Gallente
Gallente
2.81
Cajunspitfire
Last Active:
about 2 years ago
Birthday:
Aug 9, 2010 (15 years old)
Next Birthday:
Aug 9, 2026 (332 days remaining)
Combat Metrics
Kills
2,404
Losses
158
Efficiency
93.8%
Danger Ratio
0.9%
ISK Metrics
ISK Killed
5441.70B ISK
ISK Lost
6.19B ISK
ISK Efficiency
99.9%
ISK Balance
5435.50B ISK
Solo Activity
Solo Kills
130
Solo Losses
80
Solo Kill Ratio
5.4%
Solo Efficiency
61.9%
Other Metrics
NPC Losses
45
NPC Loss Ratio
28.5
Avg. Kills/Day
0.4
Activity
Low
Character Biography
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