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
- PralulineDeep Cut85points
- Prawn cocktailDeep Cut85points
- Prawn cocktail crispsDeep Cut85points
- Prawn mayonnaise sandwichDeep Cut85points
- PréfouDeep Cut85points
- Pressed beefDeep Cut85points
- Pressed duckDeep Cut85points
- Pressed tongueDeep Cut85points
- PresskopfDeep Cut85points
- Prestige de BourgogneDeep Cut85points
- PrimulaDeep Cut85points
- Prince de LUDeep Cut85points
- PrisuttuDeep Cut85points
- ProgrèsDeep Cut85points
- Pruneau d'AgenDeep Cut85points
- Pruneaux à l'armagnacDeep Cut85points
- Puits d'amourDeep Cut85points
- PulendaDeep Cut85points
- Pur Brebis de l'Abbaye de BellocDeep Cut85points
- Puy lentilsDeep Cut85points
- PynyonadeDeep Cut85points
- Pyramide cendréeDeep Cut85points
- PyramintDeep Cut85points
- Quaking puddingDeep Cut85points
- Quality StreetDeep Cut85points
- Quatre épicesDeep Cut85points
- Quatre-quartsDeep Cut85points
- QuaversDeep Cut85points
- Queen cakeDeep Cut85points
- Queen of PuddingsDeep Cut85points
- QuenelleDeep Cut85points
- Quernon d'ardoiseDeep Cut85points
- Quicke's CheddarDeep Cut85points
- Quince cheeseDeep Cut85points
- QuornDeep Cut85points
- Rabbit pieDeep Cut85points
- RabotteDeep Cut85points
- RachelDeep Cut85points
- RacotinDeep Cut85points
- Rag puddingDeep Cut85points
- RagoûtDeep Cut85points
- Ragout finDeep Cut85points
- RagstoneDeep Cut85points
- RahmkuecheDeep Cut85points
- Raie au beurre noirDeep Cut85points
- Raised pieDeep Cut85points
- RaisinéDeep Cut85points
- RaïtoDeep Cut85points
- RambolDeep Cut85points
- RamequinDeep 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.