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
- GraceburnDeep Cut85points
- Gracie GreyDeep Cut85points
- GraddostDeep Cut85points
- Grains of SelimDeep Cut85points
- Gran BùDeep Cut85points
- Gran LevanteDeep Cut85points
- Grana PadanoDeep Cut85points
- Grand CruDeep Cut85points
- Grand VatelDeep Cut85points
- GranQuesoDeep Cut85points
- Grass carpDeep Cut85points
- Grass peaDeep Cut85points
- GrasscutterDeep Cut85points
- Grasso d'alpe MonsceraDeep Cut85points
- Grataron d'ArêchesDeep Cut85points
- Grated Kefir CheeseDeep Cut85points
- Gratte-PailleDeep Cut85points
- GraukäseDeep Cut85points
- GravieraDeep Cut85points
- GravlaxDeep Cut85points
- Gravy powderDeep Cut85points
- GraylingDeep Cut85points
- GraysonDeep Cut85points
- Great Northern beansDeep Cut85points
- Green crabDeep Cut85points
- Green Dirt Farm Fresh PlainDeep Cut85points
- Green HillDeep Cut85points
- Green jobfishDeep Cut85points
- Green musselDeep Cut85points
- Green tiger prawnDeep Cut85points
- Green-lipped musselDeep Cut85points
- Greenland halibutDeep Cut85points
- GrenadierDeep Cut85points
- GrevéDeep Cut85points
- Grey OwlDeep Cut85points
- Gris de LilleDeep Cut85points
- Grobnički sirDeep Cut85points
- Ground gingerDeep Cut85points
- GrouseDeep Cut85points
- GruntDeep Cut85points
- GrützwurstDeep Cut85points
- GuanDeep Cut85points
- GuanacoDeep Cut85points
- GuancialeDeep Cut85points
- Guayanés cheeseDeep Cut85points
- GubbeenDeep Cut85points
- GudaDeep Cut85points
- GudgeonDeep Cut85points
- GuillemotDeep Cut85points
- Guillemot eggDeep 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.