Arlo and Janis by Jimmy Johnson for December 16, 2014

I had to make a side trip to Wikipedia— I have never heard that term until now!

Did ML overcook the dulce de leche?

Talk about taking the fun out of cooking; let’s all just think about the chemical reactions required to raise and bake holiday bread. Knead I say more?

The Maillard Reaction is known to fans of Alton Brown. The rest of you will have to look him up, too.

I learned something this morning……I had heard of the phenomenon, but I didn’t know the name of it or other details…..Now I do…..I don’t know who started cooking things, but it was a really great idea, eh?……

Oh oh. Pyrolysis occurred.

Okay, how many people Googled Maillard Reaction? ;-)

I know what the Maillard Reaction is before I watch Good Eats and America’s Test Kitchen and I’ve read On Food and Cooking.

Ah, yes, the part of the operation called “The Critic”. A tough job, but someone’s got to do it.

You people suck. Everyone either knows what the Maillard Reaction is, or you looked it up; and nobody shared the definition. Well, I’m not going to either, dammit!!!

The Maillard reaction is a chemical reaction between amino acids and reducing sugars that gives browned foods their desirable flavor (Wikipedia)

Everyone’s a critic.