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
- Sambal asamDeep Cut85points
- Sambal bajakDeep Cut85points
- Sambal baladoDeep Cut85points
- Sambal bawangDeep Cut85points
- Sambal belacanDeep Cut85points
- Sambal belimbing wuluhDeep Cut85points
- Sambal cibiukDeep Cut85points
- Sambal dadahanDeep Cut85points
- Sambal dadakDeep Cut85points
- Sambal ebiDeep Cut85points
- Sambal gandariaDeep Cut85points
- Sambal ganjaDeep Cut85points
- Sambal geprekDeep Cut85points
- Sambal goangDeep Cut85points
- Sambal hitamDeep Cut85points
- Sambal kalasanDeep Cut85points
- Sambal kecombrangDeep Cut85points
- Sambal kemangiDeep Cut85points
- Sambal kemiriDeep Cut85points
- Sambal kenariDeep Cut85points
- Sambal kencurDeep Cut85points
- Sambal korekDeep Cut85points
- Sambal krosakDeep Cut85points
- Sambal lado mudoDeep Cut85points
- Sambal lampungDeep Cut85points
- Sambal leuncaDeep Cut85points
- Sambal luatDeep Cut85points
- Sambal nanasDeep Cut85points
- Sambal oncomDeep Cut85points
- Sambal pecakDeep Cut85points
- Sambal pencitDeep Cut85points
- Sambal penyetDeep Cut85points
- Sambal petisDeep Cut85points
- Sambal plecingDeep Cut85points
- Sambal rampaiDeep Cut85points
- Sambal rica-ricaDeep Cut85points
- Sambal roaDeep Cut85points
- Sambal rujakDeep Cut85points
- Sambal setanDeep Cut85points
- Sambal taliwangDeep Cut85points
- Sambal tempeDeep Cut85points
- Sambal tempoyakDeep Cut85points
- Sambal terasiDeep Cut85points
- Sambal teriDeep Cut85points
- Sambal terung asamDeep Cut85points
- Sambal tomatDeep Cut85points
- Sambal tuktukDeep Cut85points
- Sambal tumisDeep Cut85points
- Sambal tumpangDeep Cut85points
- Sambal udang bawangDeep 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.