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

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?
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Q: How can frozen pizza be baked in an oven without a tray, without running the risk of melting like in the picture below (found on teh internets)? Or does that just not happen?

A: Bake frozen pizza without a tray - will it melt and drip?
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Q: I was reading Essentials of classic Italian cooking by Marcella Hazan where I noticed she first pours a lot of olive oil to "protect the salad" from the vinegar as it prevents the acid from doing its "cooking". So, that is one unproven benefit I know of.I am also interested in taste differences. If it tastes about the same I would much rather not spend all that time making a vinaigrette. The consistency of the liquid would obviously be different - does that give a different mouthfeel perhaps?Any experienced salad makers here with some insights?

A:
Benefits of vinaigrette vs. pouring oil and vinegar separately on salad?
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