need help: what is 1 BS butter



B

bd

Guest
sorry if this is question is not suitable here, but i have a recipe that
calls for 1 BS butter and i'm not sure what that means. thanks for your
help.

brad
 
"bd" <[email protected]> ha scritto nel messaggio
news:[email protected]...
> sorry if this is question is not suitable here, but i have a recipe that
> calls for 1 BS butter and i'm not sure what that means. thanks for your
> help.
>
> brad

I imagine that is 1 TBS (= 1 table spoon). It's only a question of T, IMHO.
Cheers
Pandora
>
>
 
On Fri, 9 Dec 2005 13:21:10 -0600, "bd" <[email protected]> wrote:

> sorry if this is question is not suitable here, but i have a recipe that
> calls for 1 BS butter and i'm not sure what that means. thanks for your
> help.

Hi Brad,

Sounds like someone did some slopping typing or writing, and that it
should have been 1 TBSP (tablespoon) of butter. That's my best guess.
Does this seem like a reasonable amount, given the recipe?

Carol
--

http://pg.photos.yahoo.com/ph/head_trollop/my_photos
 
bd wrote:

> sorry if this is question is not suitable here, but i have a recipe that
> calls for 1 BS butter and i'm not sure what that means. thanks for your
> help.
>

it's probably a typo in the recipe. a TBS would be one tablespoon. someone
probably forgot the T part.
 
On Fri, 9 Dec 2005 13:21:10 -0600, "bd" <[email protected]> wrote:

>sorry if this is question is not suitable here, but i have a recipe that
>calls for 1 BS butter and i'm not sure what that means. thanks for your
>help.
>
>brad
>
>
It's a typographical error. It should be tbsp (for tablespoon).

Sue(tm)
Lead me not into temptation... I can find it myself!
 
Curly Sue wrote:
> On Fri, 9 Dec 2005 13:21:10 -0600, "bd" <[email protected]> wrote:
>
> >sorry if this is question is not suitable here, but i have a recipe that
> >calls for 1 BS butter and i'm not sure what that means. thanks for your
> >help.
> >
> >brad
> >
> >
> It's a typographical error. It should be tbsp (for tablespoon).
>
> Sue(tm)


Actually yoose *all* been trolled... um, _brad__.

So I found this in a post... F#CK... what's it mean?

Brad
 
"Curly Sue" <[email protected]> wrote

> On Fri, 9 Dec 2005 13:21:10 -0600, "bd" <[email protected]> wrote:
>
>>sorry if this is question is not suitable here, but i have a recipe that
>>calls for 1 BS butter and i'm not sure what that means. thanks for your
>>help.

> It's a typographical error. It should be tbsp (for tablespoon).

I'm thinking someone wrote 1BS where the 1 is an uncrossed (?) T.
TBS, of course, defaulting to one.

nancy
 
On 2005-12-09, bd <[email protected]> wrote:
> sorry if this is question is not suitable here, but i have a recipe that
> calls for 1 BS.

That is an abbreviation for Brick, Salted, and a brick is typcially
2.5 lbs. Must be a big recipe!

nb
 
bd wrote:

> sorry if this is question is not suitable here, but i have a recipe that
> calls for 1 BS butter and i'm not sure what that means. thanks for your
> help.

That is a good question :)
What is the recipe?
 
"Dave Smith" <[email protected]> wrote in message
news:[email protected]...
> bd wrote:
>
>> sorry if this is question is not suitable here, but i have a recipe that
>> calls for 1 BS butter and i'm not sure what that means. thanks for your
>> help.
>
> That is a good question :)
> What is the recipe?
>
>

sorry, guess the recipe might help...looks like it should be TBS.

TERIYAKI AND PEACH PORK TENDERLOIN WRAPPED IN BACON



2 pork tenderloins
1 BS butter
1/2 cup teriyaki sauce
1/2 cup peach preserves (I'm using apricot)
Pepper and garlic powder to taste
6 slices of bacon (3 per tenderloin)

Mix butter with preserves in a small pan and heat until melted. Remove from
heat and add teriyaki sauce. Sprinkle tenderloins with pepper and garlic
powder. Put in a plastic bag with peach sauce and marinate for 3 hours or
overnight. Remove tenderloins from marinade and wrap each with 3 slices of
bacon. Secure with toothpicks. Put in roasting pan. Spoon some peach
preserves over them (don't use the marinade) and roast at 400°F for 35 to 45
minutes.
 
"Sheldon" <[email protected]> wrote in message
news:[email protected]...
>
> Curly Sue wrote:
>> On Fri, 9 Dec 2005 13:21:10 -0600, "bd" <[email protected]> wrote:
>>
>> >sorry if this is question is not suitable here, but i have a recipe that
>> >calls for 1 BS butter and i'm not sure what that means. thanks for your
>> >help.
>> >
>> >brad
>> >
>> >
>> It's a typographical error. It should be tbsp (for tablespoon).
>>
>> Sue(tm)
>
>
> Actually yoose *all* been trolled... um, _brad__.
>
> So I found this in a post... F#CK... what's it mean?
>
> Brad
>

sheldon, not sure what you're talking about. i'm no troll, been reading
this group for a year or more. i've seen your posts for some time now, so i
know what kind of person you are and i won't take offense. not saying
you're bad or anything, just different.

brad
 
"bd" <[email protected]> wrote in message news:[email protected]...
>
> "Dave Smith" <[email protected]> wrote in message
> news:[email protected]...
>> bd wrote:
>>
>>> sorry if this is question is not suitable here, but i have a recipe that
>>> calls for 1 BS butter and i'm not sure what that means. thanks for your
>>> help.
>>
>> That is a good question :)
>> What is the recipe?
>>
>>
>
> sorry, guess the recipe might help...looks like it should be TBS.
>
> TERIYAKI AND PEACH PORK TENDERLOIN WRAPPED IN BACON
>
>
>
> 2 pork tenderloins
> 1 BS butter
> 1/2 cup teriyaki sauce
> 1/2 cup peach preserves (I'm using apricot)
> Pepper and garlic powder to taste
> 6 slices of bacon (3 per tenderloin)
>
> Mix butter with preserves in a small pan and heat until melted. Remove
> from heat and add teriyaki sauce. Sprinkle tenderloins with pepper and
> garlic powder. Put in a plastic bag with peach sauce and marinate for 3
> hours or overnight. Remove tenderloins from marinade and wrap each with 3
> slices of bacon. Secure with toothpicks. Put in roasting pan. Spoon some
> peach preserves over them (don't use the marinade) and roast at 400°F for
> 35 to 45 minutes.
>
this turned out pretty good. i tied the two tenderloins together (after
marinating) with the bacon on the outside (i used 5 thick strips) until
middle reached 155 f. let rest and cut it in ~ 1" slices. not bad.

brad
 
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