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
- Tarte aux poiresDeep Cut85points
- Tarte aux pralinesDeep Cut85points
- Tarte aux quetschesDeep Cut85points
- Tarte BourdaloueDeep Cut85points
- Tarte conversationDeep Cut85points
- Tarte des AlpesDeep Cut85points
- Tarte fine aux pommesDeep Cut85points
- Tarte fine aux tomatesDeep Cut85points
- Tarte flambéeDeep Cut85points
- Tarte normandeDeep Cut85points
- Tarte tropézienneDeep Cut85points
- Tartine auvergnateDeep Cut85points
- TartouillatDeep Cut85points
- Tatie potDeep Cut85points
- Tattie sconeDeep Cut85points
- Tatties and herringDeep Cut85points
- Tatws poptyDeep Cut85points
- Tatws Pum MunudDeep Cut85points
- TaupinetteDeep Cut85points
- Taupinière de CharenteDeep Cut85points
- Taureau de CamargueDeep Cut85points
- TaxiDeep Cut85points
- TayberryDeep Cut85points
- Tea loafDeep Cut85points
- TeifiDeep Cut85points
- Teisen fêlDeep Cut85points
- Teisen gneifioDeep Cut85points
- Teisen lapDeep Cut85points
- Teisennau tatwsDeep Cut85points
- TéméraireDeep Cut85points
- TemplaisDeep Cut85points
- Terrine de canardDeep Cut85points
- Terrine de lapinDeep Cut85points
- Terry's All GoldDeep Cut85points
- TesynDeep Cut85points
- Tête de veauDeep Cut85points
- Tête rouléeDeep Cut85points
- Têtes brûléesDeep Cut85points
- TeurgouleDeep Cut85points
- TeviotdaleDeep Cut85points
- Tewkesbury mustardDeep Cut85points
- Tharf cakeDeep Cut85points
- The Laughing CowDeep Cut85points
- The Nation's NoodleDeep Cut85points
- ThérondelsDeep Cut85points
- ThollonDeep Cut85points
- Thon basquaiseDeep Cut85points
- Thorntons Special ToffeeDeep Cut85points
- ThrodkinDeep Cut85points
- Thunder and lightningDeep 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.