Random Mid-Summer 15% Off Sale!
Because we like you 😊
Sale ends Monday night, July 06, midnight GMT-4
Coupon Code: RANDOM15
$10 minimum purchase required for discount. Simply enter the code into the 'discounts' box during checkout. Or click the link below!
NEWS:
— Actually there really isn't anything to report! I simply wanted to share a coupon code with everyone :)
RECIPE:
You all have responded the most to sauces or spice blends, so I believe I'll stick to that for a little while. This recipe revisits a spice blend we've seen before: adjika. My mother-in-law makes several variants of this, but my favorite is the 'dry' variety. She is from Moldova, but used to work at a Georgian restaurant in Moscow where she picked up a lot of recipes. I hope you all will enjoy this one! Feel free to adjust the levels to-your-desire... I personally like mine a bit spicy. How to use it, you might ask? It goes well in soups, as a marinade, or even mixed with some mayo as a spread on a sandwich. It is extremely versatile.
ADJIKA (DRY)
- 4–6 tablespoons finely ground dried hot red chili peppers or flakes (cayenne, Thai bird’s eye, or super-hot varieties; include most/all seeds for max spiciness)
- 3 tablespoons ground coriander seeds (freshly toasted and ground tastes best)
- 2 tablespoons blue fenugreek powder (a.k.a. 'utskho-suneli')
- 1.5–2 tablespoons ground dried/powdered marigold petals (you may find this marketed as Imeretian saffron)
- 2–3 tablespoons coarse sea salt or kosher salt
- 2 tablespoons garlic powder or dried garlic granules (or use 8–10 fresh peeled cloves, mashed to paste)
Optional but recommended for depth/smokiness: 1 teaspoon smoked paprika or Spanish pimentón, 1 teaspoon khmeli-suneli blend, pinch dried dill or savory (my MIL uses khmeli-suneli but not the others)
Store: Airtight glass jar in a cool, dark place (pantry for powder version; fridge for any residual moisture (if you used fresh garlic)). Lasts ~1 month (indefinitely if fully dried).
Until next time, keep chipping!
matt @ kitsch-bent
This post was published
Random Mid-Summer 15% Off Sale!
Because we like you 😊
Sale ends Monday night, July 06, midnight GMT-4
Coupon Code: RANDOM15
$10 minimum purchase required for discount. Simply enter the code into the 'discounts' box during checkout. Or click the link below!
NEWS:
— Actually there really isn't anything to report! I simply wanted to share a coupon code with everyone :)
RECIPE:
You all have responded the most to sauces or spice blends, so I believe I'll stick to that for a little while. This recipe revisits a spice blend we've seen before: adjika. My mother-in-law makes several variants of this, but my favorite is the 'dry' variety. She is from Moldova, but used to work at a Georgian restaurant in Moscow where she picked up a lot of recipes. I hope you all will enjoy this one! Feel free to adjust the levels to-your-desire... I personally like mine a bit spicy. How to use it, you might ask? It goes well in soups, as a marinade, or even mixed with some mayo as a spread on a sandwich. It is extremely versatile.
ADJIKA (DRY)
- 4–6 tablespoons finely ground dried hot red chili peppers or flakes (cayenne, Thai bird’s eye, or super-hot varieties; include most/all seeds for max spiciness)
- 3 tablespoons ground coriander seeds (freshly toasted and ground tastes best)
- 2 tablespoons blue fenugreek powder (a.k.a. 'utskho-suneli')
- 1.5–2 tablespoons ground dried/powdered marigold petals (you may find this marketed as Imeretian saffron)
- 2–3 tablespoons coarse sea salt or kosher salt
- 2 tablespoons garlic powder or dried garlic granules (or use 8–10 fresh peeled cloves, mashed to paste)
Optional but recommended for depth/smokiness: 1 teaspoon smoked paprika or Spanish pimentón, 1 teaspoon khmeli-suneli blend, pinch dried dill or savory (my MIL uses khmeli-suneli but not the others)
Store: Airtight glass jar in a cool, dark place (pantry for powder version; fridge for any residual moisture (if you used fresh garlic)). Lasts ~1 month (indefinitely if fully dried).
Until next time, keep chipping!
matt @ kitsch-bent
This post was published
Random Mid-Summer 15% Off Sale!
Because we like you 😊
Sale ends Monday night, July 06, midnight GMT-4
Coupon Code: RANDOM15
$10 minimum purchase required for discount. Simply enter the code into the 'discounts' box during checkout. Or click the link below!
NEWS:
— Actually there really isn't anything to report! I simply wanted to share a coupon code with everyone :)
RECIPE:
You all have responded the most to sauces or spice blends, so I believe I'll stick to that for a little while. This recipe revisits a spice blend we've seen before: adjika. My mother-in-law makes several variants of this, but my favorite is the 'dry' variety. She is from Moldova, but used to work at a Georgian restaurant in Moscow where she picked up a lot of recipes. I hope you all will enjoy this one! Feel free to adjust the levels to-your-desire... I personally like mine a bit spicy. How to use it, you might ask? It goes well in soups, as a marinade, or even mixed with some mayo as a spread on a sandwich. It is extremely versatile.
ADJIKA (DRY)
- 4–6 tablespoons finely ground dried hot red chili peppers or flakes (cayenne, Thai bird’s eye, or super-hot varieties; include most/all seeds for max spiciness)
- 3 tablespoons ground coriander seeds (freshly toasted and ground tastes best)
- 2 tablespoons blue fenugreek powder (a.k.a. 'utskho-suneli')
- 1.5–2 tablespoons ground dried/powdered marigold petals (you may find this marketed as Imeretian saffron)
- 2–3 tablespoons coarse sea salt or kosher salt
- 2 tablespoons garlic powder or dried garlic granules (or use 8–10 fresh peeled cloves, mashed to paste)
Optional but recommended for depth/smokiness: 1 teaspoon smoked paprika or Spanish pimentón, 1 teaspoon khmeli-suneli blend, pinch dried dill or savory (my MIL uses khmeli-suneli but not the others)
Store: Airtight glass jar in a cool, dark place (pantry for powder version; fridge for any residual moisture (if you used fresh garlic)). Lasts ~1 month (indefinitely if fully dried).
Until next time, keep chipping!
matt @ kitsch-bent
This post was published
Random Mid-Summer 15% Off Sale!
Because we like you 😊
Sale ends Monday night, July 06, midnight GMT-4
Coupon Code: RANDOM15
$10 minimum purchase required for discount. Simply enter the code into the 'discounts' box during checkout. Or click the link below!
NEWS:
— Actually there really isn't anything to report! I simply wanted to share a coupon code with everyone :)
RECIPE:
You all have responded the most to sauces or spice blends, so I believe I'll stick to that for a little while. This recipe revisits a spice blend we've seen before: adjika. My mother-in-law makes several variants of this, but my favorite is the 'dry' variety. She is from Moldova, but used to work at a Georgian restaurant in Moscow where she picked up a lot of recipes. I hope you all will enjoy this one! Feel free to adjust the levels to-your-desire... I personally like mine a bit spicy. How to use it, you might ask? It goes well in soups, as a marinade, or even mixed with some mayo as a spread on a sandwich. It is extremely versatile.
ADJIKA (DRY)
- 4–6 tablespoons finely ground dried hot red chili peppers or flakes (cayenne, Thai bird’s eye, or super-hot varieties; include most/all seeds for max spiciness)
- 3 tablespoons ground coriander seeds (freshly toasted and ground tastes best)
- 2 tablespoons blue fenugreek powder (a.k.a. 'utskho-suneli')
- 1.5–2 tablespoons ground dried/powdered marigold petals (you may find this marketed as Imeretian saffron)
- 2–3 tablespoons coarse sea salt or kosher salt
- 2 tablespoons garlic powder or dried garlic granules (or use 8–10 fresh peeled cloves, mashed to paste)
Optional but recommended for depth/smokiness: 1 teaspoon smoked paprika or Spanish pimentón, 1 teaspoon khmeli-suneli blend, pinch dried dill or savory (my MIL uses khmeli-suneli but not the others)
Store: Airtight glass jar in a cool, dark place (pantry for powder version; fridge for any residual moisture (if you used fresh garlic)). Lasts ~1 month (indefinitely if fully dried).
Until next time, keep chipping!
matt @ kitsch-bent
This post was published
Random Mid-Summer 15% Off Sale!
Because we like you 😊
Sale ends Monday night, July 06, midnight GMT-4
Coupon Code: RANDOM15
$10 minimum purchase required for discount. Simply enter the code into the 'discounts' box during checkout. Or click the link below!
NEWS:
— Actually there really isn't anything to report! I simply wanted to share a coupon code with everyone :)
RECIPE:
You all have responded the most to sauces or spice blends, so I believe I'll stick to that for a little while. This recipe revisits a spice blend we've seen before: adjika. My mother-in-law makes several variants of this, but my favorite is the 'dry' variety. She is from Moldova, but used to work at a Georgian restaurant in Moscow where she picked up a lot of recipes. I hope you all will enjoy this one! Feel free to adjust the levels to-your-desire... I personally like mine a bit spicy. How to use it, you might ask? It goes well in soups, as a marinade, or even mixed with some mayo as a spread on a sandwich. It is extremely versatile.
ADJIKA (DRY)
- 4–6 tablespoons finely ground dried hot red chili peppers or flakes (cayenne, Thai bird’s eye, or super-hot varieties; include most/all seeds for max spiciness)
- 3 tablespoons ground coriander seeds (freshly toasted and ground tastes best)
- 2 tablespoons blue fenugreek powder (a.k.a. 'utskho-suneli')
- 1.5–2 tablespoons ground dried/powdered marigold petals (you may find this marketed as Imeretian saffron)
- 2–3 tablespoons coarse sea salt or kosher salt
- 2 tablespoons garlic powder or dried garlic granules (or use 8–10 fresh peeled cloves, mashed to paste)
Optional but recommended for depth/smokiness: 1 teaspoon smoked paprika or Spanish pimentón, 1 teaspoon khmeli-suneli blend, pinch dried dill or savory (my MIL uses khmeli-suneli but not the others)
Store: Airtight glass jar in a cool, dark place (pantry for powder version; fridge for any residual moisture (if you used fresh garlic)). Lasts ~1 month (indefinitely if fully dried).
Until next time, keep chipping!
matt @ kitsch-bent
This post was published
20 Year Anniversary Sale 😲
April 1, 2006... single product... no customer base... yikes!
But wow, what a journey! And we could not have done it without YOU!
So, let's have a sale...
(yes, we are a touch behind in sending this,
but better late than never!)
Sale ends Sunday night, June 14, midnight GMT-4
Coupon Code: 20years20off
$10 minimum purchase required for discount. Simply enter the code into the 'discounts' box during checkout. Or click the link below!
NEWS:
— We have deleted our Discord server. Traditional email will, once again, serve as our customer-service mechanism. Discord's flirtation with incorporating identity-verification didn't sit well with me, and the little bit of follow-up news from them has been dissappointing. So, as previously mentioned on Discord itself the server was deleted in light of this potential change in their policy (while it was still a young community). If they don't incorporate it, good for them; email works just fine for us.
— We are exploring a new platform for sending newsletters, and the one you are reading represents our first effort with Spoks. If you encounter any issue, I'd really love to know.
— The ever-changing customs/tariff policy of the USA gov't continues to be a burden, but I would like to assure you all once again that we are happy to include any VAT/etc statement on the shipping label you may wish to include. You can add those into the 'comments' field during checkout or as part of your address, itself.
— We are continuing to make adjustments to our manufacturing process and make it more long-term robust and reliable, as best we can. And, that's considering we have no clue what the next surprise may be from our illustrious trade policy-makers. Please have patience if we run out of a specific colorway in a product you are wanting to get. Of course, you can make requests via email, as always, but there have been hiccups in our making changes and we anticipate continued hiccups for the time-being.
— We have opened up an Etsy store and are still on eBay. Some of you reached out and asked for an option on Etsy, so... voila. The fees aren't great, but tbh I actually really like the platform and use it a bit myself. If there is any other platform you'd like to see us explore, don't hesitate to reach out! I'll gradually be adding our full catalog to both, but started with requests and am prioritizing the items that have a bit of stock (rather than one-offs).
— Normally I send a recipe at the bottom. I know a lot of you love them, and a lot of you are still subscribed just for those recipes. But, I'm sitting at the park with my son and really want to get this wrapped up... so, I'll restart those in future newsletters ;)
>>>>>> Feel free to share this code around the interwebs wherever you see fit! We don't do a lot of self-promotion these days... and with our using a new email service we have to 'ease into' sending bulk messages. Our biggest spikes in traffic have always been from organic sharing (thank you all!) so, in that spirit, go for it!
Until next time, keep chipping!
matt @ kitsch-bent
PS - Someone reached out and asked me "What does 'keep chipping' mean?" Well, in the beginning of KB, we were primarily servicing the chipmusic/chiptune (your pick) community. So, this tagline is in reference/honor of our roots, I suppose. Similarly, another phrasing we have used, 'Support Our Loops,' is a play on loop-based sequencing used to make the aforementioned style of music and a play on the commonly heard 'Support Our Troops' slogan heard in the USA (and, I suspect, beyond).
This post was published
20 Year Anniversary Sale 😲
April 1, 2006... single product... no customer base... yikes!
But wow, what a journey! And we could not have done it without YOU!
So, let's have a sale...
(yes, we are a touch behind in sending this,
but better late than never!)
Sale ends Sunday night, June 14, midnight GMT-4
Coupon Code: 20years20off
$10 minimum purchase required for discount. Simply enter the code into the 'discounts' box during checkout. Or click the link below!
NEWS:
— We have deleted our Discord server. Traditional email will, once again, serve as our customer-service mechanism. Discord's flirtation with incorporating identity-verification didn't sit well with me, and the little bit of follow-up news from them has been dissappointing. So, as previously mentioned on Discord itself the server was deleted in light of this potential change in their policy (while it was still a young community). If they don't incorporate it, good for them; email works just fine for us.
— We are exploring a new platform for sending newsletters, and the one you are reading represents our first effort with Spoks. If you encounter any issue, I'd really love to know.
— The ever-changing customs/tariff policy of the USA gov't continues to be a burden, but I would like to assure you all once again that we are happy to include any VAT/etc statement on the shipping label you may wish to include. You can add those into the 'comments' field during checkout or as part of your address, itself.
— We are continuing to make adjustments to our manufacturing process and make it more long-term robust and reliable, as best we can. And, that's considering we have no clue what the next surprise may be from our illustrious trade policy-makers. Please have patience if we run out of a specific colorway in a product you are wanting to get. Of course, you can make requests via email, as always, but there have been hiccups in our making changes and we anticipate continued hiccups for the time-being.
— We have opened up an Etsy store and are still on eBay. Some of you reached out and asked for an option on Etsy, so... voila. The fees aren't great, but tbh I actually really like the platform and use it a bit myself. If there is any other platform you'd like to see us explore, don't hesitate to reach out! I'll gradually be adding our full catalog to both, but started with requests and am prioritizing the items that have a bit of stock (rather than one-offs).
— Normally I send a recipe at the bottom. I know a lot of you love them, and a lot of you are still subscribed just for those recipes. But, I'm sitting at the park with my son and really want to get this wrapped up... so, I'll restart those in future newsletters ;)
>>>>>> Feel free to share this code around the interwebs wherever you see fit! We don't do a lot of self-promotion these days... and with our using a new email service we have to 'ease into' sending bulk messages. Our biggest spikes in traffic have always been from organic sharing (thank you all!) so, in that spirit, go for it!
Until next time, keep chipping!
matt @ kitsch-bent
PS - Someone reached out and asked me "What does 'keep chipping' mean?" Well, in the beginning of KB, we were primarily servicing the chipmusic/chiptune (your pick) community. So, this tagline is in reference/honor of our roots, I suppose. Similarly, another phrasing we have used, 'Support Our Loops,' is a play on loop-based sequencing used to make the aforementioned style of music and a play on the commonly heard 'Support Our Troops' slogan heard in the USA (and, I suspect, beyond).
This post was published
20 Year Anniversary Sale 😲
April 1, 2006... single product... no customer base... yikes!
But wow, what a journey! And we could not have done it without YOU!
So, let's have a sale...
(yes, we are a touch behind in sending this,
but better late than never!)
Sale ends Sunday night, June 14, midnight GMT-4
Coupon Code: 20years20off
$10 minimum purchase required for discount. Simply enter the code into the 'discounts' box during checkout. Or click the link below!
NEWS:
— We have deleted our Discord server. Traditional email will, once again, serve as our customer-service mechanism. Discord's flirtation with incorporating identity-verification didn't sit well with me, and the little bit of follow-up news from them has been dissappointing. So, as previously mentioned on Discord itself the server was deleted in light of this potential change in their policy (while it was still a young community). If they don't incorporate it, good for them; email works just fine for us.
— We are exploring a new platform for sending newsletters, and the one you are reading represents our first effort with Spoks. If you encounter any issue, I'd really love to know.
— The ever-changing customs/tariff policy of the USA gov't continues to be a burden, but I would like to assure you all once again that we are happy to include any VAT/etc statement on the shipping label you may wish to include. You can add those into the 'comments' field during checkout or as part of your address, itself.
— We are continuing to make adjustments to our manufacturing process and make it more long-term robust and reliable, as best we can. And, that's considering we have no clue what the next surprise may be from our illustrious trade policy-makers. Please have patience if we run out of a specific colorway in a product you are wanting to get. Of course, you can make requests via email, as always, but there have been hiccups in our making changes and we anticipate continued hiccups for the time-being.
— We have opened up an Etsy store and are still on eBay. Some of you reached out and asked for an option on Etsy, so... voila. The fees aren't great, but tbh I actually really like the platform and use it a bit myself. If there is any other platform you'd like to see us explore, don't hesitate to reach out! I'll gradually be adding our full catalog to both, but started with requests and am prioritizing the items that have a bit of stock (rather than one-offs).
— Normally I send a recipe at the bottom. I know a lot of you love them, and a lot of you are still subscribed just for those recipes. But, I'm sitting at the park with my son and really want to get this wrapped up... so, I'll restart those in future newsletters ;)
>>>>>> Feel free to share this code around the interwebs wherever you see fit! We don't do a lot of self-promotion these days... and with our using a new email service we have to 'ease into' sending bulk messages. Our biggest spikes in traffic have always been from organic sharing (thank you all!) so, in that spirit, go for it!
Until next time, keep chipping!
matt @ kitsch-bent
PS - Someone reached out and asked me "What does 'keep chipping' mean?" Well, in the beginning of KB, we were primarily servicing the chipmusic/chiptune (your pick) community. So, this tagline is in reference/honor of our roots, I suppose. Similarly, another phrasing we have used, 'Support Our Loops,' is a play on loop-based sequencing used to make the aforementioned style of music and a play on the commonly heard 'Support Our Troops' slogan heard in the USA (and, I suspect, beyond).
This post was published