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
- EpisDeep Cut85points
- ErombaDeep Cut85points
- Erős PistaDeep Cut85points
- EsparregadoDeep Cut85points
- Espelette pepper puréeDeep Cut85points
- EtorDeep Cut85points
- Ewa agoyinDeep Cut85points
- EweduDeep Cut85points
- Ezogelin soupDeep Cut85points
- Fasole bătutăDeep Cut85points
- Fave e cicoriaDeep Cut85points
- Feijão de leiteDeep Cut85points
- Fennel soupDeep Cut85points
- Féroce d'avocatDeep Cut85points
- Fig pasteDeep Cut85points
- FirindaDeep Cut85points
- Fish bhortaDeep Cut85points
- Fish pasteDeep Cut85points
- Flaxseed butterDeep Cut85points
- Flaxseed chutneyDeep Cut85points
- Foie gras mousseDeep Cut85points
- ForshmakDeep Cut85points
- FoutiDeep Cut85points
- Frejol coladoDeep Cut85points
- Frijoles coladosDeep Cut85points
- Frijoles maneadosDeep Cut85points
- Frijoles puercosDeep Cut85points
- Fromage fortDeep Cut85points
- Fruit cheeseDeep Cut85points
- Fruit nectarDeep Cut85points
- Fufú de plátanoDeep Cut85points
- Ful medamesDeep Cut85points
- Funche criolloDeep Cut85points
- FutaliDeep Cut85points
- Gamja saladDeep Cut85points
- Garlic chutneyDeep Cut85points
- Gazpacho verdeDeep Cut85points
- GbegiriDeep Cut85points
- Ghanaian ground pepperDeep Cut85points
- GiandujaDeep Cut85points
- Ginger chutneyDeep Cut85points
- Ginger pasteDeep Cut85points
- Ginger-garlic pasteDeep Cut85points
- Giò sốngDeep Cut85points
- Girit ezmesiDeep Cut85points
- Glea-gbarDeep Cut85points
- Goguma saladDeep Cut85points
- Goma-anDeep Cut85points
- Goma-dashiDeep Cut85points
- GomadareDeep 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.