Chef Archive

if i was you.. i'd experiment it just till it hits +23...next.. get your uses to 3 ... then the rest throw into duration....docs will love you

Bivoli is one of the foods where 12 points make a huge differance.

I am able to get my Bivoli to +24 with 3 points left. I USED to put the 3 points into duration. IF you area 12 point Chef put them in quantity...

You can get 3 use bivioli which is much better than 2 extra min on a stack of two.

And numbers round off... So 23.75 is the same as 23.

I only make 25 +3 bivoli

and 24 +3 bivoli

That seems to be all any of the docs care about.

Tamil Kith of Kith, Theed, Naboo -6626, 5513
Chef Food and Pet Stims, always fully stocked
Singles Vendor at -6756, 5546 and crates at -6626, 5513

The difference on a buff from +22 to +25 bivoli is minute, so I tend to put into quantity & duration as long as the carnivore meat isn't utter rubbish

You can get 22-23 pretty easily with carn meat that is utter rubbish, at least what I would consider rubbish. Just make sure the veggies kick ass, and yep, rest into duration! Docs seem to buy those just as fast as the 'perfect' 25s.

I'm currently selling Bivoli with stats of (+25.74/3 uses/14.5 minutes)

the batch i have on my vendors now is +24/3 uses. i had a new customer come in last night, master doctor title up. he asked me 'does most bivoli have only 2 uses?' i said 'most that i've seen, i always look.' he then told me he'd mastered doctor just that evening, so of course i /cheered him and we talked a bit. he wondered if it was possible to get bivoli to, say, +15/5 uses. i explained that i didn't think that was possible, you'd need to use BE quantity tissues to get to 5 uses, and i doubt you could get a +15 without BE enhancements there too (altho i never have tried). well turns out he's also a novice BE, but just starting out. i have master BE on an alt, so we talked about that too. i told him honestly that i think my price is the best value out there, but if i was a brand new doctor out shopping for the first time, i sure wouldn't take my word for it, i'd keep looking, and keep an eye on the quantity as well as the strength when comparing prices. we'll see whether he comes back

i thought that was a good question tho, about +15/5. on an old batch of bivoli with different meat i just could not get to +24 no matter what i did, so i made it at +23/3 uses, and it sold quite well. but i don't think most doctors would buy anything under +20, would they?

has anyone made a +26 or better? and does it make any difference?

Cettina