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
- Crab pâtéDeep Cut85points
- Crawfish bisqueDeep Cut85points
- Cream of asparagusDeep Cut85points
- Cream of celeryDeep Cut85points
- Cream of corn soupDeep Cut85points
- Cream of sorrel soupDeep Cut85points
- Cream of spinachDeep Cut85points
- Crema de cilantroDeep Cut85points
- Crema de flor de calabazaDeep Cut85points
- Crema de malangaDeep Cut85points
- Crema de poblanoDeep Cut85points
- Crema di carciofiDeep Cut85points
- Crema di ceciDeep Cut85points
- Creme de abacateDeep Cut85points
- Creme de cupuaçuDeep Cut85points
- Crème NinonDeep Cut85points
- CretonsDeep Cut85points
- Crushed potatoesDeep Cut85points
- Cucumber soupDeep Cut85points
- Curry leaf chutneyDeep Cut85points
- Daechu-jukDeep Cut85points
- Dal bhortaDeep Cut85points
- Dal shorbaDeep Cut85points
- Danta shak bhortaDeep Cut85points
- DaqqaDeep Cut85points
- DaqqusDeep Cut85points
- Date pasteDeep Cut85points
- DattaDeep Cut85points
- Daun ubi tumbukDeep Cut85points
- DerssaDeep Cut85points
- Deviled hamDeep Cut85points
- Dherosh bhortaDeep Cut85points
- Dhonepata bhortaDeep Cut85points
- Dhundol bhortaDeep Cut85points
- Dim bhortaDeep Cut85points
- Doce de abóboraDeep Cut85points
- Doce de buritiDeep Cut85points
- Dominican sazónDeep Cut85points
- Doron pitikaDeep Cut85points
- DoruwakashiDeep Cut85points
- Dosakaya pachadiDeep Cut85points
- Duck liver pâtéDeep Cut85points
- Duck sauceDeep Cut85points
- DumboyDeep Cut85points
- Durian pasteDeep Cut85points
- Echor bhortaDeep Cut85points
- Egg butterDeep Cut85points
- Eggplant caviarDeep Cut85points
- EncacahuatadoDeep Cut85points
- Enchilada sauceDeep 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.