@sheepfilms A good baguette should have a crispy crust, so I was going to answer 3 on that basis, but I think 6 looks much steadier. I can see the baguette sneaking up on a charcuterie board and giving the soft cheese a big smooch.

@deadDuck @Bowreality The "heel to butt" position sounds like the one you'd use if you were putting nail polish on your toes, and would need to keep your foot horizontal & steady while getting a clear view, with both hands in a controlled access. So I wonder if the influencing factor is not gender directly but whether or not someone paints their toenails.

(For myself, it sounds awfully uncomfortable given the size of all the body parts that would have to collapse together! I'm ankle-over-knee, foot extending over waste bin. But I also have no patience for nail polish.)

@dillyd @mirijb2 In canning recipes, the lemon juice is usually for acidity. Some fruits/tomatoes aren't acid enough on their own. If you don't like the lemon flavour, you need to find a more pleasant or neutral flavoured acid (like vinegar, or citric acid powder).

That said, the exact amount of added acid you need will vary depending on how tart your fruits are. The recipes that are vetted by safety experts will err on the side of adding more, assuming your fruit is ripe & a modern low-acid variety bred for table eating.