401K Financial Planning

. asked:

I am thinking about opening a mutual fund from my bank and these are some number…can you tell me what they mean?

Expense Ratio1 Before Reimbursement: 1.66%
After Reimbursement: 1.66%
Lipper Category Expense: 1.78%
Morningstar Fund Category: Diversified Emerging Markets
Funds in Category: 210
Overall Morningstar Rating™: 2 stars
Newspaper Listing: EmgMkt
Lipper Category: Emerging Markets Funds
NAV: 2 = $23.19

Total Return:
Year to date: -8.94%
1 year: 22.33%
5 year: 31.03%
10 year: 11.16%

What do all of those things mean? Is this a good fund? What is your opinion on this?
USAA Emerging Markets Fund (USEMX)

Growth potential from foreign stocks.
Diversified investing in less developed or rapidly changing countries.
In-depth research seeks companies with improving prospects and promising futures.


Question posted courtesy of: Lance

K M asked:

I once was watching an Good Eats show once where Alton was making chicken stock. He said the sign that the stock was made properly was if it turns gelatinous when refrigerated (not the fat on top, the stock broth itself). My mom and I were trying to figure out how exactly one accomplishes this.

Now, I have to say, my mom makes a pretty mean chicken broth. It is more flavorful than any other I’ve had and she doesn’t even use bouillon. Just the chicken and stock vegetables and salt. But it never turns gelatinous in the fridge. If this is Alton’s indicator for a good stock then I’d beg to differ, but maybe I misunderstood the segment.

Anyway, so my question is when you make stock does it turn gelatinous when refrigerated? If so, what do you think you do that makes it turn that way? And is that *really* the proper thing to look for?

Thanks for your help.
So we should be simmering the stock longer? I thought 3 1/2hours was enough. Why doesn’t our stock do this but still tastes great?


Question posted courtesy of: Johnny