Krillion Recorded answers
3,507 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 3,507
- Salame mantovanoDeep Cut85points
- Salame pancettatoDeep Cut85points
- Salame pezzenteDeep Cut85points
- Salame piacentinoDeep Cut85points
- SalamellaDeep Cut85points
- Salchicha de ZaratánDeep Cut85points
- Salchicha huachanaDeep Cut85points
- SalchichónDeep Cut85points
- SalemaDeep Cut85points
- SalersDeep Cut85points
- Salmon flakesDeep Cut85points
- Salmon spreadDeep Cut85points
- SaloioDeep Cut85points
- SalpicãoDeep Cut85points
- Salsiccia al coriandoloDeep Cut85points
- Salsiccia di BraDeep Cut85points
- Salsiccia di CalabriaDeep Cut85points
- Salsiccia gialla finaDeep Cut85points
- Salsiccia pasqualoraDeep Cut85points
- Salsiccia rossa di CastelpotoDeep Cut85points
- Salsiccia sotto la cenereDeep Cut85points
- SalsichãoDeep Cut85points
- SalsizDeep Cut85points
- Salted duck eggDeep Cut85points
- SalvaDeep Cut85points
- Sambar powderDeep Cut85points
- SambudelloDeep Cut85points
- SamsøDeep Cut85points
- San Simón da CostaDeep Cut85points
- Sand dabDeep Cut85points
- Sand lanceDeep Cut85points
- Sand perchDeep Cut85points
- Sand seatroutDeep Cut85points
- Sandalwood nutDeep Cut85points
- SandgrouseDeep Cut85points
- Sandhill craneDeep Cut85points
- SandpiperDeep Cut85points
- SangadaDeep Cut85points
- SanganelDeep Cut85points
- SangeliDeep Cut85points
- SângereteDeep Cut85points
- SangueiraDeep Cut85points
- SanshoDeep Cut85points
- São Jorge cheeseDeep Cut85points
- Sap SagoDeep Cut85points
- Šar cheeseDeep Cut85points
- SaratogaDeep Cut85points
- SardelDeep Cut85points
- SardelkaDeep Cut85points
- Sardellen-BratwurstDeep 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.