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
- Turrón de JijonaDeep Cut85points
- Tutu de feijãoDeep Cut85points
- Tuwo shinkafaDeep Cut85points
- Tvorog massDeep Cut85points
- Two-ingredient banana pancakesDeep Cut85points
- Ube halayaDeep Cut85points
- UcheposDeep Cut85points
- UchucutaDeep Cut85points
- Uguisu-anDeep Cut85points
- Ukpo okaDeep Cut85points
- UmbuzadaDeep Cut85points
- Ume pasteDeep Cut85points
- UnnakkayaDeep Cut85points
- UrnebesDeep Cut85points
- Vaalai kai sambalDeep Cut85points
- Vallarai thuvaiyalDeep Cut85points
- VatapáDeep Cut85points
- Vegan quesoDeep Cut85points
- Vegetable chopDeep Cut85points
- Vegetable cutletDeep Cut85points
- Vegetable pâtéDeep Cut85points
- Vegetarian chopped liverDeep Cut85points
- Ven pongalDeep Cut85points
- VerhackertDeep Cut85points
- VermicellesDeep Cut85points
- Vinho de bacabaDeep Cut85points
- Walnut butterDeep Cut85points
- Walnut chutneyDeep Cut85points
- Walnut soupDeep Cut85points
- Walnut taratorDeep Cut85points
- WandouhuangDeep Cut85points
- Watercress soupDeep Cut85points
- Watermelon seed butterDeep Cut85points
- Whipped cottage cheeseDeep Cut85points
- Whipped fetaDeep Cut85points
- White bean soupDeep Cut85points
- White potato pieDeep Cut85points
- Winter melon pasteDeep Cut85points
- WojapiDeep Cut85points
- XandúkataDeep Cut85points
- Xató sauceDeep Cut85points
- Xogoi momoDeep Cut85points
- Yam ballsDeep Cut85points
- Yam ringDeep Cut85points
- Yébéssé-siDeep Cut85points
- Yellow curry pasteDeep Cut85points
- Yellow kroeungDeep Cut85points
- Yellow lantern chili sauceDeep Cut85points
- YokanDeep Cut85points
- Yuca rellenaDeep 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.