-
Feb 23, 2021, 6:00 am104 ptsConsider a steak. When it hits the hot oil in the pan, your mouth can’t help but water at the aroma. That familiar crackle of fat beginning to fry and render is the sound of the maillard reaction: that wondrous molecular dance of the steak’s amino acids and sugars as they caramelize during the…
Welcome to Politomix -- the political news wire where left, right and center mix.
Politomix aggregates the day's political news on the web and your mobile device.
