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
- Rock hyraxDeep Cut85points
- Rock shrimpDeep Cut85points
- RocklingDeep Cut85points
- Rød pølseDeep Cut85points
- RodoricDeep Cut85points
- RohuDeep Cut85points
- RokpolDeep Cut85points
- RomadurDeep Cut85points
- RookDeep Cut85points
- RookworstDeep Cut85points
- RoomanoDeep Cut85points
- RoquefortDeep Cut85points
- Rosa CamunaDeep Cut85points
- Roselle seedsDeep Cut85points
- Rosette de LyonDeep Cut85points
- Rote WurstDeep Cut85points
- RousongDeep Cut85points
- Royal antelopeDeep Cut85points
- Royal jellyDeep Cut85points
- Royal red shrimpDeep Cut85points
- RubingDeep Cut85points
- RuddDeep Cut85points
- RuffeDeep Cut85points
- Rugao hamDeep Cut85points
- RukuriDeep Cut85points
- RullepølseDeep Cut85points
- Rumi cheeseDeep Cut85points
- Rush Creek ReserveDeep Cut85points
- RushanDeep Cut85points
- Russian cheeseDeep Cut85points
- Russian sausageDeep Cut85points
- Russian sturgeonDeep Cut85points
- RusticoDeep Cut85points
- Rybnaya kolbasaDeep Cut85points
- Saba-bushiDeep Cut85points
- SabadiegoDeep Cut85points
- SabodetDeep Cut85points
- Sacha inchiDeep Cut85points
- Sacha inchi butterDeep Cut85points
- Sacha inchi proteinDeep Cut85points
- SacherwürstelDeep Cut85points
- SadayaDeep Cut85points
- Safflower seedsDeep Cut85points
- SaffronDeep Cut85points
- Saga cheeseDeep Cut85points
- Sage DerbyDeep Cut85points
- Sai krok IsanDeep Cut85points
- Sai krok pla naemDeep Cut85points
- Sai uaDeep Cut85points
- SailfishDeep 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.