I dunno how accurate this is. It's missing Sriracha, like, everywhere.

Basically, Sriracha goes well with everything, and therefore is unnecessary to call out by name.

I like fruity sauces with pink fish.  Am I alone here?

like mango? I think you are not alone

Not everyone likes to mix sweet and savory. But some people really, really do!

interesting idea, a little complex to navigate because it's a series of mind maps vertically arranged (my eyes and brain are probably not joined up well enough for this). I never thought of Ostrich as poultry... I guess Penguin and Condor would be too.

I was wondering how many of these combinations have Umami logic built in... http://www.wikihow.com/Add-Umami-to-Your-Cooking 

1. Add 4 oz. (113 g) of pungent cheese, like Parmesan, to the top of a pasta dish. There is approximately 0.42 oz. (12 g) of glutamate in 4 oz. (113 g) of Parmesan cheese. It will add a balanced savory flavor to bitter or sweet pasta dishes.

2. Use anchovies to add the umami taste to a variety of dishes. Salty, cured fish are rich in glutamate. For example, the classic Caesar salad places dried anchovies on top of the salad leaves, croutons and dressing to impart extra flavor.

You can also make or buy umami butter to place on top of beef steak, poultry or fish. It can be created by combining anchovy paste with butter.

You can enhance pasta sauces by adding anchovy paste to tomato paste when producing your homemade pasta sauce. The salt and oil inside the anchovy will boost the vegetable and fruit flavors in the sauce. This is also a great addition to pesto.

4 oz. (113 g) of tomatoes also contain 0.0007 oz. (0.02 g) of glutamate. This is most easily released by the addition of alcohol to the tomatoes. Traditionally, wine is added to a tomato sauce to release the umami flavor; however, it can be done more efficiently and effectively with the addition of vodka.

3. Add soy sauce, fish sauce or seaweed flakes to Asian recipes to activate the umami taste. These store-bought condiments are available in stores in either the condiment or Asian food section. They can be added during cooking or just after.

4. Create the umami taste from making miso soup. Miso soup is made with dashi broth, created by heating water and adding edible kelp and shavings of fermented tuna. You can buy miso soup mix in stores, as the original ingredients are hard to find in western markets.

5. Add cured ham or bacon to any dish to activate the umami flavor. The salt-curing process creates a savory flavor that pairs well with eggs, pastas, sandwiches and many other kinds of recipes.

6. Add green peas to a dish to add a natural umami flavor. Green peas contain a high amount of glutamate and they can be added as a side dish or in a casserole to create a natural, low-sodium savory flavor.

Yes they would be. And I agree, this is better in concept than seeing the mind maps on a web page.