Krillion Recorded answers
1,132 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 1,132
- CayeyeDeep Cut85points
- Celeriac mashDeep Cut85points
- Celeriac soupDeep Cut85points
- Chả cá thác lácDeep Cut85points
- Chadon beni chutneyDeep Cut85points
- Chakka puzhukkuDeep Cut85points
- Chakka varattiDeep Cut85points
- Chalkumra bhortaDeep Cut85points
- Chalta bhortaDeep Cut85points
- Chẳm chéoDeep Cut85points
- ChamoyDeep Cut85points
- ChampDeep Cut85points
- Chana dal halwaDeep Cut85points
- Chancho en piedraDeep Cut85points
- Chao hong shu niDeep Cut85points
- Chao san niDeep Cut85points
- ChapoDeep Cut85points
- CharosetDeep Cut85points
- CharquicánDeep Cut85points
- Chemmeen chammanthiDeep Cut85points
- ChermoulaDeep Cut85points
- Cherry butterDeep Cut85points
- Chestnut puréeDeep Cut85points
- Chestnut soupDeep Cut85points
- Chhola bhortaDeep Cut85points
- Chichinga bhortaDeep Cut85points
- Chicken rice ginger sauceDeep Cut85points
- Chicken spreadDeep Cut85points
- Chili garlic sauceDeep Cut85points
- Chili pasteDeep Cut85points
- ChiltomateDeep Cut85points
- Chinese sesame pasteDeep Cut85points
- Chingri bhortaDeep Cut85points
- ChintextleDeep Cut85points
- Chipotle pasteDeep Cut85points
- Chipotle salsaDeep Cut85points
- Chive flower sauceDeep Cut85points
- CholgoyDeep Cut85points
- Choo chee curry pasteDeep Cut85points
- Chorizo de TerorDeep Cut85points
- ChuculaDeep Cut85points
- ChueotangDeep Cut85points
- CiauscoloDeep Cut85points
- Ciba chiliDeep Cut85points
- Circassian sauceDeep Cut85points
- ClapshotDeep Cut85points
- Coconut butterDeep Cut85points
- Cod liver pâtéDeep Cut85points
- Cookie butterDeep Cut85points
- Coriander seed chutneyDeep 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.