Chef Archive
Thread: 82 Power BSN
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Coba-Fett
Mon Jan 10, 2005 6:39 am
#1
I have the resources to make a full factory run of BSN but at 82 power im on Chimera is it worth making , will any chefs buy it?
CraftingGenius
Mon Jan 10, 2005 6:45 am
#2
not really, i buy 83's at a minimum, personally I would not buy those, if you can get 83 it will sell but not 82
Higginsis
Mon Jan 10, 2005 7:26 am
#3
85's the minimum for me.
But as i make my own adds i can afford to spend that little bit extra on meat.
But as i make my own adds i can afford to spend that little bit extra on meat.
BarakKuzar
Mon Jan 10, 2005 12:10 pm
#5
Priced right these should sell. I believe (memory is fading) that I'ved used 82 to make 100+ havla before with no problem. That's about the only thing I can think of that I could use an 82 on though.
Meplorium
Mon Jan 10, 2005 5:23 pm
#6
I use my lower additives on things most people don't look at that I know won't sell too well, but nice to have the selection. In this case, I am guessing the meat is poor, which goes better in intelligents than BSNs because you can mix in better flora to drown out those poor meat stats. Thought that is more a BE thing than a chef thing.
CaraAnam
Tue Jan 11, 2005 5:27 am
#8
yah i haven't really tried below an 85 myself...thought about it once but then decided to go with the 85s
people have such high standards it's really annoying
BarakKuzar
Tue Jan 11, 2005 10:36 am
#9
For what I call "marquee" foods (vas brandy, ahrisa, canape, and bivoli to name a few), it is imperative that chefs use the best additives since consumers have preset expectations and can so easily compare them to other chefs' products todecide which is the "better" deal. For this category, 85+ is needed (yes, I know that canape and bivoli need a heavy additive).
Meplorium had a good piece of advice, which is using lower level additives to make items that are less common. The slightly lower buff size between 85 and 82 would not be as pronounced with something that very few chefs carry and therefore wouldn't look "bad" compared to others. In that case, consumers are just happy to actually see the variety.
Since the main consensus is that it takes 85+ for the master chefs to consider it, look to newer chefs that are just getting into the business. It's far better to have something on your vendor -- even if slightly lower that it "should" be -- than to not have anything on your vendor at all.
Coba-Fett
Wed Jan 12, 2005 8:43 am
#10
Thx for al the help, i managed to use the meat for something else thx anyhow
Zadokk
Wed Jan 12, 2005 2:49 pm
#11
On average, for every +1 of power aBSN offers the potency of the food increases by about 3 points. I would personally consider 84 to a minimum level that I would produce (in terms of being a BE) as most chefs prefer 86+. Check out the additives FAQ in my sig or pop onto the BE forums if you need specific advice on BSNs.
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