By Frank E. Vaerewyck, The Firehouse Foodie
During the NFL’s Super Bowl, most of us gathered around a television, somewhere, to take part in the long-time tradition that involved not only the sport of American football but watching the excellent, expensive television commercials. A lot of practice and coordination resulted in two teams playing who were the best in their respective conferences, and the more dominant team took home the coveted Vince Lombardi Trophy.
Teamwork was the key factor in this game as well as in many aspects of daily life. In kitchens all over the country, the chef, or executive chef, may get the spotlight, but without his team he would be an overworked, short on time, mess in the kitchen. The typical kitchen runs with the executive chef (The Big Boss), a sous chef (The Assistant Chef), a line cook or two, a prep cook or two, and an expo person to get the masterful piece to your table looking like something out of a magazine, ultimately winning the game one customer at a time.
In the fire service, we work harmoniously in a team as well, each with a different, very important, job that makes a difference in winning the game. At the company level, the battalion chief is similar to the head coach, and on the incident scene, he is the one calling the shots. The officer in charge (OIC), usually a captain, lieutenant, or master/senior firefighter, heads up the crew or the on-field team. This person typically has the most experience and education to perform this task. The engineer or chauffeur/driver, is the person who staffs the truck and makes sure that the apparatus performs as it’s supposed to. The nozzleman and backup are the ones who get it done on the engine and, with the direction of the OIC, put the fire out. On a truck company or a squad/rescue company, similar positions work together to achieve their task, all working together like the offense, defense, and special teams players in the NFL.
You may have a job where you work with a team, too, but no matter what, teamwork is all about brotherhood and a sense of community to achieve a goal and win the game.
Gametime munchies are always popular. Whether you’re at the station or in the living room of your house with family and friends to watch any big game, fried pickles are quick and easy. So whip up a batch and, if nothing else, enjoy good friends and the success of teamwork, with a job well done. Now “That’s Bringing the Firehouse Home!”
Homemade Fried Pickles
Ingredients:
- 1 jar sliced dill pickles (for a sweet treat, you can use bread and butter pickles, too).
- 1 cup beer of any kind (if you’re at the station, use nonalcoholic beer).
- 2 cups flour.
- 2 eggs.
- 1 bottle (48 fl oz) pure canola oil.
- 1 tablespoon of your favorite seasoning (we use creole seasoning)
Directions:
- Drain 1 jar pickles in colander.
- Whisk 2 eggs and 1 C beer in small mixing bowl.
- Mix flour and seasoning in separate mixing bowl.
- Place handful of pickles in egg wash, coating them thoroughly.
- Place coated pickle chips in flour mix, stirring them with a small tablespoon to coat thoroughly.
- Remove chips from flour mix and carefully drop them into preheated oil. Cook 3-4 minutes total, turning occasionally to prevent excess browning. Drain on paper towels. Keep warm.
For a special sauce mix that tastes great, mix 3 parts ranch dressing, 1½ parts horseradish sauce, 1 part dijon mustard. Mix thoroughly and dip chips.
Frank Vaerewyck has had a passion for the fire service that has spanned 20 years. He has been a volunteer and career firefighter and is currently a firefighter/EMT with the Manassas (VA) Volunteer Fire Company. He has passed on his passion for the fire service through instruction and mentorship. That same passion he has for the fire service is shared with his love of food. In 2006, Vaerewyck won an Iron Chef-style competition sponsored by a radio station in Richmond, Virginia. That is where he also furthered his education by attending a Culinary Arts Program. As the Firehouse Foodie, he has been compiling recipes to be included in a cookbook that will give others the opportunity to see their hometown heroes not just as firefighters, but as the firehouse chefs they truly are.
