- Kill
- 1300
- +0 negli ultimi 90 giorni
- Perdite
- 35
- +0 negli ultimi 90 giorni
- Efficienza
- Efficienza ISK 99%
- ISK distrutti
- 1.65T
- +0 negli ultimi 90 giorni
- Attività
- Inattivo
- 0 kill/giorno · ultimi 90 giorni
Scheda di combattimento
Numeri da eve-kill, di tutta la carriera
Combattimento
- Kill
- 1300
- Perdite
- 35
- Indice di pericolo
- 97%
- Colpi finali
- 93
- Punti
- 1300
ISK
- Distrutti
- 1.65T
- Persi
- 15.01B
- Bilancio
- +1.63T
- Efficienza ISK
- 99%
Solo
- Kill in solo
- 3
- Percentuale solo
- 0%
- Kill medie/giorno
- —
Altro
- Perdite contro NPC
- 1
- Quota perdite NPC
- 3%
- Attività
- Inattivo
Danni inflitti13.4M
Rapporto danni · 90%
Danni subiti1.5M
Attività
Cosa vola, dove combatte, le ultime kill e perdite
I più preziosi
Le kill più costose del periodo
Chi incontra
Chi uccide, da chi viene ucciso e cosa perde
Ultimi 90g
Uccisi
Ucciso da
Scafi persiPerdite suddivise per classe di scafo.
Bio in gioco
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.