[Chalky] Well, given the choice, would you really rather the dilute acetic acid vapour were caught by the extractor hood filter or by your lungs? There's a reason your senses are offended by the stink. That is nature's way of telling you WARNING WILL ROBINSON!

[penelope] Begs the question, what were Dutch kitchens designed for?

(Stevie) Your senses would not be in the least offended by the smell of cyanide (nice almond-like pong) but get too much and you'd quite quickly be seriously dead.

[nfras] There'd be room to boil a pan of potatoes, carrots and onions and mash them together for stamppot, and to fry a pan of fat bacon. Or open a bag of pre-washed salad leaves. Loads of families keep a deep-fat fryer in the shed and use it there when they want to cook something 'fancy'. I think that's the entire Dutch cuisine of the 20th century summed up. There was much more variety in the days of the VOC apparently.

(pen) When I lived on the W Germany/Netherlands border we had Dutch TV - I can't remember their cuisine featuring on either regular shopping trips to Roermond or on TV celebrity chef-style zoals Fanny Cradock :^)
(Stevie) For clarification - my other half is the guilty party when it comes to cooker extraction methodology or lack of. He's a chap.