- Founded on
- …
- Members
- 114
- Tax rate
- 5%
- War eligible
- No
Combat Record
Career-long numbers from eve-kill
Combat
- Kills
- 3,938
- Losses
- 1,772
- Efficiency
- 69%
- Danger Ratio
- 61%
ISK
- Destroyed
- 211.03B
- Lost
- 349.06B
- ISK Efficiency
- 38%
- Balance
- -138.02B
Solo
- Solo Kills
- 2,076
- Solo Ratio
- 53%
- Final Blows
- 3,265
- Points
- 3,938
Other
- NPC Losses
- 697
- NPC Loss Ratio
- 39%
- Avg Kills/Day
- —
- Activity
- Medium
Activity
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Description
Beef Stew
Serves 6-8
Ingredients
1 beef brisket (2-3 Ibs.)
6-8 cups water (enough to just cover brisket)
1 cup red wine vinegar
6 tablespoons tomato paste (1/2 of 6 oz. can)
2 tablespoons horseradish
1 tablespoon caraway seeds
2 bay leafs
2 garlic bulbs minced
1 large onion chopped
2 stalks of celery chopped
4 large carrots peeled and chopped
2 large parsnips peeled and chopped
2 medium turnips peeled and chopped
6 baby potatoes halved
Salt and pepper to taste
Preparation
Combine water, vinegar, tomato paste, horseradish, caraway seeds, bay leafs, garlic, onion, 1/2 of a carrot, ) 1/2 of a parsnip, 1/4 of a turnip and 1 peeled potato in a 5-7 quart Dutch oven. Add salt and pepper to taste. Add brisket (can be put in whole or cut into pieces) Bring to boil and simmer covered for three hours. (Meat should be soft and falling apart when done). Add water as needed to replace volume. With a serving spoon (or a potato masher) mash boiled vegetables against side of the Dutch oven to thicken broth. Add the remaining vegetables and simmer for 45 more minutes (stir frequently and watch carefully at this stage as thickened broth can burn on the bottom of the Dutch oven). Serve piping hot with red wine and hard crust Italian bread.
Excellent when reheated as leftovers.
Serves 6-8
Ingredients
1 beef brisket (2-3 Ibs.)
6-8 cups water (enough to just cover brisket)
1 cup red wine vinegar
6 tablespoons tomato paste (1/2 of 6 oz. can)
2 tablespoons horseradish
1 tablespoon caraway seeds
2 bay leafs
2 garlic bulbs minced
1 large onion chopped
2 stalks of celery chopped
4 large carrots peeled and chopped
2 large parsnips peeled and chopped
2 medium turnips peeled and chopped
6 baby potatoes halved
Salt and pepper to taste
Preparation
Combine water, vinegar, tomato paste, horseradish, caraway seeds, bay leafs, garlic, onion, 1/2 of a carrot, ) 1/2 of a parsnip, 1/4 of a turnip and 1 peeled potato in a 5-7 quart Dutch oven. Add salt and pepper to taste. Add brisket (can be put in whole or cut into pieces) Bring to boil and simmer covered for three hours. (Meat should be soft and falling apart when done). Add water as needed to replace volume. With a serving spoon (or a potato masher) mash boiled vegetables against side of the Dutch oven to thicken broth. Add the remaining vegetables and simmer for 45 more minutes (stir frequently and watch carefully at this stage as thickened broth can burn on the bottom of the Dutch oven). Serve piping hot with red wine and hard crust Italian bread.
Excellent when reheated as leftovers.