Chocolate

Chocolate is a raw or processed food produced from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America, with its earliest documented use around 1100 BC. The majority of the Mesoamerican people made chocolate beverages, including the Aztecs. The seeds of the cacao tree have an intense bitter taste and fermented to develop the flavor. After fermentation, the beans are dried, then cleaned, and then roasted, and the shell removed to produce cacao nibs. The nibs ground to cocoa mass, pure chocolate in rough form. Because this cocoa mass usually liquefied then molded with or without other ingredients is chocolate liquor. The liquor processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk but no cocoa solids. Cocoa solids contain alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It links to serotonin levels in the brain. Some research found that chocolate, eaten in moderation, could lower blood pressure. The presence of theobromine renders it toxic to some animals, especially dogs and cats. Chocolate has become one of the most popular food types and flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and chocolate hearts or chocolate in heart-shaped boxes on Valentine's Day. Chocolate in cold and hot beverages produces chocolate milk and hot chocolate. Several types of chocolate distinguished. Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. European rules specify a minimum of 25% total dry cocoa solids for Milk Chocolate.5 "White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids. Chocolate contains alkaloids such as theobromine and phenethylamine, which have some physiological effects in humans, but the presence of theobromine renders it toxic to some animals, such as dogs and cats. It links to serotonin levels in the brain. Dark chocolate promoted for its health benefits. It possess substantial amount of antioxidants that reduce the formation of free radicals. White chocolate formed from a mixture of sugar, cocoa butter and milk solids. Although its texture is similar to milk and dark chocolate, it does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all. Although first introduced by Hebert Candies in 1955, Mars, Incorporated was the first to produce white chocolate within the United States. Because it does not contain any cocoa solids, white chocolate does not contain any theobromine, meaning animals can consume it. Dark chocolate produced by adding fat and sugar to the cacao mixture. The U.S. Government calls this "sweet chocolate", and requires a 15% concentration of chocolate liquor. European rules specify a minimum of 35% cocoa solids.5 Dark chocolate, with its high cocoa content, is a rich source of epicatechin and Gallic acid, which thought to possess cardio protective properties. Dark chocolate reduces the possibility of a heart attack when consumed regularly in small amounts. Semisweet chocolate is a dark chocolate with low sugar content. Bittersweet chocolate is chocolate liquor to which some sugar, more cocoa butter, vanilla and sometimes lecithin added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking.

Poker Blinds

A blind or blind bet is a forced bet placed into the pot by one or more players before the deal begins, in a way that simulates bets made during play. The most common use of blinds as a betting structure calls for two blinds: the player after the dealer blinds about half of what would be a normal bet, and the next player blinds what would be a whole bet. This two-blind structure, sometimes with antes, is the dominating structure of play for community card poker games such as Texas hold-em. Sometimes only one blind is used often informally as a "price of winning" the previous hand, and sometimes three are used this is sometimes seen in Omaha. In the case of three blinds usually one quarter, one quarter, and half a normal bet amount, the first blind goes "on the button", that is, is paid by the dealer.

    For example, in a $2–4 limit game, the first player to the dealer's left who, if not for the blinds, would be the first to act posts a small blind of $1, and the next player in turn posts a big blind of $2. After the cards are dealt, play begins with the next player in turn third from the dealer, who must either call $2, raise, or fold. When the betting returns to the player who blinded $1, he must equal the bet facing him toward which he may count his $1, raise, or fold. If there have been no raises when action first gets to the big blind that is, the bet amount facing him is just the amount of the big blind he posted, the big blind has the ability to raise or check. This right to raise called the option occurs only once: if his raise is now called by every player, the first betting round closes as usual.

Similarly to a missed ante, a missed blind due to the player's temporary absence i.e. for drinks or a restroom break can be denoted by use of a special button. Upon the player's return, they must pay the applicable blind to the pot for the next hand they will participate in. The need for this rule is eliminated in casinos that deal in absent players as described above. Also the rule is for temporary absences only; if a player leaves the table permanently, special rules govern the assigning of blinds and button see next subsection.

In some fixed-limit and spread-limit games, especially if three blinds are used, the big blind amount may be less than the normal betting minimum. Players acting after a sub-minimum blind have the right to call the blind as it is, even though it is less than the amount they would be required to bet, or they may raise the amount needed to bring the current bet up to the normal minimum, called completing the bet. For example, a limit game with a $5 minimum bet on the first round might have blinds of $1 and $2. Players acting after the blind may either call the $2, or raise to $5. After the bet is raised to $5, the next raise must be to $10 in accordance with the normal limits.

Poker Tournament

A poker tournament is a tournament where players compete by playing poker. It can feature as few as two players playing on a single table called a "heads-up" tournament, and as many as tens of thousands of players playing on thousands of tables. The winner of the tournament is usually the person who wins every poker chip in the game and the others are awarded places based on the time of their elimination. To facilitate this, in most tournaments, blinds rise over the duration of the tournament. Unlike in a ring game or cash game, a player's chips in a tournament cannot be cashed out for money and serve only to determine the player's placing.

To enter a typical tournament, a player pays a fixed buy-in and at the start of play is given a certain quantity of tournament poker chips. Commercial venues may also charge a separate fee, or withhold a small portion of the buy-in, as the cost of running the event. Tournament chips have only notional value; they have no cash value, and only the tournament chips, not cash, may be used during play. Typically, the amount of each entrant's starting tournament chips is an integer multiple of the buy-in. Some tournaments offer the option of a re-buy or buy-back; this gives players the option of purchasing more chips. In some cases, re-buys are conditional for example, offered only to players low on or out of chips but in others they are available to all players called add-ons. When a player has no chips remaining and has exhausted or declined all re-buy options, if any are available he or she is eliminated from the tournament.

In most tournaments, the number of players at each table is kept even by moving players, either by switching one player or as the field shrinks taking an entire table out of play and distributing its players amongst the remaining tables. A few tournaments, called shoot-outs, do not do this; instead, the last player sometimes the last two or more players at a table moves on to a second or third round, akin to a single-elimination tournament found in other games.

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Poker Pineapple

Pineapple Poker

Pineapple is played with a standard 52-card deck. All players receive three cards dealt face down (hole cards) as their personal hand and then must immediately discard one of the three cards. The first round of betting occurs. Three cards are turned face up in the middle of the board simultaneously (flop). The second round of betting occurs. At this time players must discard one of their hole cards. One more card is dealt face up on the board (turn). A third round of betting occurs. The last card is dealt face up on the board (river card). The fourth round of betting occurs. Board cards are community cards for all players to use. A player may use any combination of five cards among the board cards and hole cards to form a poker hand. A player may choose to use all the board cards (playing the board) and no hole cards to form a poker hand. The highest five card poker hand wins the pot. In the event of a tie, the pot is split equally among the tied winning hands.