Under the Hi-Lo method of card counting, each numbered card has a value. Cards two through six are worth one point. Cards seven through nine are worth zero points. The ten card, face cards, and the aces are worth negative one point each.  The idea is that you’ll keep a total value of all the cards on display, and as more face cards are left in the deck you’ll make more blackjacks while the dealer busts more. The Hi-Lo method is a common counting system, but other systems exist that give different point values to certain cards such as aces and fives. Use a single deck of cards. Turn over the cards one by one, adding up the values as you go. If you draw a two, a five, and an ace, you’ll have a value of one. When you reach the end of the deck, your running total should equal zero. Repeat practice until you’re able to keep your total quickly and quietly. Casinos are wise to card counters, so they play blackjack with multiple decks at the same time. The true count takes the running count and divides it by the number of decks in play. This count gives you more of an idea of how much of an advantage you have in betting.  A running count of three is fine in a one-deck game, but this number means less when there are multiple decks since there are more cards to factor that reduce your chances of winning. For example, a seven running count divided by two decks leaves you with a true count of about three. But if there are six decks in play, the true count is only about one. Start off by using a few decks. Flip over the cards one by one and grow accustomed to dividing with fractions. At first you can simply round the division into a general true count, but as you go you’ll become more able to perform more accurate divisions in your head with less effort. An online card counting simulator can help you practice. Some simulators can correct your counting mistakes and track your winnings. Once you feel comfortable keeping a true count, try mimicking the feel of a casino. First, start small. Add a little music or radio chatter. As you grow more capable, bring in a friend, roommate, or partner. Later on you can practice during loud events such as parties. Eventually you’ll be able to carry on conversations while calculating the true count in your mind. When you put your calculations to practice, raise the amount you bet when the count is high in the positives. Remember to remain inconspicuous. Remain natural, talking to other players and the dealer rather than muttering to yourself. Raise your bet by small amounts when you can and lower your bets when you lose. Instead of sitting around at a table for hours, leave when your winning begins to attract suspicion. Card counting is legal but casinos frown upon it because it costs them money.
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One-sentence summary -- Assign values to cards. Practice keeping a running count. Keep a true count. Practice maintaining true counts. Keep a count with distractions. Adjust your betting.


Tap each egg gently against a corner to crack it. Break the egg in half and hold a shell half in each hand over a large mixing bowl. Gently transfer the yolk from one half to the other. As you transfer the yolk, the white will separate and drop into the bowl below. Continue transferring the yolk until all the white has been separated. Repeat with each egg.  Transfer the yolks to a separate airtight container and reserve them to make pudding, custard, cake, ice cream, or other treats. You only use egg whites to clarify consommé, so you must separate the yolks from the whites first. In a meat grinder, blender, or food processor, combine the meat, celery, carrot, onion, and leek. Pulse the ingredients together on high for about a minute, until all the ingredients are minced and combined. You want a rough mash rather than a puree.  You can substitute in any kind of vegetables you like, except for starchy vegetables (like potatoes) that will make the stock cloudy. Blending the meat and vegetables together will make for a more flavorful stock, but it will also make the stock easier to clarify. Use the same kind of meat and stock to make the consommé. For instance, if you mince up chicken meat with the vegetables, use chicken stock to make the consommé. Use a whisk or fork to rapidly beat the egg whites. Continue beating for about 30 seconds, or until the whites are frothy and thick. When you combine and heat all the ingredients, the protein in the egg whites will coagulate and glue together the chunks of meat and vegetables from the broth. This is known as the raft. In place of the egg whites, you can use a cellulose gum such as methylcellulose F50 to create the raft. Transfer the minced meat and vegetables to the bowl with the whisked egg whites. Use a wooden spoon to combine the mixture. Transfer the mixture to a large stock pot and cover it with the cold stock. Add the cloves, peppercorns, and chopped fresh herbs as well, which can include any mixture of:  Parsley Tarragon Thyme Bay leaves Place the pot with all the ingredients on the stove and heat it over high heat. Stir the mixture constantly as it cooks, and heat it until it reaches 120 F (49 C). When the broth reaches this temperature, the raft will start to float to the top. When the raft floats to the top of the broth, use the cup of a ladle to break a hole in the center of the raft. This will allow you to access the stock below so that the raft doesn’t dry out as it cooks. Keep the heat high until the consommé comes to a simmer. At that point, turn the heat to low and continue cooking the consommé for about 60 minutes. It’s important that the consommé never come to a rolling boil, otherwise the raft will break and the soup won’t clarify. It’s important to baste the raft with the broth throughout the simmering process. This will keep the raft moist and prevent it from drying out. To baste the raft, dip your ladle into the hole you poked in the center of the raft. Fill the ladle with broth and drizzle it over the raft. Baste the raft every five minutes or so to keep it moist. When the liquid is clear and all the egg, meat, and vegetable particles have floated to the top and joined the raft, remove the pot from the heat. Use the ladle to press down on the raft gently so it sinks to the bottom of the pot.
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One-sentence summary -- Separate the eggs. Mince the meat and vegetables. Whisk the yokes. Combine all the ingredients. Heat the consommé. Make a hole in the raft. Simmer the consommé. Baste the raft as the consommé simmers. Remove the consommé from the heat once it becomes clear.


You will want to eat and watch the movie, but when you get there, it may be morning depending on where you are going, and having jet lag is no fun. To make it easier when you get to your destination, on the plane, instead of tuning into the time of the place you left, tune into the time of your destination, so you can sleep and get your body clock ready for the destination before even landing. This means that when, in your destination, it is time to sleep, you should try to sleep, or at least close your eyes. Many airlines have eliminated this 'frill' and the packed meals they provide for a charge are often pretty bad. Make sure you avoid liquids (drinks, soups, etc.) which might not pass security inspection and are messy to deal with. Instead, try foods like sandwiches, chips, cookies, and cut up fruits and vegetables. . Air in airplanes is often very dry. You can take an empty water bottle through security and fill it once inside, or you can purchase a bottled drink inside security. If dry skin is a problem, you may also wish to use plenty of moisturizing lotion or cream. Avoid consuming excessive amounts of alcohol and salt, as these will dry your mouth, and just add to the dry atmosphere.
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One-sentence summary --
When you are traveling overseas on a night flight, Sleep! Bring your own meal or snacks. Stay hydrated