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
- FriandDeep Cut85points
- FricadelleDeep Cut85points
- FricandeauDeep Cut85points
- Fricassée d'anguillesDeep Cut85points
- Fricassée de caïonDeep Cut85points
- Fricassée de chatrouDeep Cut85points
- Fried breadDeep Cut85points
- Fried egg sweetsDeep Cut85points
- FrinaultDeep Cut85points
- FritelliDeep Cut85points
- Friture de la LoireDeep Cut85points
- Fromage blancDeep Cut85points
- Fromage de MonsieurDeep Cut85points
- Fromage de vache brûléDeep Cut85points
- Fromage des PlainesDeep Cut85points
- Fromage des vigneronsDeep Cut85points
- Fromage du curéDeep Cut85points
- Fromage du LaboureurDeep Cut85points
- Fromage fortDeep Cut85points
- Fromage fort de la Croix-RousseDeep Cut85points
- Fromage fraisDeep Cut85points
- Fromager d'AffinoisDeep Cut85points
- Fruit bunDeep Cut85points
- Fruit foolDeep Cut85points
- Fruit hatDeep Cut85points
- Fruit puddingDeep Cut85points
- Fruit sliceDeep Cut85points
- FruitcakeDeep Cut85points
- Fruits confits d'AptDeep Cut85points
- FrumentyDeep Cut85points
- Fry's Chocolate CreamDeep Cut85points
- Fry's Five BoysDeep Cut85points
- Fry's Peppermint CreamDeep Cut85points
- Fry's Turkish DelightDeep Cut85points
- FuaragDeep Cut85points
- FudgeDeep Cut85points
- Fudge doughnutDeep Cut85points
- Full Scottish breakfastDeep Cut85points
- Full Welsh breakfastDeep Cut85points
- FumaillouDeep Cut85points
- FumaisonDeep Cut85points
- Funny FeetDeep Cut85points
- Fuse barDeep Cut85points
- Fuseau lorrainDeep Cut85points
- GabietouDeep Cut85points
- GâcheDeep Cut85points
- Gala pieDeep Cut85points
- GalantineDeep Cut85points
- Galaxy BubblesDeep Cut85points
- Galaxy CaramelDeep 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.