He had been watching her for the past few days, along the tendril lines of their steak. She sweetly batted her oxygens around, but it was cold and no-one paid anyone any mind. Still Lys had seen her.
Then one day, they were slammed heavily onto a pan.
As the oil fizzled and popped, sending stray water molecules into space, the situation started getting hotter. Lys was overcome by a scorching desire and his eyes, that until recently had only glanced at her briefly, fell passionately on her carbonyl bond.
She was an ambrosial sugar, a glucose molecule and in the heat of the moment she looked sublime. The warmth between them was overpowering as she lusciously showed him her oxygens. Scattered around her frame suggestively, the oxygens pulled electrons towards them and emphasized the reactivity of her carbon atom.
Lys had an electron pair on his nitrogen that buzzed to take flight.
When the steak was turned and they touched the boiling hot surface of the pan, he let go of all his inhibitions.
There in the darkness of the sinew and atoms above them. Lys and the glucose bonded. His Nitrogen leaped towards her carbon and they participated in the orgy of reactions fermenting around them. Across the entire surface of the steak, amino acids, like Lys, were finding their own sugars and contorting in the momentary heat of the searing surface. Bonds were formed in the dark, with the release of water molecules that were captured by the network of the meat or skidded noisily, popping against the surface of the pan.
The Maillard reaction happened in a frenzy of fire. An ongoing tradition that had browned many foods before their steak and many more to come. To result in the sublime umami flavour that humans have craved across the centuries.
Some info on the Maillard Reaction:
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