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
- Pouligny-Saint-PierreDeep Cut85points
- Poultry seasoningDeep Cut85points
- PoutingDeep Cut85points
- Požarevačka kobasicaDeep Cut85points
- Prague hamDeep Cut85points
- PrahokDeep Cut85points
- PraskyDeep Cut85points
- PrästostDeep Cut85points
- PresuntoDeep Cut85points
- PrgicaDeep Cut85points
- Prickig korvDeep Cut85points
- PrinskorvDeep Cut85points
- ProbustoDeep Cut85points
- ProchilodusDeep Cut85points
- Protein pastaDeep Cut85points
- ProvelDeep Cut85points
- ProvoletaDeep Cut85points
- PršutDeep Cut85points
- PtarmiganDeep Cut85points
- Pule cheeseDeep Cut85points
- PultostDeep Cut85points
- PumfuDeep Cut85points
- Pumpkin seed butterDeep Cut85points
- Pumpkin seed flourDeep Cut85points
- Pumpkin seed proteinDeep Cut85points
- PuntiDeep Cut85points
- Puzzone di MoenaDeep Cut85points
- QadidDeep Cut85points
- QartaDeep Cut85points
- QawarmaDeep Cut85points
- QazyDeep Cut85points
- QizhaDeep Cut85points
- QuahogDeep Cut85points
- QuantaDeep Cut85points
- Quartirolo LombardoDeep Cut85points
- QudamDeep Cut85points
- Queen scallopDeep Cut85points
- QueenfishDeep Cut85points
- Queijo canastraDeep Cut85points
- Queijo coalhoDeep Cut85points
- Queijo CobocoDeep Cut85points
- Queijo de AzeitãoDeep Cut85points
- Queijo de ColôniaDeep Cut85points
- Queijo do PicoDeep Cut85points
- Queijo do SerroDeep Cut85points
- Queijo manteigaDeep Cut85points
- Queijo meia curaDeep Cut85points
- Queijo pratoDeep Cut85points
- Queijo-do-ReinoDeep Cut85points
- Queso andinoDeep 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.