Where do you study? <a href="http://goodfiredigital.com/stmap_715fabv.html?hoodia.vilitra.viagra" rel="nofollow">pharmacorum.com.br</a>  Ottolenghi uses buttermilk in a sauce drizzled over roasted aubergine, Anna Hansen uses it for a twist on the classic panna cotta, Oliver Dabbous poaches salmon in a buttermilk broth and The Hummingbird Bakery uses buttermilk in their red velvet cakes. But it's London's fried chicken movement which is giving this once-maligned dairy product a new lease of life, with joints like Chooks or Spit &amp; Roast serving buttermilk-fried chicken as a signature dish.