Fruitvibes, I think you are incorrect but your post is very helpful :) I had to leave town for a week but minutes before I left I noticed a dozen or so had fallen what had been the past couple days. I squeezed a few and sure enough they were softening already. I opened a few and only one was sweet, the others were more acidic. Looks like the tree retained a few too many, since I discovered a few branches hanging over my neighbors fence with LOTS of small ones. Remember this tree looked like dead sticks many years ago, I didn't know what it was, but after nursing it back to health, this is the first year it has produced a crop. The branches are still few, scraggly and it's a quite bit under-leaved IMO. By next year it should be great. Thanks for taking the time to view and reply.

Thank you all so much for the input, appreciate it. I think I am more interested in knowing the specifics of the fruit traits. I want to use as a lemon/lime/Seville sour orange substitute for the juice for salad dressings, drinks, seafood seasoning. I can definitely wrap it up in burlap and such even xmas lights for the first couple seasons or bring it indoors like the rest of my citrus the first couple winters. Eventually though I want to plant it in warm microclimate spot I have for it in zone7a. I assume all these have fragrant blossoms typical of citrus which is also a requirement? I did get to speak with Mckenzie farms forgot to ask if these all have fragrant blossoms or if any stand out for blossom fragrance. I think Ichang may have the largest and most fragrant blossoms. But the others should have fragrant blossoms too? So basically the most important thing to me to is: juice quantity, juice quality (no offtastes/bitterness/astringency or extremely little), and blossom fragrance. Here are my notes based on sleuthing: Yuzu- Only real problem is here is juice content is so small- sounds like a teaspoon per fruit due to both small fruit (think 4,5 cm diameter tangerines as standard size) and also very thick peel, lots of seed, and occasionally dry. I am confident the QUALITY of the sour juice is good--as it is a classic culinary juice. Aromatic, zesty juice. The rind is awesome on these, but I have no interest in rind. It sounds like per fruit it's almost a 1:6 ratio Yuzu juice to lime. Do I really want to be juicing 6 fruit every time I can just a lime or one of the below 2? Maybe if the juice is that awesome--which it could be. Shangjuan/Ichang lemon- Large fruit with 1/2 cup sour juice! Very seedy, thick peel, but still gives 1/2 cup sour juice which is a lot. The quality is suspect--some say it can used as lemon, some say it is way too sour and caustic like straight up vinegar with no citrusy flavor/zest/aroma. So maybe juice quantity over quality on this one. Also I think I read it doesn't keep well? Thomasville Citrangequat- seems like the best option and a compromise. A 4cm x6cm fruit rough standard size (close to size as Yuzu, but oblong shape) but is juicy, not insanely thick skin, not insanely seedy. Not sure how much juice it offers per fruit--but is described as juicy and I'm sure it is more juice at least than the Yuzu. The quality sounds good too and may be like the Seville sour orange with some orangey flavor in the sour juice. My main concern with this one is if it's only juicy when RIPE--to my knowledge citrus gets juicier as it gets ripe. Most people suggest using underripe Thomasville as lemon substitute--are these relativey DRY sour wedges though? The descriptions of juicy are surely describing the truly ripe fruit which I will not count on getting in zone 7a nor do I desire. I want something that is juicy when it is sour (like a lemon/lime/Seville sour orange), not dry when it is sour because the sourness is due to underripeness (like an underripe standard sweet orange--those are a bit dry.). So overall, I think thomasville wins for me, but a taste test would help since I'm nitpicking on the quality traits--I may try to taste test some in November. Also thomasville sounds like it's a half notch hardier than Ichang. If anyone else has anymore info or thoughts that would be great. Remaining questions- Blossom fragrances? How much juice can you get from a sour underripe thomasville?

I saw on one of the morning shows for summer cooking that the best way to cook ribs is on the grill. I had never had much luck until I tried this way. I used one of the large roasting pans like you use for a turkey, with the reinforced bottom and the handles. You wrap the ribs in heavy duty foil, first rubbing with whatever seasonings you prefer and you add ice cubes in with the ribs. I then sealed the pan with foil too. Cook on your grill for about 45 minutes. CAREFULLY unwrap and put ribs on the grill to brown. Then during the last 15 minutes only you add your sauce. The ribs come out tender and not strong. I have never liked them with I have parboiled them. I don't know why the ice makes a difference, obviously it melts into water and then steam as it heats but its the only way I will cook them now. I still like Chilis Brown Sugar Baby Backs best though!

Your damp hands contain mold spoors.....wash your hands...dry them well and don't touch anything that may have mold spoors before touching the cheese. Cheese makers wash their cheeses...rinse the wheels. Perhaps you are not getting the wrapping down tightly on the surface of the cheese. Cheese is moist.....just is. When thinking of dampness encourages mold, you are thinking of shower curtains and locker rooms...Always damp...just part of what they are...the only way to keep them mold free is to keep mold spoors away, or keep them air tight....just like cheese.