Maillard reaction? That almost makes me Daffy. Oh nevermind. Has nothing to do with ducks or water. If your going to talk about browning porkchops in your Westy, then perhaps you should skip out of Mike Miller's 'foul' water thread. ;-)

BenT

sent from my electronic leash

On May 17, 2011, at 10:23 AM, Alistair Bell <albell@SHAW.CA> wrote:

> maillard reaction promoted by presence of base. Well that's what I
> have found when sterilising media.
> 
> i was referring to a plain flour coating, not a batter.
> 
> anyhoo, we have strayed far and the mods will lower the boom soon.
> alistair
>