![]() ![]() The stuff level is also the level where everyone is excited and chases the break out. ANDDDDDDD it's the top! (After many times of emotionally covering into the pop that ends up being the top, I've realized a few things).ģ. The "stuff" level is many times that spot where you've been short and you're on the edge of your seat about to cover and don't. The "stuff" level at which a breakout/squeeze may occur if it breaks and holds trend.Ģ. Trading the STUFF move is about anticipating a few things WITH an educated risk in mind. Yes, I’ll start in very small on the push, anticipating the move, but until I see $28.40s become a peak a few times and $28 confirms, I do not have a good set risk vs. I wanted to see $28s peak, re-peak and peak again before I was committed for any size. I prefer to see a few lower highs and then, once it re-tests and fails at a particular level, I start to watch that level for a trade. I was patiently waiting for OMER to come in. ![]() If it’s BIG volume on the move, it’s likely that it’s going to eventually pull back IF the next re-test of a breakout fails. This is one thing I look for - higher than average volume into a break out. It’s import to join trend and not try to predict it.Ĭheck OMER here as it surges on the front side towards $30 magnet – note the volume coming into that move. Although it may be a sweet entry, was it an ideal entry? Was it high risk? Was there something you could risk off? A lot of people get confused that just because stocks are up, they are shorts! In this market, that’s a BAD idea. I have no interest in having the best entry and best average on any given name. Waiting for that exhaustion candle is important, many times into a whole or half dollar. Most don’t have this number and that’s why many traders have a tough time. Have that MAX number you’ll take a loss at NO MATTER WHAT! Keep yourself in the game. Whether you want to believe it or not, there will be a time that you make a bad trade, blow through all rules you set forth and have to rely on that ‘oh shit handle’ number we always talk about. So, as I say time and time again the parabolic move is NOT to be messed with, especially if you're a new trader, and even if you’ve been around the block once or twice. Trading into a parabolic move works 99 times out of 100, but the one time it doesn’t (like AQXP), not only do you blow all your gains from the prior 99 parabolic trades that worked, you end up in a ridiculously bad spot because you kept thing, "how the HECK could it go that far?" I thought that, although it was hanging on, it seemed to be really heavy (term I discuss in my educational products quite a bit) and was pretty much convinced that this was not going to have the staying power it needed (like AQXP did.)Įveryone wants to be part of the next big mover but the difference is in the chart. I had been actively monitoring this name all morning and watched how it reacted on each push and each dip. I had a strong feeling that OMER was about to really cave in. The concept is understood over time, much like level 2. It’s not something that’s learned with one example and it’s not something that can be learned in one day. But of the most popular questions I get where I have to repeat myself over and over again is, "What is a “stuff” move?" The only thing grosser than a whole bunch of albumin is a whole bunch of dry, overcooked salmon. A quick tip: When you can push on the top of your salmon with a fork, and the the layers of flesh separate easily and seem moist, your fish is finished cooking. (You want it medium to medium-rare in the center, still a bit translucent.) And overcooking salmon is the easiest way to get albumin everywhere. This sounds obvious, but most home cooks overcook their fish. Even if you plan on taking the skin off, cook your fish skin-side down for 90% of the way, turn off the heat, and then flip the fish so the skinless side cooks on the pan’s residual heat.Īnd 3: Don’t overcook your salmon. The skin acts a protective barrier between the fish and the hot metal pan. If you are searing salmon (and fish in general), always do so with the skin side down. Cooking your salmon at a lower temperature for a longer amount of time is gentler on the fillet, resulting in a super-tender piece of fish with less nasty white stuff. That being said, the goal is to have as little as possible on the outside of your fish, and there are three ways to make sure that happens. Albumin always exists inside your salmon fillet. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |