Krillion Recorded answers
3,528 recorded answers
How to approach it
Work outward from the ordinary to the exceptional. Begin by listing the obvious dishes anyone would shout first, then deliberately discard them, because the recorded list is built almost entirely from entries that a normal shopper would never think of. Switch to the registers that generate thousands of names: protected regional products, farmhouse cheeses, cured meats, biscuits, fruit varieties, preserves, sweets and drinks. For each one, ask whether it has a documented local identity and a name longer than one word. If a candidate feels like something you would find in a village shop or on a monastery table rather than a supermarket, write it down. Quantity matters here, so keep producing variations of the same theme instead of hunting for one perfect answer, and prefer the spelling used by the producer.
Get a hint
Start from the widest map of what the two cuisines actually produce, from everyday staples and farmhouse dairy to festival baking and preserved fruit, then notice how many carry a place in their name.
A little more
Narrow the field to certified regional products, artisan dairy and cured meats, small-batch preserves and old bakery specialities whose fame never travelled beyond their own district.
One step further
Finally think of single-variety produce and monastic or farmhouse cheeses with an appellation, plus the sort of sweet that exists in one village only; the more precise the name, the better it fares.
Reveal answers 3,528
- Cornish sardineDeep Cut85points
- Cornish splitDeep Cut85points
- Cornish YargDeep Cut85points
- Coronation chickenDeep Cut85points
- Coronation quicheDeep Cut85points
- Corra LinnDeep Cut85points
- Corsica (cheese)Deep Cut85points
- Cosne de Port-AubryDeep Cut85points
- Côte de porc charcutièreDeep Cut85points
- Côte de veau aux morillesDeep Cut85points
- CotherstoneDeep Cut85points
- CotriadeDeep Cut85points
- Cotswold cheeseDeep Cut85points
- Cottage loafDeep Cut85points
- Cou d'oie farciDeep Cut85points
- CoucougnetteDeep Cut85points
- CoucouronDeep Cut85points
- Cough candyDeep Cut85points
- CougnouDeep Cut85points
- Couhé-VéracDeep Cut85points
- CoulisDeep Cut85points
- CoulommiersDeep Cut85points
- Country CaptainDeep Cut85points
- Coup de CorneDeep Cut85points
- CouqueDeep Cut85points
- Courgettes farciesDeep Cut85points
- Couronne bordelaiseDeep Cut85points
- Couronne du BugeyDeep Cut85points
- Couronne lochoiseDeep Cut85points
- Court-bouillonDeep Cut85points
- Court-bouillon antillaisDeep Cut85points
- CoussignousDeep Cut85points
- Coussin de LyonDeep Cut85points
- CousteronDeep Cut85points
- CoutancesDeep Cut85points
- Coventry GodcakeDeep Cut85points
- CoverdaleDeep Cut85points
- Cox's Orange PippinDeep Cut85points
- Crab apple jellyDeep Cut85points
- CracklingDeep Cut85points
- CramiqueDeep Cut85points
- CranachanDeep Cut85points
- CrapiauDeep Cut85points
- Crappit heidDeep Cut85points
- Craquant du TrégorDeep Cut85points
- CraquelinDeep Cut85points
- Craster kipperDeep Cut85points
- Crayeux de RoncqDeep Cut85points
- Cream crackerDeep Cut85points
- Cream hornDeep Cut85points
Why these answers count
The shape of the reveal says almost everything. Out of 3,495 recorded answers, 3,430 reached sixty points or better, and 2,728 of those landed on the same eighty-five-point shelf. That enormous middle band is where the game lives: any candidate specific enough to be verifiable and obscure enough to feel like local knowledge scored well, whether it was Bedfordshire clanger (100), Abbaye de Belloc (85) or Aberdeen buttery (85). The single hundred-point outlier shows the ceiling is reserved for the pick that almost nobody else found. At the other end, 701 answers stopped at sixty points, and those are the safe, obvious shouts that thousands of players produce at once. Rarity, not fame, drives the score here. A named farmhouse cheese, a village bake or a protected fruit variety outranks a dish everyone learned at school, because the scoring rewards the answer the crowd missed. Aim for precision and specificity, and accept that a long, half-forgotten name usually beats the famous one.