(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.
(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.
[Softers] Hope you don't, as the memorial for your birthday is already taken by the eponymous president, so you'd die in obscurity. He also had a biscuit named after him, maybe that would be an acceptable alternative?
I thought Lincoln biscuits were named after the city. Also Nice biscuits. Or maybe I'm just dough-minded. I've taken up baking again - in the past fortnight I've made a massive batch of Belgian buns (not Belgian at all, apparently) and chocolate chip cookies. This week, it'll be lemon cookies and an apple-topped yogurt cake. (Most of this stuff gets shared with neighbours and millers at the windmill on Saturdays when we have shed coffee).