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
- Beauty of BathDeep Cut85points
- Beauty of KentDeep Cut85points
- Beef olivesDeep Cut85points
- Beef stew and dumplingsDeep Cut85points
- Beenleigh BlueDeep Cut85points
- BeeraweckaDeep Cut85points
- Beignets de cervelleDeep Cut85points
- Beignets de fleurs de courgetteDeep Cut85points
- Beignets de pommes de terre savoyardsDeep Cut85points
- Belfast bapDeep Cut85points
- Belgian bunDeep Cut85points
- Belle des champsDeep Cut85points
- Belon oysterDeep Cut85points
- BelvalDeep Cut85points
- Bergamote de NancyDeep Cut85points
- Berger platDeep Cut85points
- BerguesDeep Cut85points
- BerkswellDeep Cut85points
- BerlingotDeep Cut85points
- BerlinguetoDeep Cut85points
- BerthoudDeep Cut85points
- Berwick cockleDeep Cut85points
- BesaceDeep Cut85points
- BethmaleDeep Cut85points
- Bêtises de CambraiDeep Cut85points
- BettelmannDeep Cut85points
- Beurre BercyDeep Cut85points
- Beurre Charentes-PoitouDeep Cut85points
- Beurre ColbertDeep Cut85points
- Beurre d'escargotDeep Cut85points
- Beurre d'IsignyDeep Cut85points
- Beurre de BresseDeep Cut85points
- Beurre demi-selDeep Cut85points
- Beurre maître d'hôtelDeep Cut85points
- Beurre maniéDeep Cut85points
- Beurre meunièreDeep Cut85points
- Beurre montéDeep Cut85points
- Beurre noirDeep Cut85points
- Beurre noisetteDeep Cut85points
- Beurre ravigoteDeep Cut85points
- Beurre rougeDeep Cut85points
- BezenetDeep Cut85points
- Bichon au citronDeep Cut85points
- BichonnetDeep Cut85points
- Biddenden MaidsDeep Cut85points
- Bigarade sauceDeep Cut85points
- BigotonDeep Cut85points
- BilouDeep Cut85points
- Binham BlueDeep Cut85points
- Birdwood Blue HeavenDeep 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.