season food with salt & acid^†, not salt & pepper

• Food and Wine magazine — tasting exercises to do around salt + acid — one of the exercises is about adjusting a vinaigrette until it tastes right
• Helen Rennie
  • ▶ it seems like it's a review of the "Salt, Fat, Acid, Heat" book, but really it's an ode to salt and acid
  • ▶ Salt + Acid ≠ Acid + Salt
  • ▶ how to use acidity
• reddit post by a James Beard-winning chef

focuses on just acidity

• tips for adjusting a vinaigrette [1] [2] [3]
  • What should the exact ratio be? [1] [2] [3]
• ATK — All About Acid, Cooking's Most Versatile Ingredient
• Minor's Food Service — The Role of Acidity in Flavor
• acidity can come from:   vinegar, citrus, pickles (or other fermented foods), yogurt / buttermilk, kombucha, tomato paste, tamarind, kimchi / sauerkraut, umeboshi paste, and rhubarb.
• lots of good tips on how acidity works in cooking
• (TODO)

† And glutamate too, though that goes without saying.