1958 F.W.D.

The on!y racing on the TV in my house is NHRA drag racing. Can't stand circle track sillyness. Don't know what puts me to sleep faster- that or golf.

Stick with me, I'll take you to a place that makes the drive worth it.

The good scrapple (Habersetts) has lips and assholes

I guess that'll work just make sure you strip the insulation off it first.

NOTE: it is also good with freshly steamed broccoli rabe.

So the other day, the Honorable Otherdog calls me to advise that he had purchased all of the makings for a Philly Cheesesteak, and that he wanted to verify correct and ethical assembly of said Philly Cheesesteak with me, but I did not answer his call as I was probably washing my hair or maybe pooping or adjusting the points on a Waukesha or something. So anyways I called him back a few hours later and we discussed his attempt, and he almost had it until he mentioned "mayo." After I woke up from having my seizure, I informed him that mayo was a bad faux-pas that could get your ass handed to you in South Philly. But I forgave him and informed him to next time save the mayo for the ham and cheese sammiches. Knowing that he is an accomplished amature ametore ameture minor-league chef himself, I told him I had a great recipe for another South Philly favorite- hot roast pork sammiches. I promised to put it out there for him.....I used to make it in the firehouse all the time and it was a favorite for football sundays. So here it is for all to enjoy. Obviously you should adjust the quantities accordingly. This is cut-and-pasted from the firefighters forum site. "Yardo's South-Philly Style Roast Pork Sandwiches" This popular sandwich originates in Italian South Philadelphia where it is sold in virtually every corner sandwich shop and pizza joint throughout the entire city, however the best versions are sold in South Philly. I tried many variations of my own for several years until I recently perfected my own version. Use a boneless, tender cut of meat such as a pork shoulder or loin. Note that it must marinate for 12-24 hours. ONE- 4-6 lb boneless loin or shoulder, 3-4" thick and 8-12" in length. You will also need 18-20" of butcher's string. TWO- medium or large spanish onions Roasted Red Peppers 1/2 pound of sharp provolone cheese (sliced) Fresh italian sandwich rolls 15-20 ounces chicken broth/stock (I use low-sodium) MARINADE: 2 cups of virgin olive oil 1/2 cup each of finely chopped/diced fresh rosemary, basil and italian parsley (regular parsley is fine if you cannot find italian.) 6-8 fresh garlic cloves, finely chopped/diced or run through a press 1 heaping tbsp of coarse-grind black pepper ** You can prepare this in a blender if you want ** PREP: On a cutting board, butterfly the loin down the center, 3/4ths of the way through and without splitting it in half. Place the loin into a glass baking dish, laying one end of it onto one end of the butcher's string with a 2-4 inches of the string out for slack. Pour the marinade down the center. Close the meat and use one hand to wrap the string tightly around while you rotate with the other hand, and tie off at the other end. Allow to marinade for 12-24 hours, turning over halfway through. Keep cool however not too cold as the olive oil will congeal. If this happens its not the end of the world. COOK: Preheat oven to 325. While waiting for the oven to preheat, remove the loin from the glass dish and set aside. Strain the marinade and place the herbs aside with a little bit of the olive oil. Discard the rest of the oil. Peel the onions and slice into large pieces. Place the loin back into the glass dish. Pour the chicken broth/stock into the dish to a depth of 1/2" tp 3/4" deep. Pour the remaining herb/oil onto the top of the loin. Add the onions on both sides of the loin and some on the top. Bake at 325 for about 1.5hrs until the internal temp reaches 140-145 degrees, then turn off the oven and allow the meat to cook itself until the internal temp reaches 150-155 degrees, about 10-15 minutes later. Remove from the oven. Place the loin onto a cutting board, remove the string, and slice into thin slices/pieces. place back into the broth in the glass pan and mix well. Serve on the italian rolls with the sharp provolone and roasted red peppers. Enjoy!!! Serves 6-8 people.

About 70 miles west of here. Ambulances from our county (Northampton) transferred into Berks Co to backfill stations there

Was the branch on Bluegrass Road in Philly (Industrial park off of Roosevelt Blvd & Grant Avenue, near Northeast Airport) a factory branch or independent? I remember them to be strictly Mack, but it was a loooooong time ago and I was knee high to my father. The guys there at the parts counter were always giving me posters, brochures, hats and keychains.

Ron isn't Castor & Erie now a Freightliner Dealer? I can't remember who.....At least it was when I worked at Jevic......I remember when I worked at the Willingboro Shop, they would call me at 5am at the house, and tell me "You're on the clock at 6am (normal report time was 0700) go pick up parts!" or they would tell me on the way home at 3:30pm "Hey can you run past Freightliner and pick up...xxxxxx and bring it in with you tomorrow AM?" (as long as it wasn't a hot part.....) They would always pay me O/T.

Dot, not feather.

You will never get a 15KW inverter to run properly on the alternator you have now.

For what its worth, Harrison Hydraulically powered gen sets are extremely reliable and well built units. This is why many are found installed on fire apparatus. What are you using the truck for? Why wouldn't you want to keep the gen set? If power ever went out at your home or business, you'd be a hero because you could power your house and the next 2-3 neighbors as well. If the get set isn't in the way of anything, why remove it? Additionally, it contributes to the resale value if you ever go to sell the truck. By the way, this isn't an MH Mack by any chance, is it?

But she's really good with a tool

It was the least I could do.

I stopped and helped her get the thong out of her ass crack, it was way up there, too.

You misspelled "if my father even so much as saw me standing next to this tub of shit he'd disown me."

Port Chester? You don't by any chance happen to know some guy named Angelo Sposta do you?

Baloney. You didn't speak with the right person. Where did you call and do you remember who you spoke to? Whoever you spoke to didn't want to lift a finger.

The FWD doesnt need parking spots. It makes it's own

Oh that was a photochopped picture? Wow ida never thunk that!!!!

Ben when you get a chance I'd like to see some closer pix of that rot that was under the diamond plate over the fuel filler.

I like to think of myself as "The Dark Overlord of all things Firetruck" but you can call me Yardo. Or "son of sam."

The KW is hauling dumpsters......Something just seem so right about that.

Why are your stacks blue?

Rob, there's no front suction. Give me a list of what you need. Whats the deal with your front suction butterfly? I ask because Waterous sells rebuild kits....Did you get the waterous manuals with the Mack? If not, call Waterous with the serial number- their archives are as good as the Mack Museum's archives. Call and have your serial number, and they'll send you a complete manual, parts break down, etc etc.