The maillard reaction is a chemical reaction that proteins in food go through. Foods like steak, coffee beans, and bread all go through this when they reach a high enough temperature. This is why people go nuts when it comes to searing a steak or making sure a loaf of bread browns properly. You see, this reaction is the reason for the food you love tasting so good. During this chemical reaction, many things occur to make the flavors pop. Part of the maillard reaction is caramelization, a process where sugar becomes acidic. Acidity often makes the flavors of a dish shine and so the crust on your steak is changing in such a way that it makes everything around it more delicious. But the most amazing part to me us that scientists don’t know everything that goes on during the maillard reaction. It’s fascinating.
The Maillard Reaction is a television show I’ve been working on for some months now. It’s about a boy, Lazlo Maillard, who has white hair and has been homeschooled during the 1940’s. He accidentally becomes a bus boy at an underground restaurant only known to the most passionate food lovers around the world. The restaurant is run by Auguste Savour and Julius Lard and is of course named Lard and Savour. Anyways, Lazlo is thrown into a world which he doesn’t understand and is forced to keep pace with the gigantic kitchen staff. They are preparing a very important feast for the Truffle Troupe, an underground food organization with unknown motivations. Lazlo accidentally cooks a dish and the crew discovers that he may have special powers allowing him to transfer his thoughts to anyone who cooks something he makes. Around this time, the henchmen of Mr. Squishy, an American fast food chain, attack the restaurant. Despite their best efforts, the chefs are defeated and must retreat to their home countries. As the building is burning down, Savour tasks Lazlo with delivering a secret package to an unknown location. Lazlo runs away as the building crumbles behind him only to find that the entire town is on fire. He returns home to find that his father has disappeared and grabs the only things he can, a book bag and his stuffed sock monkey Julia. And so begins Lazlo’s long journey of self-discovery and cuisine consumption.
As Mike Wazowski would say, it’s a work in progress. I like it though. I’m pretty excited to really get into the meat of it. I don’t see it as being conventional in any way, nor do I imagine it will be marketable but who’s to say (network executives probably). I have a ton of threads that I’m going to weave throughout the entire season (yes, there is only one season but I believe there will be a metric buttload of episodes). One of which involves a farmer seducing his cow. She (the cow) begins to produce amazing milk and things become more intense for the couple. Upon her death, it is revealed that the farmer does this with all of his cows and soon they find out and go on strike. But the main loop of the show is Lazlo traveling to a new country, finding a former Lard and Savour chef, and then learning their story, cuisine, and most likely just stepping out of the way so a different perspective can be examined. Episodes will be in different genres and direction will be designed to copy famous masters of the craft.
I think that’s just a little taste for now, but there will be a second course sure enough. I’ll be sure to update everyone on any of the happenings, like if the shows gets bought or something along those lines. Anyways, thanks for reading.
Ta ta for now,
Austin
A Bigger Boat 