Which Tank job do you think is harder to heal?

[Tanathya]

This topic derailed as soon as the replies came rolling in. Apparently having an opinion in a thread that asks "what do you THINK is the hardest tank to heal." is wrong. I speak from experiences that WAR dropped faster because of full strength deliverance and no cds. Now proceed to debate with me till you're blue in the face.

Lol that's alright, but you're still not talking about what job is harder to heal, just what kind of players are. I mean, that's unfair to WARs that actually play properly, judging a job because of people who would play equally as bad as any other tank. They wouldn't be easier to heal if they were on PLD or DRK.
You're the one who took it to heart when you assumed things about me (being wrong, by the way); I didn't talk about you. So hey, moving on!

[Jhett_Magnum]

Lol that's alright, but you're still not talking about what job is harder to heal, just what kind of players are. I mean, that's unfair to WARs that actually play properly, judging a job because of people who would play equally as bad as any other tank. They wouldn't be easier to heal if they were on PLD or DRK.
You're the one who took it to heart when you assumed things about me (being wrong, by the way); I didn't talk about you. So hey, moving on!

Yeah you got me there i wasnt able to clear a3s at all. You say you cleared all full strength with no issues , thats awesome. I still think full str right side WARs drop faster when using no cds.

[Tanathya]

Yeah you got me there i wasnt able to clear a3s at all. You say you cleared all full strength with no issues , thats awesome. I still think full str right side WARs drop faster when using no cds.

Alright
/10char

[Torunya]

I do believe that conclusion calls for a make-up recipe!

Buttery Blueberry Streusel Muffins.
> find it here <

yield: 14 MUFFINS prep time: 15 MINUTES total time: 45 MINUTES

Ingredients:

STREUSEL

• 1/2 cup (100g) packed dark or light brown sugar
• 1/2 cup (67g) pecans or walnuts, chopped
• 1 teaspoon ground cinnamon

MUFFINS

• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 2 large eggs, room temperature preferred
• 1/2 cup (120g) yogurt1
• 2 teaspoons vanilla extract
• 1 and 3/4 cups (220g) all-purpose flour (measured correctly)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup (60ml) milk (any kind)
• 1 and 1/2 cups (250g) fresh or frozen blueberries (do not thaw if using frozen)

Directions:

1. Preheat oven to 425°F (218°C). Spray two 12-count muffin pans with nonstick spray or line with cupcake liners (this recipe makes 14 muffins, so there will be two batches). Set aside.
2. Make the streusel: In a small bowl, toss together the brown sugar, nuts, and cinnamon. Set aside.
3. Make the muffins: In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
4. In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the blueberries with a wooden spoon or rubber spatula. Don't worry if the blueberries bleed a little - my batter was purple in some spots; it looks pretty when baked.
5. Layer in 1 Tablespoon of batter, then top with a little streusel, then more batter until the muffin tins or liners are full all the way up to the top. You want them overflowing, as shown in the photo above. Top with more streusel. Bake in batches for 5 minutes at 425°F (218°C) then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 18-21 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-26 minutes. Allow to briefly cool before serving. Muffins stay soft, fresh, and moist at room temperature for 1 week.
6. Make ahead tip: For longer storage, freeze muffins for up to 3 months. Allow to thaw overnight in the refrigerator and heat up in the microwave if desired.

Courtesy of Sally's Baking Addiction <3

[Starbirth]

Pretty much the tank that doesn't use CDs.