Krillion Recorded answers
3,514 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 3,514
- Allington PippinDeep Cut85points
- AllumetteDeep Cut85points
- Alose à l'oseilleDeep Cut85points
- Alouettes sans têteDeep Cut85points
- AlpenDeep Cut85points
- AltoidsDeep Cut85points
- AlzitoneDeep Cut85points
- AmandineDeep Cut85points
- AmbiguDeep Cut85points
- Ambrosia custardDeep Cut85points
- American Chip SpiceDeep Cut85points
- Ami de ChambertinDeep Cut85points
- AmouDeep Cut85points
- Amour de NuitsDeep Cut85points
- AmourettesDeep Cut85points
- AnchoïadeDeep Cut85points
- Anchois de CollioureDeep Cut85points
- Anchovy essenceDeep Cut85points
- Andouille chaude à la BovaryDeep Cut85points
- Andouille de CambraiDeep Cut85points
- Andouille de GuémenéDeep Cut85points
- Andouille de VireDeep Cut85points
- Andouille du Val-d'AjolDeep Cut85points
- AndouilletteDeep Cut85points
- Andouillette à la rouennaiseDeep Cut85points
- Angel cakeDeep Cut85points
- Angel DelightDeep Cut85points
- Angélique confiteDeep Cut85points
- AngelotDeep Cut85points
- Angels on horsebackDeep Cut85points
- Anglesey eggsDeep Cut85points
- Anglesey sea saltDeep Cut85points
- Animal BarDeep Cut85points
- Animal crackerDeep Cut85points
- Anis de FlavignyDeep Cut85points
- Aniseed ballDeep Cut85points
- Anneau du Vic-BilhDeep Cut85points
- ApéricubeDeep Cut85points
- Apple and Mars bar sandwichDeep Cut85points
- Apple charlotteDeep Cut85points
- Apple dropsDeep Cut85points
- Apple dumplingDeep Cut85points
- Apple frushieDeep Cut85points
- Apple sauceDeep Cut85points
- Apple snowDeep Cut85points
- ApplewoodDeep Cut85points
- Arbroath smokieDeep Cut85points
- Arctic rollDeep Cut85points
- ArdéchoisDeep Cut85points
- Ardglass potted herringDeep 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.