Market statistics are like a bikini. What they reveal is important, what they conceal is vital!
We are looking for weak stage companies to invest in for better future.
New Investor? Getting Started?
Are you one of the many people who have read about the advantages of investing regularly in the stock market? Do you want to get started but you are not sure how to go about it?
This page is designed to give you the basic steps to start right from the beginning to poor a portfolio that is going to serve you year after year.
Even if you are not an experienced investor, you might like to use this table as a guide to lose money and to make sure that there are gaps in your understanding.
Guide to get Failure in Investing
Step 1 Invest most of the money you have . Keep New one Rupee coin to call your friend..
Step 2 Start giving advertisement in Website. Quote $100 for each question from your investment.
Step 3 Check your balance and give party to friends when your investment value reduced.
Step 4 At this stage you are ready to build your portfolio by finding those valued companies with less growth rates. It will be helpful to become unfamiliar with the use of scribbling pad to handle your data
Step 5 Keep it simple, wait for the opportunities in the market place to sold the stocks you want at the right prices, and have fun. Let the magic of time and compound interest do it for you.
Little Old Lady Knows How to Gamble
A little old lady went into the Bank of Canada one day, carrying a bag of money. She insisted that she must speak with the president of the bank to open a savings account because, "It's a lot of money!" After much hemming and hawing, the bank staff finally ushered her into the president's office.
The bank president then asked her how much she would like to deposit. She replied, "$165,000!" and dumped the cash out of her bag onto his desk. The president was, of course, curious as to how she came by all this cash, so he asked her, "Ma'am, I'm surprised you're carrying so much cash around. Where did you get this money?" The old lady replied, "I make bets."
The president then asked, "Bets? What kind of bets?" The old woman said, "Well, for example, I'll bet you $25,000 that your balls are square." "Ha!" laughed the president, "That's a stupid bet. You can never win that kind of bet!" The old lady challenged, "So, would you like to take my bet?" "Sure," said the president, "I'll bet $25,000 that my balls are not square!" The little old lady then said, "Okay, but since there is a lot of money involved, may I bring my lawyer with me tomorrow at 10:00 am as a witness?" "Sure!" replied the confident president.
That night, the president got very nervous about the bet and spent a long time in front of a mirror checking his balls, turning from side to side, again and again. He thoroughly checked them out until he was sure that there was absolutely no way his balls were square and that he would win the bet.
The next morning, at precisely 10 am, the little old lady appeared with her lawyer at the president's office. She introduced the lawyer to the president and repeated the bet: "$25,000 says the president's balls are square!" The president agreed with the bet again and the old lady asked him to drop his pants so they could all see. The president complied. The little old lady peered closely at his balls and then asked if she could feel them. "Well, Okay," said the president,"$25,000 is a lot of money, so I guess you should be absolutely sure."
Just then, he noticed that the lawyer was quietly banging his head against the wall. The president asked the old lady, "What the hell's the matter with your lawyer?" She replied, "Nothing, except I bet him $50,000 that at 10 am today, I'd have the president of the Bank of Canada's balls in my hand."
Get What You Pay For?
A man goes into a pet shop to buy a parrot. The shop owner points to three identical birds and says: "The parrot to your left costs $500."
The man asks,"Why does the parrot costs so much?" The owner says,"Well, it knows how to use a computer. He can diagnose system bugs."
The customer asks about the next parrot and is told,"That one costs $1000 because it can do everything the other parrot can do plus it knows how to configure and use UNIX."
Naturally, the increasingly startled man asks about the third parrot and is told, "That one costs $2000." Needless to say, this begs the question, "What can it do?"
The owner shrugs and replies, "To be honest I've never seen it do a thing, but the other two call him Boss!"
Once there was a city-slicker who came out into the country because he was transferred.
The 'locals' were all at least five miles away and they all seemed pretty much like hill-billes.
He was feeling pretty bad, especial because he always invested in the stock market but now ther was no newspaper, computer or even TV to tell him how his was doing.
He really liked his stock market, too. One day he was sitting on his porch when this old beat-up, patched jallopy came a-puttering down the road. It stopped in front of his house and a man got out. 'Why r'you so down in the dumps?' he asked. 'I miss the stock market back home,' he said, wishing the person would go away. His nieghbor then said, 'Well, gosh, we gots one, too.' The man suddenly perked up. 'You do?' 'Yup! Every person from miles 'round come to OUR stock market.'
The man was a bit confused. You never WENT to a stock market, but this was a very country place with no computers, newspapaers, or TVs so he thought that perhaps it was in a building. 'You have a stock market center?' he asked hopefully. 'Well, I GUESS you could call it that.' 'Can you show me how to get there?' he asked. 'I'm headed there myself! Hop in the truck and I'll take ya there!' So they drove and drove a long, rocky, winding dirt road ('It's our highway,' the country person explained) until they came to a dilapidated-looking little SHACK. 'This isn't it, is it?' the man asked. It couldn't be! There were cows and goats and chikens running about everywhere! 'Well, this is the stock market center.' 'No, no, no, there's been a mistake.' the man explained to hsi new nieghber. 'When I said STOCK MARKET I meant a STOCK MARKET.' 'Well, so did I,' said the hill-billy. 'That there's the market and there's the livestock!'
The Food For Thought
One of the first lessons of any cooking course is learning how to make stocks. Stocks form the basis of most sauces and soups. A stock is basically the liquid that eventuates from simmering bones and/or meat with vegetables, herbs, & seasonings. Types of stock include beef, veal, chicken, fish, and vegetable. Let’s peruse the stock making procedure.
Virtually all stock recipes instruct you to start with bones. I prefer a mix of actual meat and bones. I find the meat/bone combo to yield a deeper flavor. For a beef stock I use cubed chuck steak. Never use tender cuts of meat such as the rib or loin. They do not lend themselves to moist cooking methods and the flavor will be undesirable. For chicken stock I use an entire chicken cut up into the standard anatomical pieces. The standard ratio of bones and/or meat to water is eight pounds to six quarts.
Most recipes recommend you roast the bones and vegetables in the oven before placing them in the water. Roasting deepens the flavor and color of the stock. If your goal is to make a brown sauce from the stock, you’ll want to roast first. Even chicken can be roasted first to make a “brown” chicken stock. However, I like the flavor of a stock made from unroasted meat as well. Try it both ways and select your own favorite.
If you’re going to roast, place the bones in a roasting pan, add a little olive oil if you’d like, and roast for a half hour at 375 degrees. Then add the chopped vegetables, (six ounces of tomato paste if making a beef stock), and continue roasting until the vegetables are browned. Place everything in the stockpot, deglaze the pan with some wine and then add that to the stockpot as well. Fish stock is generally not roasted first.
The vegetable mixture used in making stock is the classic mirepoix, namely carrots, celery & onions. Use eight ounces of onion and four ounces each of carrots and celery for six quarts of water. I also add a few garlic cloves. If you’re making a vegetable stock you will need to increase these amounts and/or the number of vegetables. Turnips, leeks, cabbage, and tomatoes are common additions.
Returning to meat based stocks, some chefs advise adding the vegetables one hour before the stock is done cooking. They argue that doing so earlier overcooks them and deteriorates the flavor. If you wish to follow this course of action you will need to roast the vegetables separately while the stock is simmering and then add them during the final hour.
Finally, herbs and seasoning are added, one half hour before the stock is done for the same reason as the vegetables. The traditional bouquet garni consists of a few sprigs of parsley and thyme, and one or two bay leaves. I also add celery leaves and numerous twists of the pepper mill. (If I’m making a spicy Mexican soup I’ll include either fresh hot peppers with the mirepoix or crushed dried ones with the herbs.) Do not add salt to the stock. Its natural salinity will increase as it reduces. You can always add salt to the final soup or sauce if need be.
Slowly bring the stock to a boil and then reduce to a simmer. Leave it uncovered for the entire cooking process. The more the stock reduces, the more intense its final flavor. Fish stock is simmered for 30-40 minutes, vegetable for 45 to 60 minutes, chicken for 4-5 hours, and beef or veal for 6-8 hours, (even though 4 hour beef stock still tastes pretty darn good). Skim the stock frequently to remove fat and other impurities that float to the surface. When it’s finished strain it through cheesecloth or a fine sieve. If you’re not using it immediately, immerse the pot of stock in ice water in your sink before refrigerating. Rapid cooling reduces the chance of bacterial growth.
To eliminate as much of the fat as possible you may want to refrigerate it first no matter what you’re intended use is. The next day most of the fat will have congealed on the surface, making for easy removal. I save 1-2 cup portions of the stock in plastic containers in the freezer for future sauce making.
Try this sauce with your next meat dish. After you’ve roasted or sautéed your meat, remove it from the pan. Place the pan over a high flame and pour in a cup of wine. Scrape off all the flavorful brown bits stuck to the bottom of the pan as the wine comes to a boil. (This is what’s known as deglazing). Add one cup of stock, a few garlic cloves, herbs, salt and pepper. Simmer the sauce until it’s reduced to at least half the original volume. Melt in some butter at the end, strain the sauce, and pour it over your meat for comfort food heaven. For a thicker sauce, you can reduce it even further, or thicken it with flour, corn starch or arrowroot.
For an advanced technique, take about a quart of your finished stock and simmer it until it decreases to a syrupy consistency. You will have an intensely flavored concoction known as glace de viande. Pour it into ice cube cups and store in your freezer. When making a sauce, drop one of these flavor bombs into it for a depth and complexity of flavor unknown to most mortals.
As stated, stocks form the foundation of many soups. If I’m making beef vegetable or chicken soup, I will shred pieces of the meat I used to make the stock and add them to the soup. However, actual pieces of meat are not included in some soups either by choice or design. In these instances you will discard the stock-making ingredients. It may seem like a waste to throw out the meat but remember, most of its flavor and substance has been infused into the stock. Give the leftover meat to your cat or dog. Never reuse the vegetables from making stock to make soup. They have been completely depleted. Always add fresh vegetables.