I’m also considering getting a full electric car, but have a little range anxiety mixed with a general feeling that the improvements over the next couple years will make current electric cars obsolete, so I am following along with this thread!
Cinnamon twists!
Crunchy, sweet, pleasantly dry!
Most Brandon Sanderson books.
Rant incoming:
“Fast casual” has ruined dinning. The concept is a volume play of moving as many customers as quick as possible while still giving “personalized service” with the least number of servers possible. Naturally this becomes a race to the bottom with “service” taking the biggest hit since it is the most subjective experience and thus the hardest to measure. The worst part is that most American diners we are slowly lowering expectations in which allows for further reductions in service and makes the experience even worse, but “with prices like these, what can you expect?”
You hit them with a sword and they will tell you the time.
Mom’s spaghetti?
Sugar is neutral in PH, but can be used to help balance out overly acidic food. I would be worried that in this case it would just bolster the flavor of the lemon if it is strong enough that you can detect it in the sauce.
Baking soda should work fine and just turns the acid into CO2 and salt, but if it has a flavor of lemon, it sounds like you are dealing with lemon oils in the sauce.
You could try cutting it with some fat (milk, cream or butter), and I would try adding more onion and/or garlic to complement/mask the lemon.
You should probably consider buying a different base tomato sauce in the future.