Firehouse panini
Baltimore has entered a new era of firehouse cuisine.
Engine Company 31 in Waverly has just been equipped with a panini maker.
This exciting culinary/public-safety development came to my attention the other day while I was covering the grand re-opening of a Waverly Firehouse #31.
The place was closed down a year ago because of health- and safety-code violations, including pigeons nesting between the 1970s dropped ceiling and the original tin.
Community volunteers helped raise money for the renovation. And one of them convinced Crate and Barrel of Towson to donate kitchen appliances, including a new blender, coffee maker, Calphalon pans and that panini maker.
“It’s probably the only station in the city that has a panini maker,” Fire Chief James S. Clack told me.
Do any practiced panini-makers out there have some tips for the rookies in the firehouse?
Cuisinart photo
Comments
Pre-grill/cook contents that shed liquids as they cook ( squash family, onions, seafood) Otherwise there's soggy breadish mashed potato seeming ick in the future.
Posted by: Meekrat | May 31, 2010 11:56 AM
NEVER TRY TO GRILL A CAT!!!!!
Posted by: RayRay | June 1, 2010 11:15 AM
Thank you, RayRay!
Posted by: Dahlink | June 1, 2010 2:30 PM
You can never go wrong with roasted red peppers, mozzarella, fresh basil and thin sliced purple onions!!
Posted by: Katie | June 8, 2010 9:10 AM