CorporazioneAttiva
[JSP] BCBS Blue Crew Beef Stew
114 membriTasse 5%Fondata nel 2008
- Kill
- 3930
- +29 negli ultimi 90 giorni
- Perdite
- 1770
- +8 negli ultimi 90 giorni
- Efficienza
- Efficienza ISK 38%
- ISK distrutti
- 210.65B
- +682K negli ultimi 90 giorni
- Attività
- Media
- 0,3 kill/giorno · ultimi 90 giorni
Scheda di combattimento
Numeri da eve-kill, di tutta la carriera
Combattimento
- Kill
- 3930
- Perdite
- 1770
- Indice di pericolo
- 61%
- Colpi finali
- 3257
- Punti
- 3930
ISK
- Distrutti
- 210.65B
- Persi
- 347.78B
- Bilancio
- -137.14B
- Efficienza ISK
- 38%
Solo
- Kill in solo
- 2094
- Percentuale solo
- 53%
- Kill medie/giorno
- —
Altro
- Perdite contro NPC
- 696
- Quota perdite NPC
- 39%
- Attività
- Media
Attività
Cosa vola la corporazione, dove combatte, le ultime kill e perdite
I più preziosi
Le kill più costose del periodo
Chi incontra
Chi uccide, da chi viene uccisa e cosa perde
Ultimi 90g
Uccisi
Ucciso da
Scafi persiPerdite suddivise per classe di scafo.
Battaglie
Gli scontri nella finestra scelta, dal nostro archivio killmail
Descrizione
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.