Salt balances sugar in some traditional dishes, such as gravlax, in which salmon is cured and preserved in salt and sugar by the Swedes.
As for acids...I only consider lemon, orange, lime or pineapple, in conjunction with MSG, pepper, garlic, nutmeg and other herbs...in certain proportions, for specific food dishes.

I get my highs on exquisite cuisine, then get higher with an after dinner JW Blue!

Gastronomic tip for the week:-

Procure some lamb cutlets Ensure that they are cut to a minimum thickness of 25mm. (1 inch...min.)
Marinate for a few hours in a mixture of garlic, lemon juice and parsley. (Blend the ingredients to a watery paste.)

Heat your griddle pan (If you don't have one, go and buy one.) on a moderately high heat.

Place the cutlets on top of each other, fat side facing in the same direction and grip them all together with a pair of tongs, so as to prevent them from falling onto their sides. Lift and place fat side down on the griddle pan.

When the fat is almost completely grilled, lay the chops (Cutlets) on their sides to grill. Turn twice, until nice dark brown criss crosses are evident. They MUST be med/rare!!

Add some sweet balsamic vinegar to the remaining marinade...toss chops around in it. Remove and serve with a side of mint sauce and some fresh, ground pepper.

My favourite potatoes? Par boil or steam until pretty soft...cut a few indentations on the top...pour olive oil on the top, add some salt, pepper and place under a red hot grill until it browns. When on the plate, place some mayo, or butter on top.
Salad?...A nice & simple, tomato, cos lettuce, sweet basil leaves and feta...drizzled with olive oil and balsamic vinegar.