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/

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!