2.80Cajunspitfire
- Creato il
- …
- Prossimo compleanno
- …
- Ultima attività
- …
- Security status
- 2.80
Scheda di combattimento
Numeri da eve-kill, di tutta la carriera
Combattimento
- Kill
- 2404
- Perdite
- 158
- Efficienza
- 94%
- Indice di pericolo
- 72%
ISK
- Distrutti
- 5.43T
- Persi
- 6.17B
- Efficienza ISK
- 100%
- Bilancio
- +5.42T
Solo
- Kill in solo
- 130
- Percentuale solo
- 5%
- Colpi finali
- 338
- Punti
- 2404
Altro
- Perdite contro NPC
- 45
- Quota perdite NPC
- 28%
- Kill medie/giorno
- —
- Attività
- Inattivo
Danni
Danni inflitti10.4M
Danni subiti942.8K
Rapporto danni92%
Profilo operativo
Come combatte, con chi e contro chi — ultimi 90 giorni
Attività
Cosa vola e dove combatte
I più preziosi
Chi incontra
Chi uccide, da chi viene ucciso e cosa perde
ClassificheUltimi 90g
Scafi persiUltimi 90g
Perdite suddivise per classe di scafo.
Carriera
Le corporazioni attraversate, dalla più recente
ThunderwaffeDal domenica 2 giugno 20191200 Kill40 Perdite
Multiplex GamingDal sabato 26 gennaio 20190 Kill0 Perdite
The ScopeDal giovedì 24 gennaio 20190 Kill0 Perdite
KarmaFleetDal martedì 16 gennaio 2018211 Kill12 Perdite
Amok.Dal mercoledì 10 gennaio 20180 Kill0 Perdite
CAJUN BAYOU INC.Dal sabato 11 febbraio 2012149 Kill65 Perdite
DucKtape UnlimitedDal martedì 12 ottobre 2010113 Kill7 Perdite
Ardulant WorksDal lunedì 9 agosto 20100 Kill0 Perdite
University of CailleDal lunedì 9 agosto 20100 Kill0 Perdite
Bio in gioco
Beignets (Doughnuts)
Ingredients
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confectioners' sugar
Directions
In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
Shake confectioners' sugar on hot beignets. Serve warm.
Chicken Jambalaya
4 Tbs (60 ml) butter or margarine
1 cup each finely chopped onions,
red and/or green bell peppers, and celery
1 Tbs (15 ml) finely chopped garlic
2 whole bay (laurel) leaves
Salt and freshly ground pepper to taste
1/2 tsp (2 ml) cayenne pepper, or to taste
1/2 tsp (2 ml) hot sauce, or to taste
1/2 lb (250 g) tasso or other smoked ham, chopped
1 cup (250 ml) canned tomato sauce
3 lbs (1.3 Kg) chicken, cut into parts and meat
removed from bones
3 cups (750 ml) canned or fresh chicken stock
2 cups (500 ml) uncooked white rice
Melt the butter or margarine in a heavy 4 quart (4 L) pot. Add the
onions, peppers, celery, garlic, the bay leaves, salt and pepper,
cayenne, Tabasco, and the ham and cook over high heat, stirring
frequently, until the onions are medium brown, about 15 minutes. Add
the tomato sauce, chicken pieces, and the chicken stock and bring to a
simmer. Add the rice and stir briefly. Cover the pot, reduce the
heat to very low, and cook for about 15 minutes, until the rice is
cooked. Serves 4 to 6. AH YISS
Ingredients
2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110 degrees F/45 degrees C)
1/2 cup white sugar
1 teaspoon salt
2 eggs
1 cup evaporated milk
7 cups all-purpose flour
1/4 cup shortening
1 quart vegetable oil for frying
1/4 cup confectioners' sugar
Directions
In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk, and blend well. Mix in 4 cups of the flour and beat until smooth. Add the shortening, and then the remaining 3 cups of flour. Cover and chill for up to 24 hours.
Roll out dough 1/8 inch thick. Cut into 2 1/2 inch squares. Fry in 360 degree F (180 degrees C) hot oil. If beignets do not pop up, oil is not hot enough. Drain onto paper towels.
Shake confectioners' sugar on hot beignets. Serve warm.
Chicken Jambalaya
4 Tbs (60 ml) butter or margarine
1 cup each finely chopped onions,
red and/or green bell peppers, and celery
1 Tbs (15 ml) finely chopped garlic
2 whole bay (laurel) leaves
Salt and freshly ground pepper to taste
1/2 tsp (2 ml) cayenne pepper, or to taste
1/2 tsp (2 ml) hot sauce, or to taste
1/2 lb (250 g) tasso or other smoked ham, chopped
1 cup (250 ml) canned tomato sauce
3 lbs (1.3 Kg) chicken, cut into parts and meat
removed from bones
3 cups (750 ml) canned or fresh chicken stock
2 cups (500 ml) uncooked white rice
Melt the butter or margarine in a heavy 4 quart (4 L) pot. Add the
onions, peppers, celery, garlic, the bay leaves, salt and pepper,
cayenne, Tabasco, and the ham and cook over high heat, stirring
frequently, until the onions are medium brown, about 15 minutes. Add
the tomato sauce, chicken pieces, and the chicken stock and bring to a
simmer. Add the rice and stir briefly. Cover the pot, reduce the
heat to very low, and cook for about 15 minutes, until the rice is
cooked. Serves 4 to 6. AH YISS