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
- TwixDeep Cut85points
- TxangurroDeep Cut85points
- TxistorraDeep Cut85points
- TymsboroDeep Cut85points
- U MuntagnoluDeep Cut85points
- Ulster fryDeep Cut85points
- Ulster seafood chowderDeep Cut85points
- Uncle Joe's Mint BallsDeep Cut85points
- Upton PyneDeep Cut85points
- VachardDeep Cut85points
- VacherinDeep Cut85points
- Vacherin d'AbondanceDeep Cut85points
- Vacherin des BaugesDeep Cut85points
- Vacherin Mont d'OrDeep Cut85points
- VadouvanDeep Cut85points
- ValaineDeep Cut85points
- Vale of Evesham asparagusDeep Cut85points
- ValençayDeep Cut85points
- Vallée d'OssauDeep Cut85points
- Vanille de La RéunionDeep Cut85points
- Veal and ham pieDeep Cut85points
- Veau aux olivesDeep Cut85points
- Veau du LimousinDeep Cut85points
- Veau MarengoDeep Cut85points
- Veau OrloffDeep Cut85points
- Veda breadDeep Cut85points
- Vegetable rollDeep Cut85points
- VelayDeep Cut85points
- VenacoDeep Cut85points
- Vendôme bleuDeep Cut85points
- Venetian sauceDeep Cut85points
- VentrècheDeep Cut85points
- VerjuiceDeep Cut85points
- VernetDeep Cut85points
- VesontioDeep Cut85points
- Vice VersasDeep Cut85points
- Victoria plumDeep Cut85points
- Victory VDeep Cut85points
- Viennese sliceDeep Cut85points
- Viennese whirlDeep Cut85points
- ViennettaDeep Cut85points
- Vieux CorseDeep Cut85points
- Vieux panéDeep Cut85points
- Vieux SamerDeep Cut85points
- Vieux-BoulogneDeep Cut85points
- Vieux-LilleDeep Cut85points
- VignelaitDeep Cut85points
- VignotteDeep Cut85points
- VigroidsDeep Cut85points
- Village Green GoatDeep 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.