2.70
- Creato il
- …
- Prossimo compleanno
- …
- Ultima attività
- …
- Security status
- 2.70
Scheda di combattimento
Numeri da eve-kill, di tutta la carriera
Combattimento
- Kill
- 15
- Perdite
- 8
- Efficienza
- 65%
- Indice di pericolo
- 100%
ISK
- Distrutti
- 5.34B
- Persi
- 2.41B
- Efficienza ISK
- 69%
- Bilancio
- +2.93B
Solo
- Kill in solo
- 7
- Percentuale solo
- 47%
- Colpi finali
- 9
- Punti
- 15
Altro
- Perdite contro NPC
- 0
- Quota perdite NPC
- 0%
- Kill medie/giorno
- —
- Attività
- Inattivo
Danni
Danni inflitti152.7K
Danni subiti122.2K
Rapporto danni56%
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
Bio in gioco
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.