Chef Archive
Thread: Popular Additives
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Galanthias
Sun Mar 13, 2005 10:26 pm
#1
I have looked some, so sorry if this is elsewhere.
What BE additives do you other chefs use the most?? I am trying to figure out the light/medium/and heavy, not to meantion what each does, but which ones do you use the most or seek the most from BE's??
What quality in the food have you found to be most in demand?
Gizmarke
Sun Mar 13, 2005 10:42 pm
#2
Mostly it depends on what Chefs are making. Certain foods restrict what level of additive you can use. But Nutritional Value seems to be most useful by the consumer. But there are some rare cases of people wanting Flavor (Duration) or Filling additives.
Brandy - BSN
Canape - INN
I'd recommend mostly stocking BSNs and INNs and maybea bit less of the Micronutrients (light nutritional additive)
As to what they do, they boost one of the four food attributes:
Nutritional Value (Buff Quality)
Nutritional Value (Buff Quality)
Flavor (Buff Duration)
Filling
Quantity (Stack Size) For drinks the container (glass) size also effects this and the effect does stack.
The level of the additive is restricted by certain recipes. Blue Milk for example can only use light additives. Vasarian Brandy can only use Medium or Light. So its not much of a ... strategy type decision? Its just what you're allowed to use for that particular food. Figuring out what type of boost and how to destribute your experimentation points is really what requires some thought.
Meaning, if you decide to get a Flavor additive for Brandy, my instinct would be to put most of the experimentation points to nutritional value to compensate. But it depends What the customer is looking for. If its purely a long lasting buff, then maybe putting all of the points to duration and then leftovers to quality would be more desirable.
So...to sum up
It depends 
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