Krillion Recorded answers
362 recorded answers
How to approach it
The quickest route is to sort candidate foods by the material of their outer layer rather than by cuisine. Ask what kinds of natural packaging exist: mineral, woody, fibrous, leathery, papery. Each of those suggests a different shelf in a market, and each shelf holds dozens of regional items that rarely appear in a Western supermarket. Work through the five materials one at a time and write down whatever surfaces, even if you have never eaten it. Then filter ruthlessly: the layer has to be removed by the eater, at the moment of eating, with real force or a tool. Anything merely washed, peeled like a fruit or softened by cooking gets cut. Finally, keep the strange regional names instead of the comfortable ones, since rarity is what pays.
Get a hint
Approach it through texture and effort: picture the surfaces a shopper meets in a market, from mineral crusts to woody husks, and note which ones resist a thumbnail.
A little more
Compare the gestures involved. Some coverings demand a lever, others reward a twist between the palms, and a few only give way when struck and checked by ear.
One step further
Then narrow to one item sold cheaply in ordinary market stalls, whose case is opened at the table with real force, and whose name sounds local rather than international.
Reveal answers 362
- Surf clamDeep Cut85points
- SururuDeep Cut85points
- Swamp ghost crabDeep Cut85points
- Sweet detarDeep Cut85points
- Sweet shrimpDeep Cut85points
- Swimming crabDeep Cut85points
- Sydney rock oysterDeep Cut85points
- Tahitian chestnutDeep Cut85points
- Tanner crabDeep Cut85points
- Tarbais beansDeep Cut85points
- Tea eggDeep Cut85points
- Terebinth nutDeep Cut85points
- Three-spot swimming crabDeep Cut85points
- Tochi (Japanese horse chestnut)Deep Cut85points
- ToheroaDeep Cut85points
- Tonka beanDeep Cut85points
- Top shellDeep Cut85points
- Torreya nutDeep Cut85points
- Tropical almondDeep Cut85points
- TuatuaDeep Cut85points
- Turban shellDeep Cut85points
- UkwaDeep Cut85points
- Veined rapa whelkDeep Cut85points
- Velvet crabDeep Cut85points
- Velvet tamarindDeep Cut85points
- Venus clamDeep Cut85points
- Virgin boy eggDeep Cut85points
- VoluteDeep Cut85points
- West African ark clamDeep Cut85points
- White musselDeep Cut85points
- Windowpane oysterDeep Cut85points
- Wood appleDeep Cut85points
- Xi Shi tongueDeep Cut85points
- Yeheb nutDeep Cut85points
- Yellow walnutDeep Cut85points
- AbaloneRare60points
- AcornRare60points
- Baby cornRare60points
- BalutRare60points
- BeechnutRare60points
- Black walnutRare60points
- Black-eyed peasRare60points
- Blue crabRare60points
- Blue swimmer crabRare60points
- Brazil nutRare60points
- Brown crabRare60points
- Cacao podRare60points
- Century eggRare60points
- ChickpeaRare60points
- CockleRare60points
Why these answers count
Scoring here tracked rarity almost perfectly. The lone hundred-point entry, Beggar's chicken, earns its points because the clay crust is a technique as much as a food, so few players think of it at all. The eighty-five band is a long tail of regional produce and seafood: Ackee, Bambara groundnut, Baru nut, Bay scallop, Betel nut, Bladdernut, Blood clam. These are real, edible and correctly shelled or cracked, yet none of them is the first thing a hurried player writes, which is exactly why they sit near the top. The sixty-point band, fifty-three answers, holds the same logic one step down: correct but a touch more familiar, so more players converge on it and the shared credit divides. Anything that missed entirely most likely described a covering that is eaten, dissolved in cooking, or peeled without resistance. The lesson is that the game pays for specificity and obscurity together, not for being right.