Chef Archive
Thread: As a Ranger, what do 'you' recommend I look for in stats?
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Amsaran
Mon Jan 31, 2005 3:50 pm
#2
CraftingGenius wrote:
hey amsaran, you dont wanna hunt for me anymore
I do indeed. But I also want to be a very well informed Ranger. This way I will have even greater value.
Message Edited by Amsaran on 01-31-2005 03:50 PM
Amsaran
Tue Feb 01, 2005 1:05 am
#3
Hi gang,
I am a Ranger and get contracted for hunting all kinds of stuff. I thought I would go to you, the "Chef Public," to get a feel for what kind of resources you look for regularly and what kind of stats you want me to keep an eye out for. Knowing this will help me serve my Chef employers even better.
Message Edited by Amsaran on 01-31-2005 01:05 PM
Vorpaks
Tue Feb 01, 2005 1:12 am
#4
Here is a link to a thread listing important stats for organic resources - any chefs feel free to contribute/update!
sciguyCO
Tue Feb 01, 2005 1:22 am
#5
Meat:
Carnivore: high PE/OQ, with DR a somewhat lesser concern. This would be for Bivoli, and +25 / 3 use is very popular with the doctors, and 900+ PE/OQ and 600+ DR carni meat is very good for that.
Insect: High DR/OQ (75% DR + 25% OQ > 900). PE and FL are secondary concerns, but higher than 6-700 would be great. 50 Fill Vercupti requires high DR, and with good PE the buff size is going to be good, high FL gives a good duration.
Other: 66% PE + 33% OQ > 800. There aren't as many big sellers specific requiring other meat types, so look mainly at these two stats (which determines the food's buff size).
We also collect meat to trade to BE's for our tissue components. If you come across a spawn with 50% OQ + 30% PE + 20% FL > 800, we'll take it for them (especially in large stacks).
Bone:
OQ >800-ish, and a high DR is also nice.
Hide:
Scaley: Garrmorl (same buffs as Vasarian Brandy, but to the Health stats) has some demand, but requires only Hide and Bone. Since neither resource has PE or FL, this drink is capped on buff size and duration. A very high OQ (900+) can combat that a little, so if you find any you may be able to find a market for it.
Other: OQ > 800-ish and high DR.
Milk:
We don't care about stats, just give us a lot of it. The main use of milk is in subcomponents, so quality doesn't matter.
The main use of milk is in subcomponents, so quality doesn't matter.If you do come across milk with 50% OQ + 30% PE + 20% FL > 800, we can use that by passing it on to a BE for flavor additives. These additives have pretty limited use (Parwan Nutricake, mainly), but do have some demand.
I_Zombi
Tue Feb 01, 2005 1:23 am
#6
Since I'm also a BE, I like any meat that has high OQ, PE and FL, but I also buy up anything that has high OQ and a mediocre PE and FL (say 900 OQ, 300 PE, 350 FL for example). I can pay less for the worse quality meat and still make +55/85/115 addies with it.
Chefs love carn meat for Bivoli too. It requires really high PE and OQ (preferably both over 900) and benefits a lot from high DR.
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