Amarr
Amarr
5.00
Last Active:
6 days ago
Birthday:
Jul 17, 2015 (10 years old)
Next Birthday:
Jul 17, 2026 (309 days remaining)
Combat Metrics
Kills
1,614
Losses
355
Efficiency
82.0%
Danger Ratio
82.0%
ISK Metrics
ISK Killed
1049.65B ISK
ISK Lost
37.38B ISK
ISK Efficiency
96.6%
ISK Balance
1012.27B ISK
Solo Activity
Solo Kills
118
Solo Losses
148
Solo Kill Ratio
7.3%
Solo Efficiency
44.4%
Other Metrics
NPC Losses
55
NPC Loss Ratio
15.5
Avg. Kills/Day
0.4
Activity
Very High
Character Biography
Don't let your memes be dreams....
HUNGARIAN GULY\xc1S (GOULASH)
1.5-3 hours This makes a very large pot of soup! If you’d like to freeze some of it, do it before adding the vegetables!
INGREDIENTS
3 tablespoons oil or lard
5 medium onions, diced
2 1/2 teaspoons salt
2 1/2 liters (2 1/2 quarts) water, plus a few extra spoonfuls
3 tablespoons Hungarian paprika (sweet)
1/2 teaspoon black pepper
1 tablespoon caraway seeds
1.5 kg (3 1/4 lbs) beef, chopped into bite-sized pieces
2 cloves of garlic, chopped
5 medium carrots, sliced into bite-sized rounds
2 medium parsnips, sliced into bite-sized rounds
2 large potatoes, cubed
2 tomatoes, diced
Csipetke (pinched pasta), optional
INSTRUCTIONS
Heat the oil or lard in a large pot (preferably a Dutch oven). Add the onions along with a few spoonfuls of water (so they don’t brown) and a pinch of the salt. Cook slowly over very low heat for about 15 to 20 minutes, or until the onions are clear and glassy.
Remove from the heat and add the paprika, pepper, and caraway seeds. Stir quickly to combine and add a tiny bit of water (to prevent the paprika from burning).
Add the meat and garlic and cook over high heat, stirring, until the meat is slightly browned (about ten minutes). Turn the heat down to low, add a few spoonfuls of water, and cook for about 15 more minutes, until the meat is nearly cooked through.
Add the rest of the water and keep cooking, over low heat, for at least an hour, or until the meat is cooked and nearly tender enough to serve. This could take hours, depending on the cut of beef you used.
When the meat is nearly done, add the tomatoes, carrots, parsnips, and potatoes and cook for about 15 more minutes, or until they are tender (being careful not to overcook them). Taste the soup and add more salt and pepper, if needed.
If you are using csipetke or another kind of small pasta, add it to the soup before serving. You can serve this soup with hot pepper or hot pepper paste.
Boiler for sale!
HUNGARIAN GULY\xc1S (GOULASH)
1.5-3 hours This makes a very large pot of soup! If you’d like to freeze some of it, do it before adding the vegetables!
INGREDIENTS
3 tablespoons oil or lard
5 medium onions, diced
2 1/2 teaspoons salt
2 1/2 liters (2 1/2 quarts) water, plus a few extra spoonfuls
3 tablespoons Hungarian paprika (sweet)
1/2 teaspoon black pepper
1 tablespoon caraway seeds
1.5 kg (3 1/4 lbs) beef, chopped into bite-sized pieces
2 cloves of garlic, chopped
5 medium carrots, sliced into bite-sized rounds
2 medium parsnips, sliced into bite-sized rounds
2 large potatoes, cubed
2 tomatoes, diced
Csipetke (pinched pasta), optional
INSTRUCTIONS
Heat the oil or lard in a large pot (preferably a Dutch oven). Add the onions along with a few spoonfuls of water (so they don’t brown) and a pinch of the salt. Cook slowly over very low heat for about 15 to 20 minutes, or until the onions are clear and glassy.
Remove from the heat and add the paprika, pepper, and caraway seeds. Stir quickly to combine and add a tiny bit of water (to prevent the paprika from burning).
Add the meat and garlic and cook over high heat, stirring, until the meat is slightly browned (about ten minutes). Turn the heat down to low, add a few spoonfuls of water, and cook for about 15 more minutes, until the meat is nearly cooked through.
Add the rest of the water and keep cooking, over low heat, for at least an hour, or until the meat is cooked and nearly tender enough to serve. This could take hours, depending on the cut of beef you used.
When the meat is nearly done, add the tomatoes, carrots, parsnips, and potatoes and cook for about 15 more minutes, or until they are tender (being careful not to overcook them). Taste the soup and add more salt and pepper, if needed.
If you are using csipetke or another kind of small pasta, add it to the soup before serving. You can serve this soup with hot pepper or hot pepper paste.
Boiler for sale!