Serious Eats - seriouseats.com

My personal Top 20:
1. Bacon and Potato Omelette (I'm from germany and can't live without my "Bauernfrüstück")
2. Pasta with a garlic sauce
3. Spaghetti with meatballs
4. Roasted Chicken
5. Kao Pad (I'm also half Thai, and grew up with this dish)
6. Pancakes
7. Steak
8. Pizza
9. Potato Soup
10. A good Sandwich
11. Satay Sticks
12. Mashed Potaoes
13. Meatloaf
14. Gravy
15. Thai Sausages
16. Green Cabbage and Smoked Pork Chop
17. Spareribs
18. Quesadillas
19. Burger with some Fries and Fried Onions
20. Double Mud Chocolate Cake

Just used up the last of the buttermilk- mashed yukon gold potatoes with butter, buttermilk and finely sliced scallion. Pretty. Tangy. And very, very tasty.

Will definiitely be making buttermilk mashed potatoes again.

Gotta get more.....

"When I make soft-boiled eggs, I ALWAYS have to make more than one. By the time I get to last one (#2...maybe #3), the yolk has always set-up a bit during the wait to be eaten. Any advice?"

Molly23-
Yes. That can happen. My best advice- work fast or break all the eggs with the knife edge and tilt them open in a bowl (or on your toast). Then start scooping them out. Messy, but it works.

Using a ratio of 1 piece of toast to 1 SB egg, I tear the freshly toasted and buttered bread into little pieces, place the toast pieces into a bowl and put the egg on top. Then I break the yolk and mix it, along with the white, forked into pieces, with the toast. It makes a yummy mess that I then devour with a spoon, so that I get every bit of goodness!

@lilyb-if you're using the same dry buttermilk that I know about (saco),the one with the chef on the can, it clearly states to refridgerate after opening for maximum shelf life. Better get it out of the pantry and into the chill box.

@lindy123 - same here! I think poached eggs are easier because you can see them. I live at high elevation so things never cook the way most receipes claim - so not being able to see the egg makes it a crapshoot that I usually lose :( That's ok though, I love poached eggs.

Bran muffins - and by the way, you can use dried buttermilk instead in the dry mixture - adding water to replace the liquid. The flavor is great. And you don't have to worry about what to do with the rest, since it will sit in the pantry and wait for the next time you need it.

pancakes
waffles
fried chicken

This is something that we, latin people cannot find easy. But when I was in the Netherlands I enjoyed drinking black coffee with some drops of sour milk... Isn't it the same? (warning: it is addictive)

Besides, it is a basic ingredient for many cheeses...

I make buttermilk gingerbread and use buttermilk to marinate chicken for frying. Buttermilk biscuits go with the chicken.

1 part buttermilk, 3 parts cream. Put it in a jar and leave it on the counter overnight. The next day, you've got creme fraiche.

If you bake bread, buttermilk works as the liquid ingredient.

It's great in mashed potatoes, twice-baked potatoes, etc.

Good in smoothies.

I've made ice cream using part buttermilk and it makes it taste a bit like cheesecake.

Salad dressings. Dips.

Is it weird if I say that I like drinking it, plain? Mmmmmm...I think I should go buy some.

I've eaten almost every burger on the board and think that Grace Tavern has the tastiest burgers of them all. Substitute the fries with the blackened green beans. They're sensational.

@Sunna -- really? The only alternative? Huh.

I'm not Italian, but I've eaten lasagna was in the homes several Italian families where ricotta was included. And I'm not talking about American-Italian recipes, I'm talking about the moms and grandmas who came to the US as adults who were presiding over their family recipes. Italy has a lot of regions with a lot of traditions. What's traditional in one region and in one home may not be the same as what's traditional in another. If someone's grandmother tells me in broken English that this is the way her mother made the recipe, I'm not going to doubt her.