4.70
- Kill
- 65
- +0 negli ultimi 90 giorni
- Perdite
- 33
- +0 negli ultimi 90 giorni
- Efficienza
- Efficienza ISK 85%
- ISK distrutti
- 9.96B
- +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
- 65
- Perdite
- 33
- Indice di pericolo
- 88%
- Colpi finali
- 0
- Punti
- 65
ISK
- Distrutti
- 9.96B
- Persi
- 1.75B
- Bilancio
- +8.20B
- Efficienza ISK
- 85%
Solo
- Kill in solo
- 0
- Percentuale solo
- 0%
- Kill medie/giorno
- —
Altro
- Perdite contro NPC
- 4
- Quota perdite NPC
- 12%
- Attività
- Inattivo
Danni inflitti410.5K
Rapporto danni · 73%
Danni subiti151.4K
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
Turbot fillet recipes:
Turbot is available all year round, but its scarcity combined with its unique, meaty texture and flavour makes it the pinnacle of fish cookery for many chefs. Turbot has been highly sought after for centuries; notable French gastronomes like Jean Anthelme Brillat-Savarin and Marie-Antoine Carême singled it out for special praise, with the latter calling turbot 'the prince of the seas'.
Turbot has a flavour similar to something like a Dover sole, but the texture is much firmer, more like halibut. As a result, it really is a chef's dream to cook with, and it stands up to flavours that might drown out more delicate fish.
The classic preparation would be to steam or poach turbot and accompany with a light sauce, such as parsley or hollandaise.
Turbot is available all year round, but its scarcity combined with its unique, meaty texture and flavour makes it the pinnacle of fish cookery for many chefs. Turbot has been highly sought after for centuries; notable French gastronomes like Jean Anthelme Brillat-Savarin and Marie-Antoine Carême singled it out for special praise, with the latter calling turbot 'the prince of the seas'.
Turbot has a flavour similar to something like a Dover sole, but the texture is much firmer, more like halibut. As a result, it really is a chef's dream to cook with, and it stands up to flavours that might drown out more delicate fish.
The classic preparation would be to steam or poach turbot and accompany with a light sauce, such as parsley or hollandaise.