Chef Archive

Thread: Is there a more recently updated list of food stats than Chef Menu webpage

Kulkusa
Tue Oct 19, 2004 9:24 am
#1
As topic says the current list in faq http://www.gamekast.com/swg/foodtables.htmlis pretty redundant now apart from saying what the foods do, it seems that all the values are for non BE additive food, which doesnt really reflect 90% of the food being sold nowadays.


I'm just interested in case anyone has or intends to produce a more up to date list?


Is is even possible to calculate the theoretical max/min values with BE food like can be done for other items like armour and so on?

Higginsis
Tue Oct 19, 2004 9:39 am
#2
They are non BE, simply because back then BE's weren't commen place and the whole addivite system was a new world.

Tho i'd say we could compile a new list. Maybe with different ratings, so like the average, lowest or highest stats a food gets too.



Higginsis Great[REJEK] : Solicitation Expert
Bum Sexing-Crixx- until until he gives up...
sciguyCO
Tue Oct 19, 2004 10:18 am
#3
Well, I determined the original range numbers in order to calculate what experimentation percentage was required to reach a certain value. Adding the additive in there makes it little more difficult, since the additive itself has a range of values it can have. So unenhanced brandy has a range of 150-240. Brandy with an 80 BSN has a range of 270-432. Brandy with an 85 BSN has a range of 277-444. Brandy with a 90 BSN (the theoretic max for BSNs) has a range of 285-456.


So should the menu show a range of 150-456? And what about the other categories? If you also include duration additives, customers might show up asking for a +400 Brandy (requiring a nutrient additive) with a 65m duration (requiring a duration additive).


Right now, I'm thinking that something like this might work:


Brandy +150-24030-60m55-33 fill18-30 stack (cask)

enhanced: +240-45639-90m46-23 fill54-120 stack


The notes on the menu would need to make clear that you can only get one category in the enhanced row. The minimum on the enhanced row assumes a 0% experimented tissue on top of a 0% experimented brandy, the maximum on the enhanced row is a theoretic 100% experimented tissue on top of a 100% experimented brandy.


So how would that look for a customer food list? The enhanced range would be a little fuzzier, since it depends on both the chef's resources/experimentation and the additives he/she has to work with (which in turn depends on the BE's resources/experimentation). We might be able to tighten up the ranges by imposing some arbitrary acceptability on the tissues (say 80 for the min acceptable BSN), but I don't know if we've got sufficient information on the non-nutrient tissues to make that call.




Kriles Ch'artoff , Chilastra server
Master Chef (retired)
Currently doing....stuff
Higginsis
Tue Oct 19, 2004 10:51 am
#4

This would take awhile to define, there are alot of foods there that i have never made with BE adds so am not familiar with them.

I suggest if we make a list of what we would think of as the low, average and high stats for each food with nutrition adds (just to keep it simple at first) we could maybe get a better overview.

Also i think the idea to make them all with a standard additive, say +55,+85,+115 for nutrition adds then work from there, we could also state that these are what the stats have been based around.

Its going to be a big process getting it all correct and accurate but i think we can do it.

As a example this is how i would lay the menu out (put in a table like the old.


Foods
----------------------Low ------------------------------------------Average -----------------------------------High


Ahirsa: +340-390/36-39 mins/33 fill/3 use------ +390-409/40-45mins/3 use ----+410-430/46-40mins/33 fill/3 use

Message Edited by Higginsis on 10-19-2004 06:54 PM



Higginsis Great[REJEK] : Solicitation Expert
Bum Sexing-Crixx- until until he gives up...
Kulkusa
Tue Oct 19, 2004 11:36 am
#5
Well given i know not a thing about the additives, ddint even realise that there were differetn ones for filling nutrition etc, i think Higgins' idea would be easier to understand, but in the same respect it would be interesting to see what some of the other values would go low/high to if the 'standard' nutrient isnt used in that product and a different one was., so not really sure


Nice to know that you guys are interested in producing something like this, thanks for thinking about it.

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