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
- Tamarind ballsDeep Cut85points
- Tamarind chutneyDeep Cut85points
- Tamarind pasteDeep Cut85points
- Tamatar ka kutDeep Cut85points
- TaramokeftedesDeep Cut85points
- Taro ballsDeep Cut85points
- Taro pasteDeep Cut85points
- Taro puffDeep Cut85points
- TashmijabiDeep Cut85points
- TataleDeep Cut85points
- TeewurstDeep Cut85points
- TekwanDeep Cut85points
- Tengamora pitikaDeep Cut85points
- Teochew fish noodlesDeep Cut85points
- TepertőkrémDeep Cut85points
- Tetul bhortaDeep Cut85points
- Teuk kroeungDeep Cut85points
- Thankuni bhortaDeep Cut85points
- Thavala vadaiDeep Cut85points
- ThechaDeep Cut85points
- ThokkuDeep Cut85points
- ThuvayalDeep Cut85points
- TianbulaDeep Cut85points
- TiertegDeep Cut85points
- Tiger nut butterDeep Cut85points
- TigrilloDeep Cut85points
- Til bhortaDeep Cut85points
- Timus ubiDeep Cut85points
- TirokafteriDeep Cut85points
- TirshiDeep Cut85points
- Tishi bhortaDeep Cut85points
- TkemaliDeep Cut85points
- TklapiDeep Cut85points
- TlapaniliDeep Cut85points
- TlatonileDeep Cut85points
- Tod man kungDeep Cut85points
- Tod mun plaDeep Cut85points
- Tom yum pasteDeep Cut85points
- Tomato bhortaDeep Cut85points
- Tomato chutneyDeep Cut85points
- Tonnato sauceDeep Cut85points
- Tormuj khosha bhortaDeep Cut85points
- Tovchene saloDeep Cut85points
- TrinxatDeep Cut85points
- Ttangkong-jukDeep Cut85points
- TteokDeep Cut85points
- TteokbokkiDeep Cut85points
- Tum-tumDeep Cut85points
- Tuna pâtéDeep Cut85points
- Turnip puffDeep 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.