FOREX: What Is Forex Trading ?
Basically, the Forex market is where banks, businesses, governments, investors and traders come to exchange and speculate on currencies. The Forex market is also referred to as the ‘Fx market’, ‘Currency market’, ‘Foreign exchange currency market’ or ‘Foreign currency market’, and it is the largest and most liquid market in the world with an average daily turnover of $3.98 trillion.
The Fx market is open 24 hours a day, 5 days a week with the most important world trading centers being located in London, New York, Tokyo, Zurich, Frankfurt, Hong Kong, Singapore, Paris, and Sydney. It should be noted that there is no central marketplace for the Forex market; trading is instead said to be conducted ‘over the counter’; it’s not like stocks where there is a central marketplace with all orders processed like the NYSE. Forex is a product quoted by all the major banks, and not all banks will have the exact same price. Now, the broker platforms take all theses feeds from the different banks and the quotes we see from our broker are an approximate average of them. It’s the broker who is effectively transacting the trade and taking the other side of it…they ‘make the market’ for you. When you buy a currency pair…your broker is selling it to you, not ‘another trader’.
If you’re from Greece, you’re probably pretty confused right
now, and wondering why I’m calling this gyros. There, pork and chicken are
used, in non-ground form, and as the meat turns slowly over a fire, the cooked,
caramelized surface is shaved off into thin slices.
It’s amazing stuff, but believe it or not, I prefer this Americanized “mystery meat” approach, which uses ground lamb and/or beef. The spices are similar, but the texture is totally different, and for me, more interesting. I can eat fresh, identifiable meat anytime, so when I’m in the mood for gyros, I want the stuff you can only get from certain street vendors. Of course, since the meat is ground, you’re taking their word for which specific animals made the ultimate sacrifice, which is why this stuff became affectionately known as “mystery meat.”
It’s amazing stuff, but believe it or not, I prefer this Americanized “mystery meat” approach, which uses ground lamb and/or beef. The spices are similar, but the texture is totally different, and for me, more interesting. I can eat fresh, identifiable meat anytime, so when I’m in the mood for gyros, I want the stuff you can only get from certain street vendors. Of course, since the meat is ground, you’re taking their word for which specific animals made the ultimate sacrifice, which is why this stuff became affectionately known as “mystery meat.”
This style is perfect for making ahead of time. Once it’s
chilled, and sliced, all you need to do is brown it in a pan, and find some
flatbread to roll it up in. Preferably, that would be homemade Lebanese
mountain bread, which I will attempt to show you in the near future. In the
meantime, your favorite pita will do, just as long as you don’t forget to make
some tzatziki. I really hope you give this a
try soon. Enjoy!
Ingredients for 8 portions:
1 pound ground lamb
1 pound ground beef
1/2 cup finely diced yellow onion
4 cloves garlic, crushed
1 tablespoon freshly minced rosemary
2 teaspoons dried oregano
2 to 3 teaspoons kosher salt, or to taste (you can cook a
small piece to test)
1 teaspoon fresh ground black pepper
1 teaspoon cumin
1 teaspoon paprika
1/8 teaspoon cinnamon
1/8 teaspoon cayenne pepper
2 tablespoons bread crumb
- Cook at 350 F. for 45 minutes, or until an internal temp
of 160 F.
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Note: to make the pickled red onions, simply slice them about 1/8-inch
thick, and cover with red wine vinegar for a few hours, or overnight.
They will turn into the beautifully colored garnish seen herein.
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