Disappearing envelope

bleedinbrown58

That’s Craptacular
Believe it or not it's not hard. I've had lots of stuff fall out of the cab of my moving truck and bounce along side me on the pavement as I drove.

The other way would be if you are carrying a stack of light boxes and have the diad on top. It could easily slip off as you're getting out of the truck and fall in the drain. Around here there are just grates that the water goes through, but the other design for storm drains is where there is a cutout under the curb where you could physically throw something in the drain that wouldn't fit through a grate.
The storm drains are the same way here...yeah..one good bounce and ot could slide down the drain. I lost a $12 pack of cigarettes out the driver side door last time I was out as a helper...the cab gets breezy doing 70 down the expressway...lol
 

TooTechie

Geek in Brown
The storm drains are the same way here...yeah..one good bounce and ot could slide down the drain. I lost a $12 pack of cigarettes out the driver side door last time I was out as a helper...the cab gets breezy doing 70 down the expressway...lol
Nah, that was just someone trying to tell you that you didn't need a cancer stick that day :P
 

oldngray

nowhere special
Cigarettes-are-bad-mmmkaaay-resizecrop--.jpg
 

PT Car Washer

Well-Known Member
The storm drains are the same way here...yeah..one good bounce and ot could slide down the drain. I lost a $12 pack of cigarettes out the driver side door last time I was out as a helper...the cab gets breezy doing 70 down the expressway...lol
$12.00 a pack? I could retire on that kind of money. I quit about 8 years ago.
 

bleedinbrown58

That’s Craptacular
$12.00 a pack? I could retire on that kind of money. I quit about 8 years ago.
Good for you...I tried quitting a few times. Yup...I went out last minute as a helper and ran out by the afternoon and had to stop for a pack. American Spirits were 12 and change with tax. I pay waaaay less than that usually....thanks to a good friend of mine. :)
 
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rod

Retired 22 years
I sure don't want to derail anything now that the derail police are running rampant on BC but if you are fishing in a fish house and accidentally drop some thing the chance of it bouncing into a hole and going to the bottom of the lake is in direct proportion to how valuable it is. Cell phone are an automatic "to the bottom of the lake" thing.
 

bbsam

Moderator
Staff member
It is more sophomoric than poetic.
Shakespeare's poetry was considered sophomoric. Matt Stone and Trey Parker have made millions being sophomoric and may well have changed musical theater forever with The Book of Mormon.

So if you mean to be less then complimentary, you might want to find a different word.;)
 

bleedinbrown58

That’s Craptacular
I sure don't want to derail anything now that the derail police are running rampant on BC but if you are fishing in a fish house and accidentally drop some thing the chance of it bouncing into a hole and going to the bottom of the lake is in direct proportion to how valuable it is. Cell phone are an automatic "to the bottom of the lake" thing.
3197850.jpg
 

HBGPreloader

Well-Known Member
He'll be fired!!!

Honestly, probably nothing will happen. Shipper will need to resend whatever the package was, and the driver will put envelopes in totes from now on.
What's a tote? :)
Finding and getting totes in our hub is now worse than getting any kind of tape - packing, over 70, etc.
I swear they're like big foot around here. We heard stories that they exist. But few have claimed to see one.
 

bleedinbrown58

That’s Craptacular
What's a tote? :)
Finding and getting totes in our hub is now worse than getting any kind of tape - packing, over 70, etc.
I swear they're like big foot around here. We heard stories that they exist. But few have claimed to see one.
What do they use to send sorted smalls down the belts...forever bags?
 

TooTechie

Geek in Brown
I sure don't want to derail anything now that the derail police are running rampant on BC
I too like pie! Mmm, pie.

A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.

Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie, which may also be called a cobbler, has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.

Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings.

The need for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, in particular at sea, was initially solved by taking live food along with a butcher or cook. However, this took up additional space on what were either horse-powered treks or small ships, reducing the time of travel before additional food was required. This resulted in early armies adopting the style of hunter-foraging.

The introduction of the baking of processed cereals including the creation of flour, provided a more reliable source of food. Egyptian sailors carried a flat brittle bread loaf of millet bread called dhourra cake, while the Romans had a biscuit called buccellum.

The first pies appeared around 9500 BC, in the Egyptian Neolithic period or New Stone Age. During this period the use of stone tools shaped by polishing or grinding, the domestication of plants and animals, the establishment of permanent villages, and the practice of crafts such as pottery and weaving became common. Early pies were in the form of flat, round or freeform crusty cakes called galettes consisting of a crust of ground oats, wheat, rye, or barley containing honey as a treat inside. These galettes developed into a form of early sweet pastry or desserts, evidence of which can be found on the tomb walls of the Pharaoh Ramesses II, who ruled from 1304 to 1237 BC, located in the Valley of the Kings. Sometime before 2000 BC, a recipe for chicken pie was written on a tablet in Sumer.

Ancient Greeks are believed to have originated pie pastry. In the plays of Aristophanes (5th century BC) there are mentions of sweetmeats including small pastries filled with fruit. Nothing is known of the actual pastry used, but the Greeks certainly recognized the trade of pastry-cook as distinct from that of baker. (When fat is added to a flour-water paste it becomes a pastry.) The Romans made a plain pastry of flour, oil, and water to cover meats and fowls which were baked, thus keeping in the juices. (The covering was not meant to be eaten; it filled the role of what was later called puff paste') A richer pastry, intended to be eaten, was used to make small pasties containing eggs or little birds which were among the minor items served at banquets.

The 1st century Roman cookbook Apicius makes various mentions of recipes which involve a pie case. By 160 BC, Roman statesman Marcus Porcius Cato (234-149 BC) who wrote De Agri Cultura, notes the recipe for the most popular pie/cake called Placenta. Also called libum by the Romans, it was more like a modern day cheesecake on a pastry base, often used as an offering to the gods. With the development of the Roman Empire and its efficient road transport, pie cooking spread throughout Europe.

Pies remained as a staple of traveling and working peoples in the colder northern European countries, with regional variations based on both the locally grown and available meats, as well as the locally farmed cereal crop. The Cornish pasty is an excellent adaptation of the pie to a working man's daily food needs.

Medieval cooks had restricted access to ovens due to their costs of construction and need for abundant supplies of fuel. Pies could be easily cooked over an open fire, while partnering with a baker allowed them to cook the filling inside their own locally defined casing. The earliest pie-like recipes refer to coffyns (the word actually used for a basket or box), with straight sealed sides and a top; open top pies were referred to as traps. This may also be the reason why early recipes focus on the filling over the surrounding case, with the partnership development leading to the use of reusable earthenware pie cases which reduced the use of expensive flour.

The first reference to "pyes" as food items appeared in England (in a Latin context) as early as the 12th century, but no unequivocal reference to the item with which the article is concerned is attested until the 14th century (Oxford English Dictionary sb pie).

Song birds at the time were a fine delicacy, and protected by Royal Law. At the coronation of eight-year old English King Henry VI (1422–1461) in 1429, "Partryche and Pecock enhackyll" pie was served, consisting of cooked peacock mounted in its skin on a peacock filled pie. Cooked birds were frequently placed by European royal cooks on top of a large pie to identify its contents, leading to its later adaptation in pre-Victorian times as a porcelain ornament to release of steam and identify a good pie.

The Pilgrim fathers and early settlers brought their pie recipes with them to America, adapting to the ingredients and techniques available to them in the New World. Their first pies were based on berries and fruits pointed out to them by the Native North Americans. Pies allowed colonial cooks to stretch ingredients and also used round shallow pans to literally "cut corners," and create a regional variation of shallow pie.

Meat pies with fillings such as steak, cheese, steak and kidney, minced beef, or chicken and mushroom are popular in the United Kingdom, Australia, South Africa and New Zealand as take-away snacks. They are also served with chips as an alternative to fish and chips at British chip shops.

Pot pies with a flaky crust and bottom are also a popular American dish, typically with a filling of meat (particularly beef, chicken, or turkey), gravy, and mixed vegetables (potatoes, carrots, and peas). Frozen pot pies are often sold in individual serving size.

Fruit pies may be served with a scoop of ice cream, a style known in North America as pie à la mode. Many sweet pies are served this way. Apple pie is a traditional choice, though any pie with sweet fillings may be served à la mode. This combination, and possibly the name as well, is thought to have been popularized in the mid-1890s in the United States.

Cream filled or topped pies are favorite props for humor. Throwing a pie in a person's face has been a staple of film comedy since Ben Turpin received one in Mr. Flip in 1909. More recently, pieing has also become a political act.
 

oldngray

nowhere special
I too like pie! Mmm, pie.

A pie is a baked dish which is usually made of a pastry dough casing that covers or completely contains a filling of various sweet or savoury ingredients.

Pies are defined by their crusts. A filled pie (also single-crust or bottom-crust), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A top-crust pie, which may also be called a cobbler, has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A two-crust pie has the filling completely enclosed in the pastry shell. Shortcrust pastry is a typical kind of pastry used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.

Pies can be a variety of sizes, ranging from bite-size to ones designed for multiple servings.

The need for nutritious, easy-to-store, easy-to-carry, and long-lasting foods on long journeys, in particular at sea, was initially solved by taking live food along with a butcher or cook. However, this took up additional space on what were either horse-powered treks or small ships, reducing the time of travel before additional food was required. This resulted in early armies adopting the style of hunter-foraging.

The introduction of the baking of processed cereals including the creation of flour, provided a more reliable source of food. Egyptian sailors carried a flat brittle bread loaf of millet bread called dhourra cake, while the Romans had a biscuit called buccellum.

The first pies appeared around 9500 BC, in the Egyptian Neolithic period or New Stone Age. During this period the use of stone tools shaped by polishing or grinding, the domestication of plants and animals, the establishment of permanent villages, and the practice of crafts such as pottery and weaving became common. Early pies were in the form of flat, round or freeform crusty cakes called galettes consisting of a crust of ground oats, wheat, rye, or barley containing honey as a treat inside. These galettes developed into a form of early sweet pastry or desserts, evidence of which can be found on the tomb walls of the Pharaoh Ramesses II, who ruled from 1304 to 1237 BC, located in the Valley of the Kings. Sometime before 2000 BC, a recipe for chicken pie was written on a tablet in Sumer.

Ancient Greeks are believed to have originated pie pastry. In the plays of Aristophanes (5th century BC) there are mentions of sweetmeats including small pastries filled with fruit. Nothing is known of the actual pastry used, but the Greeks certainly recognized the trade of pastry-cook as distinct from that of baker. (When fat is added to a flour-water paste it becomes a pastry.) The Romans made a plain pastry of flour, oil, and water to cover meats and fowls which were baked, thus keeping in the juices. (The covering was not meant to be eaten; it filled the role of what was later called puff paste') A richer pastry, intended to be eaten, was used to make small pasties containing eggs or little birds which were among the minor items served at banquets.

The 1st century Roman cookbook Apicius makes various mentions of recipes which involve a pie case. By 160 BC, Roman statesman Marcus Porcius Cato (234-149 BC) who wrote De Agri Cultura, notes the recipe for the most popular pie/cake called Placenta. Also called libum by the Romans, it was more like a modern day cheesecake on a pastry base, often used as an offering to the gods. With the development of the Roman Empire and its efficient road transport, pie cooking spread throughout Europe.

Pies remained as a staple of traveling and working peoples in the colder northern European countries, with regional variations based on both the locally grown and available meats, as well as the locally farmed cereal crop. The Cornish pasty is an excellent adaptation of the pie to a working man's daily food needs.

Medieval cooks had restricted access to ovens due to their costs of construction and need for abundant supplies of fuel. Pies could be easily cooked over an open fire, while partnering with a baker allowed them to cook the filling inside their own locally defined casing. The earliest pie-like recipes refer to coffyns (the word actually used for a basket or box), with straight sealed sides and a top; open top pies were referred to as traps. This may also be the reason why early recipes focus on the filling over the surrounding case, with the partnership development leading to the use of reusable earthenware pie cases which reduced the use of expensive flour.

The first reference to "pyes" as food items appeared in England (in a Latin context) as early as the 12th century, but no unequivocal reference to the item with which the article is concerned is attested until the 14th century (Oxford English Dictionary sb pie).

Song birds at the time were a fine delicacy, and protected by Royal Law. At the coronation of eight-year old English King Henry VI (1422–1461) in 1429, "Partryche and Pecock enhackyll" pie was served, consisting of cooked peacock mounted in its skin on a peacock filled pie. Cooked birds were frequently placed by European royal cooks on top of a large pie to identify its contents, leading to its later adaptation in pre-Victorian times as a porcelain ornament to release of steam and identify a good pie.

The Pilgrim fathers and early settlers brought their pie recipes with them to America, adapting to the ingredients and techniques available to them in the New World. Their first pies were based on berries and fruits pointed out to them by the Native North Americans. Pies allowed colonial cooks to stretch ingredients and also used round shallow pans to literally "cut corners," and create a regional variation of shallow pie.

Meat pies with fillings such as steak, cheese, steak and kidney, minced beef, or chicken and mushroom are popular in the United Kingdom, Australia, South Africa and New Zealand as take-away snacks. They are also served with chips as an alternative to fish and chips at British chip shops.

Pot pies with a flaky crust and bottom are also a popular American dish, typically with a filling of meat (particularly beef, chicken, or turkey), gravy, and mixed vegetables (potatoes, carrots, and peas). Frozen pot pies are often sold in individual serving size.

Fruit pies may be served with a scoop of ice cream, a style known in North America as pie à la mode. Many sweet pies are served this way. Apple pie is a traditional choice, though any pie with sweet fillings may be served à la mode. This combination, and possibly the name as well, is thought to have been popularized in the mid-1890s in the United States.

Cream filled or topped pies are favorite props for humor. Throwing a pie in a person's face has been a staple of film comedy since Ben Turpin received one in Mr. Flip in 1909. More recently, pieing has also become a political act.

You need pie.
 

sortaisle

Livin the cardboard dream
Elevators have service entries into the shafts. Most only go 2-3 feet below the lowest floor. You can probably get a superintendent for most buildings to grab it.
 

UpstateNYUPSer(Ret)

Well-Known Member
Shakespeare's poetry was considered sophomoric. Matt Stone and Trey Parker have made millions being sophomoric and may well have changed musical theater forever with The Book of Mormon.

So if you mean to be less then complimentary, you might want to find a different word.;)

Simpleminded?
 
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