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.
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,