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,



One comment

  1. Looks great Jackson. Keep posting.

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