Chef Archive
Thread: A few notes from Bloodfin post-CU
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audioslaves
Thu Apr 28, 2005 9:34 am
#1
All single foods are garbage. They converted with base stats instead of experimented on. Trash it all.
Food in crates when you examine it reflects the base stats. When you remove it from crate it seems to reflect the experimentatin though. This means that it will be virtually impossible to sell any pre-CU food in crates either. Give it away.
Foods still won't stack. Ruins the viability of most foods.
From my experience so far in combat I doubt food will make much of a difference anyways - either you do fine against creatures or you die really quickly.
Basically my opinion is that as is, chef is about as necessary of a profession as tailor is.
audioslaves
Thu Apr 28, 2005 10:17 am
#2
Let's see what else. Nothing got fixed. Which means Ormachek still has like a 20second duration as does exo-protein & synth has like 36 second timer. Biggest bug in my opinion, since these are all things that would be nice post-cu if it weren't for the duration. And there's not a whole lot that is still semi-decent post-CU.
Also, when you take things out of crates the last item has the "base" stats so to speak (even if it's a crate of 5 - only 4 are decent, last is trash).
Message Edited by audioslaves on 04-28-2005 10:52 AM
Accamim
Thu Apr 28, 2005 11:11 am
#3
A request from Cata:
I'd really wish to see if any Flurry chef's wish to chat about these issues. Frankly, my future in game depends on the if and when the chef bugs will be fixed. Please contact me as continuityusa (for msn, yahoo, and aim) or on Old School's Forum Page (http://forum.greatgaming.ca/index.php)there is a Flurry section to post more rants on.
I'd really wish to see if any Flurry chef's wish to chat about these issues. Frankly, my future in game depends on the if and when the chef bugs will be fixed. Please contact me as continuityusa (for msn, yahoo, and aim) or on Old School's Forum Page (http://forum.greatgaming.ca/index.php)there is a Flurry section to post more rants on.
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