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love this comment @RaceSector - thank you! - Beckie

Thanks for the comment Vickie - happy cooking! - Beckie

Thank you for the comment and for letting me know @polaris911 - Beckie

Hello Eddie - wishing you a beautiful day too :)

Hi Bree - thank you for the comment! - Beckie

Hi DannyRay! - the recipe is written for 1 pound which fit nicely (not overcrowded) in a 12" skillet. That might be a serving size of 3 if you have 5 oz each. Otherwise, grab 2 pounds - easy to make and eat!

@EatSimpleFoods ok will do i need 2 😁

Figs don't joke around once they get established. We had so many this year - even the neighbors didn't want anymore, haha. Thanks for the comment Patti!

It's the little things that bring back the big memories!

Thank you @Heavens3 - let me know how it turns out. - Beckie

@@EatSimpleFoods I made it. Tasteful. So yummy 😋 I will keep making it. Tasty and healthy😊

@@Heavens3 Thank you for letting me know Heaven!

Thank you for this comment! Our paths must have crossed? We owned the organic dish in Boulder 2006-2012 and then sold it. It stayed open for another couple years. I was in Nashville 1994 - 2002 and worked at red hot and blue and a kobe steak house. I loved Nashville, although your description of the food is quite accurate, lol. We love Boulder restaurants! Charleston is also a unique food scene but we eat at home quite a bit because it's so darn pricey!

We had to have met. I had an office in the Park View Towers and passed by Kobe every morning and afternoon. We were in Boulder and left before you moved there.

@@sabertoothbaseball3432 loved Kobe. Centennial park and Elliston place where formative places and years for me. Still think of Nashville so fondly!

Hi @wi54725 - yes - totally agree that thighs are a go to. Your seasoniing suggestion and side dishes sound amazing. Thank you - I love to hear that this video had that effect!

Thanks for the comment Anna - I love what you're putting down using the cores for vinegar! - Beckie

@@EatSimpleFoods Thanks!

Thank you @alistairkeppler2225 :)

That sounds amazing Eddie. Love that you soaked and blended the fennel seeds. I never got into cooking over open fire but sure like to eat everything :)

@@EatSimpleFoods Hi again. Open flame is easy. My friend has a pit in his backyard made out of cinder blocks with a high and low spot. We put them on the high side first and once the juices started flowing and temperature hit 130* we put it on the lower side and chared it up a little. I recommend trying the soaked fennel seeds for baking too. Excellent for making Biscotti. I love the taste but hate biting into a hard seed, especially in Italian sausage. Try the marinade mix in some ground lamb. It makes a great burger. Have a Blessed and Beautiful Day ✝️🥀🐑

@@edward2448 thank you!

not sure I understand flippingnina but thank you for the comment.

Mostly, for as long as any jar of opened jam or jelly would last in the fridge for anyone. For us at at least 3 months but maybe even longer. Thank you for the comment @musaadfelton3909 - Beckie

@@EatSimpleFoods awesome. Thank you for the response

They are so versatile and delicious @musaadfelton

@@EatSimpleFoods I absolutely love figs. Today I saw a tree with huge Mulberries on them😄😱 oh my word. Tomorrow I'm going there to get a cutting from that tree.

@@musaadfelton3909 my grandma had a mulberry tree. We ate the heck out of them growing up

@@EatSimpleFoods lol I actually went to go get a cutting from that tree I saw. The berries are amazing. Huge, sweet. My hands was stained a bit lol and my daughters mouth was purple🤣🤣 I love these fruit that you can't really buy in store. It's nostalgic because like you said. It reminds me of the surrounding neighborhoods including mine, that had all of these trees, mulberry, figs, bush Cherries, loquats, Pomegranates. When I was playing with friends and we would leave home with our bicycles then we won't be home until Sundown. Lol we would then get these fruits from peoples trees. So it's something I never forgot and now I'm growing all of those trees. I haven't really gotten fruit from any of them yet beside from one mulberry tree I have but they were small berries. So I can't wait until the rest of my trees start producing these amazing nostalgic fruits. My daughter is already getting the feel for it and she loves these trees.

@@musaadfelton3909 I love that - it's so fun to grow fruit trees and shrubs. Those stained mulberry hands and mouth memories last forever! Your doing the work now to get the fruit later!

Thanks for the comment Scott! - Beckie

Thank you for the comment @Thuan !

For real - I had no idea this would be such a controversial video! 😂

@@EatSimpleFoods 🤣🤣🤣

Thanks for the comments @onegative !- How did it turn out?

@@EatSimpleFoods great!

Hello Eddie! I love the stems but do appreciate when someone takes the time to peel them and make them into 7 sided footballs, haha. I feel like that's why those places cost so much money - the visual presentation, texture, taste and feel, and all that work! My my. I do not miss that!

@@EatSimpleFoods Good Day Beckie 🌄. Having to do that did teach me that it's at first a visual presentation. But it seemed like a lot of work to go through for Sweetbreads 🤮. When I was working as a Chef I stressed presentation. I was a little OCD. I put out every dish as if it was going to be photographed. I took my job seriously. I miss the creativity but not the prep and clean up after a 10 hour shift. I always stayed and helped clean up. Now I have to go make a mess in my kitchen and clean up a chicken. I better stop now, I could yap all day. Have a Blessed and Beautiful Day ✝️

@@edward2448 I owned a commercial kitchen with a storefront, delivery, and shipping nationwide and have also been a personal chef for 10 years. I focused on presentation but not fine dining, more like comfort food presentation. I stopped personal cheffing during the beginning of covid. I do not miss standing all day and clean up at all!!!

@@EatSimpleFoods Hi Beckie. I would still be doing it if not for this @#$&? Arthritis. I believe that the long days on my feet wrecked my knees 🦵😫. Doesn't matter what style you are cooking, if you enjoy it, it will show. Do you have Gmail, I will gladly share my pictures. I save them with the hope of writing a cookbook next year. Gotta get a laptop first. Have a Blessed and Beautiful Day ✝️

@@edward2448 You need to write that cookbook Eddie! Start it on paper and worry about the laptop later. Yes, I have had to work through back, neck, and shoulder issues as well as general leg tiredness. I am glad those days are behind me (crossed fingers anyway!)

Storing them for longer times also helps, but other ways of preparing them to reduce or break down inulin include boiling them in an acid like vinegar or lemon juice or cooking them twice (boiling and roasting). Thanks @imansaad8018!

not in this simple technique / recipe @ChaseMitchell! This is a basic way to prepare that can be added on to, but if you're looking for other shrimp recipes with more seasoning then check out my other shrimp recipes: th-cam.com/video/9jt30zJPjqw/w-d-xo.html or th-cam.com/video/6W0v7kiX2eY/w-d-xo.html or th-cam.com/video/Ibo8_nyq7zU/w-d-xo.html or th-cam.com/video/KO3kn14_qCI/w-d-xo.html or th-cam.com/video/y3LtuvAmho4/w-d-xo.html

Thanks! @curtpiazza1688

hehehehehehehe :)

Hi Eddie! Tarragon sounds lovely! And chicken salad sounds perfect in a hollowed out cucumber or a lettuce wrap. YUM - croissant for the win! Have a good one!

@@EatSimpleFoods Hey Beckie. I have a chicken breast defrosting right now. Went out and got celery yesterday. Have a Blessed and Beautiful Day ✝️

Thank you for the chicken fried chicken strip recipe Judi! I can definitely see how it takes the chicken skin further.

Hi Teddy boy. Yes! Honey is a little sweeter than sugar, so I would start off with 25-30% less honey. Then add honey to taste. You may also need to cook it a little longer and/or start out with ½ cup water instead of 1 cup since honey is liquid. Thanks - Beckie

Gosh - I hope this is a good thing 🤞

Thank you so much for this comment Christine - I try! - Beckie

Morning Eddie. I serve it cold (cause it's easier and I like fresh cherry tomatoes), but hot would be good too. Wishing you a great day!

@@EatSimpleFoods Hope you have some good Pumpkin, Acorn and Butternut squash recipes. When they harvest around here there is an Abundance. Super cheap. I still have Acorn squash puree from last year in my freezer. Got them for .25c each. I like adding it to my Stone ground oats with a splash of maple 🍁 syrup 🤤😋. ✝️✌️🕊️

@@edward2448 that sounds like a delicious, affordable, and healthy breakfast Eddie. I have several delicata, acorn, and butternut squash recipes but not pumpkin. I will put it on the list!

@@EatSimpleFoods I'm lucky to have a few Amish and Mennonite markets near me. Very basic store and they buy bulk and close-out items. I save at least 40% over chain store markets and Walmart. That combo also makes a nice baked oats. I like it with apple 🍏🍎 too. They have a minimum of 5 varieties always. I like a butternut squash pie 🥧 over pumpkin for thanksgiving too. Have a Blessed and Beautiful Day ✝️

@@edward2448 Thank you!

Thank you Karine - happy fall!

Thank you, you as well 😊​@EatSimpleFoods

Hi @shirasezan - You can eat the shell as well, especially if it's tender and young. It's really just personal preference. Thank you for the question. - Beckie

@@EatSimpleFoods thank you

Hi Melissa, Thank you for trying the recipe, subscribing, and taking the time to leave a comment. Salt and pepper go a long way on a good ingredient! Best! Beckie

Love hearing it phreakout93 - thank you for letting me know and leaving a comment - Beckie

Yes stir it and make your brain feel good @thexwhats2989!

Good can't wait to try it today

Wow I love it Although I did use less figs because I had less and smaller I did use the same amount of lemons and used the amount of sugar I wanted and it turned out amazing

@@thexwhats2989 I just saw this comment - thank you for letting me know @thexwhats2989 ! - Beckie

Goat cheese is the perfect ingredient to go with figs. Thanks for the comment Texwhats :)

Thank you for the comment Schroonman and for letting me know what you added - sounds delicious! I don't get mad, I get even. Just joking. I don't get mad or even :). Thanks for the follow! - Beckie

@@EatSimpleFoods Btw, I’m not kidding you, I have been LITERALLY eating this every day because it is SO good and SO super simple to make!!! ❤️😋😃

Thank you!

Hi Tom - thanks for the comment. The recipe can be for peel on or off - it's also a texture thing. I like it both ways. Some parchment burns at temperatures over 425F so always good to double check. But another option would be too cook directly on the sheet pan. Cheers, Beckie

Morning Eddie, that sounds delicious to mix them in with Lo Mein noodles. We sometimes mix them half and half with spaghetti if we're going for something lighter. I don't like to cook them because they get to soggy for me, but plenty of people do stirfry zucchini noodles. Thank you!

​@@EatSimpleFoodsGood Day Beckie. I'm a big fan of zucchini. A simple cut up and simmered in marinara or even a Puntanesca sauce is fabulous. Those Zucchini Noodles would make a nice fried "Haystack" type side or garnish. Buttermilk bath and seasoned flour/cornstarch mix and flash fry. Not exactly the healthiest way but yummy. Pleasure chatting and exchanging ideas with you. Have a Blessed and Beautiful Day ✝️🕊️🐑

goodness, next year you may have a couple hundred! Thank you for taking the time to leave a comment Rono. - Beckie

Thank you for the comment and for trying the recipe Kieran. - Beckie

You seem like a pleasant person and effective communicator Sandra. People can definitely use their heads and prepare food as they like. Happy cabbage washing!

I don't Charlie x 3, but will work on one. That sounds like a good combo and easy enough. Was the chicken breast juicy (thinking about your nearly perfect statement)? I might lower the temperature just a bit because there's not a lot of fat in chicken breast. Thank you!

@@EatSimpleFoods Dude, in hindsight, your observance of the lack of fat is spot on. Someone needs to come up with the PERFECT oven-baked chicken breast recipe. Something super simple. Thank you.

@@Charlie-Charlie-Charlie dude! Will put it on the list. I have a really basic pan fried chicken thigh recipe - studio.th-cam.com/users/video6k4-tW0s6UM/analytics/tab-overview/period-default

@@EatSimpleFoods Dude. Fan. Take care.

@@EatSimpleFoods I'll try lowering it next time. I just want the PERFECT easy oven-baked chicken breast. I want to eat it 2-3 days later and have it still maintain some sort of juiciness. Most people want fancy cars, homes, better-than-average teeth, and a pet monkey. Me? I just want the perfect oven-baked chicken breast. That's all I want from this life. And I'll be damned if I don't get it. This is making me so damn angry. I have to go. Thank you.

Thank you for the comment and subscribing Charlie x 3. My goal in life is to get to the point, alas it doesn't always work!

Thank you Cody!