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
- Pumpkin chokaDeep Cut85points
- Pumpkin flower bhortaDeep Cut85points
- Pumpkin frittersDeep Cut85points
- Pumpkin kibbehDeep Cut85points
- Pumpkin peel bhortaDeep Cut85points
- Pumpkin puddingDeep Cut85points
- Pumpkin sconesDeep Cut85points
- Pumpkin seed bhortaDeep Cut85points
- Pumpkin seed butterDeep Cut85points
- Pumpkin souffléDeep Cut85points
- PunchnepDeep Cut85points
- Pupunha puréeDeep Cut85points
- Puré mixtoDeep Cut85points
- Purée MongoleDeep Cut85points
- Puréed dietDeep Cut85points
- Purple sweet potato pasteDeep Cut85points
- PuzhukkuDeep Cut85points
- QuarkkeulchenDeep Cut85points
- QuenellesDeep Cut85points
- QuibebeDeep Cut85points
- Radish chutneyDeep Cut85points
- RagdaDeep Cut85points
- Ragda patticeDeep Cut85points
- RaisinéDeep Cut85points
- Rajma galouti kebabDeep Cut85points
- Ram ladooDeep Cut85points
- Ranga alur pitheDeep Cut85points
- RasabaliDeep Cut85points
- RasgullaDeep Cut85points
- RasmalaiDeep Cut85points
- RatashkepDeep Cut85points
- RavitotoDeep Cut85points
- Raw banana tikkiDeep Cut85points
- Recado negroDeep Cut85points
- Recado rojoDeep Cut85points
- RecaitoDeep Cut85points
- Recheado masalaDeep Cut85points
- Red ant chutneyDeep Cut85points
- Red bean soupDeep Cut85points
- Red chile sauceDeep Cut85points
- Red chilli chutneyDeep Cut85points
- Red kroeungDeep Cut85points
- Rellenitos de plátanoDeep Cut85points
- Rendang pasteDeep Cut85points
- RevithokeftedesDeep Cut85points
- RevithosalataDeep Cut85points
- Ridge gourd chutneyDeep Cut85points
- RillettesDeep Cut85points
- Roasted red pepper soupDeep Cut85points
- RoboDeep 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.