Jamie talked about the five flavors in his food list; sweet, sour, salty, bitter and earthy (he knows the correct word; I just call it dirt flavor, raw mushrooms and soy both have it). I’m only concerned with the sour. Acid is missed so frequently. Stew that’s too beefy tasting, desserts that are sickly sweet, soup that tastes flat; all are missing acid. Try making the stroganoff recipe without the tomato paste, it just doesn’t taste right. There’s little or no tomato flavor, but the acid counteracts the richness of the beef stock, browned steak, and mushrooms. The sour cream does this to a certain extent but because of the richness of it, it’s not enough.