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
- Rocoto sauceDeep Cut85points
- RofDeep Cut85points
- Rose hip soupDeep Cut85points
- Roshun bhortaDeep Cut85points
- RotmosDeep Cut85points
- Rougail tomateDeep Cut85points
- RouilleDeep Cut85points
- Rujak tumbukDeep Cut85points
- RumbledethumpsDeep Cut85points
- Sabudana vadaDeep Cut85points
- Sai bhajiDeep Cut85points
- Saka sakaDeep Cut85points
- SakayDeep Cut85points
- Sakkarai pongalDeep Cut85points
- Salata aswadDeep Cut85points
- Salată de icreDeep Cut85points
- Salată de vineteDeep Cut85points
- SalbitxadaDeep Cut85points
- Salmon mousseDeep Cut85points
- Salsa arrieraDeep Cut85points
- Salsa borrachaDeep Cut85points
- Salsa de acamayaDeep Cut85points
- Salsa de cacahuateDeep Cut85points
- Salsa de chapulinesDeep Cut85points
- Salsa de chicatanasDeep Cut85points
- Salsa de chile de aguaDeep Cut85points
- Salsa de chile de árbolDeep Cut85points
- Salsa de chiltepínDeep Cut85points
- Salsa de ciruelaDeep Cut85points
- Salsa de escamolesDeep Cut85points
- Salsa de gusanos de magueyDeep Cut85points
- Salsa de gusanos de nopalDeep Cut85points
- Salsa de jumilesDeep Cut85points
- Salsa de molcajeteDeep Cut85points
- Salsa de panalDeep Cut85points
- Salsa de xoconostleDeep Cut85points
- Salsa di nociDeep Cut85points
- Salsa di pinoliDeep Cut85points
- Salsa endiabladaDeep Cut85points
- Salsa güeraDeep Cut85points
- Salsa machaDeep Cut85points
- Salsa moritaDeep Cut85points
- Salsa negraDeep Cut85points
- Salsa pasillaDeep Cut85points
- Salsa rancheraDeep Cut85points
- Salsa tamuladaDeep Cut85points
- Salsa taqueraDeep Cut85points
- Salsa vizcaínaDeep Cut85points
- Salsa xojchileDeep Cut85points
- Sambal andalimanDeep 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.