There are few things more satisfying than successfully flipping something in a skillet.
I love to cook and I haven't talked about cooking on my blog in a long time. Today, I will tell you about my lunch because it is SO good.
roasted cauliflower and broccoli
garlic herb shrimp (yes, it was frozen. I live in AZ. Sue me.)
and topped with avocado.
If you are looking to learn to flip something in a skillet, shrimp works well. So do nuts if you ever toast them for salads, etc. You need a skillet with rounded sides -- so it works a little like a half-pipe for you skaters out there. You gotta move fast enough to clear the top but the curve helps you come back down in the pipe, not outside of it (ideally. Heh.). Start with a smaller sized skillet, like an 8 or 9 inch. Shake the food back and forth a little so you get a feel for how much force you need to put into the flip, and then just go for it.
Once you become flawless with tossing non-damageable things like shrimp or almonds, try eggs over medium/hard and then work your way to over easy. It takes some quick wrist movement and a gentle landing. Flipping eggs over the sink on the disposal side is a good idea until you've got it down. :)
Such satisfaction! And it'll impress people. Like being able to shuffle cards the cool way. It looks cool but takes practice to get it right.
(I learned how to shuffle from Laurie Genzink in the locker room in 8th grade. I learned how to flip things in a skillet from Alton Brown.)
Okay, now it's back to the underground where I am writing GONE.