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RETURNS.
♪♪
IT'S FIREHOUSE FRIDAY, AND
TODAY THE BRISTOL FIRE
DEPARTMENT IS HELPING RAISE
AWARENESS FOR THE CONNECTICUT
HOSPITAL.
JOANING ME ARE LIEUTENANT SCOTT
AND FIREFIGHTER RAY.
THANKS FOR BEING HERE AND
WEARING PINK, GETTING EXCITED
FOR BREAST CANCER AWARENESS
MONTH.
ABSOLUTELY.
BRISTOL, HOW MANY FIREHOUSES
ARE THERE?
WE HAVE FIVE STATIONS,
FEMALES.
GOOD.
AND YOU BOTH DO A LOT OF THE
COOKING, YOU TAKE INSURANCE.
YUP.
TAKE TURNS, EVERY NIGHT
SOMEONE HAS TO COOK.
TODAY?
WE'RE GOING TO MAKE A SHRIMP
AND PESTO RECIPE WITH PASTA.
WE'RE MAKING PESTO, I LOVE
THIS.
STUFF.
LET'S GET GOING.
BASIL.
IT'S COMPRESSED.
CUPS.
WHAT I'M GOING TO DO IS ADD TWO
TO THREE CLOVES OF GARLIC, PUT
THAT IN THERE.
WE'RE GOING TO START BLENDING
THIS.
START MIXING IT.
YOU GUYS HAVE A FOOD
PROCESSOR IN THE FIRE SNOWS.
OKAY.
WE'LL BRING STUFF IN IF WE
THAT'S GOOD.
WHEN IT STICKS LIKE THIS, YOU
MAY HAVE TO --
IMPROVISE A LITTLE?
SIDE THIS.
MIGHT TAKE A LITTLE WHILE HERE.
THAT'S OKAY.
SPECIFICALLY WHEN YOU THINK OF
CHILI OR HEARTY FOODS IN A
FIREHOUSE, BUT YOU HAVE SOME
WE DO.
WE DO A LOFT SOUPS AND CHILIS
THORACOTOMIES.
USUALLY ONE -- CHILIS, THOUGH.
WE DO PASTA, FISH.
WE ALL LIKE FISH, THAT HELPS.
I'M ADDING A HALF CUP OF
FRESH PARMESAN CHEESE AND A
THIRD OF A CUP OF PINE NUTS.
OH, THOSE ARE GOOD.
YES.
THIS.
YOU SEE IT'S STARTING TO COME
OH, NICE.
THERE WE GO.
ONCE YOU GET IT BLENDING, WE'LL
ADD SOME MORE OLIVE OIL.
LIKE THIS.
NICELY.
IT'S ABOUT HALF A CUP OF
OLIVE OIL THAT YOU WANT TO USE.
LIKE I SAID, IF IT STICKS, YOU
MIGHT JUST HAVE TO USE A SPOON
TO GET IT OFF THE SIDES.
WHAT'S NICE ABOUT THIS IS YOU
CAN FREEZE IT.
A LOT OF PEOPLE DON'T LIKE TO
THE TIME.
WITH THE OLIVE OIL.
THERE.
WHAT ARE WE GOING TO DO WITH
THIS SAUCEPAN HERE?
YOU DO THAT.
I SEEM TO HAVE LOST POWER.
THEY SHUT ME OFF.
LEFT.
ALL RIGHT.
NOW WE'RE GOING TO SAUTE SOME
GARLIC HERE.
USUALLY TWO OR THREE CLOVES.
GET THAT GOING.
YEAH.
WE'LL MIX THAT UP.
SO WHILE WE'RE COOKING I WANT TO
ASK YOU, JUST HOW IMPORTANT THE
BURN CENTER IS, WHAT A RESOURCE
IT IS FOR YOU FIREFIGHTERS.
WELL, WE KNOW THAT IT'S
ALWAYS THERE FOR US.
IF WE SHOULD EVER NEED IT.
RECENTLY THEY HAVE JUST OPENED A
NEW FAMILY CENTER.
SO THAT IF SOMEBODY IS AFFECTED
BY A BURN, THE FAMILY CAN COME
DOWN AND STAY.
RESOURCE.
SO THAT'S WHY WE'RE TRYING TO
RAISE SOME MONEY AND AWARENESS,
SO FEEL FREE TO DONATE.
ABSOLUTELY.
I KNOW YOU GUYS DO A GOLF
TOURNAMENT EVERY YEAR TO HELP
RAISE MONEY FOR THE BURN CENTER.
THAT'S CORRECT.
LEATHER GET COOKING HERE.
WE HAVE THE GARLIC, WE HAVE SO E
HEAT GOING, RIGHT?
YES, WE DO.
NORMALLY WE START SAUTEING THE
OTHER INGREDIENTS, ABOUT A THIRD
CUP OF SUN-DRIED TOMATOES, AND
OLIVES.
THEY HAVE BEEN CUT UP, DICED.
DID YOU DO THE DICING?
YES, DID I.
VERY GOOD.
I'LL MIX THIS FOR YOU.
I'M A SOUS CHEF.
HOW MANY GUYS DO YOU HAVE ON THE
DEPARTMENT IN BRISTOL?
WE HAVE 90 GUYS IN FIVE
STATIONS.
WE'RE KEPT FAIRLY BUSY.
WHAT DO YOU SERVE THIS OVER?
WE DO IT OVER PASTA.
I'LL GO BACK ON THIS A LITTLE
HERE.
LINGUINI OR PENNE?
MY WIFE TENDS TO LIKE IT OVER
SPAGHETTI SQUASH.
THAT'S HEALTHY, RIGHT?
YES.
LET'S LOOK AT SOME PICTURES
THAT YOU GUYS BROUGHT WITH YOU.
TELL ME WHAT WE'RE LOOKING AT.
THIS IS OUR DEPARTMENT PATCH.
ALL RIGHT.
WHO ARE THESE GUYS?
THAT'S, I BELIEVE,
FIREFIGHTER BOB WENTLAND AND
FIREFIGHTER PAUL, IN FRONT OF
OUR CENTRAL FIRE HEADQUARTERS.
THAT'S OUR TRUCK, THOUGH.
THEY'RE BORROWING YOUR TRUCK?
[ LAUGHTER ]
YEAH, WE'RE BOTH STATIONED AT
ENGINE 4.
THIS IS A WORKING FIRE, THEN.
THIS WAS A WORKING FIRE.
THAT WAS ON NORTH MAIN STREET.
THAT WAS ALSO ON NORTH MAIN
STREET TWO HOUSES UP FROM THE
PREVIOUS PICTURE.
EACH OTHER.
AND WHAT'S THIS ONE?
THAT WAS THE 150TH
ANNIVERSARY OF OUR DEPARTMENT.
THAT'S THE FIREFIGHTER FUN DAY.
YOU CAN SEE THAT'S THE DEPUTY
CHIEF JAY, HE BUILT THE WHOLE
PROP, SO THE CHILDREN WERE
EXTINGUISHER.
LET'S GET YOU COOKING HERE.
I KEEP LOSING POWER HERE.
THAT'S ALL RIGHT.
I GOT MY POWER.
WHAT GOES NEXT?
THROW THESE SHRIMPY INS HERE?
YEAH, I'LL TRY TO GET A
LITTLE MORE HEAT GOING HERE,
WE'LL GET THIS GOING.
GO RIGHT UP TO HIGH.
VERY NICE.
THIS IS TWO POUNDS OF SHRIMP,
AND BASICALLY I TEND TO USE THE
RAW SHRIMP.
OKAY.
IF YOU BUY THE COOKED SHRIMP
YOU USE FOR COCKTAIL YOU CAN
OVERCOOK IT AND IT BECOMES
RUBBERY, SO I RECOMMEND THE RAW.
THE BIGGER SHRIMP YOU BUY, THE
LESS YOU PEEL, THAT'S THE WAY I
LOOK AT IT.
WHO'S CLEANING UP IF YOU HAVE
A FIRE?
MEMBERS.
ALWAYS HAPPEN.
THESE ARE