1330 hrs: Suffern FD & Tallman FD with an automatic F.A.S.T. Team requested for a reported basement fire at 70 East Maltbie Ave. Not a whole heck of a lot to see when I got there, but some nice close up shots & overhaul photos. Great stop by Suffern FD !



Additional photos can be viewed on my website as usual:



[url="http://www.BrianDuddy.com/g/s071308"]http://www.BrianDuddy.com/g/s071308[/url]











Tallman's F.A.S.T. Team







Opening Up The Walls To Check For Extension







Both Suffern Companies Working Together !







19-3 [Suffern Asst. Chief], 20-2 [Tallman Asst. Chief] & 44-1 [County Coordinator] At The Command Post







Detective Lerner For The Sheriff's Department B.C.I. Investigating The Scene With 44-1 [County Coordinator]



[url="http://www.BrianDuddy.com/g/s071308"]http://www.BrianDuddy.com/g/s071308[/url]

So, I'm taking a lead from a couple of my heroes, the Shoop boys, Senior and Junior, and just making a topic where I'll post most of my photos for your viewing pleasure or ignoring option.



I'll start with yesterday and continue from there. First up is this 1971 ALF/Gator found in a truck parkinglot in West Palm Beach, FL. All I know is that it carries ALF#7-16-71 and has a 1250 gpm pump. It appears to have come from Melbourne, FL but was most recently used by a sign company in South Florida.



Any help on the other details would be appreciated.



Mark Carr photo

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I know there's been a Colorado thread on here, but I thought I'd start a Denver Metro specific thread since it's Colorado's "Big City"



Citywide Tour Commander "Ops 1"

   



District Chief 7 - South West Denver

   



Engine 23 The "Federal Fireball Express" One of the busiest companies for fires in the city.

   

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Hello everyone!! This is Keith I am a Lieutenant with Miami-Dade Fire Department. I recently found this great website and I thought I would share pictures of my rig. It is a 1951 Ford F7 that was used by my grandfather when he was employed by the Chicago Fire Patrol. The Fire Museum of Greater Chicago had this truck in their collection and due to storage problems offered the truck to me because of my family ties to this vehicle. My grandfather was a 35 veteran of the Fire Patrol and was employed from 1924-59. What is a Fire patrol you may ask? Their mission was to respond to fire alarms along with the municipal fire departments and reduce the damage caused by smoke and water. They fought their way into burning buildings to save business records, other valuable items and cover property with their waterproof tarpaulins. The fire patrolmen braved the heat and smoke along side firefighters from the engines and ladder trucks – facing the same dangers while suffering the same painful and, sometimes fatal injuries.

If anyone is interested in the history of the Patrol then please visit my website at www.chicagofirepatrol.com. (I wrote a book on this subject). The truck is in pretty good shape considering its age and history. Its body was custom built by General Body of Chicago. Believe it or not, it is wood framed covered with metal. I have started a ground up restoration which included new tires, restored rims and a completely rebuilt brake system. Thanks for looking!!

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All of the guys at my station love this dish. <img src='http://www.firepics.net/groupboards/public/style_emoticons/<#EMO_DIR#>/tongue.gif' class='bbc_emoticon' alt='' />



The amounts will vary depending on how many your going to feed, this is for 6 hungry Firefighters.



5 boneless/skinless Chicken Breasts

1 bag of Chipolte pepper cheese

2 jars of 4 cheese alfredo sauce

2 boxes of penne pasta



I take the chicken breasts and mix in several spices early in the day, like a dry marinade no liquids, just rinse chicken off before adding spices.

Use poltry seasoning, mesquite, pepper(red, black, white) cajun seasoning, garlic, and you can add any hot spice you like. Our station tries not to get too hot,

montreal steak season. I try to keep as much seasoning on the chicken as possible. when it is put in with the sauce it will cool it down just a little. <img src='http://www.firepics.net/groupboards/public/style_emoticons/<#EMO_DIR#>/ohmy.gif' class='bbc_emoticon' alt=':o' />



I cook the chicken on the grill, at a very hot temp. fast and quick, a little burn on the chicken is not bad....a little



let the chicken rest/cool while you cook the pasta, I also take the alfredo sauce and heat it up.



cut or pull chicken into small bits or strips, put in sauce and let cook until warm.



add the sauce to the pasta and add the bag of cheese.



mix all together until pasta and sauce is well mixed.



serve





ENJOY share the brotherhood and have shift meals

Tecumseh Ontario Sutphen 70 foot tower.....

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Round Rock, TX is a city just north of Austin, TX (State Capital). Round Rock may sound familiar to many of you because it is the headquarters of Dell Computer. Round Rock FD is technically a Combo FD, but it is majority career. Round Rock is rapidly growing, and I'm sure you'll see a lot of expansion over the next few years. Williamson County EMS handles all EMS in Round Rock.



I'm just learning, so bear with me on the specs. I'm sure txfirephoto, A/TCEMS, or one of the many other members can help me out.



First up is Quint 3, covering the busy and rapidly growing La Frontera neighborhood from Station 3, which houses Quint 3, Rescue, and a Williamson County ALS unit.



Round Rock, TX Quint 3

2007 Pierce Dash/75' Aluminum Aerial/2000GPM/500Gal/CAFS



   

Here are some CFD rigs I shot back in 2000, maybe I can get there this summer and update the photo album.



Some of these have been replaced or re-assigned.



#4 Pump - 1997 E\-One Cyclone II/Superior 1500/500/15fm/54’ Squrt - believed now @ Sta 25.

   



#2 Emergency - 1991 Pierce Lance/Superior

   



#9 Heavy Rescue - 1999 E\-One Cyclone II/ITB

   



#8 Aerial - 1988 Pierce Dash/Superior 105’ Smeal aerial

   

Pizza with a sweet kick!



I usually make two of these for a crew of six.



2 packages of Martha White or store brand pizza dough mix

1 large onion

3 tbls brown sugar

3 tbls margarine

1 bell pepper

2 Roma tomatoes

1 package of pepperoni (may substitute sausage or Canadian bacon)

2 cups shredded mozzarella cheese

1 large can spaghetti sauce



Pre heat oven to temperature on the dough mix package. (On our crappy oven, 500 degrees means "ON")

Slice or chop onion and pepper.

In a large skillet, melt the margarine and brown sugar

Carmalize the onion and pepper in the skillet until they are soft. Keep warm on low heat.

Make double batch of pizza dough as per package directions.

While dough is rising, slice tomatoes to look like sliced pepperoni

On a large tray, spread the pizza dough, pinch up the edges

Pre-bake the dough until it has a hard surface and begins to turn brown

Spread the sauce on the dough. Use a lot!

Place the pepperoni and Roma slices on the sauce. Alternate them if you like.

Sprinkle the onion-pepper-brown sugar mixture liberally over the sauce, pepperoni and tomatoes

Cover everything with cheese so that when it melts, it seals it all in.

Bake until the cheese is melted and begins to turn brown.





Serve with salad.





Capt. Keith Schumacher

Atlanta Fire-Rescue