I rediscovered an ingredient from yore-- smoked vinegar-- kicking about my condiment shelf and brought it to the forefront of the refrigerator and recently integrated it into some current dishes. We originally combined our wine vinegar with balsamic vinegar and a touch of soy sauce and smoked it gently to marry the flavors. I combined a balsamic syrup infused with Indonesian long pepper to the smoked base to round out and thicken the base. The vinegar is just shy of being considered a syrup, though it is full flavored and carries a balanced smoke-vingegar-peppery punch. Two recent dishes benefited from the use of the smoked vinegar. Ironically enough, both dishes also used burrata an soft curd cheese enrobed in its own casing.