This is where we cook and make a mess, the playground in which new products are developed. Here we will let you know what is going on behind the scenes and when & where you can find our under-the-table label goods.

In Brooklyn: …Distilled some jalapeno pepper down to oil the other day with Matt.  Boiled down the remaining contents of chopped jalapeno and strained off the contents.  What was left is a thin oil, yellowish in color.  On the bottom settles little bits of the jalapeno flesh…probably just what we missed with the strainer.  It tastes good…like a spicy oil which could easily heat up a soup or any dish for that matter.  The jalapeno (pepper) has a nice flavor — not too hot — not unnocticeable — and the oil certainly has a balanced kick.  Good way to use leftover stuff…anyone feel like distilling some of my old tennis shoes?