Welcome

Maillard Attraction is about strength, physique, and cooking meat.  Unlike many meat-heads (pun) who find cooking a chore, I write as someone who loves cooking more than training.  I seek outstanding strength and an impressive physique without succumbing to a miserably uninteresting diet and while continuing to educate myself as a cook.  The blog is named after the Maillard reaction which is the caramelization of the sugars in food, and is responsible for the delicious, golden crust on a great steak or loaf of bread.

Maillard reaction:

noun \mə-ˈlärd-, -ˈyär-\

1.  a nonenzymatic reaction between sugars and proteins that occurs upon heating and that produces browning of some foods (as meat and bread).

Thanks for coming,

Julien

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One comment

  1. Looks great Jackson. Keep posting.

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