Chef Archive

I've been searching the Chef forum for information on this, and seeing contradictory reports, so if you'll bear with another confused ranger...

DOES flavor quality matter in chef resources? I was trying to sell some 900+ flavor fungus and a chef told me it made no difference. Posters in this forum have said as much, others here have listed flavor as a priority.

And I realize there may be a difference between the requirements meat and produce in various schematics. But I'd like to know whether I should still be selling all my low-flavor organics to doctors.

Thanks!

It theoretically matters but the evidence in no way supports flavor having any effect.

I have yet to see flavor help any of my products.