9 Facts You Didn't Know About Neocons

1. The Reagan, George H.W. Bush and the George W. Bush presidential administrations are all heavily influenced by Neo-conservatism.
   
2. Neoconservatives pursue economic growth at the cost of budget deficit.
   
3. Neoconservatives believe the war in Iraq spurs economic growth despite deficit spending.
   
4. Neoconservatives are made up of ex-democrats.
   
5. Fox News, The Weekly Standard, and Commentary are all controlled by Neoconservatives.
   
6. Neoconservatives believe that government should intervene and use its power to strengthen the moral values of society.
   
7. Neoconservatives believe in large government.
   
8. Neoconservatives feel it’s a responsibility of the United States to defend Israel and protect Zionism.
9. Neoconservatives believe that liberties of the people is a small price to pay for security.

Ron Paul: Best Prez Ever

Why I think Ron Paul should be president:

1. Ron Paul vows to bring down the size of the federal government and give power back to the States.
2. Ron Paul wants to back our currency with gold and give it the value it once had.
3. Ron Paul wants to end the war in Iraq and end the practice of nation building.
4. Ron Paul wants to restore our constitutional rights.
5. Ron Paul is a family man with strong moral values.

RON PAUL 2008!!!!!!!!!!!

Evolution Of Dance: Youtubes Most Viewed Video

How To Save 3 Percent When You Buy A Home

1. Start the search for your new home on the internet. Realtor.com is a good site with a large database of listings.

2. Find a few houses that interest you and write down the listing agent’s name and number.

3. When you go out to look at the houses, call the listing agent to set the appointment, do not have a buyers agent represent you. In fact it would be safe to say do not sign any papers until you have found the house you want.

4. When you have narrowed the search down to one house, call the listing agent and ask them to write up the offer and cut out selling office commission so the price of the home is reduced 3%. 99 Times out of 100 THEY WILL SAY YES!

Do the math 3% of $300,000 is $9,000!

Ten Vague Tips From Sun Tzu

1. The good fighters of old first put themselves beyond the possibility of defeat, and then waited for an opportunity of defeating the enemy.


2. To secure ourselves against defeat lies in our own hands, but the
opportunity of defeating the enemy is provided by the enemy himself.

3. The good fighter is able to secure himself against defeat.

4. One may KNOW how to conquer
without being able to DO it.

5. Security against defeat implies defensive tactics; ability to defeat the enemy
means taking the offensive.

6. Standing on the defensive indicates insufficient strength; attacking with a superabundance of strength is the path to victory.

7. The general who is skilled in defense hides in the most secret recesses of the earth.

8. To see victory only when it is within the ken of the common herd is not the acme of excellence.

9. Neither is it the acme of excellence if you fight and conquer and the whole Empire says, "Well done!"

10. To lift an autumn hair is no sign of great strength; to see the sun and moon is no sign of sharp sight; to hear the noise of thunder is no sign of a quick ear.

Cool Hi Rez digital Akira Wallpaper

Hi Res Anime Wallpaper Akira on Red Bike

Vista Wallpaper Fish Tank

Hi Rez Vista Wallpaper Windows Invasion

Hi Rez Vista Wallpaper Aurora Sky

Hi Rez Vista Wallpaper Dark Aurora

The Reflecting Dust Clouds Of Orion

Nasa Pic Dark Sky Bright Sun

OS X Leopard Wallpaper Roses

OS X Leopard Wallpaper Rock Garden

OS X Leopard Wallpaper Leaves

OS X Leopard Wallpaper Ladybug on Leaf

OS X Leopard Wallpaper Grass Blades

OS X Leopard Wallpaper Golden Palace

Hi Res OS X Leopard Wallpaper Leopard Auroracu

STEAMED POT DUMPLINGS

Makes: 30 Servings
4 ½ cups (500 g) flour, sifted
7 oz (200 g) lean boneless pork, minced
½ tsp fresh ginger, chopped
7 tsps sesame oil
4 ½ tsps baking powder
4 tbsps soy sauce
2 tsps scallions, chopped
5 fl oz (140 ml) water for the filling
1. Mix the flour and baking powder with 9 fl oz (250 ml) of water.
2. Knead until smooth and elastic, then cover with a warm wet cloth and let rise.
3. Mix the pork with the soy sauce and ginger.
4. Gradually add 5oz (140 ml) of water, 1 ½ oz at a time, stirring after each addition until the pork
becomes a thick paste.
5. Mix in the scallions and sesame oil.
6. Knead the dough and roll into a long roll.
7. Divide it into 30 potions and roll each into a flat circle about 3 inches (7 to 8 cm) in diameter.
8. Divide fillings into 30 portions.
9. Place with about 1 portion of the pork filling and pinch the edges together into 18 pleats.
10. Place the dumplings in a steamer and steam for 7 minutes.
11. Remove and serve.

JUICY STEAMED DUMPLINGS

4 ½ (500 g) cups flour, sifted
4 tsp soy sauce
½ tsp fresh ginger, chopped
½ tsp sugar
½ tsp MSG
1 lb (500 g) lean boneless pork, minced
½ tsp salt, or to taste
4 oz (125 ml) sesame oil
1. Mix the pork with the soy sauce, rice wine, ginger, MSG, salt and sugar.
2. Stir in one direction until it becomes a paste. Stir in the sesame oil and mix well.
3. Add 9oz (250 ml) of cold water gradually to the flour and mix into a dough. Let rest.
4. Turn out onto a flour board and knead until firm and elastic.
5. Knead the dough again and cut into ½ oz (5 g) balls.
6. Flatten each ball lightly with your hand, then roll out each piece into a 3 inch circle, rotating the
dough counter- clockwise while rolling so the centre is slightly thicker than the edges.
7. Place about 1 to 1 ½ tsps of filling on each circle and pinch the edges together

BOILED DUMPLINGS

Makes: 100 Servings
4 ½ cups (500 g) flour, sifted
1 tsp salt, or to taste
2 tsp ginger, chopped
½ tsp MSG
10 ½ oz (300 g) lean boneless pork or mutton, minced
6 ½ tbsp (100 g) scallions, chopped
1/8 tsp five-spice powder
1. Mix the flour 3 ½ oz (100 ml) of water to make dough, knead until smooth and let stand for 30
minutes.
2. To prepare the filling, mix the pork or mutton with 7oz (200 ml) of water and the salt.
3. Stir in one direction until it becomes a paste.
4. Add the scallions and blend well, divide filling into 100 portions.
5. Divide the dough into 4 portions and roll into long rolls.
6. Cut each into 25 pieces.
7. Flatten each piece and roll into 2 inches (5 cm) circles.
8. Place 1 portion of filling in the centre of each wrapper and fold the dough over it, making a
bonnet shaped pouch.
9. Pinch the edges together to seal the dumpling.
10. Repeat until all the dough and filling are used.
11. Bring 8 cups (2 litres) of water to a boil over high heat.
12. Add the dumplings. Stir them around gently with a ladle, and let the water return to a boil.
13. Add enough cold water to stop the boiling, then bring back to a boil.
14. When the water boils again, add more cold water and bring to a boil a third time.
15. The dumplings will be done when they float to the surface.
16. Remove, drain well, and serve.

STEAMED PORK DUMPLINGS

Makes: 30 Servings
1 package round dumpling skins
½ lb prawns
12 Chinese mushrooms, small
½ lb Ground pork
2 Green onions, finely chopped
1 Egg
Seasoning:
½ tsp salt
1 tsp sugar
1 tbsp sesame oil
2 tsp Thin soy sauce
1 tsp oyster sauce
1 tbsp Cornstarch
1. Shell, de-vein, wash, and drain prawns.
2. Dice into small bits.
3. Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and discard stems; then chop
into very small pieces.
4. Combine the pork, mushrooms, prawns, and onion.
5. Put mixture on chopping board and chop 10 to 15 strokes with cleaver or sharp knife.
6. Add seasoning and egg to pork mixture. Mix together well.
7. To make dumpling, place 1 tbsp filling in the centre of a dumpling skin.
8. Then bring all sides of the skin up to cover the meat as much as possible, without closing.
9. The top of the dumpling is left open.
10. Cook dumpling by steaming 30 minutes
11. Wrap and freeze unused dumplings. They can be cooked after thawing by steaming for 10
minutes.
12. Serve with soy sauce, or your favourite dipping sauce.

WONTONS

Makes: 50 Servings
2 tbsps peanut oil
1 ½ tbsps grated fresh ginger
2 garlic cloves, pressed
2 tofu cakes, crumbled
½ cup scallions, finely chopped
2 tsps dark sesame oil
2 tbsps Tamari soy sauce
50 wonton wrappers
bowl of lukewarm water
cornstarch for dusting
1. Heat peanut oil in a wok.
2. Sizzle the ginger and garlic briefly then add tofu and stir-fry for a few minutes.
3. Add scallions, sesame oil, tamari soy sauce and stir well. Set aside and cool.
4. Set up work area with wonton wrappers, water and cornstarch.
5. Place a wrapper in front of you in a diamond position.
6. Drop a heaping teaspoonful of filling in the centre of the wrapper.
7. Moisten all 4 edges with water and pull the top corner down to the bottom, folding the wrapper
over the filling to make a triangle.
8. Press edges firmly to make a seal.
9. Bring left and right corners together above the filling.
10. Overlap the tips of these corners, moisten with water and press together.
11. Place completed wrapper on the corn-starch platter and continue till all wrappers are used.
12. Heat 2 to 3 cups of oil in a wok. Deep fry wontons 2 to 3 minutes on each side until golden
brown. Drain.
13. Serve with dipping sauce.

JAPANESE PASTA

Makes: 6 Servings
1 lb Spaghetti or Linguine, uncooked
12-16oz flank steak, cut into thin strips
1/3 cup soy sauce
1 red bell pepper, halved and sliced
2 carrots, sliced into ¼ inch coins
2 bunches scallions, sliced
1. Prepare pasta according to package directions; drain.
2. In a non-stick skillet, saute the flank steak over high heat.
3. If it begins to stick, add a little soy sauce, one tablespoon at a time.
4. When the steak is cooked through, reduce the heat to medium-low and add the soy sauce, red
bell pepper, carrots and scallions.
5. Increase heat to medium-high and cook 3 minutes.
6. Toss with pasta and serve.

ASIAN CHICKEN AND NOODLES

Makes: 4 Serves
8oz Medium Egg noodles, uncooked
1 tbsp vegetable or olive oil
1 lb boneless, skinless chicken breasts, cut in julienne strips
2 carrots, peeled and thinly sliced
1 bunch scallions, chopped
½ red bell pepper, thinly sliced
1/4 cup chopped celery
1 4oz can sliced water chestnuts
½ tsp garlic powder
½ tsp white pepper
1 tsp dried cilantro
2 tbsp toasted almonds (optional)
1. Prepare egg noodles according to package directions; drain.
2. In a large skillet or wok, saute chicken, carrots, scallions and red bell pepper in oil until chicken
is opaque and white, about 4 minutes, stirring constantly.
3. Add soy sauce, celery, water chestnuts, garlic powder, white pepper and cilantro.
4. Mix all ingredients together, cover and simmer for 5 minutes.
5. Stir in cooked egg noodles.
6. Sprinkle with toasted almonds, if desired.

ASIAN CHICKEN PASTA SALAD

Makes: 4 Servings
8 oz Ozro, Small Shells or other small pasta shape, uncooked
2 cups poached chicken, cut into chunks
4 oz spinach leaves, stems removed and sliced into strips
½ cup bean sprouts
½ red bell pepper, seeded and cut into strips
2 scallions, sliced
3 tbsp red wine vinegar
1 tbsp reduced-sodium soy sauce
1 tbsp sesame or vegetable oil
2 tsp Teriyaki sauce
1 ½ tbsp prepared chilli sauce
1 tbsp fresh grated ginger
3 tbsp slivered almonds, toasted
1. Prepare pasta according to package directions; drain.
2. In a large mixing bowl, combine pasta, chicken, spinach, sprouts, pepper and scallions.
3. In a small mixing bowl, mix together remaining ingredients except almonds; whisk well.
4. Toss dressing with pasta mixture and refrigerate until ready to serve.
5. Sprinkle almonds over top just before serving.

ASIAN PASTA TOSS

Makes: 6 to 8 Servings
1 lb Rotini, Twist or Spirals, uncooked
½ cup bean sprouts
2 cups diced, cooked chicken or turkey
1 cup thinly sliced carrots
1 cup diagonally sliced celery
1 8oz can water chestnuts, sliced
½ cup green pepper, cut into matchstick strips
1 cup honey mustard salad dressing
1 tbsp Dijon mustard
1/4 tsp pepper
3 tbsp low-sodium soy sauce
1. Prepare pasta according to package directions.
2. Rinse in cold water, drain thoroughly.
3. Mix pasta with chicken, bean sprouts, carrots, celery, water chestnuts and green pepper in a large
bowl.
4. Mix remaining ingredients together.
5. Stir into pasta mixture.
6. Cover and chill several hours.

STEAMED GINGER RICE

Makes: 6 servings
2 cups long-grain rice
3 cups water, cold
1 tsp ginger, finely grated
1/4 lb snow peas, chopped
1. Wash rice in several of changes of water until the water runs clear.
2. Place rice in a 3 quart saucepan that has a tight fitting lid.
3. Add water and grated ginger.
4. Bring to a boil, uncovered.
5. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes
appear in the surface of the rice.
6. Cover tightly, turn heat very low and cook 20 minutes.
7. Add snow peas and cover.
8. Cook 2 minutes longer then remove from heat and let stand 2 to 5 minutes before serving.
9. Stir gently to combine rice with snow peas.

RICE PAPER WRAPPED CHICKEN

2lbs chicken breasts or chicken thighs
1 piece ginger, pounded for juice
1 tsp light soy sauce
3 tbsp oyster sauce
2 tbsp Chinese wine or sherry wine
2 tsp sugar
2 stalks scallions, chopped
1 package rice paper
oil for frying
1. Marinate chicken in seasonings for 30 minutes.
2. Place one piece of chicken on one sheet of paper, wrap firmly, deep fry. Continue process with
remaining chicken.
3. Serve.

MICROWAVE RICE PILAF

Makes: 2 servings
½ cup fresh mushrooms, sliced
2 green onions, sliced
1 tbsp butter or margarine
2/3 cup water
1/3 cup long grain rice
1/4 medium bell peppers cut in 1 -inch julienne strips
1/4 tsp salt
1/4 tsp dried sage, crushed
2 tsp parsley, snipped
1. In a 1 quart casserole microwave mushrooms, onion and butter or margarine, uncovered, on
100% power for 1 ½ to 2 ½ minutes or til vegetables are tender.
2. Stir in water, rice, bell pepper strips, salt and sage.
3. Micro-cook, covered, on 100% power for 2 to 3 minutes or til boiling. Micro-cook, covered, on
50% power for 14 to 16 minutes or til rice is tender and liquid is absorbed, stirring once.
4. Stir in parsley.
5. Let stand, covered, for 5 minutes.

JAPANESE SWEET RICE DUMPLINGS

Makes: 9 servings
3 cups water
1 ½ cups sweet brown rice, uncooked
1 pinch sea salt
3/4 raisins
3/4 tsp cinnamon
2 ½ cups walnuts, shelled
1. Bring water to boil in 2 quart saucepan.
2. Add rice and salt, cover and reduce heat to medium.
3. Cook for one hour (or until rice is tender).
4. Remove from heat and let cool for 5 minutes.
5. Preheat oven to 350 degrees F.
6. Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly
through a grain mill. Or you can place mixture in wooden bowl and pound until paste forms.
7. Repeat with the remaining rice, raisins and cinnamon.
8. Place walnuts on a baking sheet and roast in oven and let cool.
9. Finely chop walnuts.
10. Measure rice into 2½ tbsp portions.
11. Shape dumplings with moistened hands.
12. Roll each dumpling in walnuts to coat. Serve immediately.

FIVE-SPICE MEATBALLS

Makes: 48 meatballs
1 egg white, slightly beaten
3/4 cup soft breadcrumbs
1/4 tsp five-spice powder
1 lb lean beef, ground
1 ½ cups orange juice
3 tbsp honey
2 tsp cornstarch
4 tsp soy sauce
1/4 tsp ginger, ground
1 medium red pepper or green peppers sliced
1. In a large bowl combine egg white, bread crumbs, five-spice powder, and ½ tsp salt. Add beef;
mix well.
2. Shape into 48 1" meatballs.
3. Place in a 15 ” x 10"x 1" baking pan.
4. Bake in a 350 oven for 15 to 20 minutes or until no pink remains in centre of meatballs.
5. Drain.
6. Meanwhile, in a large saucepan stir together orange juice, honey, cornstarch, soy sauce, and
ginger.
7. Cook and stir until thickened and bubbly.
8. Cook and stir for 2 minutes more. Add sweet pepper and meatballs in saucepan; cook and stir
until heated through.
9. Keep warm in a fondue pot or chafing dish.
10. Serve with toothpicks.

FRIED RICE

Makes: 4 Servings
3 cups rice, cooked
3 slices bacon
3 eggs, slightly beaten
1 1/4 cups meat, finely diced
2 green onions, finely chopped
½ lb fresh bean sprouts
6 mushrooms, diced
salt
1 dash black pepper
2 tbsp soy sauce
1. Cook bacon til lightly browned. Put aside.
2. Scramble eggs in bacon drippings.
3. Remove and finely chop.
4. Add cooked rice and fry for 5 minutes stirring constantly then add remaining ingredients.
5. Add your favourite precooked diced meat like pork, chicken or beef.
6. Stir constantly and cook for 10 minutes.
7. Serve.

CHINESE FRIED RICE

2 cups rice
1 tsp ginger-garlic paste
2 tbsp olive oil
1 cup chopped beans, carrots, cabbage, peas, celery, green onions
1 tsp vinegar
1 tsp soya sauce
1 tsp sugar
2 tsp tomato ketchup
2 tsp chili sauce
2 tbsp butter
1 tsp salt
1. Heat olive oil in a pan, add ginger-garlic paste, chopped vegetables and fry.
2. When the vegetables are half cooked add vinegar, mix well and put to one side.
3. In a separate pan heat butter and fry rice for 2 minutes. Add 2 cups of water and salt.
4. Mix soya sauce, sugar, tomato ketchup and chilli sauce in a bowl.
5. Add rice to the cooked vegetables with the soya sauce mixture.
6. Stir well and cook until it is done.

CHOW FRIED RICE

Makes: 4 servings
2 tbsp vegetable oil
1/4 cup green onions, chopped
2 eggs, slightly beaten
1/4 cup green peas, uncooked
1/4 cup shrimps, cooked, diced
3 cups rice, cold, cooked
1/4 cup barbecued pork or ham, diced
½ tsp light soy sauce
1 tbsp dark soy sauce
1. Swirl vegetable oil around bottom and sides of a heated wok.
2. Add onions and eggs, quick fry, then add peas and shrimp and blend together.
3. Immediately add rice and break up with fork to separate.
4. Add pork or ham, salt, and soy sauces.
5. Stir together and serve.

CHICKEN & MUSHROOM RICE

4 chicken breasts (skinned)
1 can cream of chicken soup, low-fat
1 can mushrooms
1 tsp Greek seasoning
salt
1 ½ cups quick rice
1 can cream of mushroom soup, low-fat
2 cups water
½ tsp garlic powder
pepper
1. Combine rice, mushrooms, soup and water.
2. Add salt, pepper, garlic powder and Greek seasoning.
3. Place in 9 x 13 baking dish.
4. Place chicken breasts on top of rice mixture. Sprinkle top of chicken breasts with additional
Greek seasoning and garlic powder.
5. Bake at 375 degrees for 45 minutes or until chicken is done. (Should be golden brown)

CHICKEN FRIED RICE

Makes 4 servings
1 tbsp oil
1 egg, slightly beaten
2 tbsp oil
1 cup chicken, finely diced
½ cup water chestnuts, finely diced
½ cup bamboo shoots, finely diced
½ cup celery, finely diced
1 cup fresh bean sprouts
½ cup frozen peas
½ cup diced mushrooms
4 cups rice, cooked
soya sauce
salt
pepper
1. Cut up and prepare all ingredients.
2. Reserve. Heat wok up with 1 tbsp oil and fry egg into a thin sheet. Remove to plate and reserve.
Add 2 tbsp oil to wok.
3. Heat oil until almost smoking.
4. Stir fry chicken and onion together until cooked.
5. Add bean sprouts, peas, celery.
6. Stir and cook for 2 minutes in covered wok.
7. Uncover wok, add vegetables.
8. Stir fry, then cook covered for 2 minutes.
9. Add cooked rice, season with salt, pepper, soya sauce. Reduce heat to medium.
10. Break up clumps of rice. Stir fry until rice has even colour and heated through.
11. Finely chop egg sheet and stir into rice. Serve.

FRIED RICE SHOYU

Makes: 5 servings
1 egg, beaten lightly
2 tsp vegetable oil
1 tsp soy sauce
4 cups rice, cooked
1 cup scallions, chopped
½ shrimps or crabmeat, cooked or pork, diced or ham,
½ cup green peas, cooked
1. Heat oil in skillet. Add egg and scramble.
2. Add all remaining ingredients except soy sauce.
3. Cook over medium heat 4 or 5 minutes, stirring gently.
4. Add soy sauce. Stir until evenly coated.
5. Cook 2 minutes.

CHOCOLATE LAYERS

1−1/4 cups of granulated sugar,
1/2 cup of glucose (pure corn syrup) scant measure,
1/4 a cup of butter,
1/16 a teaspoonful of cream of tartar,
1−1/4 cups of rich milk,
1−1/4 squares of Baker's Premium Chocolate,
1 teaspoonful of vanilla extract.

PLAIN CHOCOLATE CARAMELS

2−1/2 cups of sugar,
3/4 cup of glucose, (pure corn syrup),
1/2 a cup of butter,
1/8 a teaspoonful of cream of tartar,
2−1/2 cups of whole milk, (not skimmed),
2−1/2 squares of Baker's Chocolate,
1 teaspoonful of vanilla extract.
Put the sugar, glucose, butter, cream of tartar and one cup of the milk over
the fire, stir constantly, and when the mass has boiled a few moments,
gradually stir in the rest of the milk. Do not let the mixture stop boiling
while the milk is being added. Stir every few moments and cook to 248° F.,
or, until when tested in cold water, a hard ball may be formed; add the
chocolate and vanilla and beat them thoroughly through the candy, then
turn it into two bread pans. When nearly cold cut into squares.

CHOCOLATE COCOANUT CAKES

2/3 a cup of granulated sugar,
1/4 a cup scant measure of water,
One cup, less one tablespoonful, of glucose,
1/2 a pound of dessicated cocoanut,
1/2 a pound or Baker's "Dot" Chocolate.
Heat the sugar, water and glucose to the boiling point, add the cocoanut and
stir constantly while cooking to the soft ball degree, or, until a little of the
candy dropped on a cold marble may be rolled into a ball. Drop, by small
teaspoonfuls, onto a marble or waxed paper, to make small, thick, rather
uneven rounds. When cold coat with "Dot" Chocolate melted over hot
water and cooled properly. These cakes are very easily coated.

MARBLED FUDGE

2 cups of granulated sugar,
1/4 a cup of glucose (pure corn syrup),
1−1/2 cups of cream,
1 tablespoonful of butter,
2 squares of Baker's Chocolate, scraped fine or melted, 2 teaspoonfuls of
vanilla.
Stir the sugar, glucose and cream over a slack fire until the sugar is melted;
move the saucepan to a hotter part of the range and continue stirring until
the mixture boils, then let boil, stirring every three or four minutes very
gently, until the thermometer registers 236° F., or, till a soft ball can be
formed in cold water. Remove from the fire and pour one−half of the
mixture over the chocolate. Set both dishes on a cake rack, or on something
that will allow the air to circulate below the dishes. When the mixture cools
a little, get some one to beat one dish of the fudge; add a teaspoonful of
vanilla to each dish, and beat until thick and slightly grainy, then put the
mixture in a pan, lined with waxed paper, first a little of one and then of the
other, to give a marbled effect. When nearly cold turn from the pan, peel
off the paper and cut into cubes.
FUDGE HEARTS OR ROUNDS

DOUBLE FUDGE

2 cups of granulated sugar,
2 squares of Baker's Chocolate,
1/2 a cup of cream,
1 tablespoonful of butter.
Boil seven minutes; then beat and spread in buttered tin to cool.
2 cups of brown sugar,
1/2 a cup of cream,
1 teaspoonful of vanilla extract,
1 cup of walnut meats, chopped fine,
Butter size of a walnut.
Boil ten minutes; then beat and pour on top of fudge already in pan. When
cool, cut in squares.

VASSAR FUDGE

2 cups of white granulated sugar,
1 cup of cream,
1 tablespoonful of butter,
1/4 a cake of Baker's Premium No. 1 Chocolate.
Put in the sugar and cream, and when this becomes hot put in the chocolate,
broken up into fine pieces. Stir vigorously and constantly. Put in butter
when it begins to boil. Stir until it creams when beaten on a saucer. Then
remove and beat until quite cool and pour into buttered tins. When cold cut
in diamond−shaped pieces.

TURKISH PASTE WITH FRENCH FRUIT, CHOCOLATE

3 level tablespoonfuls of granulated gelatine,
1/2 a cup of cold water,
2 cups of sugar,
2/3 a cup of cold water,
1 teaspoonful of ground cinnamon,
2 squares of Baker's Chocolate,
1 teaspoonful of vanilla extract,
1 cup of French candied fruit, cherries, angelica, citron, etc., chopped fine.
Let the gelatine stand in the half cup of cold water until it has taken up all
of the water. Stir the sugar and the two−thirds a cup of cold water over the
fire until the sugar is dissolved and the syrup is boiling, then add the
gelatine and let cook twenty minutes; add the cinnamon, the chocolate,
melted over hot water, and beat all together, then add the vanilla and the
fruit; let stand in a cool place for a time, then when it thickens a little turn
into an unbuttered bread pan and set aside until the next day. To unmold
separate the paste from the pan−−at the edge−−with a sharp−pointed knife.
Sift confectioner's sugar over the top, then with the tips of the fingers
gently pull the paste from the pan to a board dredged with confectioner's
sugar; cut into strips, then into small squares. Roll each square in
confectioner's sugar. In cutting keep sugar between the knife and the paste.

Empress Chicken Wings

1 1/2 pounds Chicken Wings
3 tablespoons Soy Sauce
1 tablespoon Dry Sherry
1 tablespoon Minced Fresh Ginger Root
1 Clove Garlic, Minced
2 tablespoons Vegetable Oil
1/3 cup Cornstarch
2/3 cup Water
2 Green Onions And Tops, Cut Into Thin Slices
1 teaspoon Slivered Fresh Ginger Root
Disjoint the chicken wings; discard tips (or save for stock). Combine soy
sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken.
Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken;
reserve marinade. Heat oil in large skillet over medium heat. Lightly coat
chicken pieces with cornstarch; add to skillet and brown slowly on all sides.
Remove chicken; drain off fat. Stir water and reserved marinade into same
skillet. Add chicken; sprinkle green onions and slivered ginger evenly over
chicken. Cover and simmer for 5 minutes, or until chicken is tender.

Fried Won Tons

1 lb. Won ton skins
1/2 lb. Fresh ground pork
1/2 lb. Fresh prawns
4 Dried mushrooms, soaked for 2 hours
8 Water chestnuts, finely chopped
2 Stalks green onions, finely chopped
2 small Eggs, beaten
1/4 ts Pepper
1 1/2 ts Salt
Yield: About 60 to 70.
Shell and devein prawns. Mince fine. Stem mushrooms and mince caps.
Mix with prawns, pork, water chestnuts, green onions, half of the
beaten eggs and all of the seasonings.
WRAPPING:
Place won ton squares on working surface so corners face up, down,
left and right. Place 1 teaspoon filling in the center of each skin.
Dip a little of the beaten egg onto the bottom corner, bring top
corner to meet bottom corner. Press to seal. Moisten left corner
and bring right corner to meet it. Press to seal. This should give
you a little bundle that looks kind of like a nurses hat.
FRYING:
Heat 4 cups oil in wok. Fry wrapped won ton until golden (about 2
minutes). Turn over once. Drain and serve hot.

Lo Mein

4 cups cooked Chinese noodles (or very thin spaghetti)
rinsed and drained
12 oz. diced cooked meat (beef, chicken, pork ... any)
1 package frozen French−style green beans, thawed
2 cups fresh bean sprouts
3 scallions, chopped
1 slice ginger, shredded
1 clove garlic, minced
1 teas. MSG (Accent)
1 teas. sugar
1/4 cup soy sauce
3/4 cup vegetable oil
1/4 teas. sesame oil
2 Tbls. sherry
Mix together MSG, sugar, and soy sauce. Set aside.
Heat wok or pan hot and dry. Add just 3 tablespoons of the
vegetable oil and all the sesame oil. Put in ginger and garlic to
brown first, then all the other vegetables. Stir and cook for one
minute over high heat. Add the sherry. Cover and cook one
minute longer. Turn off heat. Remove vegetables, and drain;
discard these juices. Set drained vegetables aside.
Heat wok or pan dry again. Put in remainder of oil. Turn heat
to medium. Add cooked noodles and stir constantly to heat
through and to coat the noodles with oil for a couple minutes.
Add your choice of meat and reserved vegetables; mix
thoroughly. Add reserved soy sauce mixture and stir until
noodles become one even color. Serve.

Kung Pao Chicken

2 tablespoons oyster sauce
1 teaspoon cornstarch
3/4 pound boneless, skinless chicken
Sauce:
1/4 cup Chinese black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tablespoons Chinese rice wine or dry sherry
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons chili garlic sauce
2 teaspoons sugar
2 1/2 tablespoons cooking oil
8 small dried red chilies
4 teaspoons minced garlic
2 stalks celery, diced
1/2 red bell pepper, cut into 1−inch squares
1 can (8 oz.) sliced bamboo shoots, drained
2 teaspoons cornstarch dissolved in 1 tablespoon water
1/3 cup roasted peanuts
1. Combine marinade ingredients in a bowl. Cut chicken into 1−inch pieces.
Place chicken in marinade and stir to coat. Let stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to
coat sides. Add chilies and cook, stirring, until fragrant, about 10
seconds. Add chicken and stir−fry for 2 minutes. Remove chicken and
chilies from wok.
4. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic
and cook, stirring, until fragrant, about 10 seconds. Add celery, bell
pepper, and bamboo shoots; stir−fry for 1 1/2 minutes.
5. Return chicken and chilies to wok; stir−fry for 1 minute. Add sauce and
bring to a boil. Add cornstarch solution and cook, stirring, until sauce
boils and thickens. Add peanuts and stir to coat.

Hoisin Beef & Scallion Rolls

1 whole flank steak
1/2 cup soy sauce
3 cloves garlic
1/2 cup ginger −−chopped, fresh
dash black pepper
1/2 cup hoisin sauce
1 bunch scallions
In a shallow dish, mix together the soy sauce, oil, garlic, ginger, and
some pepper. Add the beef and marinate overnight in the refrigerator,
turning once. Heat the broiler. Pat the marinated meat dry and broil
the steak, about 4 inches from the heat, until rare, 5 to 6 minutes
per side. Cool completely and then slice very think on the bias, across
the grain of the meat. Trim the slices to form approximately 2 x 4 inch
strips. Brush a thin layer of hoisin sauce on each strip of beef. Lay
a small bundle of scallion julienne at one end and roll up securely.
Arrange on trays, seam side down, cover tightly with plastic wrap
(make sure the plastic is in close contact with the beef),
and refrigerate until time to serve.

Egg Rolls

1 lb. chinese cabbage (Napa)
2 stalks celery
1/2 lb. cooked shrimp
1/2 lb. cooked pork or chicken livers
10 water chestnuts
1/3 cup bamboo shoots
1 tsp. salt
1 tsp. sugar
Liberal dash pepper
1/2 tsp. light soy sauce
1/4 tsp. sesame oil
1 beaten egg
10 egg roll skins
3 cups oil
PREPARATION: Boil cabbage and celery until very tender. Drain and squeeze
out excess water. Shred very fine and set aside to
drain further. Parboil shrimp and fry or bake pork. Mince both. Shred
water chestnuts and bamboo shoots. Mix all ingredients but egg together.
Beat egg. Wrap filling in egg roll skins and seal with egg.
COOKING: Heat oil in wok or deep fat fryer to 375 degrees and drop in egg
rolls. When skin turns light golden brown, remove from oil and drain. (At
this point restaurants refrigerate them and finish the cooking process as
needed.) When cool, drop again into hot oil and fry until golden brown.
Makes 10.
The two−stage deep frying method is actually a professional Chinese chefs'
secret. It assures that the inside will be moist and not overcooked

Shrimp with Snow Peas

2/3 lb. tiger prawns
Marinade for shrimp:
1 1/2 tsp. sherry
1/2 tsp. salt
1/2 tsp. grated ginger
1 1/2 tsp. cornstarch
1 tsp. water
Seasoning:
1 Tb. chicken broth
3 Tb. water
1/2 tsp. cornstarch
3 Tb. oyster sauce (very important)
1 Tb. hoisin sauce
also needed:
1/2 cup vegetable oil
1 clove garlic, pressed or minced
1/4 tsp. salt
1/2 lb. snow peas
Shell and devein prawns. Rinse and pat dry with a paper towel. Combine
marinade in medium bowl. Add prawns and mix well. Let stand 30 mins.
Heat wok over medium heat, add oil, and stir fry garlic for 15 secs. Add
prawns and stir fry until pink. Remove from wok, and place on plate.
Add salt and snow peas to oil in wok. Stir fry 30 secs. Add seasoning
sauce and stir slightly until think and bubbly. Add cooked prawns. Stir
to coat everything with sauce. Serve hot with cooked rice.

Foo Yung

6 eggs, beaten well
1 cup shredded cooked meat (roast pork, shrimp, almost any!)
2 cups fresh bean sprouts (or 1 can)
2 scallions, chopped, including the green ends
1 medium onion, shredded
1 teaspoon sugar
1/8 teaspoon ground pepper
1 teaspoon MSG (optional)
2 tablespoons soy sauce
1/2 cup chicken stock or water
Vegetable oil for frying
Make gravy if desired (recipe follows). Preheat oven to 200F. Line
a platter with several thicknesses of paper towel. Mix all ingredients
except the vegetable oil together in a mixing bowl.
Heat a frying pan hot and dry. Put in vegetable oil to a depth of
about 1/2 inch. Keep oil at this level by adding more, as some is
absorbed in cooking. Bring oil temperature to medium. Stir up the
omelet mixture each time before you take a scoopful of it out, in
order to have the proper ratio of liquid and solid ingredients in each.
With a ladle or soup scoop, take a scoop of the egg mixture and gently
put into the frying pan. When the first omelet has stiffened, gently
move it over to make room for the next. The number of omelets you
can make at once depends on the size of your frying pan. When one
side of the omelet has turned golden brown, turn over gently with
pancake turner to fry the other side. When done, transfer from
frying pan onto paper−lined platter. Keep warm in oven until all
the omelets can be served together. Serve with or without gravy.
Gravy:
1 1/2 cups chicken stock
1 tablespoon cornstarch
2 tablespoons soy sauce
1 teaspoon MSG (optional)
1/8 teaspoon ground pepper
Pinch of salt
Mix all the ingredients together in a saucepan. Bring to a boil
slowly with frequent stirring. When gravy has thickened, turn heat
to very low to keep it warm until ready to use.

Hot and Sour Soup

2 1/2 quarts chicken stock
1 block (16 oz.) of tofu, cut into 1 1/2 inch long strips
5 shitake mushrooms, cut into thin slices
1/2 cup soy sauce
1/2 tsp. white pepper
1/2 cup white vinegar
1 1/2 cups bamboo shoot strips
2 tablespoons cornstarch dissolved in 4 tablespoons water
3 eggs. beaten
1/2 tsp. sesame oil
Combine first seven ingredients in a pot and bring to a boil.
Drizzle the cornstarch mixture into the soup, stirring to thicken.
Then drizzle beaten eggs into soup, stirring. Top with sesame oil.

Fried Rice

2 eggs
1 teaspoon MSG (optional)
1/8 teaspoon groung white pepper
1/4 cup soy sauce
4 cups cooked rice
4 scallions, chopped, including green ends
2 cups diced cooked pork, ham, chicken, shrimp, or any meat
1 slice ginger, minced
1 clove garlic, minced
1/4 cup sliced mushrooms (optional)
1/4 cup vegetable oil
Put first four ingredients in a mixing bowl and stir slightly;
the eggs should not be well beaten.
Heat wok or pan hot and dry. Add the oil. Brown the garlic and
ginger slightly, then add the rice. Cook for 2−3 minutes, stirring
to break up lumps and coat with oil. Add the rest of the ingredients
except the egg mixture. Fry and stir constantly until thoroughly
mixed. Add the egg mixture while stirring the rice so it will cover
as much of the ingredients in the pan as possible. Cook about
2 minutes, stirring constantly. Serve while hot.

Barbecued Spareribs

2 banks of spareribs, uncut, about 2 pounds each
3 cloves garlic, minced
1/2 cup ketchup
1/2 cup sweet bean sauce (hoi sin deung) or hoi sin sauce
1/2 cup soy sauce
1/4 cup sherry
Trim off excess fat from the thick edges of spareribs. Place ribs
in a shallow pan or platter. Mix remaining ingredients for a
marinade and spread over both sides of the spareribs. Let stand
for at least two hours.
Place one oven rack at the top of the oven and one at the bottom.
Preheat to 375F. Hook each bank of spareribs with 3 or 4 S−hooks
across its width, on the thick edges, and suspend under top rack.
Place a large pan with 1/2" water on bottom rack. This pan will
catch the drippings and keep the meat from drying out. Cook
spareribs for about 45 minutes.

Hunan Beef

2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water
Marinade:
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain
Sauce:
3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil
1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let
stand for 10 minutes.
2. Combine sauce ingredients in a bowl.
3. Place broccoli in a large pot with 1 inch of boiling water. Boil until
tender−crisp, 2 to 3 minutes; drain.
4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add
garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add
beef and stir−fry until no longer pink, 1 1/2 to 2 minutes.
5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch

General Tsao's Chicken

Sauce:
1/2 cup cornstarch
1/4 cup water
1+1/2 tsp minced garlic
1+1/2 tsp minced ginger root
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup cooking wine
1+1/2 cup hot chicken broth
1 tsp monosodium glutamate (optional)
Meat:
3 lbs deboned dark chicken meat, cut into large chunks
1/4 cup soy sauce
1 tsp white pepper
1 egg
1 cup cornstarch
Vegetable oil for deep−frying
2 cups sliced green onions
16 small dried hot peppers
Mix 1/2 cup cornstarch with water. Add garlic, ginger, sugar, 1/2 cup
soy sauce, vinegar, wine, chicken broth and MSG (if desired). Stir until
sugar dissolves. Refrigerate until needed.
In separate bowl, mix chicken, 1/4 cup soy sauce and white pepper.
Stir in egg. Add 1 cup cornstarch and mix until chicken pieces are
coated evenly. Add cup of vegetable oil to help separate chicken pieces.
Divide chicken into small quantities and deep−fry at 350 degrees until
crispy. Drain on paper towels.
Place a small amount of oil in wok and heat until wok is hot. Add onions
and peppers and stir−fry briefly. Stir sauce and add to wok.
Place chicken in sauce and cook until sauce thickens.

Moo Goo Gai Pan

4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 tb cornstarch
5 tb corn oil
8 oz. fresh mushrooms, sliced
4 lb. bok choy or Chinese white cabbage, chopped
2 tb sugar
4 tb soy sauce
6 scallions, chopped
1. In a bowl, toss chicken with the salt and pepper, garlic and cornstarch
mixture. Set aside.
2. Heat 3 tablespoons of corn oil in a wok and stir in mushrooms, bok
choy/cabbage and sugar for 2 minutes. Cover and cook for 5 minutes.
Remove from wok.
3. Heat remaining corn oil in wok. Stir−fry chicken for 2 minutes over high
heat. Add soy sauce and mix well. Cover and cook for about 6 minutes,
or until the chicken is thoroughly cooked.
4. Mix in the cooked vegetables and scallions. Stir fry together for about 1
minute. Serve hot with rice.

Cashew Chicken

3 Chicken breasts, boned and skinned
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms
4 Green onions
2 cups Bamboo shoots, drained
1 cup Chicken broth
1/4 cup Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4−oz)
Slice breasts horizontally into very thin slices and cut into inch squares.
Place on tray. Prepare vegetables, removing ends and strings from pea pods,
slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet
over moderate heat, add all the nuts, and cook 1 min shaking the pan,
toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry
chicken quickly, turning often until it looks opaque. Lower heat to low. Add
pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove
cover, add soy sauce mixture, bamboo shoots, and cook until thickened,
stirring constantly. Simmer uncovered a bit more and add green onions and
nuts and serve immediately.

Berry Nice Brisket

The addition of cranberry to this hearty entree makes it perfect for autumn.
Cranberry juice and cranberry sauce make this brisket tender and tasty.
-- Carol Hunihan, Alamosa, Colorado
You Will Need
1/4 cup all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (16 ounces) whole-berry cranberry sauce
1 cup cranberry juice
3 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 large onion, thinly sliced
1 fresh beef brisket (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
What to Do
1. In a bowl, combine the flour and broth until smooth. Stir in the cranberry sauce, cranberry juice, garlic and
rosemary. Pour into a large roasting pan. Top with onion slices. Season the brisket with salt and pepper;
place fat side up in he pan. Cover and bake at 350° for 3 to 3-1/2 hours or until meat is tender, basting
occasionally.
2. Remove brisket to a serving platter and let stand for 15 minutes. Thinly slice meat across the grain; serve
with onion and pan juices.
Serves 12
Note: This is a fresh beef brisket, not corned beef. The meat comes from the first cut of the brisket

Berry Nice Brisket

The addition of cranberry to this hearty entree makes it perfect for autumn.
Cranberry juice and cranberry sauce make this brisket tender and tasty.
-- Carol Hunihan, Alamosa, Colorado
You Will Need
1/4 cup all-purpose flour
1 can (14-1/2 ounces) beef broth
1 can (16 ounces) whole-berry cranberry sauce
1 cup cranberry juice
3 garlic cloves, minced
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 large onion, thinly sliced
1 fresh beef brisket (3 to 4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
What to Do
1. In a bowl, combine the flour and broth until smooth. Stir in the cranberry sauce, cranberry juice, garlic and
rosemary. Pour into a large roasting pan. Top with onion slices. Season the brisket with salt and pepper;
place fat side up in he pan. Cover and bake at 350° for 3 to 3-1/2 hours or until meat is tender, basting
occasionally.
2. Remove brisket to a serving platter and let stand for 15 minutes. Thinly slice meat across the grain; serve
with onion and pan juices.
Serves 12
Note: This is a fresh beef brisket, not corned beef. The meat comes from the first cut of the brisket

Down Home Beef Stew

Pass on the comfort of home with this hearty stew.
You Will Need
1 pound beef stew cubes
2 tablespoons flour
1 tablespoon vegetable oil
1 package oxtail soup mix
4 cups cold water
2 cups fresh or frozen baby whole-style carrots
2 medium potatoes, cut in eighths
4 cups fresh or frozen mixed vegetables (e.g. sliced onion, diced celery, peas and cut green beans)
What to Do
1. Coat beef cubes with flour. Brown in hot oil over medium high heat while stirring. Drain fat. Add soup mix
and stir. Add water and bring to a boil, stirring constantly. Simmer, covered, on stove or in 325°F oven for at
least 1 1/2 hours. Add vegetables, except peas, cover and cook until tender, about 25 minutes.
2. Add peas and cook 5 minutes longer. Serve over noodles or with dumplings or toast. If using frozen
vegetables, add during the last 15 minutes of cooking time.
Time saver: Make up large batches of this stew and freeze in family-size portions. These can easily be
defrosted and reheated for a meal in minutes that tastes like it took hours to prepare.
Serves: 4-6

Garlic Grilled Steaks

Change it up with these great-tasting grilled garlic steaks.
"For a mouthwatering change of taste at your next barbecue,
take steak to new flavor heights by basting your choice of cuts
with a great garlicky blend that requires just minutes to fix. "
-- Taste of Home Test Kitchen
You Will Need
10 garlic gloves
1 1/2 tablespoons salt
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon pepper
4 New York strip or rib eye steaks (8 ounces each and 1 1/4 inches thick)
What to Do
1. In a small bowl, mash garlic with salt to form a paste. Add the oil, lemon juice, Worcestershire sauce, and
pepper; mix well.
2. Grill the steaks over medium-hot coats, turning once or until meat reaches desired doneness (for rare, a
meat thermometer should read 140°F; medium, 160°F; well-done, 170°F).
3. Brush with garlic mixture during the last few minutes of cooking.
Serves: 4

Flavorful Swedish Meatballs

A delicious mixture of ground beef and pork make these moist
meatballs the perfect addition to any gravy, stew, or pasta dish
Enjoy them prepared in a creamy gravy or freeze and use them later to accent
pasta, soups, and stews.
Preparation time: 20 minutes
Cooking time: 20 minutes
You Will Need
2 eggs, slightly beaten
1/4 cup ketchup
3/4 cup dry bread crumbs
2 tablespoons dried parsley flakes
2 tablespoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon chili powder
2 pounds ground beef
1 pound ground pork
Additional Ingredients (for each batch)
1 envelope brown gravy mix
1/2 cup sour cream
Dash each nutmeg and pepper
Hot cooked noodles
What to Do
1. In a bowl, combine the first 10 ingredients. Crumble meat over mixture and mix well. Shape into 1-
in. balls (about 6 dozen).
2. Place in a single layer in ungreased 15x10x1-inch baking pans. Bake at 400°F for 20 minutes or
until no longer pink, turning often.
3. Cool. Place about 35 meatballs each into freezer containers. May be frozen for up to 3 months.
To use frozen Swedish meatballs: Completely thaw in the refrigerator. In a large skillet, prepare gravy
according to package directions. Add meatballs; cover and cook for 10 minutes or until heated
through. Remove from the heat; stir in the sour cream, nutmeg and pepper. Serve over noodles.
Serves 7

Make-Ahead Sloppy Joes

A time-honored favorite for now or later.
Delicious sloppy joes that can be ready to eat in under an hour, or saved for as
long as 3 months in your freezer!
Preparation time: 30 minutes
Cooking time: 35 minutes
You Will Need
1 pound bulk pork sausage
1 pound ground beef
1 medium onion, chopped
14 to 16 sandwich buns, split
2 cans (8 ounces each) tomato sauce
2 tablespoons prepared mustard
1 teaspoon dried parsley flakes
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried oregano
What to Do
1. In a skillet, brown sausage, beef and onion. Remove from the heat; drain. Remove the centers
from the tops and bottoms of each bun. Tear removed bread into small pieces; add to skillet. Set
buns aside.
2. Stir remaining ingredients into sausage mixture. Spoon about 1/3 cupful onto the bottom of each
bun; replace tops. Wrap individually in heavy-duty foil. Bake at 350°F for 20 minutes or until heated
through or freeze for up to 3 months.
To use frozen sandwiches: Bake at 350°F for 35 minutes or until heated through.
Serves 14-16

Marinated Flank Steak

Marinated Flank Steak
Pineapple juice, soy sauce, and honey are used as a marinade for this
flavorful steak
This mouthwatering flank steak recipe can also be made with other beef cuts. Recipes
for grilled porterhouse, tenderloin, and sirloin variations can be found below.
Prep time: 10 minutes plus marinating time
Cooking time: about 15 minutes plus standing time
You Will Need
3/4 cup pineapple juice
2 cloves garlic, peeled
1/4 cup soy sauce
One 1 1/2-inch cube ginger, peeled
1 medium-size jalapeño pepper, halved, cored, and seeded
1/4 cup honey
2 tablespoons vegetable oil
1 3/4 pounds flank steak, well trimmed
What to Do
1. Puree all ingredients except steak in a food processor. Pour marinade into a large self-sealing plastic bag,
add steak, seal, turn to coat well, and refrigerate 5 hours or overnight.
2. Preheat the grill or broiler. Remove steak from marinade, pat dry on paper towels, and grill over moderate
coals or broil 4 inches from the heat until steak is the way you like it -- 5 to 6 minutes on each side for
medium-rare and 6 to 7 minutes for medium. Flank steak cooked beyond medium will be tough. Let stand
about 10 minutes, then, starting on the shorter side of the steak, slice on the bias and across the grain as
thin as possible.
Serves: 4
Per serving: Calories 363; total fat 18 g; saturated fat 7 g; protein 42 g; carbohydrate 6 g; fiber 0 g; sodium
170 mg; cholesterol 104 mg
Variations:
Grilled Porterhouse
Prepare as directed, using the following marinade: 1/4 cup balsamic vinegar, 2 peeled cloves garlic, 1 cup
tightly packed fresh basil, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Substitute 1 ( 1 1/4-inch-thick, 1-
pound 10-ounce) porterhouse steak for flank steak.
Grilled Tenderloin
Prepare as directed, using the following marinade: 1/4 cup red wine vinegar, 2 peeled whole shallots, 2
tablespoons olive oil, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Substitute 4 (1 1/4-inch-thick, 1/2-
pound) tenderloin steaks.
Rubbed Sirloin
Substitute this dry rub for marinade: 2 tablespoons ground cumin, 3 minced cloves garlic, 1 teaspoon salt,
1/2 teaspoon cayenne, 1/2 teaspoon dried oregano. Rub on both sides of 4 (1/2-inch-thick, 5-ounce) sirloin
steaks and grill 4 minutes on each side for medium-rare.

Meat Sauce for Pasta

You can make multiple pasta dinners with this delicious sauce.
Freeze a batch of this chunky sauce for any occasion. It easily defrosts, and is
ready for a hearty meal in no time.
Preparation time: 20 minutes
Cooking time: 60 minutes
You Will Need
2 pounds bulk Italian sausage or ground beef
1 large onion, chopped
2 cans (15 ounces each) tomato sauce
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (4 ounces each) mushroom stems and pieces, drained
1/2 cup minced fresh parsley
2 teaspoons garlic salt
1 teaspoon dried oregano
1/2 teaspoon each dried basil, chili powder and pepper
2 bay leaves
Hot cooked pasta
What to Do
1. In a Dutch oven, cook meat and onion over medium heat until meat is no longer pink; drain. Add
the tomato sauce, tomatoes, mushrooms, parsley and seasonings. Bring to a boil. Reduce heat;
cover and simmer for 45 minutes, stirring occasionally.
2. Uncover; simmer 15 minutes longer or until sauce reaches desired consistency. Discard bay
leaves. Freeze in meal-size portions.
To use frozen meat sauce: Thaw in the refrigerator overnight. Place in a saucepan; heat through.
Serve over pasta.
Serves 14

Miniature Meat Pies

These savory bites make a filling main dish.
These cute little bites of flaky dough are stuffed with a delicious ground beef
mixture.
Preparation time: 30 minutes
Cooking time: 15 minutes
You Will Need
1 pound ground beef
1/2 cup chili sauce
1 envelope onion soup mix
1/4 teaspoon salt
Dough:
3 cups all-purpose flour
1 to 2 tablespoons sesame seeds, optional
1-1/4 teaspoons salt
1 cup shortening
3/4 cup shredded cheddar cheese
3/4 cup evaporated milk
1 tablespoon cider vinegar
What to Do
1. In a skillet, over medium heat, cook beef until no longer pink; drain. Stir in chili sauce, soup mix
and salt; set aside.
2. In a bowl, combine flour, sesame seeds if desired and salt. Cut in shortening and cheese until
crumbly. Combine milk and vinegar; gradually add to flour mixture, tossing with a fork until dough
forms a ball. Divide dough in half; roll out to 1/8-in. thickness. Cut with a 2-1/2-in. round cutter.
3. Place half of the circles 2 in. apart on ungreased baking sheets. Top each with about 1-1/2
tablespoons of beef mixture; cover with remaining circles. Moisten edges with water and press with
a fork to seal. Cut a slit in the top of each. Bake at 425°F for 12-16 minutes or until golden brown.
Serve immediately; or cool, wrap and freeze for up to 3 months.
To use frozen meat pies: Place on an ungreased baking sheet. Bake at 425°F for 14-16 minutes or until
heated through.
Serves 9

Sesame Steaks

These grilled steaks are bursting with flavor!
"There's enough flavor in these steaks to allow the side dish to be simple. So
consider serving them with baked potatoes, rice pilaf or another plain vegetable
and salad. The meal has always gone over big when I've fixed it for my husband
and friends helping out with his latest home construction project."
-- Elaine Anderson, Aliquippa, Pennsylvania
You Will Need
1/2 cup soy sauce
2 tablespoons brown sugar
2 tablespoons vegetable oil
2 tablespoons sesame seeds
2 teaspoons onion powder
2 teaspoons lemon juice
1/4 teaspoon ground ginger
4 T-bone steaks (about 1 inch thick)
What to Do
1. In a large resealable plastic bag or shallow glass container, combine the first seven ingredients;
mix well.
2. Add steaks and turn to coat. Cover and refrigerate for at least 4 hours. Drain and discard
marinade.
3. Grill steaks, uncovered, over medium heat for 5-7 minutes on each side or until meat reaches
desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done,
170°F).

Rissotto

Boil 1 cup of rice in salted water until soft; drain. Then grate Parmesan cheese and cover the rice with cheese. Let steam in the oven a few minutes; then pour over some highly seasoned tomato−sauce, and serve hot with fried veal chops.

Polish Stewed Tongue

Cook a fresh tongue until tender; skin and slice thin. Put a large spoonful of butter in a saucepan; add a chopped onion; let brown. Then stir in 1 tablespoonful of flour; add 2 cups of the water in which the tongue was cooked, a pinch of nutmeg and cinnamon. Let boil with the juice of 1 lemon, 2 tablespoonfuls of vinegar
and 1 tablespoonful of sugar. Add the sliced tongue and simmer ten minutes. Serve hot or cold.

Belgian Potato Salad

Slice cold boiled potatoes very thin and mix with chopped celery and onion; season with salt and pepper. Then mix the yolks of 2 hard−boiled eggs with 1 tablespoonful of olive−oil. Add to the salad with 2 tablespoonfuls of vinegar. Sprinkle with chopped parsley and serve.

French Veal Soufflé

Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour until smooth; add 1 cup of milk; let boil up. Then add 1 cup of minced veal, some parsley, salt, pepper and nutmeg to taste. Stir in the yolks of 2 eggs. Remove from the fire; let cool. Beat the whites to a stiff froth; add to the meat. Put in a buttered baking−dish and bake twenty minutes. Serve at once.

Jewish Crebchen Soup

Beat 3 eggs with 2 tablespoonfuls of water and a pinch of salt; then add enough flour to make a stiff dough. Work it well with flour and roll out as thin as possible; fold it double and cut into square pieces and fill with
minced cooked chicken or veal. Sprinkle with chopped parsley and bits of butter; fold in the edges. Have ready some soup stock; when boiling, add the crebchen and let boil until done. Serve with the soup.

Codfish a la Lyonnaise

Cut cold boiled codfish in pieces; then boil 8 small onions until soft; heat 2 tablespoonfuls of butter. Add the boiled onions, 2 small cold sliced potatoes, the codfish and 1 cup of milk; sprinkle with pepper. Cover and simmer ten minutes and serve hot.

India Curried Eggs

Cut hard−boiled eggs in halves; then fry 1 small chopped onion and 1 chopped apple in hot butter; add 1/4 cup of pounded almonds and 1 pint of milk, mixed with 1/2 tablespoonful of cornstarch. Season with salt and a dessertspoonful of curry−powder. Let cook ten minutes; then add the eggs. Let all get very hot. Serve with
croutons; garnish with fried parsley.

Russian Fish Roll

Chop some cooked trout and white fish, and mix with 1/2 cup of boiled rice. Season with salt, pepper and all kinds of herbs minced fine. Then make a rich pie−paste and roll out very thin. Fill with the mixture and make into a roll. Sprinkle with bits of butter and let bake until brown. Serve hot with wine−sauce.

Vienna Stewed Carrots

Peel some carrots and cut in small pieces. Boil in salted water until tender; drain. Brown 1 tablespoonful of flour in 2 tablespoonfuls of butter; add 1/2 cup of the water in which the carrots were cooked, 2 tablespoonfuls of vinegar and a little sugar. Let all boil; then add the carrots and 1 cup of cooked peas, some chopped parsley and a pinch of pepper. Simmer ten minutes and serve hot.

Spanish Cake

Beat 1 pound of butter with 1 pound of sugar to a cream. Add the yolks of 8 eggs well beaten. Sift 1 pound of flour with 2 teaspoonfuls of baking−powder and stir together with 1 cup of milk. Add the whites of eggs, beaten to a stiff froth with a pinch of salt. Flavor with rose−water. Bake in a moderate oven until done.

Russian Boiled Fish

Clean and season a whole fish and let boil with 1 sliced onion, 1/2 cup of vinegar, a few slices of lemon and 2 sprigs of parsley. Add a tablespoonful of butter and let cook until tender. Remove the fish to a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon.
Let boil well; then thicken with the yolks of 2 beaten eggs and pour over the fish. Serve cold. Garnish with lemon−slices and olives.

Vienna Peach Torte

Make a rich pie−dough; then line a pie−dish with the dough. Pare and remove the stones from the peaches and cut into quarters. Lay closely on the pie; sprinkle with brown sugar and moisten with wine. Bake in a moderate oven until done. Then spread with a meringue and let brown in the oven a few minutes.

English Stuffed Goose

Season a fat goose with salt and pepper, and rub well with vinegar. Then core small apples and fill the goose with the whole apples. Put in the baking−pan, sprinkle with flour; pour over 1 cup of hot water; add a lump of butter and bake until done. Baste often with the sauce in the pan. Serve the goose with the whole apples.

Bavarian Wine Soup

Mix 3 pints of red wine with 1 pint of water. Add sugar, nutmeg and cinnamon to taste and the grated peel of half a lemon. Let come to a boil; then stir in the yolks of 2 well−beaten eggs. Do not boil again. Serve hot with biscuits.

Belgian Rice Dessert

Cook 1 pint of milk; add 1/2 cup of boiled rice and some currants; stir in the yolks of 2 eggs well beaten with 2 tablespoonfuls of sugar. Remove from the fire. Add 1 teaspoonful of vanilla; then form into cylinders. Dip in beaten egg and fine bread−crumbs and fry a golden brown. Sprinkle with pulverized sugar and put some
red currant jelly on top and serve.

Austrian Potato Dumplings

Peel 5 potatoes and boil whole in salted water until tender. Drain, let get cold, then grate them and mix with 4 eggs and 1 ounce of butter; add salt to taste. Mix well; add flour enough to form into dumplings and fry in deep hot lard until brown. Serve hot with cooked fruit.

Egyptian Meat Balls

Chop 1 pound of raw beef; season with salt, pepper and 1 teaspoonful of curry−powder; add 2 stalks of chopped celery, 1 small onion and some chopped parsley. Mix with 2 beaten eggs and 1/2 cup of bread−crumbs, and make into small balls. Let cook in hot butter until tender. Serve on a border of boiled rice
and pour over all a highly seasoned tomato−sauce.

Scotch Scones

Sift 1−1/2 pints of flour; add a pinch of salt, 1 teaspoonful of soda mixed with 1 pint of sour milk. Mix to a soft dough. Lay on a well−floured baking−board and roll 1inch thick. Cut with a round cake−cutter and bake on a hot greased griddle until brown on both sides. Serve hot with butter.

Chinese Chicken.

Cut a fat chicken into pieces at the joints; season with all kinds of condiments; then put in a deep saucepan. Add some chopped ham, a few sliced bamboo sprouts, 1 chopped onion and a handful of walnuts. Cover with hot water and let stew slowly until tender. Add some Chinese sauce and parsley. Serve with shredded pineapple.

Turkish Pudding.

Dissolve 1/2 box of gelatin; chop 1/4 pound of dates and mix with 2 ounces of boiled rice, 1/2 cup of pulverized sugar and 1 teaspoonful of vanilla; then mix the gelatin with 1 pint of whipped cream. Mix all well together and turn into a mold and stand on ice until cold. Sprinkle with chopped nuts. Serve with whipped cream.

English Gems

Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1 teaspoonful of soda dissolved in 1 large cup of strong coffee, 1 cup of molasses, 4 cups of sifted flour, 1/2 teaspoonful each of nutmeg, allspice,
cloves and mace, 2 teaspoonfuls of cream of tartar sifted with 1/2 cup of flour, 1 cup of raisins, 1/2 cup of currants and chopped citron. Mix well and fill buttered gem pans 1/2 full and bake until done. Then cover with chocolate icing.

East India Fish.

Slice 1/2 pound of cooked salmon; then heat 1 ounce of butter in a stew−pan; add 2 small onions chopped fine, 1 ounce of cocoanut, 2 hard−boiled eggs chopped. Let cook a few minutes, then add 1 pint of milk; let boil up once. Add the fish, 1 teaspoonful of curry paste, 1 teaspoonful of paprica and salt to taste. Let cook a
few minutes, then stir in 1 large tablespoonful of boiled rice. Serve very hot with toast.

Austrian Goulasch.

Boil 2 calves' heads in salted water until tender; then cut the meat from the bone. Fry 1 dozen small peeled onions and 3 potatoes, cut into dice pieces; stir in 1 tablespoonful of flour and the sauce in which the meat wascooked. Let boil up, add the sliced meat, 1 teaspoonful of paprica and salt to taste; let all cook together fifteen minutes then serve very hot.

How To Escape the USA

The United States of America was founded on the principles of liberty, limited government, and the pursuit of happiness. However, the practical application of these ideals leaves quite a lot to be desired these days. In fact, the US Government is undoubtedly the biggest Big Brother of them all when it comes to poking its nose into its citizen's financial affairs and attempting to regulate personal behavior. Consequently, being a forced contributor to the world's number one economic and military superpower may not seem quite as exciting to you as it once was. Furthermore, you may have decided that your personal freedom and happiness in the "Land of the Free" is not quite up to your enlightened personal standards. Let's say you've visited one or more countries elsewhere on this globe, and now find yourself considering a full-time move from US shores to live the good life in your newfound expatriate paradise. If you're a US citizen or resident alien, leaving your US taxes behind is not quite as simple as leaving your US home behind. The US is almost unique in the world in that it taxes on the basis of citizenship, not residency. This means that you can leave the US, abandon your US residency (thereby negating any need for costly US government support services), and take up legal, permanent residence in a foreign land... and still be liable for US taxes! Regardless of where you're actually living, the IRS still considers you a bona fide, full-liability taxpayer entitled to the fullest possible privileges(?) of supporting your country's legislation-happy bureaucracy in all its glory. Not only that, but also you're subject to the same income tax filing requirements as onshore taxpaying residents. However, you can be granted exemptions under US tax law if you follow the rules. These exemptions can render you tax-free if you're in the right income bracket! But if you don't qualify, then there's another approach you could use. Renouncing your US citizenship could be the ultimate answer for you. We'll cover both approaches in this article.
Sneak Under the $74,000 Wire
If you're not presently a large earner - and if you're not employed by the US government or any of its agencies including the Armed Forces - the foreign-earned income exemption could be an excellent opportunity for you to avoid paying any US income tax once you're no longer living in your home and native land. You could qualify for a complete exclusion from income tax if your foreign-earned income is presently less than $74,000 USD. This means you wouldn't owe the IRS a penny! Even if you earn more, your first $74,000 of earnings would be tax-free and only the remainder of your income will be subject to tax. This could still result in tremendous savings to you. As far as the IRS is concerned, "foreign-earned income" is generally defined as money earned for services performed outside of the US. "Outside of the US" includes not only the 50 states, but also Puerto Rico, the Northern Marina Islands, the Republic of the Marshall Islands, the Federated States of Micronesia, Guam, and American Samoa. Additionally, you may not claim the income exclusion for Cuba, Libya, or Iraq, as government restrictions prohibit US citizens and residents from engaging in transactions relating to travel to, from, or within those countries. An important point to note: once you've excluded your income, you may not claim any credits or deductions related to that excluded income. This would include IRA contributions or any other normal deductions you might make in a normal, onshore tax return. Your money is effectively off the IRS radar screens once it's excluded.
You Could Also Benefit From Housing Costs
Another benefit you could be eligible for is tax exclusion of allowable housing costs in excess of the specified base amount, which is presently $9,865 USD annually or $27.03 USD per day on a pro rata basis (if you lived less than the full year outside the US in the previous tax year). So if your allowable costs are $50 USD per day, for example, you could deduct $22.97 USD for each day you qualify as having a foreign tax home (more on this in a moment). Allowable housing expenses include rent, utilities other than telephone charges, and real and personal property insurance. These items could have been paid or incurred during the tax year by you or another entity on your behalf; for example, you can include the rental value of housing provided by your employer in return for your services. Additionally, you can also include the allowable housing expenses of a second foreign household for your spouse and dependents if they couldn't live with you because of dangerous, unhealthy, or otherwise adverse living conditions at your tax home. Items that don't qualify under the housing exclusion include the cost of home purchase or other capital items, the wages of domestic servants, or deductible interest and taxes.
But Do I Qualify?
Now that you can see the possibilities, you must pass a simple testimposed by the IRS. You must fall under one of the following threecategories to take advantage of the $74,000 exclusion as well as theexcess housing allowance:If a US citizen, you must be a legal (bona-fide) resident of a foreigncountry (or countries) for an uninterrupted period that includes acomplete tax year; orA US resident alien who is a citizen or national of a country with whichthe United States has an income tax treaty in effect, and who is alsoa legal resident of a foreign country (or countries) for anuninterrupted period that includes a complete tax year; orA US citizen or a US resident alien who is physically present in aforeign country or countries for at least 330 full days during anyperiod of 12 consecutive months.Examined closely, you are trying to pass one of two tests: either you're abona-fide resident of one or more foreign countries for an entire year, oryou're just physically present in one or more foreign countries for nearly thesame length of time.What either of the above categories do is establish a new "tax home" foryou that's outside the US. Generally, your tax home is your main place ofbusiness, employment, or post of duty where you are permanently orindefinitely engaged to work. You should not expect to spend a greatdeal of time in the US if you wish to qualify for a new foreign tax home. Ifyou spend too much time stateside, the IRS will still consider you to haveyour abode in the US and refuse you the exemption. However, beingtemporarily present in the US (or even maintaining a dwelling there) doesnot necessarily mean that your tax home remains in the United States.An additional point to consider is that even if you don't fully qualify undertime requirements in any of the three categories (due to a major crisissuch as war, civil unrest, or similar adverse conditions in your foreigncountry), you could still be eligible for the exclusion. However, you must beable to show that you could have met the minimum time requirements ifthe crisis had not prevented you from conducting normal business in yournew jurisdiction.
Paying Foreign Income Tax
Should you be residing in a country where you must pay income taxes, a limited amount of the foreign income tax you pay can either be: Credited against your remaining US tax liability (usually to your advantage, as it reduces your US tax liability and may be carried back or forward to other years); Or deducted in figuring taxable income on your US income tax return (this only reduces your taxable income and may be taken only in the current year); You must treat all foreign income taxes in the same way, therefore you can't deduct some foreign income taxes and take credits for others.
Don't Forget to File
You must always file a tax return for each year that you remain a US citizen. You could find yourself in hot water with the IRS if you fail to do so, even if the net result (had you filed) would have resulted in no tax payable. However, if your tax home is outside the US or Puerto Rico, you're automatically granted an extension (usually to June 15) to file your return and pay any tax due. You don't have to file a special form to receive the extension but must attach a statement to your tax return showing that you are eligible for it.
Some useful forms to be aware of, and which should be filed with your tax return: Form 2555-EZ (Foreign Earned Income - Easy) if you were not selfemployed, if your income was less than the exclusion amount, and if you're not claiming business and moving expenses (or the housing exclusion) then this is the paper you need for your $74,000 exclusion Form 2555 (Foreign Earned Income) use this one if one or more of the restrictions for 2555-EZ are not fulfilled. For example, you could be selfemployed, earning more than $74,000, or claiming various expenses including the housing exclusion Form 1116 (Foreign Tax Credit) if you wish to take advantage of the tax credit and deduction privileges available if you are already paying income tax in your new tax home
Getting Extreme With US Citizenship Maybe the $74,000 exemption isn't enough for you. Or maybe just the idea of filing a bunch of forms every year for Big Brother isn't something you want to do. Maybe you want to be permanently tax free in the paradise of your choice. And maybe you already have an alternate citizenship and accompanying passport, courtesy of your birth, parentage, religion, or other means. For whatever reason, US citizenship isn't vital to you any more. Then you might want to consider going all the way and renouncing that US citizenship. This isn't for everyone, and you should think very carefully about this. Aside from the emotional and psychological consequences of renouncing something you may hold dear, there could be negative financial repercussions and travel restrictions for you to worry about. The key issue of concern with renouncing US citizenship is that the IRS may deem you're doing so primarily for tax avoidance reasons. How do they decide? In typical paranoid bureaucrat fashion, you are automatically presumed to be a tax avoider if your average annual US income tax liability for the previous five tax years is greater than $100,000 USD; or, your net worth is greater than $500,000 USD Nobody said the rules were fair. However, you may be able to exonerate yourself if you can obtain (within one year of renouncing your US citizenship) an IRS ruling certifying that tax avoidance was not one of the principal reasons you relinquished your citizenship status. You might even be able to obtain an IRS ruling in advance (before you leave), although it remains to be seen how much documented proof the tax bureaucrats would require for this. Why is the determination of tax avoidance so important? If the government decides you're a tax avoider, here's what they do: You’re still liable for income tax on all US-source income for 10 years after shedding your US citizenship; and, during that 10-year period, you'll also be subject to US estate and gift taxes that expose you to tax liabilities those "normal" non US-citizens wouldn't pay in similar situations. In other words, you're subject to a pure "expatriate tax" designed to punish you for daring to leave the mighty US of A Unless you are prepared to wait 10 years to unwind certain estates and properties you may hold, this could be a serious problem. And as if that isn't bad enough, former US citizens who are deemed to have renounced their citizenship in order to avoid paying taxes can be barred from entering the US. However, the language of the statute is very broad and therefore the extent of its application remains unknown.
It Isn't Getting Better!
There is new legislation on the way, which promises to make everything even worse. The Rangel-Matsui bill (HR 3099) toughens the rules on taxmotivated expatriation and takes aim at gift and estate tax avoidance. The legislation imposes an exit tax on the unrealized appreciation of an expatriate’s assets - with an exemption on the first $600,000 USD ($1.2 million USD for a married couple) - just as if the expatriate had sold his or her assets for their fair market value on the date of expatriation. An expatriate would be defined as: Any individual who renounces or relinquishes US citizenship; Any 'long-term resident' of the United States who relinquishes his or her Certificate of Lawful Permanent Residence (known as a 'green card'); or Any 'long-term resident' of the United States who commences to be treated as a resident of a foreign country under the provisions of a double tax treaty without waiving the benefits of that treaty. Additionally, the bill would impose a tax on the receipt (by US citizens) of gifts or bequests from expatriates in any case where US gift or estate taxes would normally not apply. (The tax would be reduced by the amount of any foreign gift and estate taxes paid.) This provision is directed at wealthy individuals who might expatriate while their families continue to maintain US citizenship. Other countries including Canada have departure tax laws, but it is only in the US that renunciation of citizenship is necessary to avoid global taxation.
In Conclusion
Given the severity of existing and proposed laws, you will need expert legal and tax advice before considering expatriating from the US. However, it can be done if you're willing to pay the price, and once free, you should be free forever. If you are serious about leaving, start with the $74,000 exclusion while exploring and living in foreign countries, and continue monitoring expatriation legislation for pending changes. HR 3099 isn't law yet, so it's still possible to find freedom even in an un-free world.

Advertise With Caution

Your advertising dollar may be wholly or partially wasted if: (a) not everyone is paying attention; (b) your game is temporarily short handed; (c) you're not going to stay long; (d) your game may break; (e) the game is very loose and seems crazy enough that your advertising may not add that much extra. In these cases, I don't bother advertise.

Pay Attention and It Will Pay You

Concentrate on everything when you're playing. Watch and listen ... remember you have to do both, and relate the two. You listen to what your opponent says, but you watch what he's doing independently of what he says because a lot of players talk loose and play tight, and a little later they'll reverse it on you. So you look at a man every time he's involved in a hand. You judge him every time. That's the way you get to know him and his moves.
If you aren't learning what you want to know just by watching and listening, create your own opportunity. Try to bluff at him the first good opportunity, and see if he'll call you or not what kind of hand he'll call with, and what kind he'll throw away. Of course, anybody with a lick of sense is trying to keep you from reading him. But you can still figure him because it is very, very difficult for any man to conceal his character.

A Complete Poker Player

When you're able to put your opponent on exactly the hand he's playing (because you know him almost as well as he knows himself) you can select the best strategy possible for that particular Poker situation. When you reach that level of skill, you'll be a complete player.

The First Golden Rule of Poker

Maximize the size of the pots that you win; minimize the amount of your money in the pots that you lose.

Pitfalls of Online Poker

There are more pitfalls to playing online. There are many possible distractions you could have
playing online poker that you would not have in a brick and mortar poker room. These distractions include surfing online, writing or reading emails, watching TV or even reading a book (hey, if you are playing online poker right now as you read this, STOP. Either play the game, or read the book, don’t do both!). If you know the other players well and are confident you know how they play, you may not lose much by focusing your attention elsewhere. However, even if you do know the players well, they may be playing a bit differently in this particular session than they normally do. Maybe one of them is slightly on tilt, having lost a few bad beats in a row. This may mean theyare playing more aggressively on hands that they may normally not play at all. If you know theplayers well, it is still economically beneficial to pay as much attention as possible to the game. These distractions are all-internal functions. It is your own discipline or lack thereof that will determine if you allow distractions to cause you to lose your focus.

It is not something that anyone can tell anyone else to do. It is all up to each player individually. Many brick and mortar poker rooms will allow players to read magazines or newspapers while
sitting at the table. It may seem like one is just as likely to get distracted when playing poker
online as playing poker in a brick and mortar casino if you are allowed to read at the table in both places. There is a big difference between the two however, in that when a major occurrence
happens in a brick and mortar casino, you will often hear the players talking about it. Even if you are reading, you can hear the commotion and you will lift your head up to see what is going on. The online poker rooms do not have this system. The noise level will be the same whether or not there is a major bad beat or any other interesting issue going on.

Convenience Of Online Poker

You can play any time of day
Online poker rooms are 24 hours a day operations. If there are players, there are games. Once an
online poker room reaches a certain critical mass, they will likely have games at all times of day
at all limits. Not every site has this feature as they are not all that successful, but there are a few
sites that have achieved this critical mass. This means players can play any time of day they feel
like. This is great for many people, including morning people, people who work at night and can
only play during the day and people who are nightowls that play in the wee hours of the morning

You can play for a very short time if you prefer
If you make the effort to go to the local poker room, you probably feel you should stay there for while. Nobody likes to drive half an hour just to play a couple of minutes and then drive another
half an hour to get home. This is different with online poker. You could play one round which
may take as little as one minute, you could play for five minutes and decide to leave. This is a
great option for all players, although it does make for a relatively high turnover of players at the online game compared to the brick and mortar game.

There are easier ways to analyze your own play online
Most of the online poker sites have an option where you can see your hand histories. This makes for analyzing your own play much easier than in a brick and mortar casino, where the only way to track your own play is to actually write every single hand down, this is simply not practical for most people, not to mention the tremendous effort it would take. Recently several people have developed software to help players analyze their game.

Holdem Skill Level

If you are a neophyte poker player, don't get into a game in which the boys are old hands. Experience is a big factor and very hard to overcome with mere talent. If you are lucky in a game with such players, you win a little; if unlucky, you lose heavily. Find a game where the players are in your class.

No Friends In Poker

Forget friendship: Upon entering a poker game leave friendship behind. If you hold a "cinch hand" at stud and you allow your friend to see your hole card without putting in the last bet to call your hand, I can assure you that you won't be a winner. If you want to play a good game, you must bet your hand for what it is worth. Top money winners do. Poker is a game for blood.

POKER CONSISTENCY

JV'S KILLER POKER: CONSISTENCY
BY: John Vorhaus
To prove that my high school years were more than a teenage wasteland of nickel-ante poker games and futile assaults on the virtues of various young ladies, I now quote Ralph Waldo Emerson, who I studied extensively (or so I am told) in American literature class, and who had this, among many other (or so I am told) pithy things to say:
A foolish consistency is the hobgoblin of little minds.
How, you might ask, does this amorphous aphorism, foisted upon me in Am lit class, apply to poker? And glad I am that you ask, for otherwise this would indeed be a meaningless musing upon virtues and nickels long squandered or lost, and not the erudite Emersonian essay that it will momentarily prove to be.
Okay, here's the deal: To win at poker, you have to play consistently good poker. This we know. All the pundits agree – come with your A game or don't come at all. Ah-ha, yes, but also to win at poker you must occasionally play deceptive poker, which means inconsistent poker, which means not consistently good poker. We have a paradox here, and I heighten its importance immeasurably by setting it off in italics in its own little paragraph:
For the sake of deception, you must sometimes play wrong on purpose.
Suppose you're playing hold 'em, you're first to act and you have 9-8 offsuit. This hand is trash. You know it's trash, I know it's trash, even the mooks you play against know it's trash. The obvious decision here is... fold. That's exactly the choice that "quality poker" mandates. But instead, in the name of seeding your game with a little inconsistency, you contemplate a raise. Of course we Killer Poker players never hate to raise, but in this case this raise is a horrible play, a dreadful one, a stone-dead long-run loser, as I'm sure that you and any self-respecting computer simulation would swiftly and enthusiastically agree (unlike those girls in high school, who never swiftly and enthusiastically agreed to any of my propositions, though that's another story and not one, I'm almost completely certain, appropriate to this time and space.)
Frequently this reckless raise will cost you both your bets, because even if no one reraises you before the flop you'll mostly miss on the flop and have to throw that basura away. (Basura is Spanish for rubbish; did you think that I studied only Emerson in high school?) But here's the thing: On those rare times when you do connect to this holding, none of the foolishly consistent hobgoblins you play against will put you on the hand you have. Plus which, when you show down that ragamuffin hand, you really confound the small minds, so that when you next raise with a monster, you can make A-A look like 9-8 to them. That's when deception and inconsistency – the wrong play made at the right time – turn into winning poker the Killer Poker way.
I love this play. (Love it more than I loved Stephanie Long, who I loved with all my heart and body parts in 11th grade; but, again, different subject.) I love to raise situationally with hands that have to hit the flop in order to work. You can too, if you're shrewd enough and disciplined enough to get away from the hand if it misses, and perceptive enough and aggressive enough to drive it home when it hits. Of course you don't want to make this play against wily opponents, but you generally don't want to play against wily opponents anyway; not if your smart. I know I've made this point before, but I'll make it again and, again, add italics for emphasis:
Don't challenge strong opponents, challenge weak ones; that's what they're there for.
Fortunately for you, weakness and consistency go hand-in-hand. For instance, weak opponents consistently raise with only premium hands. This makes them terribly easy to read, and there's no reason on the planet for a Killer Poker player ever to get trapped in a tangle against them. For another instance, weak opponents frequently make decisions based not on what they think you have, but on what they hope you have, and it is to stimulate this wishful misthinking that we get into the whole thing of consistent inconsistency in the first place.
Suppose your foe has Q-T offsuit, and you raise into him. If you raised consistently with only good cards, he'd know to put you on a quality hand, A-K or a big pair. He probably should fold, and possibly even knows it. But he doesn't want to fold. He wants to play; that's why he's here. And that's why you flavor your play with a little inconsistency. You want to give this weak player every reason to believe that you have the hand he wishes you had instead of the hand you actually do have. Thus he calls when he shouldn't, and thus you crush him with his own delusive thinking.
So, yes, you're throwing off chips when you raise incorrectly. But at the same time you're encouraging your opponents to call incorrectly. And since you play generally better than they do (don't you?) you end up making money on the margin. Can you see the logic of this? I thought you could. If only Stephanie Long had seen the logic of getting busy in the back of – well, never mind.
You know, for all the hours of all the American literature classes that I zombied through in high school, I can't tell you one word Emerson wrote beyond "a foolish consistency is the hobgoblin of little minds." But they always tell you in high school that the things you learn in high school will pay massive dividends later in your life. Mostly I've just said, "yeah, right," and mostly I've been right. Diagramming sentences? Deriving logarithms? I mean, come on, who really needs these skills? The most pertinent thing I ever learned in high school concerned girls and virtue and the logical improbability of parting the latter from the former. But if Emerson's wisdom translates into money won in poker, then that's enough for me, and it should be enough for you, too.
All this talk of high school puts me in mind of homework, so now here's yours: Get out of line! Make a bad raise at a bad time from a bad position and see what kind of dividends it pays in terms of muddying the waters of your play and sowing doubt and confusion among your foes. Because a foolish consistency is the not just the hobgoblin but also the province of little minds, and your mind is much, much bigger than that.

The Importance of Raising

Low Limit No Limit Strategy: The Importance of Raising

BY: Ashley AdamsContact at: (Asha34@aol.com) Author of Winning 7-Card Stud (Order Now on Amazon.com)

I�ve been playing a lot of hours of low limit no limit hold em on line these days. These are the $100 or $200 maximum buy-in games that frequently include many players who really don�t know how to play the game.
There are a few sharks in these waters but many, many clueless or overly timid guppies. There are many things that can be said about these games. But I want you to focus on only one right now. Think about this nugget and it will help your game.
With the blinds so low in absolute dollars, you get many players who will gladly play their hand for just the price of the big blind. Because they are relatively clueless, they will call with just about any cards � as long as it�s just for the bargain price of the big blind.
Make it more and they�ll fold � unless they�ve already called, in which case they�ll call along for a small raise � figuring that they�re already in for a little, what�s a little more.
This has a huge impact on how you play your hand. Take advantage of their predisposition and exploit it.
In a nutshell, if you�re going to play a marginal hand you usually want to play it for a raise. You want to knock out those players with random hands � making sure that if you draw a powerful hand, they�re not going to be sitting there with a freak draw that gives them a higher hand.
Here�s an example.
You hold AhJs in middle position. Two player have folded in front of you. You are tempted to just call. You don�t have a strong hand yet, after all. Might as well see if you can see the flop cheaply. So you call and get five people seeing the flop with you.
The fop is As7s8c. The small blind checks. The big blind bets $10 in this $1/2 blind $200 max buy-in game. Now what do you do?
These situations come up all the time. So what do you do? You didn�t raise. So you have no idea what he has. He could be holding a flush draw and betting on the come. He could be holding 78, and would have folded pre-flop if you raised. Or he could be holding A9 just as easily. You really have no idea.
If you�re confidant that he�s pushing a lower hand, and if you�re therefore tempted to call or raise him, how sure are you that you have the other players beat (whom you let in by not raising)?
OK, you think. That just wasn�t a good flop for you. So let me pick another example � a better flop. Would you have been happier with Jh7h6s? At least you know that you�ve got top kicker with your pair of Jacks. But with five players who might have anything at all, you�re still not in an ideal spot are you? Someone may well have called with a low pair, with 87, or maybe they have a flush or a straight draw that you can�t knock them off of because they don�t understand pot odds, other player don�t understand pot odds, and they call your pot sized bet. A straight or a flush card hits on the turn and you�re likely dead meat.
A different approach is to throw in that pre-flop raise if you�re going to play big cards like AJ, AQ, or KQ. Throw in a raise to knock out the players with completely random or near random hands. That way, if you hit your top pair you�ll have fewer players who are likely to be ahead of you.
There are exceptions � but I�ve found damn few. You probably don�t want to play A-x suited for a raise. If you don�t hit your flush or a flush draw then you don�t want to play that hand at all. And if the right flop comes you�re going to have the top hand. So don�t bother thinning out the field. Similarly with a low pair in late position. If you don�t hit your trips you�re folding. And if you do hit your trips you�re not worried about a bunch of other people in the pot � you�re betting strong anyway.
And of course there are exceptions based on the type of player you are actually up against and where they are sitting. Just because the table as a whole is filled with timid bad players, that doesn�t mean that you might have to watch out for someone who is atypically perceptive and taking countermoves against you when you raise on the come � and who might raise you back as a bluff if he thinks you�re getting too frisky.
But for the most part, in these low limit passive games push those marginal hands with a raise if you decide to play them. The worst thing in the world that can happen is for your passive play, pre-flop, to get you into trouble with someone with some random hand who called along with you, and who hits some unpredictable miracle flop, catches you totally unaware, and strips you of your stack. Much better to push your hand early, even if you must concede to a combination of a bad flop and betting pressure.
One last consideration on this point. Your raise into an unraised pot against typically timid and weak players will frequently buy you the button � that is to say it will knock out all of the players who remain after you up until the small blind. This will get you last action on all subsequent betting rounds. This is enormously beneficial to you � as you will be able to see how other players react, with their betting action, to the flop, the turn and the river. In games like these, where straightforward play tends to be the rule, you will often be able to pick up the pot by making a bet after the flop � with almost any hand. This is not a certainty of course; some players will slowplay and check raise. But the likelihood of that is, generally speaking, slim. This gives you all the more reason to raise with your hand before the flop.

Typing Your Opponents

Baby No Limit:Typing Your Opponents
BY: Ashley AdamsContact at: (Asha34@aol.com) Author of Winning 7-Card Stud (Order Now on Amazon.com)

You've seen the old Western movies haven�t you? The ones which include poker usually have some pivotal scene where the hero, who is a great card player, either carries out an expert bluff, winning everything with nothing or, even more likely, he looks into the soul of his villainous opponent and reads him perfectly, figuring out that he�s bluffing, calling him with his last cent, and winning the pot, the house and the girl. Ah, the movies!
Lest you think this �Hollywoodization� of poker has long since ended, consider recently, in Rounders, in just about all regards the most realistic of movies that feature poker, there�s that scene early on when Matt Damon�s character � recently �reformed� by his girlfriend and no longer playing poker � happens to come upon a game his law school professor is having. Damon�s natural instincts overwhelm him as he takes up the dare of one of the game�s participants and announces, with no seeming difficulty at all, the exact 7-card stud hands that each player has � before they reveal their hole cards. He leaves the otherwise sagacious professors with their jaws on their knees. Ah, the movies.
In real life though, it just isn�t like that. Situations like the ones above are completely unrealistic. Bluffs are rarely if ever obvious, even to the good player. And players are rarely so transparent that even a professional can casually figure out at a glance what they�re holding just by watching one hand.
There are a few reasons for this. The good players and the great players are usually in control of their expressions and behavior enough to conceal the true strength of their hands. The bad players don�t properly understand the value of their hand sufficient for their expressions to necessarily mean anything worthwhile either. And, perhaps even more important than either of those reasons is the fact that in a casino, you�ll often find that you�re against players for only a few hours at a time � not nearly sufficient to see your opponents in action enough of the time to get a close and careful read on their play.
Generally speaking, I discourage you from trying to find that giveaway tell in your opponents. Rather, I encourage you to look for more general characteristics that can help you get a broad read on your opponent�s play.
In Baby No Limit, I find it useful to put players into a few general categories. Rather than revealing precisely what your opponent holds, these categories will help you decide on what betting action you should take in different situations. It won�t be 100% accurate. But insofar as it will be a helpful guide to proper play, it should help your bottom line.
I find that there are roughly four broad categories into which I can put my Baby No Limit opponents. Here they are:
SCARED CLUELESSWILD SOLID
Let�s look at each in turn to get a better handle on how these folks tend to play.
SCARED: I�ve found these players to be the most common type of players at the typical $1/2 $100 maximum buy in game � whether in a casino or in someone�s house. They frequently barely even have the $100 to play. Typically, they are very low limit on line players or relatively new to poker and haven�t built up any kind of a bankroll. Maybe they�re students or they live at home and have a low paying or part time job. They can�t afford to lose this buy-in casually. They play very, very tightly up front � though usually not correctly. They�ve read a book, maybe, so they know the importance of playing big pairs and very high cards. And maybe they understand a thing or two about position � so they�re tighter in early position than late position. But they don�t have very good self control � and they eventually can�t resist a bargain. So they call very small bets with mediocre or bad hands that don�t play well multi-way. And since they really just play their cards without thinking about much else, they frequently find themselves out of position, especially after the flop. Since they�re so afraid of losing their bankroll, they will often give in to pressure � folding hands they should call or raise with. They don�t raise unless they have very, very, very strong hands � and even then their raises are often incorrect � either too small when they have strong but not nut hands or too big when they have the nuts � especially with Aces pre-flop. (I�ve seen more than a few of these guys call with hands like JJ in early position and raise all-in with AA).
CLUELESS: I see these players more in tournaments than in live games. You know them. They really don�t know what they�re doing. They may play with a cheat sheet listing the hands. Your game might literally be the first or second time they have ever played No Limit Hold Em. These folks really are transparent. They may literally show you their cards (though not intentionally). They don�t know how much they can bet. They don�t keep track of the action so they don�t know when it�s their turn to bet. They don�t really have any sense of the money they�re playing with so they don�t respect large bets or small bets. They tend to call if they�re in a hand � and they tend to be in lots of hands.
WILD: They�ve watched too much TV typically and seen the top pros at the final table of a major tournament go all in successfully with 6-5 suited. They figure that this is the way to win. So they throw their money around in a ring game just as they have seen the pros do it. They don�t realize, of course, that they are playing a completely different game. For them, poker is about action. They can raise with the best of them � re-raising an early position raiser because they have a couple of big cards. And they�re not intimidated either. They�ve got heart in spades! They�ve watched those guys on TV so they know that sometimes you can call someone down with a weak hand and win.
SOLID: These guys may not be great players, but they�re pretty darn good. They understand position; they respect raises, they play aggressively when the situation calls for it, and they don�t call with trash. They are selective with the hands they play. But they play aggressively when they�re in a hand. Their raises are usually large enough to manipulate their opponents. And they can call a bet with a drawing hand when their hand, position, and pot odds warrant it. This is the type of player you aspire to be and generally want to avoid.

"Tell'ing Time"

"Tell'ing Time"
By Ed BarrettMy career as a private detective was on hold while the authorities were clearing my name of some problems I'd had in the past. I was spending the idle time playing a lot of poker. It was late Thursday evening and I was driving by the Rusty Nail Inn on my way home from the Indian casino near the Mexican border. I decided to stop in.
"V.O. and water," I plumped down on a padded bar stool. "No ice.
" "That's terribly un-American of you, no ice," he said. I detected a British accent. His name was Malcolm. It said so on his name tag.
"Smooth and warm, just like my women," I said, and instantly regretted having invited Malcolm into my life. I looked toward one of the many empty tables and considered moving to one of them as soon as Malcolm returned with my drink, but he didn't give me a chance. "I take it you had a bad night at the casino."
"Why is that?"
"When you've been in this business as long as I have, you learn to categorize people."
"And I look as though I had a bad night?"
"It's what you said, Mate. 'Smooth and warm' What was that psychiatrist's name? Rorschach?
Rorschach was famous for his ink-blot tests that led him to identify personality types and tendencies by patient's responses to ink-blot arrangements. Malcolm was talking about word association. I didn't correct him.He'd gotten my interest, and I decided to play along with him.
"Word association," I said. "You say something, I respond, and you know that I had a bad night at the casino?"
Malcolm laughed and took a towel from behind the bar and tossed it over his shoulder. "It's very reliable," he said.
"And you are correct. I did have a bad night at the casino. But I don't know how you got all that from what little I've said to you."
Malcolm shrugged his shoulders and turned his attention toward two young ladies who had just come in. They surveyed the near empty tavern, said hello to Malcolm and then left. Other than Malcolm and I, there was a young man methodically knocking balls into the pockets on a pool table away from the bar, and one other customer nodding off on the far side of the bar. I did a quick evaluation of the pool player and decided that I could take whatever money he had from him if I wanted to, but my mind wasn't on pool on this night.
"It's a lot to do with the body movement, too." Malcolm moved his body from one side to the other for emphasis as he watched the two ladies leave.
"You know I had a bad night because of what I said and by my body motions?" "That's it, Mate."
"And the people I play poker against. Maybe they know whether I have a good or bad hand by what I say and how I move. Is that what you're saying?"
Malcolm furrowed his brow. "I think you know that, Mate. It's called tells, I believe."
Indeed. But not me. Texas Hold'em was a new game for me, but I'd been playing stud for over thirty years. Surely I wouldn't be giving off tells.
"Right now...you're thinking that you would never give off tells. But your shoulders slumped just as soon as you started thinking about it."
I straightened up in my chair.
"And your eyes dropped. Not a very positive image. Do you think you might be doing that when you get bad cards?"
I didn't respond.
"And when the cards are favoring you...isn't it interesting that hardly anyone is calling your bets?"
I'd kept thorough records. He was right. My winning hands were paying well below the average for the games I was playing in. But I still think he was only guessing.
"How did you even know I was at the casino tonight?" I finished my drink and pushed my glass forward for a refill.
"You're wearing a Four Star Casino hat, Mate. And your comp card is sticking out of your shirt pocket. Wasn't hard to figure that one out."
I was tiring of being called Mate. "My name is Buck Garrison. I'm a walking tell is what you mean."
"It's not something you can't overcome, Buck." Malcolm reached behind the bar and took out a deck of cards. "Fifty cents and one dollar on the blinds, bets are one and two."
We played forty or fifty hands and I was down $64. I ordered another V.O. and water.
I peeked at my hole cards and stared at them for a few seconds.
"Something like 7-8 suited?" Malcolm was reading me again.
"10-8 of spades," I said. "You were close enough to know what to do if I'd bet."
"K-J off here," Malcolm replied. I would have called if you'd bet and then watched your eyes when the flop hit. Did you know your eyes dart back and forth between the cards and your chips when the hand is favorable to you?
"It's as simple as that? That's why I've been losing lately?"
"No and yes. No, it's not that simple, and yes, it's part of the reason you've been losing."
"I'll start wearing sunglasses," I said.
"The good players will still see your head movement. There's a better way." I waited for Malcolm to continue.
"You have to learn to look at your cards and not look at them at the same time."
I waited for more.
"You pretend to look at your cards. Instead you look at the second hand on your watch."
I was totally confused. It must have shown on my face. Malcolm smiled and leaned forward.
"Look-poker is a game of deception. You assign hand values to the second hand on your watch. If the second hand is between 12 and one, it's a group 1 hand. Between 1 and 2, it's a group 2 hand, and so you go around the clock."
"And I bet my hand according to what my watch tells me?" I was beginning to think that Malcolm was straying a little bit from the path of winning poker. Or maybe he was pulling my leg.
"No, no. Of course not. At least not all the time. When it's your turn to bet, you take a quick second look at your cards, and bet according to what you have.
"Deception?"
"Subterfuge is what we call it in London." Malcolm smiled. "And by the way, I knew it wasn't Rorschach who did word association. I was just testing to see if you knew."
"And?"
"Tells, my good man. I knew that you knew that I was wrong."
I glanced his Malcolm's ring finger and spotted a ring from Cambridge. I didn't know what to make of Malcolm, but I was willing to try his crazy idea with the watch. What could I lose?
I dropped a twenty dollar bill on the bar and left while Malcolm tended to the customer on the far side of the bar, who had slid to the floor.
It was a cold Saturday morning. The slashing rain pelted my aging Lincoln Town Car all the way to the Four Star Casino in Eagle Pass. I'd stopped by Eddie's Taco Hut in Castroville for breakfast and filled the gas tank up at the Texaco station. If my calculations were right, I should be able to make the 300 mile round trip without stopping again.
The poker room was empty except for seven players draped around a 10-20 hold'em table. Ricardo greeted me, and had a rack of red ready for me as I approached. I took seat seven directly across from Big Ray Saddlebrook, my chief antagonist over the past few months. I'd bought a new Timex with big numbers and a clearly marked second hand. The first hand was dealt. I motioned as though looking at my cards, but glanced at the second hand instead. It was between 4 and 5. A group 5 hand. This is crazy, I thought, but I played along with Malcolm's idea. I was in middle position and waited until it was my turn to bet. . Big Ray had raised from under the gun and it was folded around to me. I took a second peek at two red kings. I raised. Big Ray had a funny smile on his face as he called, and then check-called my bets on the turn and river. I raked in a small but pleasurable pot and gave Big Red a smile.
By early evening I was up over two racks of red and had run Big Ray and a few others off. I'd had enough for one day.
I drove out of Eagle Pass onto Highway 57 feeling a lot better than I had on my previous trip My destination was the Rusty Nail Inn and a visit with my new mentor Malcolm.
The front parking lot was full when I arrived. I pulled around to the rear and found a single empty parking space. I tapped my horn lightly to disrupt a young couple standing in the middle of my space in a warm embrace. The young man started to make an obscene gesture, but thought better of it when he caught a glimpse of my 6' 5" figure looming behind the windshield.
Malcolm was busy arguing with a customer when I walked in, but he gave me a smile. "I see you did well today!"
Was he guessing? I thought not. I sat at a table away from the bar and read a poker magazine I'd picked up at the casino while I waited for Malcolm to take a break. It was close to midnight when he approached my table..
"Judging from the look on your face, I'd say you were up around two racks of red." "Two and a half...$1,250."
"And my cut is?"
I stifled a smile. "My undying gratitude. And my future business and pleasant conversation."
"And perhaps in return you'll want some advice on how you can get rid of the crutch."
I wasn't sure I knew what he meant.
"The watch thing." He looked at my cheap watch. "At least you didn't invest a lot of money in the project." Malcolm smiled broadly.
I didn't respond.
"Look, Buck. They'll catch on to it the next time you visit the casino. Don't you think the players you took the money from are thinking about the change in your play right now?"
"So...it was just a joke."
"Joke? Not really. More like an upper...a kick in the pants. You needed to get rid of the negative attitude. Don't you know it's your attitude that was beating you?"
"Attitude equals tells?"
"Of course. And it's the negative attitude that's easiest to read. You get so caught up in your bad luck that you don't notice anything that's going on around you. And you don't notice that the other players are noticing you not noticing what's going on.
" I unraveled his tongue-twister and sighed. "I'm to go back to my normal way of playing?"
"Your shoulders slumped when you said that, Buck. No. You imprint the attitude on your mind that you had when you came in here tonight. Think happy, Mate. Positive thinking. And don't forget about the rest of your problem."
He had me stumped again.
"You've been rattling two quarters in your right hand and throwing them into your left hand since I came over here. Craps?"
He was right again. I'd given up gambling except for poker, but the urge was still there. My counselor at Gambler's Helper didn't like the idea, but I had convinced him that I could handle the poker playing.
Malcolm put his forefinger to his temple as he got up and returned to work. I left a nice tip for the young lady who had kept my glass full.
A month had passed since I'd visited The Rusty Nail. I was too busy making a living at the casino. But reality set in when my detective license was approved. I stopped by to tell Malcolm of my good fortune. One day at a time, he said. And he was right. I'd start setting up my new office tomorrow. Just after my visit to Gambler's Helper in Lytle, Texas.

Basics of Gameplay

Basics of GameplayThere are usually 7-10 people at each table, with one player acting as the dealer. Traditional poker rankings apply where a Straight Flush is the highest possible hand and high card is the lowest. In a casino, all hands are dealt by a casino dealer. A dealer "button" (a small plastic disc) is used to represent the dealer and is rotated clockwise after each hand is dealt. Games are usually labeled by their betting structure. In a $5-$10 fixed limit game, the first two betting rounds are $5 (the lower fixed bet) and the last 2 betting rounds are $10 (the higher fixed limit bet). When a player has less than the betting amount left, the player has the option of going "all-in" and can only collect up to the amount of the all-in bet from each player that remains in the hand.Antes/BlindsMost Hold’em games use 2 blind bets in lieu of antes. The person sitting to the left of the dealer is the small blind and puts in about 1/2 the lower fixed bet (in a $5/$10 game it would be between $2 and $3). The big blind, the person to the left of the small blind, puts in the full lower fixed bet amount (i.e. $5). After the initial 2 cards are dealt, betting then begins to the left of the big blind. When the betting gets back to the small blind, the player has the option to call the remainder of the bet (the remaining 1/2 bet) along with any raises, raise or fold. The big blind will have the option of checking (if the pot wasn't raised) or raising.BettingMost games are fixed limit, so there are 2 betting amounts. The early fixed bet is one amount (i.e. in a $5/$10 game, the early fixed bet is $5) for the first two rounds (initial deal of cards and after the first 3 community cards are dealt). Then for the last 2 betting rounds, the amount goes higher (usually double, i.e. in a $5/$10 game, the later fixed bet is $10). During a betting round, you can only Check, Bet (the fixed amount), Call, or Raise (the fixed amount). Most games have a 3 raise limit per round (bet, raise, raise, raise).GameplayAfter the blinds have posted their bets (in a $5/$10 game there would be about $8 in the pot) each player is dealt 2 cards (face down). Then a round of betting begins to the left of the big blind. 3 community cards are then dealt. This is knows as the Flop. Another betting round occurs starting to the left of the dealer. Then a fourth community card (the Turn) is dealt and a betting round occurs with the higher fixed limit. And finally a fifth and final community card (the River) is dealt, and the last betting round occurs.ShowdownAfter the 5 community cards are dealt, the players remaining make the best 5 card hand they can with either both, one or none of their down cards along with the 5 community cards. Basic StrategyYou want to make sure that your first two cards are capable of being the best at the end of the hand. Because there are usually 10 people at a table and you are only required to post your blind bets once a rotation, you can go 10 hands and only have to pay 1 and a half bets (the two blinds) if you fold every time.The basic premise behind starting hands is they should either be a high pair or have a flush, a straight or both possible. So suited cards (both of the same suit) and connecting cards (sequential cards, sequential with 1-3 gaps) are desirable in addition to pairs. Most people will fold unless their first two cards are worth being played or to avoid being viewed as a tight player (only plays the best hands). In early position (close to the dealer), you want to play stronger hands since you don't know if someone will later raise you and force you to place 2 bets. In later position (further from the dealer), you can play weaker hands if no one has raised since there are few or no players left behind you to raise (and force you to place more bets).

Pot odds and Risk

No matter how you slice it, poker always revolves around this primary relationship: Does the pot offer enough money - or promise to offer enough money once all the betting rounds are concluded - to overcome the odds against making your hand? You can't escape it. The relationship between the pot and the chances of making the winning hand threads its way through every form of poker you play. It even winds its way through real life, too. The phrase, "Is the prize worth the game," encapsulates the essence of decision-making. In real life, the answer always "depends," since everyone's personal equation for relating the cost of something to its personal value differs. But poker metrics are less subjective, and one has the advantage of being able to count the pot and calculate the odds against making a hand, and then decide whether to fold, bet, call, or raise.
That's the very reason poker is a game you can beat. If you're shooting dice, each and every bet - from the bad ones like "hard ways" and the "Yo" to better wagers, like making a pass-line wager and taking the odds - carries a negative expectation. No system yet devised enables you to package a group of individual bets with negative expectations and rewrap them into a magic parcel of wagers that will pay off in the long run.
Poker is beatable, in part, because the odds are not immutable; they shift and change as each card is dealt off the deck. In some games, like seven-card stud, figuring the precise odds against making your hand can be difficult, especially in the heat of battle, because the calculations change with every betting round. You may start out with three hearts in your hand and not see another heart in of any of your opponents' exposed upcards. But on the next round of betting, four of your opponents might be dealt a heart, and that dramatically changes your hand's risk-reward ratio. After all, there are only 13 cards of each suit in a deck. You have three and need two more to complete your flush. Each heart dealt to one of your opponents is one that will never find it's way into your hand. You don't need to know much about poker or probability to realize that you stand a much better chance of receiving a heart when 10 of them remain in the deck instead of six - and you still need two of them.
It's a bit easier to figure the odds in hold'em, because there are only so many situations to be accounted for, and far fewer exposed cards to consider. If you work out the relationships in advance by memorizing the odds against making particular hands in commonly encountered situations - like flopping four to a flush or four to a straight - half of your work is already done. All that remains is counting the pot.
Michael Wiesenberg, in The Official Dictionary of Poker, defines pot odds as: "The ratio of the size of the pot to the size of the bet a player must call to continue in the pot." For example, if the pot contains $20 and you must call a $4 bet, you are getting pot odds of 5-to-1.
If there are no more cards to come, and no players remain to act after you, all you need do is consider the pot odds. If your chances of winning are better than the odds the pot is offering you, it pays to call. Otherwise, you should fold - unless you think a raise will cause your opponent to release his hand, in which case that's the preferred action. But let's ignore the impact of bluffing for a moment, and focus our attention on the relationship between pot odds and the chances of making your hand. If you figure to win once in three times when the pot is offering you 5-to-1odds, it pays to call, regardless of whether you win that particular hand or not. It's the long run that matters in poker, not the outcome of any given hand.
But on earlier betting rounds, when there are still more cards to be dealt, more players to act, and more betting rounds, it's difficult to know with any degree of precision how much it will cost to try to make your hand, since you can never be sure how the betting will proceed or how many opponents will stick around and pay you off if you make the winning hand.
That's where implied odds come into play. The Official Dictionary of Poker defines implied odds as: "The ratio of what you should win (including money likely to be bet in subsequent rounds) on a particular hand to what the current bet costs." Calculating implied odds is imprecise, and is really a form of reckoning at best, since one never knows how many opponents will remain in the hunt, or how much money will be wagered on subsequent betting rounds.
The more betting rounds there are in a particular game - all else being equal - the bigger the role played by implied odds. In games like draw poker or lowball, with only two rounds of betting, implied odds are not as significant as they are in hold'em, which has four betting rounds, or seven-card stud, which has five.
Implied odds are affected by a number of factors. Implied odds are better whenever your hand is hidden, because your opponents might not realize what you're holding and pay you off when they have inferior hands. If you're playing seven-card stud, you might have four unsuited, unrelated cards exposed on your board, and have a full house or even four of a kind. A hidden hand begets much higher implied odds than a hand that shouts out its strength for the entire world to see.
Suppose you're showing four jacks in your seven-card stud hand. Your implied odds are pretty much zilch, zero, nada, nil, and nothing at that point. Unless your opponent can beat four jacks, he's going to take his hand and toss it away. He can't beat you, he can't bluff you, and he won't pay you off, either.
Betting structures affect implied odds, too. When betting limits double on later rounds, implied odds increase. Since your opponent may call a bet on later rounds because of pot size alone, that extra bet increases the implied odds. Your opponents, just by virtue of their playing style, can increase or reduce implied odds. Players who seldom bet or raise but call to the bitter end increase implied odds, because you can draw to your hand cheaply, knowing all the while you'll get paid off if you make your hand.
If you're last to act, you can take advantage of what your opponents have done to increase your implied odds. But players who have the ability to discern what kind of hand you're holding even if they don't have the advantage of seeing exposed cards will reduce your pot odds as long as they have the discipline to release their hand once they know they are beaten.
Acting first doesn't help your implied odds, either. Whenever you act first, it's a guessing game of sorts. You never really know whether a wager will cause opponents to fold or if they'll play back at you by raising. When you're forced to act before your opponents, their actions can reduce the odds you're getting to draw for your hand.
There's another concept that comes into play, too, and that's the amount of money already in the pot. That money is the reason you might want to continue to play a hand even though you are not the favorite. Here's an example: If you flop a four-flush when playing hold'em, the odds are 1.86-to-1 against completing your hand. In addition, there's always the chance that you might make your flush but lose to a bigger hand. Even though you are not favored to win the hand, you are still a "money favorite." In other words, even though you might win the pot just once every three times you find yourself in that situation, it pays to draw as long as the pot promises to return $2 or more for each dollar you have to pay to draw to your flush.
Here's another example, and as absurd as it may seem, it makes it easy to illustrate the point about being a money favorite while not an outright favorite to win the pot. Suppose a wealthy eccentric is running around your favorite cardroom randomly tossing $5,000 chips into pots. Let's assume you have flopped a flush draw in a $20-$40 hold'em game against only one opponent, and you know with absolute certainty your opponent has flopped a set of kings. Normally, the relationship between the pot odds and the odds against making your hand would suggest that you fold, but with an additional $5,000 in the pot, you'll play - of course you will - calling all bets until the bitter end. After all, with three rounds of betting to go, you can lose a maximum of $20, $40, and $40 on each betting round - and you don't even have to call that last bet on the river if you fail to make your hand, since you know your opponent has you beaten unless you make your flush and the board fails to pair. Since you stand to win substantially more than the cost of a couple of bets, this is not the time to save a buck by folding. While I've never played a hand of poker in which the relationship between the pot odds and the odds against making my hand were this good, the fact remains that the amount of money currently in the pot is the third force to be reckoned with when considering pot odds and implied odds.
While there are always caveats that might cause you to deviate from these suggestions, here are three rules of thumb to think about when you're considering the pot odds/implied odds relationship.
• If you are a money favorite on new money - forget, for a second, about the money that's already in the pot - you should bet or raise to build the pot. If you've flopped a flush draw and are last to act, and four players have already called, go ahead and raise. You are getting a big enough price on this betting round alone to justify your action. Since the odds against completing your hand when flopping a four-flush are only 1.86-to-1 against you, but you're getting 4-to-1 on new money entering the pot - never mind whatever money is already in the pot - get some more money into the pot, and do it now.• If you are a money favorite because of the size of the pot or the implied odds you think you'll get if you make your hand, calling is usually the best option. If you ignore the fact that raising may allow you to win the pot by causing your opponents to fold, raising in these situations only reduces your implied odds. Now is the time to make your hand inexpensively - even if some wealthy lunatic just sauntered by and dropped a few $5,000 chips in the pot.
• If you have neither pot odds nor implied odds, and are not a money favorite, fold and save your money.
When Oscar Wilde wrote, "The truth is rarely pure, and never simple," he was probably not thinking about a poker game, but his words hold true, nonetheless. These three rules of thumb are not the entire answer, of course, and while it's easy to come up with a raft of reasons to deviate from them on occasion, the fact remains that the relationship between pot odds, implied odds, the odds against making your hand, and the money that's already in the pot will go a long way toward answering that age-old poker conundrum: Shall I fold, bet, call, or raise?

Exploiting The Tilt

Whenever someone in your game goes on tilt, your expected value (EV) should go up. By definition, such people are playing poorly for emotional reasons, and their mistakes should put money into your pocket. Let's look at ways to get the most profit from their emotional imbalance.
Which Type of Tilt?
An earlier column described two main types of tilt, becoming wildly loose-aggressive and playing scared. Since scared players are less profitable, and risky, I'll just briefly discuss ways to exploit them.
Respect their bets and especially their raises. They won't bet without a good hand or raise without an excellent one.
Bluff and semibluff much more frequently. They will frequently fold when they should call.
Steal their blinds or antes. They will rarely call and almost never play back at you. If they reraise, you know they have very good cards. If they just call your raise, they probably won't bet out or check-raise later, giving you free cards to draw out and win legitimately.
Don't make thin value bets, especially ones based on position. Checking does not necessarily mean they are weak. They will often check good hands.
Don't check-raise. If you check, they will probably check behind you unless they have you beat. If they do bet, you may not want to raise or even call.
Now, let's look at the more visible, exciting, profitable, and dangerous form of tilt, wild aggression.
Monitor Yourself and Everyone Else
As I said in my last column, this form of tilt is contagious; others often become infected by the "let's gamble" virus. You therefore must constantly look for signs that anyone is on tilt or getting close to it. Of course, the most important person to watch is yourself.
When trash hands win huge pots, and your aces get cracked by 7-3 offsuit, you can easily lose your balance. You may think, "Since I can't beat them, I'll join them." Or, you may not make a conscious decision, but suddenly find yourself taking crazy chances. If you see this happening, take a break or go home.
You also must look for changes in everyone. Solid players will become wild, and others will start playing scared. A few will make the sorts of intelligent adjustments that you should make. You must recognize, understand, and adjust to the changes nearly every player makes. Don't assume that people are playing their normal game.
Keep the Party Going
Don't say or do anything that will cause the player(s) on tilt to regain control or leave the game. Do everything you can to spread the "let's gamble" virus. You want the party to last as long and be as wild as possible.
It is extremely foolish to criticize players who are on tilt, but it happens all the time. People get so frustrated when trash and stupidity beat their good hands that they attack viciously, call a player names, or even insist, "If you keep playing like that, you'll go broke." They may embarrass the people on tilt into playing rationally or quitting the game.
Since tilt is contagious, some of the apparently rational players may be getting close to losing control. It's probably easy to push them over the brink. Don't be nasty or do anything that would destroy the "wild party" atmosphere. Instead, buy them drinks, encourage them to keep playing, and point out that Harry just won a hand with a two-outer and Barb won an earlier hand with 7-2 offsuit. And say it with a smile: "It is sure exciting to see hands like that win big pots." Encourage everybody to gamble foolishly while you play solid poker.
Pick the Best Seat
When people are on tilt, position becomes very important. You generally want unpredictable players on your right, and predictable ones on your left. Since players who are on tilt are extremely erratic, you usually want them to your right. Let most of the action and surprises occur ahead of you.
However, some players on tilt, especially drunks, become quite predictable. They either bet or raise almost every hand, or they telegraph their moves by picking up chips, staring disgustedly at their cards and getting ready to throw away them away, or even acting out of turn. If you know what someone is going to do, sit to his immediate right. You will be in a near-perfect position, almost the "permanent button." You can fold your marginal hands and slow-play or check-raise your good ones.
Adjust Your Strategy
Some of my recommended adjustments are similar to those I suggested in "It's a New Era" (Oct. 10, 2003), because all loose-aggressive games require similar strategic changes. However, because people are acting emotionally, you must make some subtle variations.
Make sure you have enough chips. Don't play in a wild game with a short stack. You could play scared and get run over.
Avoid fancy plays. Emotional people are too oblivious and volatile for them to work. Play straightforward, solid poker.
Tighten up, especially before the flop or on third street. Because you will see trash hands win huge pots, you may want to loosen up - but don't do it. First, since the initial round of betting will often be quite expensive, you should not get involved without good cards. Second, once you get involved, the pot odds may become so large that you'll be tempted to chase and may even be justified to do it. Third, you must constantly resist that "let's gamble" virus. If you loosen up just a few times, you could easily find yourself on tilt.
Check-raise more often. If the player on tilt is to your left and you want lots of action, you should check-raise, especially if he has telegraphed that he will bet.
Slow-play big hands more often. Let the player on tilt do the betting and raising. He will get lots more action than you would. And if the game has become really wild, others may also jack it up. Sometimes you will flop the nuts and have others cap the pot for you.
Bet into the player on tilt to thin the field. If the player on tilt is on your left, the field is large, and your hand is vulnerable (such as top pair, poor kicker), bet into him so that his raise will force out dangerous hands. If you have A-6 in the big blind, bet, get raised, and A-7 folds, two great things happen. First, you win a pot you could not win any other way. Second, the player with A-7 can easily get upset because he folded the winner, and proceed to go on tilt himself.
Minimize bluffs and semibluffs. Somebody will almost always call you.
Invite them to bluff. Many players on tilt love to bluff. They want excitement, and it's much more exciting to bluff than to win with the best hand. So, check your marginal hands, and snap off their bluffs.
Don't fold on the river. This point is related to the last one, but it refers to more than bluffs. Some players on tilt will bet weak hands for value because they are too off balance to evaluate their chances accurately. Others may call with even less. You will often have to make apparently foolish overcalls. So what? If you make a bad overcall, you lose one bet. If you make a bad fold, you lose a whole pot, and perhaps a huge one. Even worse, you may become so upset that you go on tilt.
Final Words
You may think I've overstated the danger of going on tilt, but it is very real, and it is always there. Keeping your own balance is, in fact, your key task. If you keep your head while the others are losing theirs, you will dramatically increase your edge. My next column describes ways to cope when you're losing your balance.

Make A KILLING At Online Poker Tournaments

“The Fastest And Easiest Way To Make A KILLING At Online Poker Tournaments”
Everyone knows the surest way to make money at online poker is by WINNING TOURNAMENTS. The reason is because you can win large multiples of your buy-in... 200%, 500%, 1000%, or even higher.
In this strategy article we'll discuss step-by-step exactly how I consistently make a "killing" at online poker by beating Sit and Go tournaments. Read on to learn this amazingly simple method...
What Is A Sit And Go?
A Sit and Go is an online poker tournament. The name "Sit and Go" comes from the fact that these games are fast-- with a clear beginning and end. Each Sit and Go has a pre-determined number of players... so once the spots are filled, the game starts.
Everyone in a Sit and Go must buy-in for the same amount of money and starts with the same number of chips.The blinds gradually go up in "levels" or "stages" until one player is left standing.
The payouts are determined before the game and are displayed when you buy-in.
How Many Players Are In A Sit And Go?
Sit and Go's can have as many as 50 players or as few as 2. It really just depends on which casino you're playing at and which type YOU CHOOSE.
A majority of Sit and Go's are single table games with 10 players. In a game like this, the top 3 finishers would place "in the money". ("Single Table Tournament" is abbreviated STT.)
For instance, let's say you want to play a $10 Sit and Go. You buy-in for $10 and pay an "entry fee" to the casino-- probably a buck. All 10 players would start with the same number of chips-- let's say 800. The blinds would start low, probably 5-10. As the game progresses, the blinds will keep increasing to force action. The buy-ins on a game like this would total $100. That money would get split between the top three finishers. First place would be $50, second place would get $30, and third place would get $20...
How Long Do Sit And Go's Last?
A 10-player Sit and Go will usually last between 30-60 minutes. Some casinos have "turbo" Sit and Go's where the blinds go up faster. Turbo games finish more quickly.
A 2-player Sit and Go-- which is really just a "heads-up" match-- will often last a FEW MINUTES before ending.
There are also Sit and Go's with 5 players, 8 players, 20 players, 30 players, and so on. (A Sit and Go with more than 10 players will be played on more than one table. These are known as "Multi-Table Tournaments", abbreviated MTT.)
No limit Texas Holdem Sit and Go's are generally faster than limit Sit And Go's... because the ability to move "all-in" gets things moving.
How Do Sit And Go's And Ring Games Differ?
The easiest way to understand the distinction is to understand that Sit and Go's are simply TOURNAMENTS. Ring games are like "cash games". Here are some of the key differences:
* You can buy-in or leave anytime during a ring game, whereas you must enter the beginning of a Sit and Go to play.
* Sit and Go's have a clear start (when everyone is ready) and end (when only one player is left). Ring games are ongoing.
* The blinds go up during Sit and Go's, so in the later stages you're forced to loosen your starting hand selection and take risks. In ring games, the blinds stay the same.
* Winning a Sit and Go requires a completely different set of strategies and techniques than winning a ring game...
Why Sit And Go's Are So Popular
Sit and Go's are HOT right now. I personally love to play Sit and Go's, because I can often make MORE money and have MORE fun than in ring games.
Playing a ring game requires "grinding it out"...
Playing a Sit and Go is an exciting battle with ups and downs-- with a "do or die" feeling to it.
And here's the best part: When you learn how to master the STRATEGIES for Sit and Go's, you can amass a FORTUNE in winnings! You can predictably and consistently log onto your computer and win tournament after tournament after tournament...
Here's why: Since Sit and Go's pay the top finishers, you don't have to place first to always make money. You obviously WANT to win first-- but it's not necessary for making a profit. I've developed a system of tactics where I shoot for first, but "hedge my bets" to settle for 2nd or 3rd as a backup plan...
How To Consistently Beat Sit And Go's
Because of their unique structure, there are SPECIFIC strategies you need to beat Sit and Go's on a consistent basis.
It's taken me YEARS to "crack the code" on this and figure it all out. But now that I have, I can easily log onto my online poker account and make money... just about every time.
It's a great feeling. And I want to share it with you.
That's why I developed Sit And Go Shark.
The concept for Sit And Go Shark is actually very simple. This easy-to-install poker software is like having your very own PERSONAL POKER COACH.
That "coach", of course, is me.
When you use Sit And Go Shark, the program shares several pieces of IMPORTANT ADVICE that you need to be thinking about at the table-- everything from your cards to blinds to positioning to pot odds and more...
The advice-- which took me over 6 MONTHS to write!-- is drawn from a HUGE DATABASE of possible combinations and factors. It runs alongside your table while you play, so it requires ZERO extra work from you.
I should also point out that online casinos don't mind if you use Sit And Go Shark. As you know, some software out there is banned and dangerous to use... and I would never, ever recommend you to any of these software programs. You can feel comfortable using anything I point you to.
Anyway, like I was saying, Sit And Go Shark is like having me sitting on your shoulder... telling you what to do each step of the way... and teaching you how to handle the situation.
You'll get two main benefits from using it:
1. You'll win more (a LOT more) money simply by following the advice.
2. You'll learn more (a LOT more) about the game of Texas Holdem. You'll even do better at offline tournaments and ring games, even though you won't have the tool in front of you.
Pretty cool, huh?
OK, so that's Sit And Go Shark in a nutshell. To get started now and check out the website, just click the link below:
CLICK HERE