Mike Huben
From Huben's Wiki
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I do a lot of cooking in many styles, mostly really yummy but none terribly expert. I've long kept [[Recipes|my recipes on the computer.]] I cook some Chinese, Japanese, Indian, Italian, Viennese, and Latin American dishes, as well as Canadian/American mainstays. | I do a lot of cooking in many styles, mostly really yummy but none terribly expert. I've long kept [[Recipes|my recipes on the computer.]] I cook some Chinese, Japanese, Indian, Italian, Viennese, and Latin American dishes, as well as Canadian/American mainstays. | ||
| − | I most love Asian foods with the exception of Korean and Indonesian (I just haven't grown accustomed to them.) Europe holds less gastronomic allure for me, since I don't appreciate wine or cheese, can do without beer, and can't eat most sausages or cured meats because the salt levels are too high. My favorite Chinese places to eat out are Mary | + | I most love Asian foods with the exception of Korean and Indonesian (I just haven't grown accustomed to them.) Europe holds less gastronomic allure for me, since I don't appreciate wine or cheese, can do without beer, and can't eat most sausages or cured meats because the salt levels are too high. My favorite Chinese places to eat out are Mary Chung's (Central Square, Cambridge) and Yen Ching (Harvard Square, Cambridge.) If anybody can get me Mary's recipe for Dun Dun Noodles or the Yen Ching recipes for Kung Pao Chicken, I'd be grateful. I also enjoy Dim Sum in Chinatown. When I crave Japanese food, I usually go to the restaurants of my Aikido friends: Yasu Itoh's [[http://www.boston.com/ae/food/restaurants/articles/2010/07/14/at_tampopo_great_tempura_and_more/|Tampopo]] in Porter Square, Cambridge, or Shinji Murakai's [[http://www.hiddenboston.com/Toraya.html|Toraya]] north of Arlington Center. |
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