Coffee creamers under pressure
#1
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Coffee creamers under pressure
thought it might be fun to hear any stories on the opening and unintended projection of pressurized coffee creamers at altitude in flight. I think the flight attendants give them to people purposely knowing that they may not know they will explode once cracked open.
I certainly have it down on how to get it aimed in the cup, but I remember early in my flying days I opened one and it shot all across the hands and lap of the guy next to me - woke him up from his snooze. It was embarrassing but funny
I certainly have it down on how to get it aimed in the cup, but I remember early in my flying days I opened one and it shot all across the hands and lap of the guy next to me - woke him up from his snooze. It was embarrassing but funny
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#7
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creamers are the worst IMO - way worse than the yogurts or salad dressing - because they are a lighter liquid - that stuff really shoots out of there. I have to aim down into the cup. actually surprised I don't hear of more incidents with them!
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#9
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Suggestion to those who try to pry the top open carefully while making sure the opening is pointed away from them and toward something neutral: read post #2. I always do that. It works like a charm; utterly foolproof; much easier. (Note to nerds: pressure is relieved while the fork tine still blocks the opening. Air gets out, cream/yogurt/salad dressing doesn't.)
#10
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Suggestion to those who try to pry the top open carefully while making sure the opening is pointed away from them and toward something neutral: read post #2. I always do that. It works like a charm; utterly foolproof; much easier. (Note to nerds: pressure is relieved while the fork tine still blocks the opening. Air gets out, cream/yogurt/salad dressing doesn't.)
#11
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Join Date: Nov 2005
Location: Harrisburg, PA / Savannah, GA (when home!)
Programs: DL-Diamond; UA-Silver (moan); Hilton-DIA; Marriott-PPE; IHG-Plat; NC-Exec Elite
Posts: 553
Suggestion to those who try to pry the top open carefully while making sure the opening is pointed away from them and toward something neutral: read post #2. I always do that. It works like a charm; utterly foolproof; much easier. (Note to nerds: pressure is relieved while the fork tine still blocks the opening. Air gets out, cream/yogurt/salad dressing doesn't.)