It continues in a similar vein. Go read.
* Roasting garlic
Pull a good length of tin foil. Fold it in half. Fold the edges together, a half-inch or so, to make a seam. Fold it in half again. Fold a seam along the sides, leaving the top open. See what you’ve made? A tinfoil pocket. A shiny silver scrotum from the future. Now get a garlic, a whole head. Find a knife and slice the very top off, so you can see the tops of the individual cloves inside. Put it in the tinfoil pocket.
Open a bottle of beer. Not fucking Budweiser or Labatts — a proper beer, damnit. During this experiment, I used the outstanding Black Adder ale from Mauldons. A good bitter, an ale, an IPA — a proper fucking beer, you know what I mean. Pour some down your throat. Now pour some in the tinfoil. A mouthful or so. Spit your mouthful out into the pocket if you’d like. I mean, it’d be disgusting, but the person you’re cooking for will never know, right? Close up the pocket, so you now have a sealed tinfoil bag full of a head of garlic and (possibly regurgitated) beer.
Sling it in the oven. Your oven is set to 190 degrees C, which is 375F or Gas mark 5. It’s going to be in there for an hour. Have some more beer. Swallow it this time, you freak.
30 September 2008
Mad Scientist Kitchen
Warren Ellis relates recipes for garlic mashed sweet potatoes and onion marmalade. His procedure for roasting the garlic: