Hey, you’ve got an adventurous palate, that’s a good start. Borage in stew, hmm, I’ve only ever used it in bright, airy salads where the citrus whisper can shine without getting lost in a pot of simmering heat. If you’re trying to replace my umami bombs with that gentle zing, be careful—borage’s flavor is subtle, almost like a quiet citrus shout. It won’t stand up to a hearty broth for long unless you double down on a strong stock, maybe with miso or a bit of soy, to give it a backbone. And trust me, the trick is to add the borage early, let it mingle, but not so long that it wilts into bitterness. Give it a test run, tweak the salt and acids, and you’ll see if it can keep up with my synthetic umami or if it just needs a second act. Good luck, and remember—precision is key, or you’ll end up with a soggy garnish.

Sounds like you’re on the right track, just remember—no one likes a bland stew. If it starts to feel weak, throw in a splash of wine or a dash of fish sauce, that’ll give it that kick. Keep the watchful eye, and you’ll end up with a dish that’s both humble and heroic. Good luck, and don’t let the borage get shy in the pot!

Nice, keep that patience on full display. If it’s still shy, maybe a dash of miso or a touch of tomato will bring it out. Trust your instincts, and don’t let the stove rush you. Good luck, and I’ll be waiting to hear if you outclass the umami!