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
- Mâche nantaiseDeep Cut85points
- MachecoulaisDeep Cut85points
- Mackintosh's ToffeeDeep Cut85points
- MaconDeep Cut85points
- Mâconnais AOCDeep Cut85points
- Maconochie's stewDeep Cut85points
- Madeira cakeDeep Cut85points
- Madras curryDeep Cut85points
- Magret séchéDeep Cut85points
- Maids of honourDeep Cut85points
- Main de NiceDeep Cut85points
- Maine-AnjouDeep Cut85points
- Major Grey's ChutneyDeep Cut85points
- MalabarDeep Cut85points
- Maldon saltDeep Cut85points
- Malt loafDeep Cut85points
- Malt vinegarDeep Cut85points
- Malted milkDeep Cut85points
- Malvern puddingDeep Cut85points
- MamirollaisDeep Cut85points
- MamirolleDeep Cut85points
- Manchester eggDeep Cut85points
- Manchester sausageDeep Cut85points
- Manchester tartDeep Cut85points
- ManchetDeep Cut85points
- ManicampDeep Cut85points
- ManneleDeep Cut85points
- ManoulsDeep Cut85points
- Manx kipperDeep Cut85points
- Manx Loaghtan lambDeep Cut85points
- Maquereaux au cidreDeep Cut85points
- Maquereaux au vin blancDeep Cut85points
- Mara des boisDeep Cut85points
- Marie biscuitDeep Cut85points
- Marie Rose sauceDeep Cut85points
- Maris PiperDeep Cut85points
- MarjolaineDeep Cut85points
- Market Drayton gingerbreadDeep Cut85points
- Marmalade puddingDeep Cut85points
- MarmitakoDeep Cut85points
- Marmite dieppoiseDeep Cut85points
- MaroillesDeep Cut85points
- Marquise au chocolatDeep Cut85points
- Marron glacéDeep Cut85points
- Marrowfat peasDeep Cut85points
- Mars bar cakeDeep Cut85points
- Marsh samphireDeep Cut85points
- Maryland CookiesDeep Cut85points
- Marylebone sausageDeep Cut85points
- Mascaré de BanonDeep 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.