c/tell-me-im-wrong

Rant: I used baking soda in my chili for a year before someone told me it was ruining the flavor

I was trying to cut the acidity from too many canned tomatoes, and a buddy in Nashville finally said that stuff kills the whole taste. Anybody else accidentally wreck a recipe with some random hack that seemed smart at first?

Clear bins for storage? No thanks, they just highlight the mess.