Chef Archive
Thread: Meat requirements
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Japhy_Chilastra
Sat Sep 20, 2003 7:19 am
#1
Hi Chefs!
I just want to clarify what you look for in your meat. I've heard that high flavor of 900+ is very desirable, but how about the other factors, OQ and potential energy? I'm sure a high OQ is also desirable, but if you had a choice of Flavor 900+ and OQ of 450, or Flavor of 450 and an OQ of 900+, which would you take?
Just looking to serve you better!
Ida
Sat Sep 20, 2003 8:58 am
#3
OQ is the determining factor for stack size. I tend to find that high decay resistance makes for higher buffs. Flavor is kind of meaningless.
Japhy_Chilastra
Sun Sep 21, 2003 8:11 am
#4
But doesn't flavor decide how long the buffs last? I would think that would be very important as well and not meaningless.
Saitek
Sun Sep 21, 2003 8:43 am
#5
thats what you would think, but I've had mixed results on flavor, and often times the amount of time added from 900 FL rating is really neglible.
SFSith
Sun Sep 21, 2003 5:51 pm
#6
The schematic details are borked. Look for stuff these things when getting stuff.
Overall Quality - main quantity determinant
decay resist - large buff factor determinant
potential energy - duration and buff, medium factor
unit toughness - duration and buff, medium factor
This is off the top of my head, anyone else have stuff to add?
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