Breaking New Ground on the Maillard Reaction

Killer stuff from Martin at Khymos (click the title above). Basically, making something more basic (raising the pH) with something like baking soda (very practical) increases how rapidly the maillard reaction will occur. I've posed a question to Martin about whether this may also improve predictability / completeness with this technique and will probably lead me to some of my own experimentation. If you don't know what the heck we're talking about here, you've undoubtedly tasted foods that rely upon flavors produced by maillard reaction. Martin's mention of the technique he's identified with dulce de leche will surely please my wife, as she is a fool for cajeta ... looks like I'll be making some dessert soon.