I always love visiting my alma mater, UC Berkeley. I enjoyed checking out the computer lab at the business school — saying hi to my co-workers and my old boss. So many good memories….and so much good food!
We also found some tasty meals down in Fremont. By the way, wanna a bite of of my lambs’ brains?
After Mark got off work, we had pints of beer at Triple Rock Brewery in North Berkeley. It’s one of the oldest beerpub in Berkeley…and possibly in the state. We ordered the Bug Juice and Dragon’s Milk — light, hoppy brews that went wonderful with the mild fall weather.
Later in the week, we had dinner at Pakwan in Fremont. This place was bumping with families and college students and we ended up eating outside. Our Indian/Pakistani feast was made up of rice and keemum naan (naan with ground beef) plus the Thursday night specialty: goat curry and lambs’ brain. Yum!
The goat curry had a nice kick of spices. The rice and naan helped soak up the juicy meat. This bowl had a lot of bones to pick through, but there was plenty of tender goat meat to go around.
I’ve never had brains before this trip. I wanted to follow in the footsteps of one of my culinary heroes, Anthony Bourdain. This dish would be a walk in the park for him. After I got over the gross out factor, I ended-up enjoying this flavorful, stewy entree. The curry for the lambs’ brains tasted spicy hot. It bolstered the creamy texture of the brains. It was like biting into a pate and mousse mixture.
I would totally ordered this dish again.