Krillion Recorded answers
3,468 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 3,468
- ApohtinDeep Cut85points
- Appalachian cheeseDeep Cut85points
- Appaloosa beansDeep Cut85points
- AppenzellerDeep Cut85points
- Appenzeller MostbröckliDeep Cut85points
- Appenzeller PantliDeep Cut85points
- Appenzeller SiedwurstDeep Cut85points
- Apple snailDeep Cut85points
- Apple Walnut SmokedDeep Cut85points
- Apricot kernel butterDeep Cut85points
- Apricot kernelsDeep Cut85points
- ArabikiDeep Cut85points
- ArådalenDeep Cut85points
- Aragatsyan panirDeep Cut85points
- Aragon cheeseDeep Cut85points
- ArameDeep Cut85points
- ArapaimaDeep Cut85points
- Araucanian herringDeep Cut85points
- ArbielloDeep Cut85points
- Arctic charDeep Cut85points
- Arctic codDeep Cut85points
- Ardenner worstDeep Cut85points
- Ardi GasnaDeep Cut85points
- ArdrahanDeep Cut85points
- Ardsallagh Hard Goat's CheeseDeep Cut85points
- Ardsallagh Smoked CheeseDeep Cut85points
- Ark shellDeep Cut85points
- ArmolaDeep Cut85points
- Arnavut cheeseDeep Cut85points
- Aromes au Gene de MarcDeep Cut85points
- ArowanaDeep Cut85points
- ArrabahDeep Cut85points
- AsaderoDeep Cut85points
- Ascutney MountainDeep Cut85points
- Ashley cheeseDeep Cut85points
- Asian giant barbDeep Cut85points
- Asian moon scallopDeep Cut85points
- AskaDeep Cut85points
- AspDeep Cut85points
- Aspen AshDeep Cut85points
- Assa cheeseDeep Cut85points
- Atka mackerelDeep Cut85points
- Atlantic pomfretDeep Cut85points
- Atlantic seabobDeep Cut85points
- Atlantic white shrimpDeep Cut85points
- Atlas beetleDeep Cut85points
- AtleetDeep Cut85points
- Aubisque PyreneesDeep Cut85points
- AugsburgerDeep Cut85points
- Auld LochnagarDeep 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.