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
- Bouchon de SancerreDeep Cut85points
- Bouchon lyonnais cheeseDeep Cut85points
- Boudin aux châtaignesDeep Cut85points
- Boudin aux pommesDeep Cut85points
- Boudin blancDeep Cut85points
- Boudin blanc de RethelDeep Cut85points
- Boudin créoleDeep Cut85points
- BougnaDeep Cut85points
- BougnetteDeep Cut85points
- BougonDeep Cut85points
- Bouillabaisse borgneDeep Cut85points
- Bouilleture d'anguillesDeep Cut85points
- BouillinadeDeep Cut85points
- Bouillon d'awaraDeep Cut85points
- BouineDeep Cut85points
- Boule aux herbesDeep Cut85points
- Boule breadDeep Cut85points
- Boule des moinesDeep Cut85points
- Boulet de CasselDeep Cut85points
- Boulet de MetzDeep Cut85points
- Boulets de MontaubanDeep Cut85points
- Boulette d'AvesnesDeep Cut85points
- Boulette de CambraiDeep Cut85points
- Boulette de la Pierre-qui-VireDeep Cut85points
- Bounty barDeep Cut85points
- Bouquet garniDeep Cut85points
- Bourbon biscuitDeep Cut85points
- BourdelotDeep Cut85points
- BournvilleDeep Cut85points
- BourricotDeep Cut85points
- BourrideDeep Cut85points
- BourriolsDeep Cut85points
- BourriquetteDeep Cut85points
- Bouton d'OcDeep Cut85points
- Bouton de chèvreDeep Cut85points
- Bouton de CulotteDeep Cut85points
- BowlandDeep Cut85points
- BoxtyDeep Cut85points
- Bradenham hamDeep Cut85points
- BrageoleDeep Cut85points
- Bramley appleDeep Cut85points
- Bramley apple pie fillingDeep Cut85points
- BrandadeDeep Cut85points
- Brandy butterDeep Cut85points
- Brandy sauceDeep Cut85points
- Brandy snapDeep Cut85points
- BrawnDeep Cut85points
- Bread and drippingDeep Cut85points
- Bread sauceDeep Cut85points
- BreadcakeDeep 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.