How bad does something have to taste before serving it with sour cream is an improvement?

The Dish Itself:

* Flavor Profile: Some dishes inherently pair well with sour cream, like spicy Mexican food or rich, savory stews. Others, like overly sweet desserts, might not benefit.

* Texture: Sour cream can add creaminess and richness to dry or bland dishes, but it might not be ideal for already creamy or dense foods.

* Intended Flavor: Is the dish meant to be sweet, savory, spicy, or tart? Sour cream can enhance or clash with the intended flavor depending on the dish.

The Sour Cream:

* Quality: Good-quality sour cream with a balanced tang and smooth texture will improve dishes more than bland or overly acidic sour cream.

* Temperature: Cold sour cream can balance out hot or spicy foods, while room-temperature sour cream can be more mellow.

Personal Preference:

Ultimately, taste is subjective. Some people might love sour cream with almost anything, while others might find it too overpowering.

Examples:

* Good Pairing: A spicy, dry chili could benefit greatly from a dollop of sour cream to cool the heat and add creaminess.

* Not So Good: A delicately flavored seafood dish might be overwhelmed by the sour cream's tang.

In conclusion, there's no universal answer to how "bad" something has to taste for sour cream to be an improvement. It depends on the dish itself, the type of sour cream, and individual taste preferences.