[entwisi]

I had them when in South Africa a couple of months ago as a topping to a nice piece of steak. They were juicy and not at all tough or chewy.

I've had them before as well, sauteed in garlic butter. I think like calamari and some other foods you can't overcook them or they become tough.

I'll try most things at least once, I've had deep fried worms, frog legs etc... I think you can only pass comment if you have at least tried. Siobhan actually asked a nice Q this weekend as to why people in France eat horse but we dont...