Here I am. Only joke here is in the title. I'm darn serious right now: it tastes GOOD! :) A brief chronicle: I just couldn't wait anymore. So, I washed my dishes (they were there for a couple of d... oh, well, trash this, LOL) and meditated in front of the can. Really. I even called my brother (another great, great Monty Python fan, we in family are all ok, ya know) to tell him... he lives 60kms from Milan and he pleaded me to wait 'til Sunday. I said no. Susan not only was so kind to send me the original SpamFile (uncompressed), but provided me with a couple of useful tutorials on how to extract the most blissful experience out of it. So, at last I opened the can. The smell hit me immediately: strange, but definitely meaty and intriguing. I followed the tut on the label to extract the SPAM onto a plate, but then: it's the only can I can get in a long while, I thought, so I simply have to taste it as simple as possible. I wanted to taste SPAM, not a mix. So I sliced it into seven parts. The first I ate out-of-the-box. Yumm! People, I know that you already know it, but it's delicious! McDonald's is nothing compared. No joke. I wondered briefly why McD is the only US food that we import. Then I took two slices and grilled them. On one I put our Italian version of Cheddar Cheese, the other I left as it was. Rendertime: more or less 7 minutes, the cheesealiased one took a little less. Gulped 'em down. Whoa! Even better than the out-of-the-box first image. The fourth I fried. Bless thee who sent this to me, aye! It's a strange taste, not similar to anything I ate in my life. So good and original. I used the fifth to make a sandwich like the one reported in Susan's tut. Hotdog bread, cheese (again our version of Cheddar), prickles and a veil of mustard. Another hit! But now, be prepared to my blasphemy... with the two remaining slices, I tried the following: QUICK TUTORIAL FOR USING SPAM IN ITALY Take the usual Italian pasta. Not fresh pasta, the real Italian one, made of corn. Like Barilla (I think Barilla exports also there in the US). I think it's better short pasta, like Penne or Maccheroni. Not spaghetti. I went with the Penne Rigate. Brown a little onion in a frypan, along with other vegetables (carrots and celery, that's how I make the base of the sauce, the "soffritto"). Fry it in Olive oil, of course. Then, add the tomatoes. In summer, is way better to use little cherry tomatoes and put them in the soffritto fresh, and not use peeled canned tomatoes. But, hey, before this... cut the SPAM into little cubes and let it fry a bit before adding the t's... The secret is that the sauce has to boil just a couple of minutes before the pasta is ready, like this it will remain fresh and the tomatoes won't have the time to make the sauce acid. Otherwise, you have to put a sprinkle of sugar in it, and I hate sugar in tomato sauce. Drop the hot sauce on the penne rigate. That's all. Italian pasta la-SPAM. :) Not only it was real good, but it was real fun! Thanx again Susan!!! Total rendertime: 12 minutes, more or less, with premium effects from US and soft flavors turned on (you are free to decide the amount of TIR[] you prefer). Hugs... and burp :) Stefano [] Tasty Ingredients Required. For the newbies = spices.