I'm in a band <a href=" http://www.sydneyrowingclub.com.au/generic-for-micardis-80-mg.pptx#main ">telmisartan 80 mg</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 & Roast serving buttermilk-fried chicken as a signature dish.