I only learnt that word six months ago. I was dog walking with a buddy who has two or three Italian restaurants and we were talking food. I told him about a seafood BBQ I did then had a sudden decision to put pork belly slices on specially for my Samoan friend Henry and me. I said I cooked them really hot, just short of burning, to hurry up the cooking process. Henry and I thought maybe the best pork belly ever. He laughed and said I must have got the Maillard effect just right, and to google that word.