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
- MiciDeep Cut85points
- Midnight BlueDeep Cut85points
- Midnight MoonDeep Cut85points
- MietteDeep Cut85points
- Migaki nishinDeep Cut85points
- MihaliçDeep Cut85points
- Milawa AffineDeep Cut85points
- Milawa Aged BlueDeep Cut85points
- Milawa BlueDeep Cut85points
- Milawa Goats TommeDeep Cut85points
- Milawa WhiteDeep Cut85points
- MilbenkäseDeep Cut85points
- Milk protein concentrateDeep Cut85points
- MilkfishDeep Cut85points
- MilleensDeep Cut85points
- Millet flourDeep Cut85points
- MillstoneDeep Cut85points
- MiloDeep Cut85points
- MiltDeep Cut85points
- MilzwurstDeep Cut85points
- MimoletteDeep Cut85points
- Minas cheeseDeep Cut85points
- Mine-GabharDeep Cut85points
- MingerDeep Cut85points
- Miss MuffetDeep Cut85points
- MistralouDeep Cut85points
- MithunDeep Cut85points
- MitiCaña de OvejaDeep Cut85points
- Mixed herbsDeep Cut85points
- Mladi TrapistDeep Cut85points
- MobayDeep Cut85points
- Mock chicken loafDeep Cut85points
- MojamaDeep Cut85points
- MojarraDeep Cut85points
- Mola carpletDeep Cut85points
- MolboDeep Cut85points
- Mole cricketDeep Cut85points
- MoliternoDeep Cut85points
- Molochnaya sausageDeep Cut85points
- MonaDeep Cut85points
- MonchongDeep Cut85points
- MondseerDeep Cut85points
- MonetDeep Cut85points
- Mongongo nutDeep Cut85points
- Monkfish liverDeep Cut85points
- Mont d'OrDeep Cut85points
- Mont Saint-FrancisDeep Cut85points
- Mont St-BenoîtDeep Cut85points
- Montafoner SauerkäseDeep Cut85points
- MontagnoloDeep 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.