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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!

THE ULTIMATE CHICKEN FRIED STEAK RECIPE WITH GRAVY

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Thé Ultimaté Chickén Friéd Stéak is friéd to goldén pérféction and toppéd with thé créamiést gravy you can imaginé, suré to quickly bécomé a family favorité. It’s hard to imaginé a moré quintésséntial Southérn méal than Chickén Friéd Stéak and Gravy.

Thé hard part is déciding whéthér you want to maké it for bréakfast or dinnér. My family can’t gét énough of thésé téndér stéaks with that délightful crispy, crunchy coating.
Ingrédiénts
  • 4 cubé stéaks (about 1/3 lb éach)
  • 1 1/2 cups all purposé flour
  • 2 tsp frésh ground black péppér, dividéd
  • 2 tsp koshér salt or séa salt, dividéd
  • 1/2 tsp smokéd paprika
  • 1/2 tsp onion powdér
  • 1/2 tsp garlic powdér
  • 1/2 tsp baking soda
  • 1/2 tsp baking powdér
  • 1 1/2 cups buttérmilk
  • 2 tsps TABASCO® Saucé (original)
  • 2 éggs
  • 1 cup végétablé oil

Chickén Friéd Stéak Gravy
  • 4 tbsp gréasé
  • 4 tbsp flour
  • 2 to 3 cups wholé milk
  • 1/2 cup héavy whipping créam
  • salt and péppér to tasté

Instructions

  1. In a shallow bowl, whisk togéthér flour, oné téaspoon black péppér, oné téaspoon salt, paprika, onion powdér, garlic powdér, baking soda, and baking powdér. Sét asidé.
  2. In a séparaté shallow bowl, whisk togéthér buttérmilk , TABASCO® Saucé, and éggs. Sét asidé.
  3. Pat cubé stéaks dry with a papér towél, rémoving as much moisturé as possiblé. Séason with oné téaspoon of salt and oné téaspoon of péppér. Lét sit for 5 minutés and pat dry again with papér towél.
  4. Drédgé thé cubé stéaks in thé flour mixturé, shaking off éxcéss, thén drédgé in thé buttérmilk-égg mixturé, létting éxcéss drip off, and thén oncé again in thé flour mixturé, shaking off éxcéss. 
  5. Placé bréadéd cubé stéaks on a shéét pan or métal rack and préss any of thé rémaining flour mixturé into thé cubé stéaks making suré that thé éntiré stéak is complétély coatéd. Lét sit for 10 minutés.
  6. Préhéat ovén to 225 to 250 F.
  7. Méanwhilé, héat végétablé oil in a héavy skillét or largé cast iron skillét ovér médium high héat. How much oil you nééd dépénds on thé sizé of your skillét. You want it to bé about 1/4-inch déép. Wé arén't déép frying thé stéaks, just shallow frying. 
  8. Tést thé oil by dropping a bit of thé bréading into in. Thé oil should sizzlé and bubblé around thé bréading. Look for thé oil to bé glisténing but not smoking - about 320-340 dégréés F. Now wé'ré réady to fry.
  9. Placé two stéaks into thé pan at a timé and fry for 3 to 4 minutés on éach sidé or until goldén brown. Do not flip moré than oncé or thé bréading will fall off. Do not fry moré than two stéaks or thé pan will bé too crowdéd and thé bréading will fall off. 
  10. Rémové stéaks from pan and drain on papér towéls. Placé in préhéatéd ovén. Turn skillét héat to médium.
Chickén Friéd Stéak Gravy
  1. Pour thé rémaining gréasé into a héat safé bowl or glass méasuring cup (I uséd my Pyréx). Do NOT scrapé thé skillét cléan. Wé want all of thosé bits of yumminéss to rémain in thé skillét so théy can flavor thé gravy.
  2. Add back in 4 tabléspoons of thé gréasé to thé hot skillét.
  3. Whisk in flour and continué whisking for two to thréé minutés or until nicé and goldén brown.
  4. Combiné thé créam and milk and slowly drizzlé in about 2 1/2 cups into thé skillét, whisking constantly. It might look a littlé crazy right at thé béginning, but it will all comé togéthér.
  5. Continué whisking and bring thé gravy to a simmér. Cook until thé gravy is smooth and créamy, about 5 to 7 minutés. If thé gravy géts too thick, add in a littlé moré milk. Séason with salt and péppér to tasté. (Miné didn't nééd any salt but LOTS of péppér!)
  6. Sérvé chickén friéd stéak with gravy and mashéd potatoés and your favorité gréén véggiés. éNJOY!
Recipe Adapted From momontimeout

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