I love cooking classics. I get a lot of satisfaction from cooking stuff that would have appeared on a table 200 - 1000 years ago. Doing a midevil peasant dinner every once in a while reminds you how good we've got it and it's pretty healthy too. Every recipe handed to me by relatives has been very heavily influenced by industrialization, so I prefer to forget what I've learned from them. Making split-pea soup so good even a kid would ask for a second bowl. Once tried to make yorkshire puddings in a muffin tin. They overflowed the cups still in liquid form and drained down to the bottom of the oven forcing me to open the windows when it was freezing outside and created one hell of a mess of the oven.