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
- Pecan butterDeep Cut85points
- PempekDeep Cut85points
- Pepe bhortaDeep Cut85points
- Peri-peri sauceDeep Cut85points
- PerkedelDeep Cut85points
- Persimmon breadDeep Cut85points
- Persimmon butterDeep Cut85points
- Persimmon puddingDeep Cut85points
- PersipanDeep Cut85points
- PerunalaatikkoDeep Cut85points
- PerunarieskaDeep Cut85points
- Pesara pachadiDeep Cut85points
- Pesque de quinuaDeep Cut85points
- PessegadaDeep Cut85points
- PestâtDeep Cut85points
- PestilDeep Cut85points
- Pesto alla trapaneseDeep Cut85points
- Pesto biancoDeep Cut85points
- Pesto calabreseDeep Cut85points
- Pesto eolianoDeep Cut85points
- Pesto modeneseDeep Cut85points
- Pesto nissenoDeep Cut85points
- Pesto pantescoDeep Cut85points
- Pesto rossoDeep Cut85points
- Peyaj bhortaDeep Cut85points
- Phanas poliDeep Cut85points
- Phulkopi bhortaDeep Cut85points
- PicadaDeep Cut85points
- PicaronesDeep Cut85points
- Pignoli cookiesDeep Cut85points
- PilpelchumaDeep Cut85points
- Pimenta moídaDeep Cut85points
- PimporreteDeep Cut85points
- PinattuDeep Cut85points
- PindjurDeep Cut85points
- Pine nut butterDeep Cut85points
- PiperosalataDeep Cut85points
- PipiánDeep Cut85points
- Pirandai thuvaiyalDeep Cut85points
- Pistachio butterDeep Cut85points
- PistouDeep Cut85points
- PiutuDeep Cut85points
- PiyajuDeep Cut85points
- PkhaliDeep Cut85points
- Pla ra bongDeep Cut85points
- Plantain mosaDeep Cut85points
- Plátanos rellenosDeep Cut85points
- PlokkfiskurDeep Cut85points
- Plum butterDeep Cut85points
- Plum dumplingsDeep 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.