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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

TENDER SHRIMP

Edit
I don't know about you, but I have ruined a LOT of expensive shrimp over the years by not cooking it properly. I have been known to turn $20 dollars worth of beautiful raw shrimp into a bowl of shrimp that taste like erasers!!  Very frustrating for sure!!

Well, not any more, my friends!! I have found the easiest, quickest, most fool proof and certainly most delicious way to cook RAW shrimp. Where has this recipe been all my life?? Am I the only one who didn't know this trick?




A QUICK 30 MINUTE BRINE
1 cup cold water
2 cups ice (I just used an ice cube tray full)
1/4 cup kosher salt
1/4 cup white sugar

Mix the brine ingredients well, then add 1 to 1½ pounds of raw shrimp (roughly 25 shrimp to the pound) that have had the heads, shell and back vein removed (leave the tail on if you want).

Stir the shrimp GENTLY to make sure the brine reaches all of the shrimp evenly, then chill them in the fridge for 30 minutes.

After 30 minutes, drain the shrimp and rinse WELL under cold RUNNING water.  Drain and BLOT DRY with paper towels and keep cold while your broiler heats up.

Put a DRY (no grease) cookie sheet under the broiler (about 6" from the flame) and preheat it under the broiler for FIVE FULL MINUTES.

While the pan is heating up, put 1 tablespoon olive oil in a bowl and add 1/4 teaspoon black pepper and 1/8 to 1/4 cayenne pepper (but no salt because the shrimp will still have a little salt from the brine on them). Stir until well mixed and then add the shrimp and GENTLY toss to coat all sides of the shrimp.

After the pan has pre-heated under the broiler for FIVE MINUTES, put the shrimp on it (they will sizzle). Quickly put the HOT pan full of shrimp back under the broiler.

Broil (6" away from flame) for 2 minutes, then flip the shrimp over, and broil for one more minute.

Remove the shrimp from your broiler, AND TAKE THEM OFF OF THE HOT PAN IMMEDIATELY(or they will continue to cook and get rubbery). That's it!! Easy as pie.


Shrimp cooked with this method are extremely tender and flavorful. This is a great technique for ANY recipe that calls for pre-cooked shrimp.  It is also a GREAT method to cook shrimp for a big crowd!!

ENJOY !!


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