"Subtlety in food does not impress me. I like big, loud flavors — sweet, sour, hot, salty, aromatic, pungent, tingling — preferably all in the same bite. I'm the guy who always asks for salt and pepper in the fancy restaurants and who thinks that most dishes could benefit from a squeeze of lime or a shot or two of Tabasco."
"The physical process that takes place during searing is known as the Maillard reaction, after the French scientist who discovered it. In layman's terms, this complex reaction can be summarized easily: 'Brown food tastes better.' Think of the difference between the taste of golden-brown bread crust versus the rest of the bread, or the aroma of roasted versus unroasted coffee beans, and you will understand the process that gives grilled foods their intensity of flavor. So now that you know all about the Maillard reaction, you'll have an answer to the favorite rhetorical question of backyard cookouts, 'How come grilled food tastes so good?'"
East Coast Grill & Raw Bar 