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
- Kappa puzhukkuDeep Cut85points
- Kara chutneyDeep Cut85points
- Karaili chokhaDeep Cut85points
- Karapincha sambolDeep Cut85points
- KartoffelkäseDeep Cut85points
- Kashk-e bademjanDeep Cut85points
- Kashmiri chilli pasteDeep Cut85points
- Kashmiri harissaDeep Cut85points
- Kathirikai gothsuDeep Cut85points
- Kathirikai masiyalDeep Cut85points
- Kavath chutneyDeep Cut85points
- KerisikDeep Cut85points
- KeşkekDeep Cut85points
- Khajoor halwaDeep Cut85points
- Khao soi pasteDeep Cut85points
- KhrenovinaDeep Cut85points
- Khua kling curry pasteDeep Cut85points
- Kimi-anDeep Cut85points
- Kobutor bhortaDeep Cut85points
- Kochu bhortaDeep Cut85points
- Kochu shak bhortaDeep Cut85points
- KoʻelepālauDeep Cut85points
- Kolar thor bhortaDeep Cut85points
- Kolija bhortaDeep Cut85points
- Kollu chutneyDeep Cut85points
- KolokythosalataDeep Cut85points
- KonDeep Cut85points
- KongbijiDeep Cut85points
- KonggukDeep Cut85points
- KongjukDeep Cut85points
- Korola bhortaDeep Cut85points
- Kpakpo shitoDeep Cut85points
- KroeungDeep Cut85points
- Kumra bhortaDeep Cut85points
- KurikintonDeep Cut85points
- Kurumi-dareDeep Cut85points
- KyopolouDeep Cut85points
- LabskausDeep Cut85points
- Laksa pasteDeep Cut85points
- Lal shak bhortaDeep Cut85points
- LanttulaatikkoDeep Cut85points
- Laonai yangyuDeep Cut85points
- Lau bhortaDeep Cut85points
- LavashakDeep Cut85points
- LavashanaDeep Cut85points
- LaverbreadDeep Cut85points
- Lechon sauceDeep Cut85points
- Lei chaDeep Cut85points
- Lei la jiaoDeep Cut85points
- Lemongrass pasteDeep 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.