90d
Hulls LostLast 90d
Losses broken down by hull class.
Career
Corporations flown for, most recent first
In-game bio
The recipe served all over the universe, how to:
ingredients:
400g lean pork mince
1 egg, beaten
1 small onion, finely chopped or grated
85g fresh white breadcrumbs
1 tbsp finely chopped dill, plus extra to serve
1 tbsp each olive oil and butter
2 tbsp plain flour
400ml hot beef stock (from a cube is fine)
In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts – you should get about 20.
Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.
ingredients:
400g lean pork mince
1 egg, beaten
1 small onion, finely chopped or grated
85g fresh white breadcrumbs
1 tbsp finely chopped dill, plus extra to serve
1 tbsp each olive oil and butter
2 tbsp plain flour
400ml hot beef stock (from a cube is fine)
In a bowl, mix the mince with the egg, onion, breadcrumbs, dill and seasoning. Form into small meatballs about the size of walnuts – you should get about 20.
Heat the olive oil in a large non-stick frying pan and brown the meatballs. You may have to do this in 2 batches. Remove from pan, melt the butter, then sprinkle over the flour and stir well. Cook for 2 mins, then slowly whisk in the stock. Keep whisking until it is a thick gravy, then return the meatballs to the pan and heat through. Sprinkle with dill and serve with cranberry jelly, greens and mash.