Being as the malliard reaction is essential to BIR cooking, I thought you'd find this article an interesting read. Especially the bit about sodium bicarbonate and onions.
http://blog.khymos.org/2012/06/04/maximizing-food-flavor-by-speeding-up-the-maillard-reaction/ (http://blog.khymos.org/2012/06/04/maximizing-food-flavor-by-speeding-up-the-maillard-reaction/)
Also wondering about the practicality/desirability of a 'Malliard Pan', ie a temperature controlled sauce pan set to sustain Malliard temperatures? Hmm...
Steve
That's a great article... I'm also trying to find a Chicken that'll cover itself in curry powder and jump into that maillard pan and cook itself before I get home from work!