Green_Monsta:

You didn't know I made an informerical on April 28, ON THE GREEN BAGS????????

lol lol lol
Here it is:

http://www.youtube.com/watch?v=coSJMNHZEOM

[QUOTE=MelodyL;339868]Green_Monsta:

You didn't know I made an informerical on April 28, ON THE GREEN BAGS????????

lol lol lol
Here it is:]

Seriously Mel...you're a hoot. LOL OK, I know what they are but your infomercial doesn't tell me if they actually work! Do they? I couldn't see a follow up video showing me your fruit.... :D:Dancing-Chilli:

[QUOTE=Green_Monsta;339878]Where is everyone???

Ah, you want to know if they work?

Well, as my celery, my romaine lettuce and my cherry or grape tomatoes, will attest to....

THEY WORK.

I have had my celery in there for over a week. Still crisp and green. The lettuce stays perfect for over 7 days (try that in plastic wrap).

The only thing I learned was not to put berries in the green bags. Berries ripen too fast.

I keep my blues, black and strawberries in their original containers. Everything else, (except asparagus, which I keep in a cup of water just to keep them fresh), but I put zucchini, brocolli (you should see the broccoli I bought yesterday, OH MYGOD). because it said on tv that it has some chemical that is good for diabetics.

So yesterday I bought BROCCOLI!!! LOL

So there you have it.

The green bags work!!

At least for me they do.

Take care,

Melody

PastaNMore
 

Saw the info on Pasta N More yesterday looking to see if it was worth it, then came upon this site.

Is it worth it?

Hi Eddie,

The Fox news channel near me did a Deal or Dud on it last week. They had an Italian cafe try it.

They said Deal.

http://www.myfoxdfw.com/myfox/pages/...d=1.1.1&sflg=1

I haven't tried it.

Hi Eddie:

Re: Pasta N More.

It makes spaghetti EXACTLY as if you made it on the stove. It comes with a little booklet that tells you how much to put in (of the spaghetti, or pasta, or whatever you are cooking, then the instructions say how much water to put in. There are water levels in this thing.

Like Level 1, Level 2, level 3. Level 4.

I use Level 4 anytime I want to make spaghetti.

I just put in the water to level 4, I break up my spaghetti, I punch in 18 minutes, and I press start.

BUT, and this is important, you have to stop midway, take a fork or wooden spoon or some thing, and open the lid and stir for a moment or two.

Because at mid way, the water is boiling, and it will boil UP OVER THE LID.

but when you stir it, it changes the water molecules (or something like that, lol), and after the rest of the cooking time, YOU HAVE SPAGHETTI.

Then you grab two mitts, you take hold of the two holder things on each side, you bring the whole thing over to the sink, and you carefully tip it over and then the water drains.

DON'T do what I did the first time. I didn't make sure the lid was secure and everything dumped into the sink. I never laughed so hard.

So now, when I do use this thing, I make sure the lid is nice and secure (I even hold it down while I'm draining).

Never had an accident again.

Hope this info helps.

Melody

PastaNMore
 

Melody,
Thanks so much for your information. Do you still find it helpful? Barb:confused:

I have one and LOVE it! So much less weight to lug - less than half the water than the big pot on the stove- easy to drain the water off - strainer lid helps with that. And the pasta comes out just like if you did it on the stove.


Okay, it's one thing if I say that, but if Mel says, you can trust her! LOL.

Saves water, saves time, saves burning my hands on the hot pots and boiling water when I tried to strain the old way.

I would not want to go back to the big pot.