» » REAL AUSTRIAN KAESESPAETZLE

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!

REAL AUSTRIAN KAESESPAETZLE

Edit
Cheeselovers beware, you are likely to get a serious “cheese-overdose” from these real Austrian Kaesespaetzle!!!
Kaesespaetzle, pronounced kɛːzəˌʃpɛʦlə, are selfmade noodles made with eggs and stuffed with cheese and onions, well known to parts from Austria and southern Germany by a long run.
It would be an understatement to compare them with “mac ‘n’cheese”, this might give you a hint into the right direction though 😉

Cheese is by far the main ingredient of this favorite dish of ours, we have many favorite dishes as you may have guessed.
But the cheese needs to be of special kind, it has to melt away and pull loooooong THREADS.
This will give you the “special-eating-pleasure-feeling” which needs to go along with this soon to be your favorite Kaesespaetzle recipe too!

Malte and I have spend some time optimizing the cheese thing for you already, an amalgamation of swiss Emmentaler and Gruyère work perfect for Kaesespaetzle, maybe you can get a hand on them, it´s worth it!

Ingredients
  • 1.8 lb flour (fine)
  • 10 eggs from happy chickens
  • 7 fl oz milk
  • 0.7 lb gruyère cheese
  • 0.7 lb edam cheese
  • 2 lb onions
  • 8 tbsp olive oil
  • Salt
  • Pepper from the mill
  • TOOLS
  • Mixing bowl
  • Whisk
  • Large pot
  • Casserole dish
  • Large kitchen knife
  • Cutting board
  • Large frying pan
  • Spatula
  • Cheesegrater
  • Spaetzle maker*
  • Medium sized kitchen sieve

Instructions
  1. PREPARATIONS
  2. Use Mixing bowl & whisk: stir the eggs and milk together until smooth, add flour little by little to prevent getting lumpy, stir, stir, stir, add 3-4 pinches of salt, dough needs to be runny and stable at the same time, leave to rest.
  3. Use large pot, oven & casserole dish: heat around 1 gal of saltwater, preheat oven to 250°F, place casserole into oven.
  4. Use cheesegrater: grate all the chesse, mix it together with hands, put aside, leave some cheese for the last "toping"!
  5. Use big kitchen knife & cutting board: cut all the onions into halves and rings.
  6. COOKING TIME
  7. Use large frying pan & spatula: add all olive oil to pan and preheat until just before steaming point, add onions, stir them now and then using medium heat, add salt, when caramelized cover them and set aside.
  8. Use Spaetzle-maker*, whisk & large pot: place the Spaetzle-maker over the boiling saltwater, spin the whisk inside the Spaetzle-dough gently, place the dough into the Spätzle-maker, rock it back and forth according to pictures above.
  9. Use medium sized kitchen sieve: stir the Spaetzle gently with the sieve to prevent sticking, adjust heat accordingly, leave to simmer until done.
  10. The Spaetzle will float on top of the salt water, take some out to get a feeling when they are done.
  11. Spread the Spaetzle into the preheated casserole, put some onions and grated cheese on top.
  12. Repeat steps 5-7 until the Spaetzle are all in, make a last layer of onions and cheese, leave to "melt through" for another 15-20 minutes, garnish with parsley, serve hot with green salad and your favorite cold beer!

Notes
*Instead you could use a simple single cheesegratersheet or colander, make sure to get one with big holes though. You can apply the dough with a spreader and whipe the dough through the holes 😉

Recipe Source:awandererslust.com

BERITA LENGKAP DI HALAMAN BERIKUTNYA

Halaman Berikutnya

Subscribe to receive free email updates:

0 Response to "REAL AUSTRIAN KAESESPAETZLE"

Posting Komentar

Langganan: Posting Komentar (Atom)