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
- ZaaloukDeep Cut85points
- ZacuscăDeep Cut85points
- ZasekaDeep Cut85points
- ZefirDeep Cut85points
- Žemaičių blynaiDeep Cut85points
- ZhougDeep Cut85points
- ZoqueDeep Cut85points
- Zucchini mutabbalDeep Cut85points
- Zucchini puréeDeep Cut85points
- Zucchini soupDeep Cut85points
- ZundaDeep Cut85points
- Açaí bowlRare60points
- AkaraRare60points
- AligotRare60points
- Almond butterRare60points
- Aloo tikkiRare60points
- Apple butterRare60points
- Baingan bhartaRare60points
- Banana cakeRare60points
- Banana muffinsRare60points
- Beetroot puréeRare60points
- Black bean dipRare60points
- Broccoli cheddar soupRare60points
- Bubble and squeakRare60points
- Butternut squash soupRare60points
- Carrot puréeRare60points
- Cashew butterRare60points
- Chicken liver pâtéRare60points
- Chocolate hazelnut spreadRare60points
- Chopped liverRare60points
- Coconut chutneyRare60points
- ColcannonRare60points
- CoulisRare60points
- Crab bisqueRare60points
- Cranberry sauceRare60points
- Cream of mushroomRare60points
- Creamed cornRare60points
- Creamed spinachRare60points
- Crushed tomatoesRare60points
- DalRare60points
- Duchess potatoesRare60points
- Egg saladRare60points
- FalafelRare60points
- Fish cakeRare60points
- Fruit leatherRare60points
- Fruit puréeRare60points
- FufuRare60points
- Garlic pasteRare60points
- GazpachoRare60points
- Gefilte fishRare60points
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.