Welcome Cardiac
I was in Hammond and Whiting today. I had to go and get a friends van out of the impound. It was towed off of the Skyway a few days ago. Ran into a 2 mile slow up at the toll bridge. I was told there was some sort of Polish fest in Whiting (Indianapolis Blvd & 119th) IIRC but I didn't have the time to stop for food.
I work 24/48 too.

 

Depending on the station we usually take turns cooking, some stations have a designated cook. The cook usually buys the food on an off day before shift. But sometimes we take the apparatus out to shop. The cheapest I have seen a station pay for meals is $7.00 for lunch and supper. Most stations are $8-9 per shift. We also have a spice fund for spices, oils, coffee, mustard, etc. it's $3.00 per pay check.
When you have a hireback you buy treats for the shift. If you get promoted you buy steaks for your shift.

 

Ahhh, the cherished pierogifest!!!!! Some of the best food in the COUNTRY!!! And I'm serious........

Bob

 

That's it! I bet it was good food, I am 1/2 Polish so I really would have enjoyed it. I wish we had more time but we had to make it back to Rockford, IL before the U-Haul closed so we didn't get charged for a weekend rental on the trailer we used.
When we first started out on this trip I had planned on getting frog legs at Phil Schmitt's in Whiting for lunch but like I said we were under the gun so to speak. Have you heard of that restaurant? they are quite famous for their frog legs.

 

The way we cook at our station is one day the Pump will cook and the next day the Truck will cook. When it is our day (Truck) to cook, I usually end up doing most of the cooking and the other guys’ help out. That works out fine because I really enjoy cooking. I wouldn’t tell them that but I don’t mind at all. We buy all of our own food and split up the cost between everyone that eats that night. We have commodities (potatoes, eggs, condiments, etc…) that are $2 a day per person and we pay our station bill for such items every 2 weeks. We take the Truck or Pump (whosever day it is to cook) to the store and buy the meal for that night.


This was lifted from the Food Network (I think) and I stole it from one of the guys at another station. Either way, I make it all the time and everyone seems to like it.

Mexican Lasagna

To make this at the Fire Station, double it and cook in two separate pans.

You will need:

Cooking spray
12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
1 cup sour cream (regular or low-fat)
1 cup shredded Monterey Jack cheese (regular or low-fat), divided
1 cup shredded Cheddar (regular or low-fat), divided
1/2 cup mild, medium or hot salsa
1 (4-ounce) can chopped green chilies
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground chili powder
1/4 teaspoon cayenne pepper, or to taste
8 (6-inch) corn tortillas, cut into 6 wedges


Preheat oven to 350 degrees F.
Coat an 11 by 7-inch baking pan with cooking spray.
In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chilies, cilantro, chili powder, and cayenne pepper. Mix well and set aside.
Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden. Let stand 5 minutes before serving.

Enjoy!

Britt

 

Britt, thats a great recipe, I'll definately add that one to the list to try!! Thanks and keep 'em coming guys.

 

Phil Schmidts also has the BEST boned and buttered pan-fried lake perch around. Yep, it's still a great restaurant.

Read in our local paper where they set a record at PierogiFest for the Guinees Book of Records for the largest pierogi ever. Over 100 pounds!! You would love the food there. Home made stuffed cabbage, some of the best hand made sausage along with sauerkraut, and kalatchki's for dessert

Glad you made it back OK.....

Bob

 

Cardiac If I am ever down that way again I will let you know. Years ago I used to work at the steel mills as an outside contractor. Boy I don't miss that commute.

 

well anything else going on guys? for some reason when i got off work monday morning, i decided to drive 10 hrs to party with some friends for a week....so this is a nice suprise to check out the dtr while trying to get over a hangover

brett

 

Hey guys from Cleveland,Oh burb. This is pretty cool you guys started this thread. We have 4 Dodge CTD at our station. 2 '04.5, 1 '05, and 1 '06 manvan (mega). Really cool looking when we're on shift together.

 

so not a busy day today. I'm on the engine, the med unit has been goin all day. good for me woot!!! hope yall have a full night of sleep. I hope I get one!!! (probably not though)!!!! dangit just jinxed myself!!!

 

Only got up once last night. Stupid fire alarm....

Britt

 

We had a significant fire in an a 30 unit apartment building last night. One suite on the lower floor was totally involved on our arrival with flames igniting the balcony's on the second and third floor and flames extending through the eaves into the attic. Evacuation was quick and the attack crews made a good knock down on the suite of origin but the attic fire presented some problems for us. On scene for a total of six hours.

 

Dayshift crew also had to deal with four duplexes under construction going up in flames earlier in the day.

 

some news, from my end. FINALLY, got in touch with the Chief of the local FD. told me where to apply, however they are full and dont need guys right now. so, im going to put my app in anyway, so that way if something changes its on file. found out that this particular department is paid volunteer.

im also going to put my app in with a couple of neighboring departments. there is one right up the road that my neighbor works part time for, 6 hr shifts.