Q: For the record, Hi-Lo is the most popular for a reason -- it yields good results and it's simple to master. However, there are a number of varieties.  In KO, the difference is that 7s are worth +1. In Omega II, 4, 5, and 6 are worth +2. 10, J, Q, and K are worth -2 and Aces are worth 0. In halves, 2 and 7 are worth +.5. 5 is worth +1.5. 9 is worth -.5. Statistical analysts have these numbers all figured out and it's not a simple, "Does it work or not?" There are a number of factors to take into account:  When it comes to betting correlation (BC), Halves has the highest correlation. This is used to predict betting situations. Hi-Opt II and Omega II have the highest playing efficiency (PE). This determines decisions and deviations (when you change from basic strategy) in play. Hi-Opt II has the highest insurance correlation (IC). This tells you when it's best to buy insurance (because Hi-Opt II has an additional Ace count). As you can see, Hi-Lo is not mentioned. This is because it falls in the middle of the pack for every factor. Hi-Opt II has an additional Ace count and Halves is just tedious (adding further distraction) and Omega IIs playing efficiency doesn't match the betting correlation. Unless you're the best blackjack player this side of the Mississippi, stick to Hi-Lo. It is called "wonging in" when you stay away from a table until it's hot enough to warrant joining. When the table grows cold, you "wong out." It's typically done on bigger decks, otherwise you'd be getting up as soon as you sat down. Lots of casinos have banned mid-shoe entry for this purpose. If you do consider doing this, know that it looks fishy to even untrained eyes. How else would you know when to swoop in for the kill if you weren't counting cards? The suspicions you do avoid, however, are changing your bets. When you're wonging, you bet the same exorbitant amount every time.
A: Consider learning other types of card counting. Know the statistics of each variety. Learn the concept of "wonging," or back-counting.

Article: Set 3 shallow bowls on your work surface. Measure 4/5 cup (100 g) of flour into one bowl. Crack 2 eggs in the next bowl and beat them with a little salt. Measure 3 3/4 cups (230 g) of panko breadcrumbs into the last bowl. Pour 1/2 cup (120 ml) of the vegetable oil into a large skillet and turn the heat to medium-high. The oil should reach about 355 °F (179 °C) or begin to shimmer once it's hot enough. Take 4 fillets of white fish and set each one in the flour. Turn the pieces to coat them and shake the excess flour off. Place the floured pieces in the beaten egg, so they're completely coated. Put the fish in the panko breadcrumbs and turn them until they're covered. You can use your favorite white fish. For example, try lemon sole, plaice, haddock or cod. Slowly lower 2 pieces of panko breaded fish into the hot oil. Let the fish fry over medium-high heat for 3 minutes. It should turn golden brown on one side. Use a fish spatula or turner to slowly flip both pieces of fish over. Fry the fish for 3 minutes, so they're completely browned on both sides and cooked through. Lay a paper towel over a plate and set it next to the skillet. Lift the fried fish out of the skillet and place it on the paper towel to drain. Let the oil heat back up until it's shimmering and then fry the last 2 pieces of coated fish. Serve the fish while the pieces are still hot and crispy. Sprinkle the fish with flaky sea salt according to your taste. Consider serving them with tartar sauce and slices of lemon. Avoid storing the crispy fish because the coating will become soggy.
Question: What is a summary of what this article is about?
Set up a dredging station. Heat the oil in a large skillet. Coat the fish in the flour, beaten egg, and panko breadcrumbs. Fry the fish for 3 minutes. Flip and fry the fish for 3 more minutes. Heat the oil again and fry the rest of the fish. Serve the crispy panko breaded fish.

Problem: Article: Click the Windows logo in the bottom-left corner of the screen. The Start menu will pop up. This will search your computer for the Control Panel program. It's a blue box at the top of the Start menu. This will open Control Panel. This icon is usually on the far-right side of the Control Panel page. If your Control Panel window displays information in "Category" view, you'll click View devices and printers below the "Hardware and Sound" heading. It will usually have the word "Epson" along with the printer's model number. You'll typically find the printers at the bottom of the page, so you may have to scroll down. Doing so will prompt a drop-down menu.  If your mouse doesn't have a right-click button, click the right side of the mouse, or use two fingers to click the mouse. If your computer uses a trackpad instead of a mouse, use two fingers to tap the trackpad or press the bottom-right side of the trackpad. This option is in the drop-down menu. Doing so opens the Printing Preferences window. It's at the top of the window. You'll usually find this box or drop-down menu in the middle of the page.  If you can't find either options on the Color tab, click the Paper/Quality tab and look for a "Black & White" or "Grayscale" option there. If you can't find a black-and-white printing option at all, your Epson printer most likely doesn't support black-and-white printing. It's at the bottom of the window. This option is at the bottom of the window. Doing so will save your settings and close the Printing Preferences window. Open the document or page that you want to print, then press Ctrl+P, select your printer's name if it isn't already selected, review the rest of the print settings if needed, and click Print. You can also find the Print option in the File menu of most programs.
Summary: Open Start . Type in control panel. Click Control Panel. Click Devices and Printers. Find your printer. Right-click your printer's name. Click Printing preferences. Click the Color tab. Check the "Black & White" or "Grayscale" option. Click Apply. Click OK. Print your document.

Q: Stir together well. This method will result in about 3 average bottles.
A:
Peel the lemons. Put the peel into a bowl with the pips and lemon juice. Add the sugar and pour over the boiling water. Leave to infuse as it cools. Strain the mixture once cool and add the tartaric acid. Pour into bottles.