Chef Archive

my food like brandy is turning out like crap, only +250 after experiementing on it, could it be that my additives im using suck? if so what are good stats to start off with fromt he BE, and how many different tissues do BE make that we can use in additives? just one type of tissue for heavy, one for medium, and one for light? or are there more diff types that can be used for each one. If so what are the names of them? thanks alot guys

There are a bunch of differenttissues that BE's can make, but the ones you are looking for are. BSN's (Medium) should be no lower the 85, INN's (Heavy) No lower the 115 and MS's (Light) around 55.

The other tissues do things like decrease mass (Filling) increase volume (Doses) improve flavor (Time). These would be nice to add, but the buff size is what really counts.

any body suggest BE in ahazi? lookin for one to make long time deals with