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
- SardinellaDeep Cut85points
- SardoDeep Cut85points
- SargembaDeep Cut85points
- SargoDeep Cut85points
- Satsuma-ageDeep Cut85points
- SattuDeep Cut85points
- Saucisse à l'huileDeep Cut85points
- Saucisse à rôtirDeep Cut85points
- Saucisse aux chouxDeep Cut85points
- Saucisse d'AjoieDeep Cut85points
- Saucisse d'OuessantDeep Cut85points
- Saucisse de couenneDeep Cut85points
- Saucisse de LacauneDeep Cut85points
- Saucisse de MaglandDeep Cut85points
- Saucisse de MolèneDeep Cut85points
- Saucisse de vinDeep Cut85points
- Saucisses sèches valaisannesDeep Cut85points
- SaucissonDeep Cut85points
- Saucisson à cuireDeep Cut85points
- Saucisson chasseurDeep Cut85points
- Saucisson d'âneDeep Cut85points
- Saucisson de LyonDeep Cut85points
- Saucisson neuchâteloisDeep Cut85points
- Saucisson vaudoisDeep Cut85points
- SaugerDeep Cut85points
- SaumagenDeep Cut85points
- SauryDeep Cut85points
- SaveloyDeep Cut85points
- SawaraDeep Cut85points
- SayasDeep Cut85points
- SbrinzDeep Cut85points
- ScabbardfishDeep Cut85points
- ScamorzaDeep Cut85points
- ScampDeep Cut85points
- ScaupDeep Cut85points
- Scharfe MaxxDeep Cut85points
- SchlackwurstDeep Cut85points
- Schlesische BratwurstDeep Cut85points
- SchmirwurschtDeep Cut85points
- SchübligDeep Cut85points
- SchützenwurstDeep Cut85points
- SchwartenwurstDeep Cut85points
- ScorpionfishDeep Cut85points
- ScoterDeep Cut85points
- ScrappleDeep Cut85points
- SculpinDeep Cut85points
- ScupDeep Cut85points
- Se'iDeep Cut85points
- Sea catfishDeep Cut85points
- Sea chubDeep 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.