I like brain, preferable lamb brain, and it is possible to get it again after the "mad cow disease panic ebbed away . Normally I avoid any severe treatment, some butter, some grappa, that's it. At the moment I am on the Asean/Italian fusion cooking trail. So I marinated the brain in Shaoxing. This is a Chinese Rice Sherry. Then I fried briefly a bit of lemon grass and spring onions in buffalo butter. After some minutes I added the brain and the Shaoxing, other 3 minutes, delicious. I think the best brain, I ever prepared. Aaah, I forgot: the dressing you see in the pic is a sweet Chili Sauce I prepared myself :-).