Chef Archive

I didn't see this mentioned anywhere either.

The flavor attribute we experiment with...are the calculations for it totally off?

I know I went to a California public school and all, but.....

Playing with a basic soypro....

Duration is 22% flavor,33% quality and 44% potential energy.

it calls for cereal and veggies...

With F of 715,PE of 920 and OQ of 308 for one, 466,852,540.Taking out the percentage it actually counts..my totals are this. Flavor = 259 (max 444) Quality = 279 (max 660) Energy of 779 (max 880)

totalscore of 1317 of total 2000. This adds to a whopping 6%, experimented to a max of 29%. (9 points used).

Almond Crunchie (pet food)

F,PE,OQ are each 1/3 of total.

3 materials...max off 3000 each for total of 9000.

Materials adding to 5589 of 9000

A whopping 3% flavor.

I thinkthis is the reason the duration of our foodsmostly bites.

Any thoughts?

Nepenthes.

Accomplished Baker, Master Bartender, Culinary Master. (entrees next)

Radiant

Yeah, the schematics are totally wrong.

For flavor, the best percentage estimates I've seen so far are:

PE 11% OQ 16% UT 48% (25% unknown)

I know its a wacky formula, but try it out for yourself. Basically, get ingredients with very high UT

Hehe unit toughness apparently affects quantity too. I just made some 8 serving stewed gwouch out of some old nasty hide I had around.. it happened to have a high unit toughness.