Chef Archive
Thread: BE additives
Page 1 of 4
Hyperi0n
Fri Feb 13, 2004 12:11 pm
#1
OK guys i need some advice ... im no chef ... just a simple BE ... and im lookn into maken some additives ... but i dont know what the H3ll these do ... im guessing everyone wants the best which would be the heavy additives ... but whats the differ between flavor and nutrition ... would be nice if they put this info in the schematics for us dumb BEs ...
ioscode
Fri Feb 13, 2004 12:18 pm
#2
I think that Light, Medium, and Heavy additives are all useful to Chef's it just depends on what they're making. For example, Vasarian Brandy takes a Medium or Light additive.
Flavor increases the amount of time that a food lasts and nutrition affects the strength of the foods effect.
Hope that helps
Flavor increases the amount of time that a food lasts and nutrition affects the strength of the foods effect.
Hope that helps
sciguyCO
Fri Feb 13, 2004 12:23 pm
#3
Actually, you should be able to find a market for all sizes, since there is a maximum size that can be included in a food, depending on how far up the chef tree it is. Artisan, Novice Chef, andfirst rowfoods can only take a Light. Starting at second-tier chef skills the foods can take a medium. Heavy additives are only usable in 4th tier and Master Chef foods. Any food can take a additive smaller than the slot size in the schematic (so a Light can go into a Medium Slot, a Medium or Light intoa Heavy).
Flavor determines the duration of the food. Nutrition determines the size of the buff. The numbers you get from experimenting Effectiveness determines the size of the boost as a percentage increase. So a "Multisaccharid Dimate" (light flavor enhancer) with +50 will multiply the duration of the food by 150%. A "Broad Spectrum Nutrient" (medium nutrition enhancer) with +100 will double the buff size (200% increase). Quantity tissues (which increase the number of doses in the food stack) work the same way.
Filling enhancers (I think they're labeled "mass" in the tissue description) is a percentage decrease to a food's filling. So if a "Caloric Conversion Supplement" displays 40, the filling gets reduced to 60% of normal.
I've got a small run-down of the tissues at the bottom of my revamp chart:
http://home.comcast.net/~sciguyco/swg/FoodChart.htm
And do these have a standard name for the whole group? There's been a bit of confusion because the food recipes require "Additives" which are made by chefs, the additives are what include the BE-crafted things; the schematic slot is labeled "{size} food Biological component".
Quidium
Fri Feb 13, 2004 12:29 pm
#4
As a BE myself I want to know Specifically what you all want or need, what is in high demand so that I can start mass prodicing and selling.
sciguyCO
Fri Feb 13, 2004 12:44 pm
#6
Nutrition tissues (I'm sticking to that term for now, additives are now only referring to the chef-crafted items) are definitely going to be popular, especially the medium and heavy versions. Flavor tissues may be desirable for some of the shorter-lasting stat buffs like Vagnerian Canape (I never thought I'd be calling a 9-18m food "shorter-lasting" 
).
). The "mass" (filling") and "replicating" (quantity) tissues are probably going to be on a special-order basis. The extra requirements for the quantity tissues don't really make them more desirable than just doing more non-enhanced foods. They might be useful for drinks, though, since the multiplier from the tissue stacks with the multiplier from the container. Using a cask (3x) and a "Hyper Yeast Concentrate" with 250 effectiveness (250% increase, or 3.5x quantitymultiplier) would get you 10.5 times the doses in a stack compared to a non-enhanced drink in a small glass.
The market for filling tissues might pick up if people start wanting to cram more buffs into their stomach.
Meplorium
Fri Feb 13, 2004 5:35 pm
#7
Doing a lot of test with different tissues I've found nutrition to be the best additive for the effect and cost. Mediums are going to be in demand for the brandy, light for the synsteak. Haven't had much time to give thought to the other foods yet.
As for pricing, 50k light, 75k medium and 100k heavy may be fair per crate. Although the market isn't settle yet, so it is hard to know. There is an increase demand on meat, so I can see meat pricing going upwards of 20 cpu. So don't sell a bunch for cheap then find yourself out of meat while the chef is making a killing off the food that used those additives.
eye-qtrader
Thu Mar 25, 2004 9:12 pm
#8
does it matter what BE additives are used to make chef additives? do ones give you better stats or what?
SirVimes
Thu Mar 25, 2004 9:15 pm
#9
http://home.comcast.net/~sciguyCO/swg/FoodChart.htm
At the bottom of the page is all the additives available and what they enhance.
Serinna
Tue May 11, 2004 6:34 pm
#11
What are the best additives to get for buff foods? What should they be? I'm a new chef so I want to make sure to get good stuff.
NatibuSouL
Tue May 11, 2004 7:14 pm
#12
It really depends, there are 3 types of BE tissues available: filling, flavor, and nutrition types of tissue. Most of the chef I know aim for buff size and go for the nutrition additive which does this. Some foods, however, is best if u use the flavor additive such as the Parwan nutricake. It really does depend on what your customer's preference are. Nutrition is what I seen used the most.
sciguyCO
Tue May 11, 2004 8:02 pm
#13
There are also quantity tissues, but since all these do is increase the stack size, they're not really worth the extra expense. Although it is a bit of a kick to see a 75 dose single stack of brandy...
Page 1 of 4