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
- Râpée morvandelleDeep Cut85points
- Raspberry rippleDeep Cut85points
- Ratafia biscuitDeep Cut85points
- RatteDeep Cut85points
- Ravioles du DauphinéDeep Cut85points
- Ravioli niçoisDeep Cut85points
- Ready BrekDeep Cut85points
- RebarbaDeep Cut85points
- ReblochonDeep Cut85points
- Red DragonDeep Cut85points
- Red herringDeep Cut85points
- Red LeicesterDeep Cut85points
- Red puddingDeep Cut85points
- Red WindsorDeep Cut85points
- Redcurrant jellyDeep Cut85points
- Redcurrant sauceDeep Cut85points
- Reestit muttonDeep Cut85points
- Reform sauceDeep Cut85points
- RefreshersDeep Cut85points
- Régal de BourgogneDeep Cut85points
- Régal des moinesDeep Cut85points
- Reine de SabaDeep Cut85points
- Reine-claudeDeep Cut85points
- ReinetteDeep Cut85points
- ReligieuseDeep Cut85points
- RemouladeDeep Cut85points
- Renegade MonkDeep Cut85points
- RevelsDeep Cut85points
- Rhubarb and custardDeep Cut85points
- Rhubarb crumbleDeep Cut85points
- Rhubarb foolDeep Cut85points
- Rhubarb pieDeep Cut85points
- Rhubarb tartDeep Cut85points
- Rhum de cœurDeep Cut85points
- RibblesdaleDeep Cut85points
- Ribston PippinDeep Cut85points
- Rice and threeDeep Cut85points
- Rice Krispie cakeDeep Cut85points
- Rich tea biscuitDeep Cut85points
- RigodonDeep Cut85points
- Rigolette nantaiseDeep Cut85points
- RigotteDeep Cut85points
- Rigotte d'ÉchalasDeep Cut85points
- Rigotte de CondrieuDeep Cut85points
- Rigotte de PélussinDeep Cut85points
- Rigotte de Sainte-ColombeDeep Cut85points
- Rigotte des AlpesDeep Cut85points
- Rigotte du TroyetDeep Cut85points
- Riley's Toffee RollsDeep Cut85points
- RillaudsDeep 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.