Semolina related to "grits") and is mixed with egg to make "Grießknödel," which can be added to soup. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter. In South India, semolina is used to make savory foods, like Rava dosa and Upma. It is sometimes also used to coat slices of fish before it is pan-fried in oil, to give it a crispy coating. In much of North Africa, durum semolina is made into the staple couscous. Semolina is a common food in West Africa, especially among Nigerians. It is eaten as either lunch or dinner with stew
Triple-cooked chips use of different temperatures, such as for the first cooking and for the second. Triple Cooked Chips cooked in duck fat is another variation. Various cultivars of potato are used, such as sebago, Rooster and Maris Piper. First served at The Fat Duck in 1995, triple-cooked chips have since become a standard feature in restaurants. "The Sunday Times" described Blumenthal's dish as "arguably his most influential culinary innovation", and felt that it gave the chip "a whole new lease of life". Triple-cooked chips Triple-cooked chips are a type of chips or deep-fried potato that were developed by English chef Heston