Comments on: Garlic Chicken

By: Baby Eggplants with Plum Tomatoes « Bamitbach

Baby Eggplants with Plum Tomatoes « Bamitbach — Fri, 24 Aug 2012 19:30:14 +0000

[...] Just hours before Erev Rosh Hashana, the last details were given her fullest attention. Garlic chicken and potatoes were roasted in the oven along with a sweet bread pudding. On top of the stove was a [...]

By: Irene Saiger

Irene Saiger — Mon, 14 Nov 2011 00:20:10 +0000

What a wonderful comment. I am so touched!! Thank you. You write and write but you never know who really reads it. You made my week!

I would go to Kossar’s for Bialy’s, definitely take a walk past the Streit’s matzoh Factory. Tenement Museum is a must!!!! I don’t know if you only eat out in kosher restaurants?? If not, the fish at Russ and Daughter’s is amazing but it is only to go. Pick up a bagel lox and creme cheese. The best! Also Clinton Street Bakery is a great breakfast place as long as you don’t mind waiting. THen you can stop at Yonah Shimmel for a hot knish!

All the best,
Irene

By: AILUY

AILUY — Sat, 12 Nov 2011 23:43:29 +0000

Thank you so very much! I cannot believe what a blog. It is truly all in one. Delicious recipes, touching stories, and to top it all book mentionings, which I take as suggestions. I have checked out “The Bialy Eaters…” from the local library and swallowed it whole over Shabbos. Of course, now all I want is a hot bialy. So I am back at my computer, trying to plan a trip to Manhattan’s Lower East Side. Would it be too presumptuous of me to ask for your suggestions of where to stop by there, both eateries and otherwise.

Please continue you blog for a long long time, because at this point I do not know what I would do without my dose of Bamitbach.

Shavua Tov and again, a million thanks for a great blog.

By: Irene Saiger

Irene Saiger — Sun, 06 Nov 2011 06:29:31 +0000

Hi,

Thank you!!! Follow the recipe for the garlic chicken but used at least 1 whole head of garlic, mix with olive oil, salt and pepper and rub onto the turkey at least 24 hours before. Then I bake the turkey at 400 and place an inch of water on the bottom of the roasting pan. I keep basting every half hour, adding more water as needed. Turn over half way through and do the same. If needed, turn oven up to brown turkey last 20-30 minutes.

Feel free to ask more questions if you have any.
Irene

By: AILUY

AILUY — Sun, 06 Nov 2011 02:29:29 +0000

Hello,

I am somewhat new to this blog, and can only say WOW! I absolutely love it, love it, love it.

Sorry to bother you already with a question, but you have mentioned that your mother made the turkey similarly as this chicken. Would you mind sharing a recipe, I would love to try it for Thanksgiving.

Thank you very much.

Ailuy