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
- Queso blancoDeep Cut85points
- Queso CameranoDeep Cut85points
- Queso campesinoDeep Cut85points
- Queso chaqueñoDeep Cut85points
- Queso costeñoDeep Cut85points
- Queso crinejaDeep Cut85points
- Queso de BurgosDeep Cut85points
- Queso de freírDeep Cut85points
- Queso de manoDeep Cut85points
- Queso de máquinaDeep Cut85points
- Queso de MurciaDeep Cut85points
- Queso de ValdeónDeep Cut85points
- Queso doble cremaDeep Cut85points
- Queso duroDeep Cut85points
- Queso enchiladoDeep Cut85points
- Queso enredoDeep Cut85points
- Queso GoyaDeep Cut85points
- Queso guayanésDeep Cut85points
- Queso IboresDeep Cut85points
- Queso llaneroDeep Cut85points
- Queso majoreroDeep Cut85points
- Queso mantecosoDeep Cut85points
- Queso Mar del PlataDeep Cut85points
- Queso palmeroDeep Cut85points
- Queso pariaDeep Cut85points
- Queso peraDeep Cut85points
- Queso RoncalDeep Cut85points
- Queso sándwichDeep Cut85points
- Queso secoDeep Cut85points
- Queso semiduroDeep Cut85points
- Queso siete cuerosDeep Cut85points
- Queso TandilDeep Cut85points
- Queso telitaDeep Cut85points
- Queso TetillaDeep Cut85points
- Queso TurrialbaDeep Cut85points
- Quinoa flourDeep Cut85points
- QurutDeep Cut85points
- RabbitfishDeep Cut85points
- RacletteDeep Cut85points
- RadamerDeep Cut85points
- RagusanoDeep Cut85points
- Rainbow runnerDeep Cut85points
- RakfiskDeep Cut85points
- Ras el hanoutDeep Cut85points
- Rasam powderDeep Cut85points
- RascheraDeep Cut85points
- RaspadüraDeep Cut85points
- RauchfleischDeep Cut85points
- RauchkäseDeep Cut85points
- Rausu kombuDeep 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.