After reading--and only reading--Keller's Ad Hoc at Home, I was inspired to learn more about the many uses and types of vinegars. He suggests using it to elevate the flavors of a dish but then teasingly doesn't expound on the idea.
So what vinegars do you use in certain dishes and sauces? What works and what doesn't? And what other ways do you incorporate this versatile ingredient (vinaigrettes, of course! etc)?
Thank you! I'm a newbsauce.