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Kitsch-Bent

🎆 Labor Day Sale 🎆

20% off (nearly) everything in the store for a week!

Sale ends Tuesday, September 8, midnight UTC-4

Coupon Code: LABORDAY2026
There is no minimum purchase required for this sale. Does not apply to gift cards. Simply enter the code into the 'discounts' box during checkout. Or click the link below!
Shop Sale
NEWS: The 'Rewards Program' has had a bit of an upgrade. This change hasn't been announced before, but there has been an uptick in those of you who checkout using rewards points, so it seems to have made a positive impact!
What's changed? Well... during checkout, you'll now be able to log in and redeem directly during the checkout process as opposed to having to go into your account and redeem points, save your code, then manually enter it. It is now very easy and straightforward. Here is a picture showing where you'll do this during checkout:
An image added to the post.
RECIPE:
How about a nice dry rub for your grilling needs this holiday weekend? RANDOM DRY RUB #9 (Umami-heavy) Ingredients: 40 g koji powder (dried rice koji, ground fine) 10 g porcini mushroom powder 8 g kosher salt 5 g black garlic powder 4 g toasted nori, ground to a powder 3 g freshly ground black pepper Instructions: - Mix everything until evenly combined. Store in an airtight jar. - Pat meat dry. Coat all sides with a thin, even layer of the rub. - Set the meat on a wire rack over a tray, uncovered, in the fridge for 24–48 hours. - Scrape or rinse off the paste. Pat dry. The meat is already seasoned; cook as usual (it will brown quickly). Note: Koji enzymes tenderize the meat and add dry-aged-style umami in a day or two. Don’t go past 48 hours or the surface can get too firm. For a same-day rub, use a lighter coat and skip the long rest. ————————
Until next time, keep chipping! matt @ kitsch-bent
This post was published

🎆 Labor Day Sale 🎆

20% off (nearly) everything in the store for a week!

Sale ends Tuesday, September 8, midnight UTC-4

Coupon Code: LABORDAY2026
There is no minimum purchase required for this sale. Does not apply to gift cards. Simply enter the code into the 'discounts' box during checkout. Or click the link below!
Shop Sale
NEWS: The 'Rewards Program' has had a bit of an upgrade. This change hasn't been announced before, but there has been an uptick in those of you who checkout using rewards points, so it seems to have made a positive impact!
What's changed? Well... during checkout, you'll now be able to log in and redeem directly during the checkout process as opposed to having to go into your account and redeem points, save your code, then manually enter it. It is now very easy and straightforward. Here is a picture showing where you'll do this during checkout:
An image added to the post.
RECIPE:
How about a nice dry rub for your grilling needs this holiday weekend? RANDOM DRY RUB #9 (Umami-heavy) Ingredients: 40 g koji powder (dried rice koji, ground fine) 10 g porcini mushroom powder 8 g kosher salt 5 g black garlic powder 4 g toasted nori, ground to a powder 3 g freshly ground black pepper Instructions: - Mix everything until evenly combined. Store in an airtight jar. - Pat meat dry. Coat all sides with a thin, even layer of the rub. - Set the meat on a wire rack over a tray, uncovered, in the fridge for 24–48 hours. - Scrape or rinse off the paste. Pat dry. The meat is already seasoned; cook as usual (it will brown quickly). Note: Koji enzymes tenderize the meat and add dry-aged-style umami in a day or two. Don’t go past 48 hours or the surface can get too firm. For a same-day rub, use a lighter coat and skip the long rest. ————————
Until next time, keep chipping! matt @ kitsch-bent
This post was published

🎆 Labor Day Sale 🎆

20% off (nearly) everything in the store for a week!

Sale ends Tuesday, September 8, midnight UTC-4

Coupon Code: LABORDAY2026
There is no minimum purchase required for this sale. Does not apply to gift cards. Simply enter the code into the 'discounts' box during checkout. Or click the link below!
Shop Sale
NEWS: The 'Rewards Program' has had a bit of an upgrade. This change hasn't been announced before, but there has been an uptick in those of you who checkout using rewards points, so it seems to have made a positive impact!
What's changed? Well... during checkout, you'll now be able to log in and redeem directly during the checkout process as opposed to having to go into your account and redeem points, save your code, then manually enter it. It is now very easy and straightforward. Here is a picture showing where you'll do this during checkout:
An image added to the post.
RECIPE:
How about a nice dry rub for your grilling needs this holiday weekend? RANDOM DRY RUB #9 (Umami-heavy) Ingredients: 40 g koji powder (dried rice koji, ground fine) 10 g porcini mushroom powder 8 g kosher salt 5 g black garlic powder 4 g toasted nori, ground to a powder 3 g freshly ground black pepper Instructions: - Mix everything until evenly combined. Store in an airtight jar. - Pat meat dry. Coat all sides with a thin, even layer of the rub. - Set the meat on a wire rack over a tray, uncovered, in the fridge for 24–48 hours. - Scrape or rinse off the paste. Pat dry. The meat is already seasoned; cook as usual (it will brown quickly). Note: Koji enzymes tenderize the meat and add dry-aged-style umami in a day or two. Don’t go past 48 hours or the surface can get too firm. For a same-day rub, use a lighter coat and skip the long rest. ————————
Until next time, keep chipping! matt @ kitsch-bent
This post was published

🎆 Labor Day Sale 🎆

20% off (nearly) everything in the store for a week!

Sale ends Tuesday, September 8, midnight UTC-4

Coupon Code: LABORDAY2026
There is no minimum purchase required for this sale. Does not apply to gift cards. Simply enter the code into the 'discounts' box during checkout. Or click the link below!
Shop Sale
NEWS: The 'Rewards Program' has had a bit of an upgrade. This change hasn't been announced before, but there has been an uptick in those of you who checkout using rewards points, so it seems to have made a positive impact!
What's changed? Well... during checkout, you'll now be able to log in and redeem directly during the checkout process as opposed to having to go into your account and redeem points, save your code, then manually enter it. It is now very easy and straightforward. Here is a picture showing where you'll do this during checkout:
An image added to the post.
RECIPE:
How about a nice dry rub for your grilling needs this holiday weekend? RANDOM DRY RUB #9 (Umami-heavy) Ingredients: 40 g koji powder (dried rice koji, ground fine) 10 g porcini mushroom powder 8 g kosher salt 5 g black garlic powder 4 g toasted nori, ground to a powder 3 g freshly ground black pepper Instructions: - Mix everything until evenly combined. Store in an airtight jar. - Pat meat dry. Coat all sides with a thin, even layer of the rub. - Set the meat on a wire rack over a tray, uncovered, in the fridge for 24–48 hours. - Scrape or rinse off the paste. Pat dry. The meat is already seasoned; cook as usual (it will brown quickly). Note: Koji enzymes tenderize the meat and add dry-aged-style umami in a day or two. Don’t go past 48 hours or the surface can get too firm. For a same-day rub, use a lighter coat and skip the long rest. ————————
Until next time, keep chipping! matt @ kitsch-bent
This post was published

🎆 Labor Day Sale 🎆

20% off (nearly) everything in the store for a week!

Sale ends Tuesday, September 8, midnight UTC-4

Coupon Code: LABORDAY2026
There is no minimum purchase required for this sale. Does not apply to gift cards. Simply enter the code into the 'discounts' box during checkout. Or click the link below!
Shop Sale
NEWS: The 'Rewards Program' has had a bit of an upgrade. This change hasn't been announced before, but there has been an uptick in those of you who checkout using rewards points, so it seems to have made a positive impact!
What's changed? Well... during checkout, you'll now be able to log in and redeem directly during the checkout process as opposed to having to go into your account and redeem points, save your code, then manually enter it. It is now very easy and straightforward. Here is a picture showing where you'll do this during checkout:
An image added to the post.
RECIPE:
How about a nice dry rub for your grilling needs this holiday weekend? RANDOM DRY RUB #9 (Umami-heavy) Ingredients: 40 g koji powder (dried rice koji, ground fine) 10 g porcini mushroom powder 8 g kosher salt 5 g black garlic powder 4 g toasted nori, ground to a powder 3 g freshly ground black pepper Instructions: - Mix everything until evenly combined. Store in an airtight jar. - Pat meat dry. Coat all sides with a thin, even layer of the rub. - Set the meat on a wire rack over a tray, uncovered, in the fridge for 24–48 hours. - Scrape or rinse off the paste. Pat dry. The meat is already seasoned; cook as usual (it will brown quickly). Note: Koji enzymes tenderize the meat and add dry-aged-style umami in a day or two. Don’t go past 48 hours or the surface can get too firm. For a same-day rub, use a lighter coat and skip the long rest. ————————
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!
Shop Sale
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!
Shop Sale
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!
Shop Sale
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!
Shop Sale
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!
Shop Sale
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