use them in reductions! fantastic for deglazing a pan after making a steak. yum!
What you taught me, was to use your vinegars in reductions. Such good advice. I would never have done that, despite pouring hundreds of old bottles of wine into pans (yea. I know. I even took that course. I have a degree in biology. but somehow I did not connect vinegar and wine. )
So now, when I deglaze, I reach for one of your bottles. And it works. maybe it's my palatte, but it totally works.
I love what you are doing. Please don't stop. and yea, please make a pineapple vinegar :-)