Re: cooking tip!
Lemon juice is also a good neutralizer when things get too salty.
And if a recipe calls for buttermilk and you haven't got any, you can make your own.
You need a tablespoon of lemon juice (from a freshly squeezed lemon - not the bottled stuff). And then enough milk to make an entire cup-full when you combine it with the lemon juice. Let it stand and thicken for about 5 minutes and voila. You have buttermilk.