Chef Archive
Thread: Pastebread stats matter in Sweesonberry rolls?
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Iplyvi
Sat Jun 05, 2004 10:24 pm
#1
I'm sorry if this was ever asked before, I am in the middle of making 30 different foods and this has just occured to me...
Does the quality stats of Pastebread matter when it is used as a component in Sweesonberry Rolls?? For example, should I use BE enhanced pastebread because the Sweesonberry Rolls will come out even better- or should I just use basic non-enhanced Pastebread because it won't matter one bit (thus saving the BE additives)...?
I appreciate in advance any insight my fellow chefs have...Thanks!
iplyvi (Master Chef since February and still going strong!)
Camenai
Sun Jun 06, 2004 7:14 am
#2
The quality of the pastebread makes absolutely no difference, so do not use a BE additive on the pastebread and use your worst resources. 
Cocomono
Sun Jun 06, 2004 6:53 pm
#3
Same goes for all foods that require another food as the component, which is pretty nice, don't have to double up on the BE addatives for 1 food.
Iplyvi
Sun Jun 06, 2004 8:44 pm
#4
Great! I thought this was probably the way of things. Thanks for the confirmation... sweet!
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