Given the background description of some cooking related query, summarize the question into a title

[Q]: Tonight, the main course is: Red Baron's Chicken Alfredo.The problem is that it's a little bland so I'm trying to figure out what the best seasonings will give it more spice, or at least a more intricate taste. I'm already throwing a lot of salt and pepper in there, what else could one use?
[A]: What are some seasonings that can spice up a bland frozen chicken alfredo?

[Q]: Can I use cueritos as my fat to make burger? I usually use pork fat but my butcher was out today so I bought 2 pounds of this delicious stuff.
[A]: Using cueritos (Pork Rinds) for ground beef

[Q]: I've been looking for a soda bread recipe to try and I notice that most of them contain buttermilk. Buttermilk is not a standard part of my pantry. Part of the appeal of soda bread is that it's quick to throw together, so having to go shopping for a specific ingredient interferes with the spontaneous aspect. I know there are lots of substitutions for buttermilk (using a bit of lemon juice in regular milk is the one I usually use), but I'm wondering what it is about buttermilk specifically that seems to be a standard part of soda bread. Is it just traditional? Or will it add a particularly noticeable flavour/texture?Edited to add: I know that its functional purpose is to provide an acid to react with the soda for rising; so is it just that it used to be the most convenient acid?
[A]:
Why does soda bread call for buttermilk?