Chef Archive

What is the negative side of using a Medium additive in a Heavy food? Does it make that huge of a difference?

I am new chef and just getting set up. Wanting to know as I am doing Bio-engineer but was only going to do tissues and experimentation instead of master. I notive only way to get Bio tissue for nutrients enhancement for Heavy additives is with master.

Anyway I hope someone can help. Please let me know.

The big ones are going to be Bivoli, Canape and Vercupti

For Bivoli your max will be about +21 instead of +25

Canape will be 600ish instead of 700ish

Vercupti I'm not sure as I have never used mediums in it, but I would guess 800-900 ish instead of 1000-1100.

It will make a difference and will be noticeable to your buyers. Also realize with only 0404(I think those are the 2 lines) you will rarely max out experimentation with only 7 exp points.

0404 is an easy way to save some skill points. However there is obviously a downside. If you want to be able to produce the best food you will either need to go to master or find a BE to just sell you heavys. +21 Bivoli and +600 Canape are not useless though, although you will have to charge less I would assume. Thats what I made about 4-5 months ago and it sold fairly well.

Amandil Morier - Tempest - Master Chef

It is a noticeable difference, but it mostly depends on what your customers want.

Regular brandy would be around +200, Light would be around +250-275, Medium around +350-400

And also remember there are different kinds of additives, not just for nutrition. There are ones for flavor, quantity and filling as well. I always try to find out exactly what my customers want it for and shop accordingly.

Happy cookin

-Castin Donn
...has mastered the Pilot profession