- Kills
- 15
- +0 in the last 90 days
- Losses
- 8
- +0 in the last 90 days
- Efficiency
- ISK Efficiency 69%
- ISK destroyed
- 5.34B
- +0 in the last 90 days
- Activity
- Inactive
- 0 kills/day · last 90 days
Combat Record
Career-long numbers from eve-kill
Combat
- Kills
- 15
- Losses
- 8
- Danger Ratio
- 100%
- Final Blows
- 9
- Points
- 15
ISK
- Destroyed
- 5.34B
- Lost
- 2.41B
- Balance
- +2.93B
- ISK Efficiency
- 69%
Solo
- Solo Kills
- 7
- Solo Ratio
- 47%
- Avg Kills/Day
- —
Other
- NPC Losses
- 0
- NPC Loss Ratio
- 0%
- Activity
- Inactive
Damage Dealt152.7K
Damage Ratio · 56%
Damage Taken122.2K
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 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.