Is it possible to make decent fried rice that is not soggy and does not
stick together without making the rice ahead of time to let it dry out?

cybercat wrote on Wed, 24 Sep 2008 14:45:38 -0400:

> Is it possible to make decent fried rice that is not soggy and
> does not stick together without making the rice ahead of time to let
> it dry out?

While I favor making it ahead of time, spreading it out on a paper towel
and perhaps nuking works!
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"cybercat" > wrote in message
...
> Is it possible to make decent fried rice that is not soggy and does not
> stick together without making the rice ahead of time to let it dry out?

Give the rice a quick pan fry in oil, coating all the rice, before steaming
or boiling, say 5 minutes worth of it. I don't do this myself but might be
what you are looking for.

cybercat > wrote:
> Is it possible to make decent fried rice that is not soggy and does not
> stick together without making the rice ahead of time to let it dry out?

Uh, use Uncle Ben's?

Or, just make it kind of dry and use olive oil in the frying and
keep it moving. Don't let it fry in a big lump. Break it up
and turn it constantly. Honestly, I don't usually make fried
rice unless I already have left-over rice sitting around, but
I think freshly made would work OK if you didn't use sticky rice
as a base.

Bill Ranck
Blacksburg, Va.

"James Silverton" > wrote in message
...
> cybercat wrote on Wed, 24 Sep 2008 14:45:38 -0400:
>
>> Is it possible to make decent fried rice that is not soggy and
>> does not stick together without making the rice ahead of time to let it
>> dry out?
>
> While I favor making it ahead of time, spreading it out on a paper towel
> and perhaps nuking works!
> --

Now there's an idea! I spread it out on a cookie sheet and put it in the
refrigerator all day uncovered. The flavor was good, but it was a soggy
mess. Plus, nobody had fresh bean sprouts and I just cannot use canned.
Aack! Why ARE there canned bean sprouts? The things are all about texture.

cybercat said...

> Is it possible to make decent fried rice that is not soggy and does not
> stick together without making the rice ahead of time to let it dry out?


I've been meaning to make a successful egg fried rice.

The overnight rice is the problem. That and the long or short or WHAT grain
rice.

Someday.

Andy

cybercat wrote on Wed, 24 Sep 2008 15:20:43 -0400:


> "James Silverton" > wrote in
> message ...
>> cybercat wrote on Wed, 24 Sep 2008 14:45:38 -0400:
>>
>>> Is it possible to make decent fried rice that is not soggy
>>> and does not stick together without making the rice ahead of
>>> time to let it dry out?
>>
>> While I favor making it ahead of time, spreading it out on a paper
>> towel and perhaps nuking works! --

>Now there's an idea! I spread it out on a cookie sheet and put it in
>the refrigerator all day uncovered. The flavor was good, but it was a
>soggy mess. Plus, nobody had fresh bean sprouts and I just cannot use
>canned. Aack! Why ARE there canned bean sprouts? The things are all
>about texture.

Yes, I agree, tho' fortunately I seem always to be able to find fresh
bean sprouts. I don't like canned water chestnuts or frozen snow peas
and canned bamboo shoots are just tolerable. Fresh water chestnuts,
unfortunately, are hard to find outside Chinese markets but, once you
have tried them, you'll never go back to canned.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Andy wrote on Wed, 24 Sep 2008 14:30:42 -0500:

>> Is it possible to make decent fried rice that is not soggy
>> and does not stick together without making the rice ahead of
>> time to let it dry out?

> I've been meaning to make a successful egg fried rice.

> The overnight rice is the problem. That and the long or short
> or WHAT grain rice.

> Someday.

I've never seen much difference in types of white rice. I usually use
standard supermarket long grain rice but, if I have some, I may use
Bismati for Indian food. I use a Japanese rice cooker for all types
including sushi rice. Let me honest, I don't make sushi but I like sushi
rice with other types of Japanese food.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

James Silverton said...

> Andy wrote on Wed, 24 Sep 2008 14:30:42 -0500:
>
>>> Is it possible to make decent fried rice that is not soggy
>>> and does not stick together without making the rice ahead of
>>> time to let it dry out?
>
>> I've been meaning to make a successful egg fried rice.
>
>> The overnight rice is the problem. That and the long or short
>> or WHAT grain rice.
>
>> Someday.
>
> I've never seen much difference in types of white rice. I usually use
> standard supermarket long grain rice but, if I have some, I may use
> Bismati for Indian food. I use a Japanese rice cooker for all types
> including sushi rice. Let me honest, I don't make sushi but I like sushi
> rice with other types of Japanese food.


James,

For some reason I'm under the impression that fried rice is fattening.

Andy

Andy wrote on Wed, 24 Sep 2008 14:51:29 -0500:

>> Andy wrote on Wed, 24 Sep 2008 14:30:42 -0500:
>>
>>>> Is it possible to make decent fried rice that is not soggy
>>>> and does not stick together without making the rice ahead
>>>> of time to let it dry out?
>>
>>> I've been meaning to make a successful egg fried rice.
>>
>>> The overnight rice is the problem. That and the long or
>>> short or WHAT grain rice.
>>
>>> Someday.
>>
>> I've never seen much difference in types of white rice. I
>> usually use standard supermarket long grain rice but, if I
>> have some, I may use Bismati for Indian food. I use a
>> Japanese rice cooker for all types including sushi rice. Let
>> me honest, I don't make sushi but I like sushi rice with
>> other types of Japanese food.

> James,

> For some reason I'm under the impression that fried rice is
> fattening.

Not really much more fattening than regular rice! You can use a
non-stick pan and use very little oil (or even none at all.) There will
be a little oil from stir frying the vegs and protein if desired but
very little is needed. Of course, many restaurants use a surprising
amount of grease.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote
>> For some reason I'm under the impression that fried rice is
>> fattening.
>
> Not really much more fattening than regular rice! You can use a non-stick
> pan and use very little oil (or even none at all.)

I think of it as one of those foods that balance out because of the fresh
vegetables and lean protein.

"Andy" <q> wrote
>
> For some reason I'm under the impression that fried rice is fattening.
>

For me, rice, fried or not, is fattening, because starchy foods tend to
stick--to me.

cybercat wrote:
> Is it possible to make decent fried rice that is not soggy and does not
> stick together without making the rice ahead of time to let it dry out?

After cooking it, immediately spread it out loosely on a cookie sheet
and put it in a FROST FREE FREEZER. It should be ready in an 1 or 1.5
hour(s) or so. Let it come to near-room temp before you cook with it.

Works much better than an oven, won't over-dry, and doesn't require any
attention (like stirring).

-sw

cybercat wrote on Wed, 24 Sep 2008 16:18:08 -0400:


> "Andy" <q> wrote
>>
>> For some reason I'm under the impression that fried rice is
>> fattening.

>For me, rice, fried or not, is fattening, because starchy foods tend to
>stick--to me.


I can't argue with that as an opinion. My son swears that cutting out
all carbohydrates works but the effect has not been spectacular for me
:-)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Wed, 24 Sep 2008 20:24:25 GMT, "James Silverton"
> wrote:

>>> For some reason I'm under the impression that fried rice is
>>> fattening.
>>For me, rice, fried or not, is fattening, because starchy foods tend to
>>stick--to me.
> I can't argue with that as an opinion. My son swears that cutting out
>all carbohydrates works but the effect has not been spectacular for me
>:-)

Eliminating "white" food, will help greatly for weight loss....but I
am positive that some here will claim they lost 200 pounds eating
mashed potatoes and gravy.

With that said....why not make your "fried" rice with brown rice. Nice
"nutty" flavor to me.

"Sqwertz" > wrote in message
...
> cybercat wrote:
>> Is it possible to make decent fried rice that is not soggy and does not
>> stick together without making the rice ahead of time to let it dry out?
>
> After cooking it, immediately spread it out loosely on a cookie sheet and
> put it in a FROST FREE FREEZER. It should be ready in an 1 or 1.5 hour(s)
> or so. Let it come to near-room temp before you cook with it.
>
> Works much better than an oven, won't over-dry, and doesn't require any
> attention (like stirring).
>

Thanks. I'll do this next time.

Billy wrote on Wed, 24 Sep 2008 16:41:29 -0400:

>>>> For some reason I'm under the impression that fried rice is
>>>> fattening.
>>> For me, rice, fried or not, is fattening, because starchy
>>> foods tend to stick--to me.
>> I can't argue with that as an opinion. My son swears that
>> cutting out all carbohydrates works but the effect has not
>> been spectacular for me :-)

> Eliminating "white" food, will help greatly for weight
> loss....but I am positive that some here will claim they lost
> 200 pounds eating mashed potatoes and gravy.

>With that said....why not make your "fried" rice with brown rice.
> Nice "nutty" flavor to me.

I've tried it and I've tried various things like "black" rice but I've
always gone back to white. I keep meaning to make some wild rice and add
it to fried rice but I've not done it yet.



--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote
> I've tried it and I've tried various things like "black" rice but I've
> always gone back to white. I keep meaning to make some wild rice and add
> it to fried rice but I've not done it yet.
>
I'm convinced that some people metabolize carbs better, some metabolize fats
better.

cybercat wrote:
> "James Silverton" > wrote in message
> ...
>> cybercat wrote on Wed, 24 Sep 2008 14:45:38 -0400:
>>
>>> Is it possible to make decent fried rice that is not soggy and
>>> does not stick together without making the rice ahead of time to
>>> let it dry out?
>>
>> While I favor making it ahead of time, spreading it out on a paper
>> towel and perhaps nuking works!
>> --
>
> Now there's an idea! I spread it out on a cookie sheet and put it in
> the refrigerator all day uncovered. The flavor was good, but it was a
> soggy mess. Plus, nobody had fresh bean sprouts and I just cannot use
> canned. Aack! Why ARE there canned bean sprouts? The things are all
> about texture.

Cyber, grow your own! We do. It's cheap and really easy. Sprouts are
ready in about 4 -5 days.

kili

"kilikini" > wrote
> Cyber, grow your own! We do. It's cheap and really easy. Sprouts are
> ready in about 4 -5 days.
>

How do you do it?

On Sep 24, 12:20*pm, "cybercat" > wrote:
>
> Now there's an idea! I spread it out on a cookie sheet and put it in the
> refrigerator all day uncovered. The flavor was good, but it was a soggy
> mess. [snip]

If your fresh cooked rice is a soggy mess after being spread out and
refrigerated all day then you're doing something wrong in the first
place, so of course it won't fry well. Properly cooked rice is never
soggy. How did you cook it? -aem

cybercat wrote:
> "kilikini" > wrote
>> Cyber, grow your own! We do. It's cheap and really easy. Sprouts
>> are ready in about 4 -5 days.
>>
>
> How do you do it?

Buy the seeds, use a mason jar covered with cheesecloth, soak the seeds
overnight upright, drain, rinse, drain, and set the jar on it's side in a
place on the counter or in a cabinet where you don't get direct sunlight.
The next morning, rinse, drain and again set the jar on its side away from
sunlight. Do this for about 4 -5 days. You'll see sprouts within about 2
days. You're over-the-top when you start to see green leaves. It really
doesn't take very long at all.

The darker the environment for the sprouts, the better the yield. Again,
though, when you see leaves, you've let the sprouts go too long and they
will be more bitter.

It may take you a couple of times to get it, but it's really simple and it's
so worth it.

kili

cybercat wrote:
> Is it possible to make decent fried rice that is not soggy and does not
> stick together without making the rice ahead of time to let it dry out?
>
>

Maybe not, at least I've not heard of using fresh rice. The Chinese will
use a long grain rice and I think that makes a non-clumping product. I
use day-old calrose rice and will dump in some vegetable oil onto the
rice before frying - the more the better. I use less than the optimum
amount cause dumping oil onto rice is kinda icky. Wish I had some right
now! :-)

"aem" > wrote in message
...
On Sep 24, 12:20 pm, "cybercat" > wrote:

>If your fresh cooked rice is a soggy mess after being spread out and
>refrigerated all day then you're doing something wrong in the first
>place, so of course it won't fry well.

The finished fried rice was soggy, not the rice to begin with.

dsi1 > wrote:

> cybercat wrote:
>> Is it possible to make decent fried rice that is not soggy and does not
>> stick together without making the rice ahead of time to let it dry out?
>>
>
> Maybe not, at least I've not heard of using fresh rice. The Chinese will
> use a long grain rice and I think that makes a non-clumping product. I
> use day-old calrose rice and will dump in some vegetable oil onto the
> rice before frying - the more the better. I use less than the optimum
> amount cause dumping oil onto rice is kinda icky. Wish I had some right
> now! :-)

The oil goes into the wok first, then you heat it up. Then in goes
the rise, spread out gently, and left to sit there for a few
seconds. Then you start tossing it around with the other
ingredients.

-sw

On Sep 24, 3:19*pm, Sqwertz > wrote:
> cybercat wrote:
> > Is it possible to make decent fried rice that is not soggy and does not
> > stick together without making the rice ahead of time to let it dry out?
>
> After cooking it, immediately spread it out loosely on a cookie sheet
> and put it in a FROST FREE FREEZER. *It should be ready in an 1 or 1.5
> hour(s) or so. *Let it come to near-room temp before you cook with it.
>
> Works much better than an oven, won't over-dry, and doesn't require any
> attention (like stirring).
>
> -sw
========================================
Squertz is right - especially about the frost-free freezer. The reason
the rice stays soggy if it's refrigerated is that there's no time for
it to dry out in that cold humid atmosphere. Frost-free freezers have
a dehumidifier.

Lynn in Fargo
Besides , , , the "raison d'etre" for making fried rice in the first
place was leftover rice in Chinese restaurants.

On Sep 24, 3:54*pm, "cybercat" > wrote:
> "aem" > wrote in message
>
> ...
> On Sep 24, 12:20 pm, "cybercat" > wrote:
>
> >If your fresh cooked rice is a soggy mess after being spread out and
> >refrigerated all day then you're doing something wrong in the first
> >place, so of course it won't fry well.
>
> The finished fried rice was soggy, not the rice to begin with.

But...but...how can that be? Fry some protein, fry some veggie, fry
some rice and egg, where does the sogginess come from? -aem

Sqwertz wrote:
> dsi1 > wrote:
>
>> cybercat wrote:
>>> Is it possible to make decent fried rice that is not soggy and does not
>>> stick together without making the rice ahead of time to let it dry out?
>>>
>> Maybe not, at least I've not heard of using fresh rice. The Chinese will
>> use a long grain rice and I think that makes a non-clumping product. I
>> use day-old calrose rice and will dump in some vegetable oil onto the
>> rice before frying - the more the better. I use less than the optimum
>> amount cause dumping oil onto rice is kinda icky. Wish I had some right
>> now! :-)
>
> The oil goes into the wok first, then you heat it up. Then in goes
> the rise, spread out gently, and left to sit there for a few
> seconds. Then you start tossing it around with the other
> ingredients.
>
> -sw

Typically, I'll put some oil in the frypan too. The mixing of the oil
with the cold rice is just a nutty thing I do. I'll also mix in some
shoyu with the cold rice too. I may be insane.

I don't have a wok any more but that don't matter since I'm using a
flattop range. My tossing days are through. :-)

"James Silverton" wrote:
> �Andy �wrote:
> > For some reason I'm under the impression that fried
> > rice is fattening.
>
> You can use a non-stick pan and use very little oil
> (or even none at all.)

With no oil it's not fried, it's toasted rice. Without an amount of
oil falling within the usual parameters of that which makes fried rice
what folks are used to then you are deluding yourself. Fat free fried
rice is like biting into a plain apple and exclaiming, great apple
pie... fried rice with no oil is like when you masturbate and call it
getting laid.

"aem" > wrote

>But...but...how can that be? Fry some protein, fry some veggie, fry
>some rice and egg, where does the sogginess come from? -aem

You use no soy sauce in your fried rice? And no water cooks out of the onion
and other vegetables?

Not to mention the fact that said "protein" as you put it, be it pork or
chicken or shrimp and/or eggs, also releases moisture when it is fried.

Anything else?

cybercat wrote:
> Is it possible to make decent fried rice that is not soggy and does not
> stick together without making the rice ahead of time to let it dry out?

Yeppers! Rinse the rice until the water is clear. Use equal portions
of rice and water to cook. Works for me!

Carol

On Sep 24, 7:29*pm, "cybercat" > wrote:
> "aem" > wrote
>
> >But...but...how can that be? *Fry some protein, fry some veggie, fry
> >some rice and egg, where does the sogginess come from? * * -aem
>
> You use no soy sauce in your fried rice? And no water cooks out of the onion
> and other vegetables?
>
> Not to mention the fact that said "protein" as you put it, be it pork or
> chicken or shrimp and/or eggs, also releases moisture when it is fried.
>
Let me amend my earlier suggestion. In a very hot pan, fry some
protein, remove. Fry some veggie, remove. With the pan still (or
again) very hot, fry some rice then egg. Add back all ingredients.
When all is hot again, optionally drizzle in a bit of soy sauce or
dark soy sauce or oyster sauce. Or pass soy sauce at the table.

If you keep the heat high and break the process into stages like this,
you can't possibly get a soggy result. -aem

"aem" > wrote :

>If you keep the heat high and break the process into stages like this,
>you can't possibly get a soggy result.

Thank you. I'll try this soon.

"Damsel in dis Dress" > wrote in message
...
> cybercat wrote:
>> Is it possible to make decent fried rice that is not soggy and does not
>> stick together without making the rice ahead of time to let it dry out?
>
> Yeppers! Rinse the rice until the water is clear. Use equal portions of
> rice and water to cook. Works for me!
>

Yay, you're back! Excellent.

"cybercat" > fnord
:

>
> "aem" > wrote
>
>>But...but...how can that be? Fry some protein, fry some veggie, fry
>>some rice and egg, where does the sogginess come from? -aem
>
> You use no soy sauce in your fried rice? And no water cooks out of the
> onion and other vegetables?
>
> Not to mention the fact that said "protein" as you put it, be it pork
> or chicken or shrimp and/or eggs, also releases moisture when it is
> fried.
>
> Anything else?
>
>

You can easily solve that by frying things one at a time, and adding
them back in with the egg and rice. I don't "use soy sauce" in my fried
rice. I make a sauce for it that is viscous, not liquid. Even with
frying everything in the same pan, I have a hard time seeing how one
could manage to make "soggy" fried rice, other than ineptitude.

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

Sheldon wrote:
..
"James Silverton" wrote:
> ?Andy ?wrote:
> > For some reason I'm under the impression that fried
> > rice is fattening.
>
> You can use a non-stick pan and use very little oil
> (or even none at all.)

With no oil it's not fried, it's toasted rice. Without an amount of
oil falling within the usual parameters of that which makes fried rice
what folks are used to then you are deluding yourself. Fat free fried
rice is like biting into a plain apple and exclaiming, great apple
pie... fried rice with no oil is like when you masturbate and call it
getting laid.
--------------------

GM replies:

Anyways I can't believe - or maybe I can - that the cybermonsveneris started
a DUMB thread about flied lice..still MORE proof that she's trolling.

And speaking of "masturbate" one wunders about the cyberwretch's
HUSBAND...yee - GADS...!!!


--
Best
Greg

" I find Greg Morrow lowbrow, witless, and obnoxious. For him to claim that
we are some
kind of comedy team turns my stomach."
- "cybercat" to me on rec.food.cooking

"Saerah Gray" > wrote in message
0...
> "cybercat" > fnord
> :
>
>>
>> "aem" > wrote
>>
>>>But...but...how can that be? Fry some protein, fry some veggie, fry
>>>some rice and egg, where does the sogginess come from? -aem
>>
>> You use no soy sauce in your fried rice? And no water cooks out of the
>> onion and other vegetables?
>>
>> Not to mention the fact that said "protein" as you put it, be it pork
>> or chicken or shrimp and/or eggs, also releases moisture when it is
>> fried.
>>
>> Anything else?
>>
>>
>
> You can easily solve that by frying things one at a time, and adding
> them back in with the egg and rice. I don't "use soy sauce" in my fried
> rice. I make a sauce for it that is viscous, not liquid. Even with
> frying everything in the same pan, I have a hard time seeing how one
> could manage to make "soggy" fried rice, other than ineptitude.
>

It's a topic that has been covered quite often here, asswipe. I'm thinking
that if you just shave that nasty armpit hair and find a decent
antiperspirant you might just enjoy life a little more.

But maybe not.

"cybercat" > wrote in message
...
>
> "Saerah Gray" > wrote in message
> 0...
>> "cybercat" > fnord
>> :
>>
>>>
>>> "aem" > wrote
>>>
>>>>But...but...how can that be? Fry some protein, fry some veggie, fry
>>>>some rice and egg, where does the sogginess come from? -aem
>>>
>>> You use no soy sauce in your fried rice? And no water cooks out of the
>>> onion and other vegetables?
>>>
>>> Not to mention the fact that said "protein" as you put it, be it pork
>>> or chicken or shrimp and/or eggs, also releases moisture when it is
>>> fried.
>>>
>>> Anything else?
>>>
>>>
>>
>> You can easily solve that by frying things one at a time, and adding
>> them back in with the egg and rice. I don't "use soy sauce" in my fried
>> rice. I make a sauce for it that is viscous, not liquid. Even with
>> frying everything in the same pan, I have a hard time seeing how one
>> could manage to make "soggy" fried rice, other than ineptitude.
>>
>
> It's a topic that has been covered quite often here, asswipe. I'm thinking
> that if you just shave that nasty armpit hair and find a decent
> antiperspirant you might just enjoy life a little more.
>
> But maybe not.

And I have to say ... when you posted about your brother's disgust when you
put on a tank top that displayed your armpit bushes, I was almost ready to
applaud your honesty. Then I realized that there is not a reason in the
world (including "excessive perspiration") for you to have, let alone POST
PHOTOS OF your hairy pits unless you like them. Liking them is great.
Everybody gets to be who they are. Lying about it is really asinine. Making
an issue of something like whether or not you shave is something only a
seriously unbalanced person would do, in my opinion. And you, Sarah, have
certainly done that. Nobody cares. I am embarrassed for you.

cybercat wrote:

> about it is really asinine. Making an issue of something like whether
> or not you shave is something only a seriously unbalanced person
> would do, in my opinion. And you, Sarah, have certainly done that.
> Nobody cares.

False: you care, indeed.

> I am embarrassed for you.

Talking to the mirror again?
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

"cybercat" > fnord
:

>
> "cybercat" > wrote in message
> ...
>>
>> "Saerah Gray" > wrote in message
>> 0...
>>> "cybercat" > fnord
>>> :
>>>
>>>>
>>>> "aem" > wrote
>>>>
>>>>>But...but...how can that be? Fry some protein, fry some veggie,
>>>>>fry some rice and egg, where does the sogginess come from? -aem
>>>>
>>>> You use no soy sauce in your fried rice? And no water cooks out of
>>>> the onion and other vegetables?
>>>>
>>>> Not to mention the fact that said "protein" as you put it, be it
>>>> pork or chicken or shrimp and/or eggs, also releases moisture when
>>>> it is fried.
>>>>
>>>> Anything else?
>>>>
>>>>
>>>
>>> You can easily solve that by frying things one at a time, and adding
>>> them back in with the egg and rice. I don't "use soy sauce" in my
>>> fried rice. I make a sauce for it that is viscous, not liquid. Even
>>> with frying everything in the same pan, I have a hard time seeing
>>> how one could manage to make "soggy" fried rice, other than
>>> ineptitude.
>>>
>>
>> It's a topic that has been covered quite often here, asswipe. I'm
>> thinking that if you just shave that nasty armpit hair and find a
>> decent antiperspirant you might just enjoy life a little more.
>>

Actually, I recently found one that works really well. Mitchum 'smart
solid'. It has the same active ingredient of the "clinical strength"
ones (but those seem to only come in a roll-on package, and I don't like
roll-ons), and the scents available are pleasant and non-cloying.

How hairy I am has nothing to do with how well I enjoy my life. In fact,
I feel that the time I used to spend shaving was wasted, and I hated
doing it, so simply trimming things up now and then has been a net
benefit to my quality of life.

If I do not attract the company of certain men because I choose to make
my own decisions about how I should groom myself, it's their loss. I
have more important things to worry about than trying to look like a
barbie doll.

>> But maybe not.
>
> And I have to say ... when you posted about your brother's disgust
> when you put on a tank top that displayed your armpit bushes, I was
> almost ready to applaud your honesty. Then I realized that there is
> not a reason in the world (including "excessive perspiration") for you
> to have, let alone POST PHOTOS OF your hairy pits unless you like
> them. Liking them is great. Everybody gets to be who they are. Lying
> about it is really asinine. Making an issue of something like whether
> or not you shave is something only a seriously unbalanced person would
> do, in my opinion. And you, Sarah, have certainly done that. Nobody
> cares. I am embarrassed for you.
>
>

Lying about what? I never once claimed I was *not* seriously unbalanced.
I am sure my psychologist would agree. Whether or not I shave off someof
the hair on my body has nothing to do with that, though.

Making claims about other's mental health status based on usenet posts
is not exactly a marker of your own mental health.

I posted that photo over a month ago, and you still can't get over it.
It would seem that you have the problem, not I.

I hate to think anyone is wasting their time being embarassed for me.
Get out and live your life. Being childfree, you have more opportunity
than I for that...

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL