Krillion Recorded answers
1,454 recorded answers
How to approach it
Treat the prompt as a texture test rather than a cuisine quiz. Walk through the world's kitchens and ask, for each, which preparations owe their form to a mortar, a food mill or a blender instead of to heat or to knife work. Write everything that surfaces in one unbroken list, covering dips, sandwich spreads, cooking pastes, thick sauces, mashed staples, fruit butters and dessert creams, then set the list aside for a moment, because the entries that arrive first are the ones everybody else will also write. For each idea still standing, step down to the most specific name you can honestly claim: the regional word, the dialect term, the trade name. Precision, not familiarity, is what this scoring rewards.
Get a hint
Start from the technique rather than from any national kitchen: any preparation whose recipe reduces to pound, crush or blend until smooth is a candidate, whether it reaches the table as a dip, a sauce, a spread or a sweet paste.
A little more
Then sweep the map region by region. Ground chilli bases in West Africa, vegetable mashes across South Asia, nut and pulse blends around the eastern Mediterranean, thick sauces in the Americas, seed and bean ferments in East Asia and fruit conserves in Europe all supply qualifying names.
One step further
Finally dig into the long tail: regional words in minority languages, dialect and trade terms, and products named by one ingredient plus a texture word will score far better than the handful of globally famous examples that the rest of the field is certain to submit.
Reveal answers 1,454
- Morich bhortaDeep Cut85points
- Morok metpaDeep Cut85points
- MorterueloDeep Cut85points
- MorusaDeep Cut85points
- Mosdeng sermaDeep Cut85points
- Mosundari pitikaDeep Cut85points
- MoukhbazaDeep Cut85points
- MpotompotoDeep Cut85points
- MtoriDeep Cut85points
- Muchines de yucaDeep Cut85points
- MugoyoDeep Cut85points
- MuhammaraDeep Cut85points
- MujdeiDeep Cut85points
- Mula bhortaDeep Cut85points
- MulgipuderDeep Cut85points
- Mung bean ballsDeep Cut85points
- Mung bean cakeDeep Cut85points
- Mung bean pasteDeep Cut85points
- Muối ớt xanhDeep Cut85points
- Murgi bhortaDeep Cut85points
- MurtaniDeep Cut85points
- Mushroom bhortaDeep Cut85points
- Mushroom pâtéDeep Cut85points
- Mushroom puréeDeep Cut85points
- MvaliDeep Cut85points
- Naga chilli chutneyDeep Cut85points
- Nam jim seafoodDeep Cut85points
- Nam phrikDeep Cut85points
- Nam phrik chonDeep Cut85points
- Nam phrik i-keDeep Cut85points
- Nam phrik kak muDeep Cut85points
- Nam phrik kapiDeep Cut85points
- Nam phrik khaDeep Cut85points
- Nam phrik khaep muDeep Cut85points
- Nam phrik khai khemDeep Cut85points
- Nam phrik khi kaDeep Cut85points
- Nam phrik khua saiDeep Cut85points
- Nam phrik kopDeep Cut85points
- Nam phrik kungDeep Cut85points
- Nam phrik kung chomDeep Cut85points
- Nam phrik kung siapDeep Cut85points
- Nam phrik kung sotDeep Cut85points
- Nam phrik long rueaDeep Cut85points
- Nam phrik ma-uekDeep Cut85points
- Nam phrik maeng daDeep Cut85points
- Nam phrik makhamDeep Cut85points
- Nam phrik makhuea phuangDeep Cut85points
- Nam phrik mamuangDeep Cut85points
- Nam phrik man kungDeep Cut85points
- Nam phrik nam noDeep Cut85points
Why these answers count
Here the points track rarity almost mechanically. The lone hundred-point entry, Moretum, is an ancient cheese-and-herb mash that hardly anyone would reach without specialist reading, and it sits alone at the top for exactly that reason. Directly beneath it, the 85-point band is a long, dense tail of regional names: 'Nduja, Aam panna, Aamras, Ajvar, Ajoblanco, Almogrote, Aligot and Aguají all landed there, each recognisable inside its own tradition but unfamiliar to a general solver. The 60-point tier is where the widely known preparations ended up, the ones hundreds of people submit at once, so the answer is validated but earns comparatively little. The lesson is that the game measures not how good a food is but how few rivals thought of it. Familiarity is the penalty; specificity is the reward.