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
- Sopa TarascaDeep Cut85points
- Sorrel puréeDeep Cut85points
- Sòs pwaDeep Cut85points
- SoubiseDeep Cut85points
- Soup joumouDeep Cut85points
- Soupe de poissonDeep Cut85points
- Sour curry pasteDeep Cut85points
- Soy nut butterDeep Cut85points
- SpenótfőzelékDeep Cut85points
- Spinach puréeDeep Cut85points
- Spuma di mortadellaDeep Cut85points
- Squash casseroleDeep Cut85points
- Squash caviarDeep Cut85points
- Squash pieDeep Cut85points
- Squash souffléDeep Cut85points
- StamppotDeep Cut85points
- StoempDeep Cut85points
- StreichmettwurstDeep Cut85points
- Strucolo de patateDeep Cut85points
- StwnshDeep Cut85points
- SuanniDeep Cut85points
- Suito potetoDeep Cut85points
- SukhiyanDeep Cut85points
- SukusukDeep Cut85points
- Sup makhueaDeep Cut85points
- Suran tikkiDeep Cut85points
- SurimiDeep Cut85points
- SurinagashiDeep Cut85points
- Suttha badanekai gojjuDeep Cut85points
- Swede soupDeep Cut85points
- Sweet chili sauceDeep Cut85points
- Sweet potato ballsDeep Cut85points
- Sweet potato biscuitsDeep Cut85points
- Sweet potato breadDeep Cut85points
- Sweet potato butterDeep Cut85points
- Sweet potato cakeDeep Cut85points
- Sweet potato muffinsDeep Cut85points
- Sweet potato pasteDeep Cut85points
- Sweet potato soupDeep Cut85points
- Sweet sambalDeep Cut85points
- Sweetcorn puréeDeep Cut85points
- Ta-imo dengakuDeep Cut85points
- TacachoDeep Cut85points
- Tacu tacuDeep Cut85points
- TaktoukaDeep Cut85points
- Taler boraDeep Cut85points
- Tam khanunDeep Cut85points
- Tam makhueaDeep Cut85points
- Tamales de eloteDeep Cut85points
- Tamalito verdeDeep 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.