- Kills
- 1,300
- +0 in the last 90 days
- Losses
- 35
- +0 in the last 90 days
- Efficiency
- ISK Efficiency 99%
- ISK destroyed
- 1.65T
- +0 in the last 90 days
- Activity
- Inactive
- 0 kills/day · last 90 days
Combat Record
Career-long numbers from eve-kill
Combat
- Kills
- 1,300
- Losses
- 35
- Danger Ratio
- 97%
- Final Blows
- 93
- Points
- 1,300
ISK
- Destroyed
- 1.65T
- Lost
- 15.01B
- Balance
- +1.63T
- ISK Efficiency
- 99%
Solo
- Solo Kills
- 3
- Solo Ratio
- 0%
- Avg Kills/Day
- —
Other
- NPC Losses
- 1
- NPC Loss Ratio
- 3%
- Activity
- Inactive
Damage Dealt13.4M
Damage Ratio · 90%
Damage Taken1.5M
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
Roasted Chapado Sausages With Potatoes
Serves 6–8
1 kg good quality pork chipolata sausages
6 medium potatoes peeled and cut into chunks
2 onions, peeled and quartered
2 stalks fresh rosemary
50ml extra virgin olive oil
1/2 cup (125 ml) chicken stock
salt and freshly ground pepper
3 slices of sourdough bread, torn
1 punnet cherry tomatoes
PREHEAT oven to 200C, arrange sausages, potato, onions, rosemary and garlic in a large baking dish. Drizzle over the stock and all but 1 tablespoon of the olive oil. Toss well to combine. Season with salt and pepper.
TEAR the sourdough bread into bite size pieces and drizzle over the remaining tablespoon of olive oil. Toss to ensure bread is evenly coated. Set aside.
ROAST the sausage and vegetables in the oven for 30–40 minutes, stirring occasionally.
SCATTER cherry tomatoes and sourdough bread evenly over the tray and bake for a further 10–15 minutes until the bread is golden.
SERVE straight from the baking dish, with a salad.
Serves 6–8
1 kg good quality pork chipolata sausages
6 medium potatoes peeled and cut into chunks
2 onions, peeled and quartered
2 stalks fresh rosemary
50ml extra virgin olive oil
1/2 cup (125 ml) chicken stock
salt and freshly ground pepper
3 slices of sourdough bread, torn
1 punnet cherry tomatoes
PREHEAT oven to 200C, arrange sausages, potato, onions, rosemary and garlic in a large baking dish. Drizzle over the stock and all but 1 tablespoon of the olive oil. Toss well to combine. Season with salt and pepper.
TEAR the sourdough bread into bite size pieces and drizzle over the remaining tablespoon of olive oil. Toss to ensure bread is evenly coated. Set aside.
ROAST the sausage and vegetables in the oven for 30–40 minutes, stirring occasionally.
SCATTER cherry tomatoes and sourdough bread evenly over the tray and bake for a further 10–15 minutes until the bread is golden.
SERVE straight from the baking dish, with a salad.