On Aug 7, 11:06*pm, aem > wrote:
> On Aug 7, 4:37*pm, maxine in ri > wrote:
>
> > I learned a lesson tonight, altho there are still nuances I'd
> > appreciate help with.
>
> > Started with a tablespoon of butter in the cast iron frypan. *Melted
> > it, got it bubbly on medium heat, and threw in the sliced onions.
> > Covered. *Saw some cherry tomatoes sitting on the counter, so halved
> > those, and added the to the onions. *Gave it all a stir, made sure the
> > tomatoes were in contact with the pan so they'd get a little brown.
> > Added the remains of the fish coating(see below) to the pan, and
> > raised the heat.
>
> I don't see the point of this, unless you just happen to like fried
> cornmeal.

I hate waste<and my waist shows it>, and fried brown crumbs are
tasty. Also, when I had scraped everything out of the pan, I could
see I had a good shiny coat on the whole pan, and no excess butter.

> >*Nice little brown crumbles formed, onions and
> > tomatoes looked nice. *Scraped it all into a bowl.
>