sloppy joe, slop slop, sloppy joe!!!

Too simple. I think tonight were cookin shrimp linguini with artichokes. yummy, were high class FF's here!!!

 

Dang, ya'll are high class. We think we're doing good when we cook steaks.

How do ya'll handle the grocery fund. We pay $30 a month into a fund for the station, and someone goes and buys groceries every 2 weeks. Just curious how others do it??

 

We plan our dinners when we are on our day tours, last night we had chicken breast on the grill, salad, corn on the cob. Tonight we are doing ribeye steaks on the grill, salad, steamed broccoli, baked potato.

We send the junior man out to pick up the food on the list, then whatever the total of the food bill is we divide it by how many men are in on dinner, it is usually 14 guys in on dinner. Pork and chicken dinners usually run 5 bucks a guy, but the ribeye is usually between 8-10 dollars per guy. I usually do all the cooking, we cook every night tour, so I have quite a few recipies, if any of you guys are interested just pm me and I'll shoot you a list if you want.


Tim

 

We go to the store every shift. If we buy food and leave it in our cupboard the other 2 shifts will eat it before we get back on duty. We switch off cooking duties. One shift the engine cooks and the next shift the ladder cooks.

 

Hi from your Local 2059 in Santa Fe, NM.

 

Welcome to DTR and to the Union Coffee Room cumin@you, glad to have ya.

 

yeah we have an engine and a med unit, so the engine goes to publix and buys dinner, then someone cooks it. mostly someone on the engine since the med unit is out alot. Then we at 6 bucks to a station fund to buy essentials like sugar for tea, ketchup, mustard, and salt, flour. stuff like that.

 

As a general rule I use 1/2 pound of meat per person per meal when buying groceries.

Salsa Chicken;
Boneless chicken breasts (2 per guy) trim fat off.
2 cans of chilli beans.
Large bottle of Salsa
2-4C shreaded cheddar cheese
Minute rice

The above makes one large baking pan which is about 6-7 breasts.

Cover the bottom of the large baking pan with beans.
Lay chicken single layer in pan (DO NOT OVERLAP chicken).
Pour salsa over chicken.
Bake 300-350 1.5 hours.
Last 5 minutes sprinkle shreaded cheese over chicken.
Serve on a bed of rice.

Experiment with hot salsa, hot beans.
Also I use Spanish rice instead of white rice.
Always cut into the largest piece of chicken to check for doneness before serving. Firehouse ovens are notorious for having bad thremostats, don't ask how I know.

 

good recipe, I'll try that on sunday, preciate it!!!

 

Hope everyone is having a great Friday, Im here at the station waiting on the Friday night crazies to come out. Take care and stay safe out there!!

 

I had OT last night, we caught a job in the local fish & chip shop, unfortunately they will be closed for a few weeks, a lot of guys not happy about it either, it was the place to go for your friday fish & chip lunch.
It must have been a full moon last night, nothing but pandamonium all night long , one of the busiest friday nights I can remeber, its all good now, a little nap, then into the garage to rejet my bike carbs.

Be good boys, stay safe, Tim

 

unlike you tim, we only ran 1 call last night and that was on over-time. so for my 48 hr total i think i only had to run 5 calls!! hope everyone else is keeping it quiet...i do like the recipe sharing idea too

brett

 

Howdy fellas! Treasurer of Local 1641 here in NW Indiana, with 26 years on the job.....FF/EMT-P. We work the 24/48 shifts here.....

Bob

 

Welcome! Good to have you on board.

Britt

 

Welcome to DTR Bob!!