@stromboli28: #LAFD Engine 220 involved in MVC while enroute to a structure fire #fyp #firedepartment #firefightertiktok #job #photography #workingfire #fire

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Wednesday 20 November 2024 03:00:13 GMT

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Comments

ScottyJ919 :

100 percent true. Just a ? does LAFD have auto red light function, where running code all traffic lights turn red

2024-11-20 13:37:04

3

Leslie :

If YALLLLLL look closely the truck was ALREADY IN THE INTERSECTION!!! Car came flying trying to beat the sirens. Next time STOPPPPO

2024-11-20 21:33:22

2220

Nurse Terri :

When I was a flight RN on the ground crew we always stopped at intersections, even lights & sirens. As passenger we had to “clear right” before entering, as long as driver “cleared left” of course.

2024-11-22 04:25:45

0

Bill-Asianpirate :

An emergency vehicle operator is required to operate with due diligence. He failed to stop and clear the intersection. EVOC 101

2024-11-20 04:40:15

4763

mick :

all vehicles are required to stop for first responders..

2024-11-20 20:17:14

1184

RondoMondo :

I know the FD maybe at fault, but come on, the car didn't think something was up when ALL THE CARS at the intersection are stopped?????

2024-11-20 05:58:16

1417

Flimflam_06 :

i understand the firetruck is at fault but let's be real that person should've heard that fire truck and noticed oncoming traffic was stopped on a green

2024-11-20 15:40:14

210

dvildoc :

if you slow the video down you will see the fire truck already in the intersection before the car tried to beat the truck across the street!

2024-11-20 20:58:19

1740

Tour du monde INFO :

He should have continued with siren 🚨 instead of the honk

2024-11-22 10:07:53

0

Wolfy :

given he had a red light. the fire truck should've slowed down/stopped and cleared the intersection before legally proceeding through the red. FD 100% at fault

2024-11-20 03:59:37

348

KK :

Definitely the persons fault who didn’t stop for the fire truck.

2024-11-20 22:02:57

312

jose rodas :

People never respect the siren..

2024-11-22 04:21:15

6

Chris Ladas :

The engine at fault

2024-11-20 04:59:23

231

Medic moose :

This is why driving so fast and blowing red lights is a bad idea. FD is terrible about it.

2024-11-20 05:22:11

57

PolyV :

Wow, FD needs this for training.

2024-11-20 12:57:07

42

Lauren DeRiggi :

my fiance is a first responder. they still have to slow and stop at red lights and stop signs regardless. you can't just blow through a red light and expect people to stop in an instant

2024-11-20 21:53:09

138

B :

Apparently the car didn’t see the 100 cars stopped for a reason 😂

2024-11-20 14:09:40

274

Bob the Builder :

they ran a red light

2024-11-20 13:13:20

66

user3873358300725 :

all the pro and masters in the comments 😂

2024-11-20 20:15:13

79

JohnBondy :

Engine had the red light

2024-11-20 03:15:50

14

SoriJNyc :

Why do people continue to disregard the sirens?!? you are supposed to STOP!!

2024-11-20 21:41:32

4

Chris :

And that’s why we stop we control an intersection boys and girls. Now that truck is no good for the fire call

2024-11-20 05:19:52

87

coreyvarey :

Way to run the red LAFD

2024-11-20 05:39:05

11

Koliber :

Maybe the white car did not hear the siren right away due to buildings at corners, absorbing the some of the sound of the siren.

2024-11-22 05:51:51

2

Jun :

Y’all act like you don’t listen to loud music in the car sometimes. You WILL NOT hear the truck

2024-11-20 18:39:13

169

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Crispy Rice Bowls for ep. 11 of Better Than Store-Bought! Full recipe is on our website (link in bio) with a lot more info, including tips, substitutions, storage & more. CRISPY RICE BOWLS (6 servings) Blackened Chicken: 2 pounds chicken breast or thighs 2 tablespoons olive oil 1 tablespoon balsamic vinegar 2 teaspoons kosher salt (less if using table salt or sea salt) 2 teaspoons chili powder 1 teaspoon black pepper ½ heaping teaspoon cumin ½ teaspoon coriander ¼ teaspoon red pepper flakes Crispy Rice: 1 cup puffed rice cereal 2 tsp soy sauce 1 tbsp sesame oil (or another neutral oil) 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon ground ginger Spicy Cashew Dressing: 3/4 cup raw, unsalted cashews 1/4 cup fresh cilantro 1 medium clove garlic 1 tablespoon fresh minced ginger 1 teaspoon kosher salt (less if using table salt or sea salt) 1 teaspoon red pepper flakes (use less if you don't want it as spicy) 1 tablespoon sesame oil (we use toasted sesame oil) 1 tablespoon rice wine vinegar 1 tablespoon maple syrup, honey or agave 1 tablespoon lime juice ~1/2 cup water (you may have to adjust depending on how long you soak the cashews) For serving: 2 cups dry wild rice blend Optional: 3 1/2 cups vegetable broth (can also use water) 8 ounces arugula 1 1/2 cups chopped cucumber 1 1/2 cups grated or thinly sliced carrot 1 1/2 cups thinly sliced cabbage 3/4 cup toasted almonds, chopped Optional: cilantro and lime wedges for serving Soak the cashews: Add cashews to a bowl and cover with hot water. Let soak for at least 30 minutes, or up to a few hours. If only soaking 30 minutes, change out the water halfway through with new hot water. Marinate the chicken. In a mixing bowl, combine olive oil and balsamic vinegar, and add in all the spices. Whisk to combine, then toss in the chicken and use tongs to get them evenly coated. Cover with plastic wrap and move to the fridge to marinate for 30 minutes to 2 hours. Cook the rice: Add rice and water to a pot and cook according to package directions (every blend is a bit different). Make the crispy rice: Add the puffed rice, soy sauce and oil to a bowl and toss to coat. Add in spices and toss again until well coated. Spread in an even layer in a pan over medium low heat. Toast, stirring often, for about 10 minutes, until browned and crispy. Be careful – they can burn easily! Toast the almonds (optional). Add almonds to a small pan over medium heat. Toast, stirring frequently for a few minutes, until fragrant and lightly browned. Remove from pan and chop finely. Make the dressing: Drain the cashews and add to a blender with all remaining ingredients. Blend until completely smooth and creamy. You may need more water depending on how long you soaked the cashews/how powerful your blender is. Cook the chicken. At this point, your chicken should have been in the fridge for at least 30 minutes. We'd recommend marinating for about 2-3 hours for maximum flavor, but you can take it out now and move it to the grill or a grill pan over medium-high heat. Make sure there's a high heat oil in your grill pan or that your grill grates are well lubricated. Cook until one side is blackened (about 6-8 minutes) then flip and cook for another 6-8 minutes. The chicken should reach an internal temperature of around 165˚F. Let it rest for a few minutes, then cut into roughly 1

Crispy Rice Bowls for ep. 11 of Better Than Store-Bought! Full recipe is on our website (link in bio) with a lot more info, including tips, substitutions, storage & more. CRISPY RICE BOWLS (6 servings) Blackened Chicken: 2 pounds chicken breast or thighs 2 tablespoons olive oil 1 tablespoon balsamic vinegar 2 teaspoons kosher salt (less if using table salt or sea salt) 2 teaspoons chili powder 1 teaspoon black pepper ½ heaping teaspoon cumin ½ teaspoon coriander ¼ teaspoon red pepper flakes Crispy Rice: 1 cup puffed rice cereal 2 tsp soy sauce 1 tbsp sesame oil (or another neutral oil) 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon ground ginger Spicy Cashew Dressing: 3/4 cup raw, unsalted cashews 1/4 cup fresh cilantro 1 medium clove garlic 1 tablespoon fresh minced ginger 1 teaspoon kosher salt (less if using table salt or sea salt) 1 teaspoon red pepper flakes (use less if you don't want it as spicy) 1 tablespoon sesame oil (we use toasted sesame oil) 1 tablespoon rice wine vinegar 1 tablespoon maple syrup, honey or agave 1 tablespoon lime juice ~1/2 cup water (you may have to adjust depending on how long you soak the cashews) For serving: 2 cups dry wild rice blend Optional: 3 1/2 cups vegetable broth (can also use water) 8 ounces arugula 1 1/2 cups chopped cucumber 1 1/2 cups grated or thinly sliced carrot 1 1/2 cups thinly sliced cabbage 3/4 cup toasted almonds, chopped Optional: cilantro and lime wedges for serving Soak the cashews: Add cashews to a bowl and cover with hot water. Let soak for at least 30 minutes, or up to a few hours. If only soaking 30 minutes, change out the water halfway through with new hot water. Marinate the chicken. In a mixing bowl, combine olive oil and balsamic vinegar, and add in all the spices. Whisk to combine, then toss in the chicken and use tongs to get them evenly coated. Cover with plastic wrap and move to the fridge to marinate for 30 minutes to 2 hours. Cook the rice: Add rice and water to a pot and cook according to package directions (every blend is a bit different). Make the crispy rice: Add the puffed rice, soy sauce and oil to a bowl and toss to coat. Add in spices and toss again until well coated. Spread in an even layer in a pan over medium low heat. Toast, stirring often, for about 10 minutes, until browned and crispy. Be careful – they can burn easily! Toast the almonds (optional). Add almonds to a small pan over medium heat. Toast, stirring frequently for a few minutes, until fragrant and lightly browned. Remove from pan and chop finely. Make the dressing: Drain the cashews and add to a blender with all remaining ingredients. Blend until completely smooth and creamy. You may need more water depending on how long you soaked the cashews/how powerful your blender is. Cook the chicken. At this point, your chicken should have been in the fridge for at least 30 minutes. We'd recommend marinating for about 2-3 hours for maximum flavor, but you can take it out now and move it to the grill or a grill pan over medium-high heat. Make sure there's a high heat oil in your grill pan or that your grill grates are well lubricated. Cook until one side is blackened (about 6-8 minutes) then flip and cook for another 6-8 minutes. The chicken should reach an internal temperature of around 165˚F. Let it rest for a few minutes, then cut into roughly 1" x 1" pieces. Assemble the bowls: Start with a bed of arugula, then top with cooked wild rice, chicken, crispy rice, cucumber, carrots, cabbage, almonds and (optional) lime wedge and cilantro. Top with dressing if serving right away, or place in meal prep containers and store dressing separately. We also suggest storing crispy rice separately at room temperature so it doesn't get soggy. #crispyrice #mealprep

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