wcr20

... don't know the capt. but know the photgrapher... lol

As a former N.R> resident who lives in Chicago area now, which station is eng. 24?

hmm - i remember relieving another medic there on a saturday and finding a 9mm in the couch

Hi from Chicagoland... (I still cant get used to that word) I was just going to say pretty much the same as Nate. Everyone here in my area (northern Cook County) has it, but you do have to watch to make sure you have the capture, otherwise what happened in Stone Park can happen again - and unfortunately - probably will, sooner or later. Like with anything else when operating any vehicle, mush less an emergency vehicle - drive defensively, not offensively.

funny, ajs - i was gonna say the same thing, but he survived. we gotta try and keep him outta the gene pool tho.

back in college i had a friend from Maryland who had ridden with Bethesda Chevy Chase http://www.bccrs.org/

"Meatloaf again???" -sorry - couldn't resist.

Irony strikes again. http://www.local6.com/news/4884500/detail.htm l if this is posted in the wrong area - please feel free to move it.

thanks for fixing the link

they're all over the place out here in chicagoland, my favorite is the fajita burrito (saute peppers and onions instead of black beans) the chicke, beef, and pork fillings are all really good - but they are a little heavy on the rice.

coincidently i just read an article on the usaf website about a usaf sgt (firefighter) who was just promoted to fdny lt. via a (very) long distance phone call to the mid east (he's on leave from fdny to the military) heres a link to the article http://www.af.mil/news/story.asp?storyID=123011359

oops - also: the emtbravo.com link in the page header (right below "EMTBravo network") is coded inproperly and doenst take you back to the right page.

am i missing it , or is there ne "breadcrumb trail" [ ie: > EMTBravo Network > EMTBravo.com Network > Network Headquarters] at the bottom of the page where it was really handy when you finished reading a subject?

my understanding is that nypd taru has their own complete microwave tv uplink system capable of sending live tv from any scene located in the nyc metro area back to both the various command centers in NYC, and the remote command centers (one of which is (or at least was) up in sullivan co. basically it is nypd-tv it is supposed to be as, if not more capable than, any of the nyc broadcast networks (just something i read somewhere)

completely coincidently - my buddy who turned me on the Texas just sent me this by email - (sorry for not properly quoting this) Everybody Comes to Hubba's. O.K., Maybe Not the Health Food Crowd. By PETER APPLEBOME Published: July 10, 2005 Port Chester, N.Y. YES, David Mobarek and Randy DiPietro, 17-year-old rising seniors at Port Chester High School, had been to Pat's or Hubba's or whatever it's called, every day for the last week. Yes, they had already had a proper dinner - tacos - at David's house. But there it was, almost midnight Thursday, and the two were digging away once again at their chicken platter, an enormous mound of fried chicken, smothered in a giddy, greasy glop of fries, melted cheese and chili. A Port Chester Gathering Spot "We weren't going to come here tonight," David says, only slightly sheepishly. "But we got hungry." As all suburban teenagers know, there's nothing to do wherever it is they live, but there's usually one place that's a particularly inviting place to do nothing, to unwind after doing nothing, to take a break from doing nothing, or to hang out while trying to find that elusive something. Anywhere near Interstate 95 in southern Westchester and in Connecticut towns like Greenwich and Stamford - particularly this time of year - that place is often the ancient chili joint on North Main Street in Port Chester with the hundreds and hundreds of dollar bills taped to the walls and ceiling. It's where the yin and yang of suburbia north, with addictive regularity, get to face down both ennui and intestinal distress. Long ago it was Texas Chili, presided over by a tough white-haired bird named Millie, who tended the chili, a cigarette dangling from her mouth over the chili pot, like the queen of Port Chester. Then it was Pat's Hubba Hubba, a name too good to retire, so most people still call it that. (Pat Carta still runs a Pat's Hubba Hubba in Stamford with more of a nostalgic 50's hubba hubba feel.) Now, run by Carlos Magan and his daughter, Karin Slough, it is now officially Hubba. The constant is the do-it-yourself décor and the industrial-strength chili, about 200 pounds' worth each day on weekends, that is prepared in a huge pot that looms over North Main like a water tower. "If you're looking for the greasiest food with the best atmosphere, this place is a classic - it's just got that vibe," says Brendan Cahill, a 27-year-old musician and cook, who got the Pat's bug when he was a student at Purchase College. "You just feel inspired coming here. Tomorrow you may not feel so good, but while you're eating it, you feel great." Hubba, which has the feel of an abandoned railroad car that's been hijacked by pro-cholesterol insurgents, is about 35 feet long and so narrow that there's less than five feet from the customers' side of the counter to the baby blue side wall. The walls and ceiling are plastered with a small fortune in dollar bills, and currency from places like Paraguay, Russia and Iraq - almost all emblazoned with thoughtful messages like, "Jill and Al's fourth trip to Pat's this week!" The menu, mostly endless combinations of chili, cheese, hamburgers, hot dogs, cheeseburgers and fries, is scrawled on maybe 70 blue paper plates in a language - "California burger wedge with chili and cheese," "Meatball full house" - fully understood only by the regulars. You'll never go wrong ordering chili cheese fries or a chili dog with cheese. The music is cumbia, Mexican rap, reggaeton and salsa; the chatter is in Spanish and English, and the clientele covers the waterfront in terms of income and ethnicity - as likely to include high school and college students from Greenwich, Rye and Larchmont, as waiters, bouncers and yardmen from Port Chester, Eastchester and Stamford. It's busiest from about 1 a.m. to 3 a.m. Fridays and Saturdays, and stays open until 4 a.m. (5 on Fridays and Saturdays) and then reopens at 9 a.m. Lots of truckers apparently want chili dogs for breakfast. CHRIS DIBIASO got the Pat's habit while in high school and now comes when he's home from college at SUNY Stony Brook. On Thursday afternoon, he arrives in his Yankee cap, T-shirt, black shorts. "Chili cheeseburger Texas wedge," he says. "Chili cheese dog Texas and chili cheese fries Texas and a Hubba water to wash it down." Texas means chili and onions, so he's being only half redundant. Hubba water is water with a splash of Hawaiian Punch that the restaurant gives out free. Enough food arrives to feed a small village. "You get that craving; you have to go to Pat's," Mr. DiBiaso says. "I could eat this every day," he adds. "I might die sooner, but I'd die happy." So on and on they come. Miguel Angel, newly arrived from Puebla, Mexico, but with those iPod wires already coming out of his ears. Pierre Brillant, the 6-foot-8, 320-pound bouncer from a nearby club, who usually orders four or five chili dogs after work. A cellphone rings and Randy, one of the Port Chester High seniors, snatches his from his right pocket. "Yo," he says. "I'm at Hubba's." E-mail: peappl@nytimes.com

3 years - 2nd machine got it when i moved to central time zone - things are on at weird times here :-)

since i have a 2000 explorer... what the heck id IVD?? (watch it be something obvious...) "Explorer without IVD 1995-2003"

reminds me of an old saying - about a former co-volunteer of mine... "Never use a sentence where a paragraph will suffice..."

just an educated guess, but i would say Code3 XL minis

wanna ship me a dose to chicago?

i knew it as Texas Quick Lunch... haven't been there since it changed to Pat's Hubba Hubba some 10 years ago or so... The Chilli when it was "Texas" was definitely haz mat material but unbelievably good...rumor had it that the pot was never cleaned out - just kept adding stuff to it. If thats the recipe you have - by all means dig it out and post it!! There were actually 2 chillis - one was seasoned, ground meat only that would be put on burgers, fries, dogs, etc. the other was the 'stew type' that was definitely 4 alarm- served in the blue greek style coffee-to-go cups. They had no soda - just fruit punch and (was it orange punch) from those old classic style bubbler machines. In fact - at the time thats where PCPD went for their prisoner meals! (a burger - not the chilli)

believe me - this was not the julia roberts kinda hooker, if ya know what i mean...

can someone post a shot of one of these new cars - i'm in chicago now...

i used to inspect buildings for insurance, and was taking a long range picture of a large warehouse building in hunts point. a hooker was down the block, and saw me, she demanded i give her the picture (it was an instant camera). so i turned it over, had her stand aside and shot another one, then drove off - left her standing there in the middle of the intersection staring at me and then at the picture held in her hand.

Pretty sure that Long Island City was replair and prep only - no manufacturing - I spent alot of time in their as i was/am in the insurance business - it was quite the place for sightseeing - FDNY rigs, NYPD rigs, PAPD, TBTA tow trucks - a veritable cornucopia. Kinda fun place to walk around - too bad it wasnt really appropriate for me to carry a camera in there tho.