Krillion Recorded answers
3,470 recorded answers
How to approach it
Work the answer space systematically rather than free-associating. Start by listing every aisle a nutrition database covers: freshwater and marine catch, game and offal, pressed and aged dairy, cured and fermented preparations, milled flours and powders, oil-bearing kernels and tree nuts, edible insects, and traditional protein sources from outside Europe. For each aisle, push past the obvious representative toward the regional, the artisanal and the nearly forgotten, because scoring rewards depth of recall, not popularity. Then sanity-check density: anything watery, sugary or mostly fat will miss the threshold, so favour items that are dry, pressed or concentrated. Finally, write the name as precisely as the source would: a specific variety or protected local style beats a broad category every time.
Get a hint
The qualifying set is much broader than any gym-food shortlist: it reaches into every aisle of a food-composition table, including items nobody would serve on their own.
A little more
Ask yourself which entries a nutrition database would log as its own line: the more regional, artisanal or oddly specific the name, the likelier it is to appear and to pay well.
One step further
Favour anything dense once water is gone: pressed and aged preparations, dried or milled powders, small oil-bearing kernels and protein sources from cuisines far outside the Anglosphere. A precise name matters more than fame.
Reveal answers 3,470
- FigatelluDeep Cut85points
- FigueDeep Cut85points
- FiguurworstDeep Cut85points
- FilettaDeep Cut85points
- Fin-de-SiecleDeep Cut85points
- Finca Pascualete Mini TortaDeep Cut85points
- FinnDeep Cut85points
- FinocchionaDeep Cut85points
- Fiore SardoDeep Cut85points
- Firefly squidDeep Cut85points
- Fish flossDeep Cut85points
- Fish mawDeep Cut85points
- Fish protein powderDeep Cut85points
- Fish puddingDeep Cut85points
- Fish sausageDeep Cut85points
- Fish tofuDeep Cut85points
- FITAKI White CheeseDeep Cut85points
- Fitness RebelDeep Cut85points
- Five CountiesDeep Cut85points
- FlagshipDeep Cut85points
- Flashback Goat DisksDeep Cut85points
- FläskkorvDeep Cut85points
- FlatheadDeep Cut85points
- Flaxseed butterDeep Cut85points
- Flaxseed proteinDeep Cut85points
- Fleet Valley BlueDeep Cut85points
- Fleur du MaquisDeep Cut85points
- Flor de GuiaDeep Cut85points
- Flor de mayo beansDeep Cut85points
- Flower MarieDeep Cut85points
- Flower of RajyaDeep Cut85points
- Foggy MorningDeep Cut85points
- Fondant de BrebisDeep Cut85points
- FontiagoDeep Cut85points
- FontinaDeep Cut85points
- Forest RebelDeep Cut85points
- ForkbeardDeep Cut85points
- FormaelaDeep Cut85points
- FormagellaDeep Cut85points
- Formaggio di FossaDeep Cut85points
- Formaggio di GrottaDeep Cut85points
- ForsterkaseDeep Cut85points
- FortsoniaDeep Cut85points
- Fou du royDeep Cut85points
- FougerusDeep Cut85points
- Four CornersDeep Cut85points
- Fourme d'AmbertDeep Cut85points
- Fourme de Haute LoireDeep Cut85points
- Fourme de MontbrisonDeep Cut85points
- FragoloneDeep Cut85points
Why these answers count
The distribution is unusually flat at the top: of 3423 scoring answers, 3014 sit at 85 points, 408 at 60, and exactly one reached 100 with Tungrymbai. That shape tells you the game rewards specificity, not fame. The 85-point band is crowded with highly particular names — Abaza, Adyghe cheese, Acai powder, African yam bean, Anchovy paste — each a distinct line item in a food-composition table. They earn heavily because the answer set is built from an exhaustive ingredient database rather than a popularity poll, so an obscure regional cheese or a little-known seed is worth as much as a household staple, and often more than a broad term many players would submit. The 60-point tier collects answers that are correct but coarser or more commonly offered. The single 100-point hit, Tungrymbai, shows the ceiling: a fermented preparation so specific that almost nobody else names it.