Drag Queen Kim Chi’s Upcoming Cookbook Takes Readers On a World Tour

He is always hungry, but since he was introduced to the world Rupal’s drag raceKim is really eating. Drag is an artist In contributions with a cheapotel And The donuts of the trajuAnd made Korean infected edible. It has launched a pod cast and more about eating with the chef Jon King. It has shown us What to eat all over the world While many of its many drag tours, and how to enjoy it Without wasting your makeup.

But when we all suffered from pandemic disease, he found himself stuck in his kitchen – so he found himself writing a book. She writes, “This was the first time in the years when I really had time to cook, and as dramatic, this life was changing.” Kim Chi world eatsIs to be published on October 7 with Union Square & Company.

Kim Chi world eats An international taste tour. The region includes breakdown, Costco Rotoric Chicken in Kim Chi, Canada’s ketchup chips, Spanish Palela’s rice cooker, Thai Moeng, and his mother’s Babium Goxo -manufactured chicken soup recipes.

As she explains it, her love for both food and the drag revolves around her and from there to inspire it and make it in her own thing. “When I’m in the kitchen, I like my drag as I like my drag: with bold, colorful, and always humor, because I am serving LQQ or the whole food, I always want it to be full of taste, personality and heart.” We talked about his journey from Kim Chi to writing her coke book, people to cook the world, and why every girl needed a non -stick pan.

Union Square & Co.

Jia Saxena: As you write, food has been a huge part of your career. What do you want to add kickbook writer to the resume?

Kim Chi: Obviously, food is my greatest emotions, the love of my life. This is a really easy way to share your culture and your experiences with other people. I always want to know about new flavors, and when I travel, I like to go to more and more different places to try new dishes. So, I came to the idea of ​​writing about all the global foods that people would not be aware of, and how to easily make these people easily in an American kitchen.

I love how much of this book really feels like a travel memo. I would like to know how you tracked on the top of the planes and hoping on the planes every other day, how you tracked on what you eaten.

It should not be so Asian about it, but I take Pictures of what I eat. Even when I just make the house really easy with rice and eggs, I will take a picture of it. While writing the book, I had all these records, and I broke them from the region to another region, with the vessels that were memorable in these places.

You have many recipes here for the things I never think of making myself like Canada’s ketchup chips. Particularly considering your goal of keeping the American kitchen in mind, how did you decide what you want to add?

I wanted to pay tribute to utensils and recipes that I loved. This book was a way to say, “If you never have, try this recipe, and maybe you will like it too.” With ketchup chips, I always bring these people to the states here for my friends. And everyone is weird before, which I think it’s crazy, because potatoes and ketchups are not crazy, okay? Like America, we put a ketchup on everything. But everyone eats it and thinks they are the best chips ever. Then it arrived at the point where my friends from Canada will visit and bring back the ketchup chips suit case, and I don’t need many chips! So I tried to make it at home, so whenever I wish it, I could sprinkle it on something.

Who are some cook books or creators who impressed you while writing?

Apparently, June King; All its content is amazing. My friend Happiness (Shah). We went to high school together, and when she was preparing her book book, she would bring me some of her recipes. Chef Ronnie Woo And Abdomen. I also like this a food content creator, Horn. He loses food, and this is something I didn’t know much about. I like to see people talking about eating my cultures. Or, only the mother is making food for her children. This is an account, Cooking with Sherin. She is just this amazing mother I have seen that I have seen. There is a flour drawer.

Union Square & Co.

You are making food from all these countries and foods. How do you think you’ve got your point of view?

Growing up, I often ate Korean food in my house. Whenever I went to school, I had a US school lunch, primarily pizza or stire foam -like burgers, which was a shock to me because it was a vegetable in Korean foods, and American food was processed. I just thought, There is something else in the world.

And then, my friend was like, “Let’s go to the Indian buffet.” I never had an Indian food. But we went, and I tasted the flavors and textures that I didn’t know. I wanted to see what else was there. So, I saved my allowance to go to various “ethnic” restaurants in my small hometown in Michigan’s lanc. The next Ethiopia was the meal, and then, Vietnamese and Thai. So, it’s really about my love for global food.

You write about the drag and food intersection, and what does drag sensitivity and these recipes mean in books. Why do you think they go along?

Food is very personal to everyone. Everyone has an opinion on food. It is upbringing, health, but it can also be harmful. The same is the case with the drag. Drag is an art form that feels personal to many people. Especially for actors, we choose to raise ourselves and present it to the world. So, it really feels like it is in hand.

Is there any part of the book or a prescription that your writing or development was especially difficult?

The most difficult part was trying not to mute any recipe. Many recipes were easily re -prepared in an American kitchen. But sometimes, when the ingredients were very specific, such as a particular country fish paste that could not access most Americans, I had to find a way to regenerate these flavors as I was reducing it. But I think it was beautifully assembled.

Union Square Company

Are there any recipes you are particularly passionate about?

It’s very easy, but I think Enchvi Spagite, because I feel as if many Americans are still afraid of canned fish. When used correctly, it can add so much taste, and it is a very cheap ingredient. I am always excited to display canned fish.

What are the pantry staple or kitchen devices without which you can’t live?

I have my stainless steel pan and my enormous utensils. I feel like, just to simplify your life, you should have a non -stick pan to fry the eggs. Of course, you can make eggs in the cast iron skillet, but already warm and then make sure it is the right temperature – just cook the eggs in a non -stick, making it so easy. Especially for girls walking.

I also like vinegar. I feel like adding to the taste of vinegar things. If my soup is a bit boring? A little splash of vinegar. Or, my stir fry she is missing the little G -Nisis? A little vinegar, do you know? I like rice vinegar, or black vinegar for a stir fries.

Given your love with different foods, do you have any new things recently?

For the first time I tried for the first time, Igor Pikion, which is very delicious. A lot of crowds, and a lot of juicy. One of my favorite foods is Shechwan. I like apathetic spices, and although it is spicy, it feels like a very proportional kind of spice. Because nowadays, the trend is exactly the same Spicy noodle challengeFor, for, for,. Or something else. A lot of things Feel chemically spicyAnd there is not enough taste behind it.

You need to restart the low -cheet account!

I should raise it. I liked to post everything I ordered. But then, I was getting, like (eyes rolls) fat. I am very excited for people to see the book. I think all the recipes are unusual, and I think all the pictures look great. During this political government, I am afraid of the LGBT Qia+ community, I release anything about LGBT. But this is a fun book, I just want people to see it.

This interview has been amended and thick to explain it.