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
- Onion chutneyDeep Cut85points
- Onion puréeDeep Cut85points
- OnunuDeep Cut85points
- OshirukoDeep Cut85points
- Otak-otakDeep Cut85points
- Oyster bisqueDeep Cut85points
- PaçocaDeep Cut85points
- Palm butterDeep Cut85points
- Palong shak bhortaDeep Cut85points
- Pamapa itumDeep Cut85points
- PamonhaDeep Cut85points
- Pan de CádizDeep Cut85points
- Panang curry pasteDeep Cut85points
- Pandanus pasteDeep Cut85points
- PanelletsDeep Cut85points
- PantuaDeep Cut85points
- PantzarosalataDeep Cut85points
- Pappa al pomodoroDeep Cut85points
- Paprykarz szczecińskiDeep Cut85points
- Parsley cakeDeep Cut85points
- Parsnip soupDeep Cut85points
- Partan breeDeep Cut85points
- Paruppu thuvaiyalDeep Cut85points
- Passato di fagioliDeep Cut85points
- Passato di verdureDeep Cut85points
- Pastel de cabrachoDeep Cut85points
- Pastel de eloteDeep Cut85points
- Pastelón de plátano maduroDeep Cut85points
- Pastelón de yucaDeep Cut85points
- PastilaDeep Cut85points
- Pat shak bhortaDeep Cut85points
- Patatas revolconasDeep Cut85points
- Patate in teciaDeep Cut85points
- Patates antinaxtesDeep Cut85points
- Pâté ardennaisDeep Cut85points
- Pâté de campagneDeep Cut85points
- Pâte de fruitsDeep Cut85points
- PatjukDeep Cut85points
- Patlıcan salatasıDeep Cut85points
- Pawpaw breadDeep Cut85points
- Pea butterDeep Cut85points
- Pea fritterDeep Cut85points
- Peach butterDeep Cut85points
- Peach puréeDeep Cut85points
- Peanut chutneyDeep Cut85points
- Peanut paste soupDeep Cut85points
- Peanut soupDeep Cut85points
- Pear butterDeep Cut85points
- Pear sauceDeep Cut85points
- Pease puddingDeep 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.