Many people like them, but they take a little too long to stew for my tastes. They have a somewhat tough texture, like a cross between pasta cooked
al dente' and over-boiled shrimp, and a flavor approaching that of liver.
They work just fine as a garnish; I have even seen them used in desserts to offset an overly-sweet mousse. I don't recommend their use in anything that contains waterfowl, beef, chicken, pork, llama, shellfish, tofu, or beans.
Goes well with garlic, onions, or other strong-flavored hardy roots. Best served piping hot.
Total rating: 6/10.
In all honesty, they seem overpriced for use on a rifle that, on a good day, will average 1-2 MOA when fired from a vise, as hunting rifles are designed to be carried a lot, not promise a hit on a 4" target at 450 yards.