My mom’s knives
July 7, 2006 by nicoeats
On my second day in Chile, I dragged my mom and her boyfriend to the fish and fruit/vegetable market of Santiago. My camera was charging so no pictures.
Since the last time I went back to Chile, my mom moved houses. The new apartment is just 5 minutes away from the subway and close to one of the busiest commercial districts of Santiago. Even though the emergency room of a hospital is right next door, the place is quiet. I liked it, except for the kitchen. Cooking there is like dancing in a packed nightclub where the person next to you is holding a cigarette and you’re trying your best not to get pushed against it.
One of my purchases was a whole salmon…10 bucks and I got a 2.5 kg salmon! Back in the kitchen, I found that my mom likes to cook with a dull knife from the dollar store. I tried slicing the salmon, but the knife would just bend and slip. I ended up using her chicken-scissors to cut through the salmon. Until, I asked her if she didn’t have any better knives.
“Oh yes, hold on.”
Comes back with a black briefcase.
“I got these as a present last year.”
Inside there’s a complete set of Nissan knives.
“Don’t you ever use these knives?”
“No.”
“Why?”
“I just got used to the other one. But now that you’re here, we can keep them out. That reminds me, I’ll also bring out the matching silverware that we never use, the nice glasses that are inside that glass cabinet–don’t they look pretty–and the plates that I keep in the closet.”
“Why don’t you ever use this stuff?”
“I like to keep it for important occasions”
“Like if Elton John came for dinner?”
“Stop pissing me off.”
Aside from the salmon, I bought sea urchins, wild mushrooms, and a random mix of vegetables. The sea urchins became an omelet and a ceviche ( raw sea urchins, lemon juice, cilantro, onion and chilies). Half of the salmon also became a ceviche but everyone ate it so fast I couldn’t take a picture (marinate raw salmon in lemon juice and olive oil for an hour, add coriander, onions, chilies and avocado).
Wild Mushrooms
Sea Urchin Ceviche
The mushrooms turned into sauteed cream mushrooms with lemon peel and fresh basil, while the rest of the salmon ended up with teriyaki sauce. To make the sauce, I boiled the head and spine of the salmon with soy sauce, sugar and some water.
While I was in the kitchen, my family attacked the salad as well, so I didn’t take a picture either, but it was a mix of fennel and grapefruit segments.
No Elisos for me??