OK, What's For Lunch or Tea Today?

Thanks, but I still haven't heard of that word/expression until now:)

Where does it derive from?

Marco.

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Originally Posted by Marco

Thanks, but I still haven't heard of that word/expression until now:)

Where does it derive from?

Marco.

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The*Maillard reaction*(/maɪˈjɑːr/*my-YAR;*French:*[majaʁ]) is a*chemical reaction*between*amino acids*and*reducing sugars*that gives browned food its distinctive flavor.*Seared*steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist*Louis Camille Maillard, who first described it.

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Originally Posted by Marco

Good stuff... We don't go to Iceland, but next time I'm in Asda, I'll scan the Malbecs and see if there's any I fancy and let you know.

Which other reds do you drink, and what about white?:)

Marco.

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I like a Merlot (particularly McGuigans), Shiraz & Pinot Noir. For whites I usually go for a Pinot Grigio or Soave. My favourite white is Meursault but that’s wickedly expensive.

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Originally Posted by struth

The*Maillard reaction*(/maɪˈjɑːr/*my-YAR;*French:*[majaʁ]) is a*chemical reaction*between*amino acids*and*reducing sugars*that gives browned food its distinctive flavor.*Seared*steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist*Louis Camille Maillard, who first described it.

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Well that's something I've learned then, thanks!:)

Marco.

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Originally Posted by Roy S

I like a Merlot (particularly McGuigans), Shiraz & Pinot Noir. For whites I usually go for a Pinot Grigio or Soave. My favourite white is Meursault but that’s wickedly expensive.

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No worries, all noted. Next time I'm in Asda, I'll have a squint:)

Marco.

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Originally Posted by Marco

No worries, all noted. Next time I'm in Asda, I'll have a squint:)

Marco.

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Cheers!

Made up some chicken meatballs and sauce.
Rather nice they are.

https://uploads.tapatalk-cdn.com/202...91a1c76b91.jpg

That looks really tasty, mate. Nice one:)

Marco.

Chilli con carne with a mixture of long grain and brown rice. Green beans and brocolli.

Wash down with a 2017 Beaujolais.

You know the rules...PICS or it didn't happen!!:ner::ner:

;)

Marco.