Frazz by Jef Mallett for February 21, 2014

Naw, just wiki it.

I know I will

More information about the Maillard Reaction can be found of the Internet.

Ok, be honest. How many googled it? (other search engines are available…)

I looked it up on Dogpile! And even then I had to reread the strip before it clicked in my head! This is why I love this strip. You learn from it, you have to in order to understand some of it! That is what makes it a classic for years!

@Tom FreimannYeah, Frazz does it up brown.

Personally, I always use Ask.com. The first result is a concise explanation with a photo of a nicely browned muffin. I compared results from Google and prefer Ask.

I must be watching too much food channel. Didn’t have to look it up.

I know about that one! my boyfriend is a chef, though, so it’s a common term in our household

That was a Jeopardy! clue the other night :-)

Youtube it. The food science gal is a cutie!

Yes, Alton Brown is the Carl Sagan of gAstronomy. (At leat he was when he had Good Eats .)

Asked for a bagel toasted w/cream cheezPinhead put it in a nukerwanted it toasted, not rubberized

Because we all know 10 year olds love nothing more than the dusty encyclopedia volumes at the reference library.

The kids are just such obvious mouthpieces for Jef at this point. They all sound like smug old men.

The letter I (eye) in the word prevents it from being a reference to the medical examiner on NCIS.

But you can’t make toast in the microwave. Not only do you not get the browning mentioned, you don’t remove the moisture. Actually, you make the bread more moist. You can even restore a staling piece of bread to its former softness. A microwave is more of an anti-toaster.

I learned something new today! :)

Almost as much fun looking up Jef’s under-the-radar references as trying to figure out what Frazz’s partly-visible t-shirts promote…

Loved the strip. Loved the discussion afterwards. And, yes, I had to look it up. Can’t believe that with years of chemistry and cooking experience I had never heard of it. Thanks, Jef—always good to learn something new!

Well, most cooking programs are pre-recorded so even if things went that badly we wouldn’t see it. But I would like if instead of the obligatory (self-) compliments they would once in a while say something like: “Good, but next time I’ll put a little less coriander!”