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
- PierradeDeep Cut85points
- Pierre de BeaucaireDeep Cut85points
- Pierre doréeDeep Cut85points
- Pierre RobertDeep Cut85points
- Pig's trottersDeep Cut85points
- Pigeon à la crapaudineDeep Cut85points
- Pigeon pieDeep Cut85points
- PignolatDeep Cut85points
- PigouilleDeep Cut85points
- PikeletDeep Cut85points
- Pim'sDeep Cut85points
- Pineapple chunksDeep Cut85points
- Pink custardDeep Cut85points
- Pink waferDeep Cut85points
- Pintade aux chouxDeep Cut85points
- PiperadeDeep Cut85points
- PiquenchâgneDeep Cut85points
- PissaladièreDeep Cut85points
- PissalatDeep Cut85points
- PistouDeep Cut85points
- Pitcaithly bannockDeep Cut85points
- Pitchfork CheddarDeep Cut85points
- Pithivier de canardDeep Cut85points
- PithiviersDeep Cut85points
- Pithiviers fondantDeep Cut85points
- Pizza crunchDeep Cut85points
- Plain loafDeep Cut85points
- Plaisir au ChablisDeep Cut85points
- Plateau de fruits de merDeep Cut85points
- Platinum PuddingDeep Cut85points
- Ploughman's pickleDeep Cut85points
- Plover eggsDeep Cut85points
- Plum cakeDeep Cut85points
- Plum duffDeep Cut85points
- Po'eDeep Cut85points
- PôchouseDeep Cut85points
- Poêlée montagnardeDeep Cut85points
- PogneDeep Cut85points
- PoichichadeDeep Cut85points
- PoiratDeep Cut85points
- Poire à la BeaujolaiseDeep Cut85points
- Poire belle HélèneDeep Cut85points
- Poire tapéeDeep Cut85points
- Poireau de CréancesDeep Cut85points
- Poireaux vinaigretteDeep Cut85points
- Poires au vinDeep Cut85points
- Poiset au marcDeep Cut85points
- Poisson à la boulonnaiseDeep Cut85points
- Poisson cru à la tahitienneDeep Cut85points
- Poivre d'âneDeep 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.