[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.

[Rosie] I'm told the exact nature of the smell depends on the concentration.

Met with a tragic death, it's his birthday today and mine as it happens. Hope i don't succumb to the same fate.

(qua Rosie) I've smelt HCN several times, never in large quantities obviously, and it always has that nice bitter-almond smell. Apparently about 25% of the population are unable to smell it at all.