As a complement to
(e:tinypliny,54608), the method below is probably the easiest (and the healthiest) way to get a smooth roasted/caramelized garlic paste for use in salads, salad-dressings, hummus, or any sort of dish where you need a smooth garlic flavour with a hint of sweetness to it. I used it on a multi-layered multi-texture quinoa salad yesterday.
I recommend that you don't use the multi-pack budget garlic that comes in mesh bags. They are abysmally poor when it comes to taste. To me, they don't taste like garlic at all! Sometimes, using even two whole bulbs doesn't give me sufficient flavour-levels.
So loose garlic it is.
1. Take a whole garlic. Wash it. (Don't dry it. Don't peel it.)
2. Wrap well in aluminium foil with a tablespoon or so of water.
3. Bake at 375 deg F for 40 minutes (just toss it in the corner while the onions are caramelizing...)
4. After 40 minutes, the garlic is caramelized and softened so well that you could simply take the peels off and smash the cloves to a wonderfully smooth paste with your fingers if you wanted. I used a spoon. It has this absolutely awesome silky consistency to it. Best of all, it doesn't make anything greasy or oily but instead gives dishes an earthy, well-proportioned and exquisite garlic taste.
I have no idea.... But I'm guessing that most of the heavy duty stuff when a place closes is somehow worked into the next place that goes there....
Why don't we hear about these auctions? I bet they sell heavy-duty multiclad cookware at these auctions..
I bet there are auctions.