The Maillard reaction (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
@GARY, The place where I first saw the light of life You could toast bread on top of a car in midsummer, But I never waited for that, fresh and soft ’t’s okay with me
Bilan over 6 years ago
To save people the trouble of googling:
The Maillard reaction (/maɪˈjɑːr/ my-YAR; French: [majaʁ]) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
MS72 over 6 years ago
there’s a hot chili pepper in Mark Trail this AM.
Nuliajuk over 6 years ago
Not sure I’d want to swim in a like with “goose” in the name.
jeeprider Premium Member over 6 years ago
look up the history of goose lake (michigan). jef usually has references to different places around there as he is a native michiganian
FassEddie over 6 years ago
Isn’t Heywood Banks a stand-up comedian?
GaryCooper over 6 years ago
Where I live, in summer you can toast bread by leaving it in the sun for a few minutes.
sufamelico over 6 years ago
@GARY, The place where I first saw the light of life You could toast bread on top of a car in midsummer, But I never waited for that, fresh and soft ’t’s okay with me