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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!

BEST EVER BUTTERMILK FRIED CHICKEN

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This BEST EVER BUTTERMILK FRIED CHICKEN will become the favorite chicken of your life! Anyone can master this AMAZING technique for the most tender juicy chicken with a crunchy savory outer skin. SO GOOD.


I think everyone should know how to make amazing fried chicken, even if it’s just once in life. Once you try this BEST EVER BUTTERMILK FRIED CHICKEN recipe, you’ll be hooked. Even though it’s a bit time consuming, it’s SO worth it, and I know you’ll want to make it for your family again and again. You can wow your family with all your skills!

Fried Chicken really is a labor of love, and this Best Ever Buttermilk Fried Chicken is no different. It’s a bit of work. But like I said before, so worth it. My mom came over to help me with this first ever batch of fried chicken (can you believe that? I’m 34!!), and it was so fun to learn from her. She’s a master in the kitchen, and I’m very lucky to have her as a resource.

Original Recipe from Thomas Keller in his cookbook AdHoc at Home ("Buttermilk Chicken")

INGREDIENTS


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For the Brine:
  • 8 cups (½ gallon) cold water
  • ½ cup kosher salt
  • 1 lemon; grated zest & sliced
  • 6 bay leaves
Arial, Helvetica, sans-serif;">1 tablespoon black peppercorns
  • ¼ cup flat leaf (Italian) parsley
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 3 tablespoons honey
  • 1 head garlic; cloves smashed, and skin left on

    • For Frying the Chicken:
    • 10 pieces chicken, skin-on and bone-in (whole breast cut in-half)
    • 2 cups all-purpose flour
    • 1½ tablespoons garlic powder
    • 1½ tablespoons onion powder
    • 1½ teaspoons sweet paprika
    • 1½ teaspoons cayenne pepper or 1 teaspoon red pepper flakes
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black peppe
    • 1 quart buttermilk
    • 10 cups Peanut, Canola or Vegetable Oil, for frying (peanut is best, but is the most expensive)

    INSTRUCTIONS

    For the Brine:
    1. Place all brine ingredients in a pot and bring to a boil. Boil 1 minute or until the salt dissolves, then chill completely.
    2. When the mixture has chilled, add the chicken pieces and brine for 8 hours. Do NOT brine more than 8 hours or the chicken could be too salty.
    3. After 8 hours, transfer the chicken pieces to a paper towel-lined plate and pat completely dry with other paper towels. Allow the chicken to rest at room temperature for 1 hour before deep frying and while prepping to cook.
    For Frying the Chicken:
    1. Mix together flour, garlic powder, onion powder, paprika, cayenne, salt & pepper. Divide the flour mixture into 2 bowls.
    2. Place the buttermilk in a third bowl and set it between the bowls with the flour mixture.
    3. Preheat the oil, in a large Dutch oven, to 330 degrees F. Immediately before frying, dip the chicken legs and thighs (dark meat) into the flour mixture, the buttermilk and then the 2nd flour mixture. Fry 10-13 minutes until golden brown, and the internal temperature is 175-180 degrees F. (The temperature of the oil will decrease so adjust the heat to keep the oil at 325.) Place only 3-4 chicken pieces in the pot – do NOT overcrowd the pot. The chicken will be cooked in batches. When chicken is cooked through, transfer it (skin-side up) to a cooling rack placed over a baking sheet and sprinkle lightly with coarse salt.
    4. Repeat the process with the wings and breasts (white meat). Fry 7 minutes (depending on the size of the breasts) until internal temperature is 170 degrees F. Transfer the chicken to a cooling rack and sprinkle it lightly with coarse salt.
    5. While the chicken rests, add the herb sprigs to the hot oil and cook until crisp. Serve the chicken on a large tray and garnish it with crisp herbs.
    6. Per Thomas Keller (and me), ENJOY the best fried chicken of your life!
    7. *NOTE: For best result, if buying a whole fryer chicken, buy one smaller than 4 lbs to ensure the pieces don’t get too brown before cooking through

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