Excuse my bad understanding (I'm Italian) I may repeat answers yet done. Ripe lemons are yellow, sure, and lemons harvested ripe are a lot better than ones collected unripe ! The big industrial fruit distributors have necessity to conserve they for long time, refrigerated, for so are harvested unripe (green), the fruits yellowish out refrigeration in few days. Quality is acceptable, but not at all equal to ones ripened on tree. At home, in similar way, when the fruits begin to be clearly yellow may be collected, and keeped refrigerated. Min temp. : 42°F Ciao, Sergio

Martin, I think I had some of that 190 stuff in the Caribbean a few years ago. Apparently I was the life of the party but I really canÂt remember. LOL Jimster & Rachelellen, got ya. IÂll be diluting it with more vodka to make drinks. I wasnÂt really going to waste it on garden pests. Ken, a true pepperhead will never let you see them weap those are tears of joy LOL. Peppers, like alcohol, can be an enjoyable thing if used in moderation. Come join us on the hot side! Jan. 1 IÂm starting my Bhut Jolokia (Ghost Chile) and Dorset Naga seeds. For those who donÂt know, these puppies blew past the previous hot pepper record holder by double the amount of Scoville units (1.1 million). For comparison, Jalapenos clock in at 2,500  8,000 Scoville units and Scotch Bonnets and Habaneros typically clock in at 300,000 -500,000 Scoville units .IÂm already looking forward to canning Bhut Gold Jelly next fall! Thanks everyone for the responses. Bill

What struck me about the recipe is that it has a lot of fat in proportion to the flour. That makes it easy to roll out. The Cooks Illustrated bulletin boards have a lot of discussion about this recipe. (You don't need a subscription.) This idea was new to me: they tested and found that flakiness comes not from flattened fat but from uncoated flour and water. That's why the last bit of flour is added late. I have always cut in fat until there is no uncoated flour. Any plain flour-water paste seems undesirable. Maybe I'll try it with my regular recipe.

Parker T - > just FYI - in my particular yards, I had conflicting scenarios (after dips to 18-19F) but have a different preference. I've "soured" on any cultivar with 'quat in its name; they are not as cold hardy as I had hoped. In Napa, the Eustis Limequat (on Volk) was killed to just about the graft - regrew and is now 10 ft. tall - took over a year. The Bearss lime just lost its leaves and refoliated, produced a huge crop right away. In Danville, the Bearrs lime was completely destroyed, the Volk rootstock lived. While the Eustis in my neighbor's yard was defoliated and came back. From what I've seen since, the Eustis fruit gets destroyed quickly when the temps go below freezing. The Bearss lime fruit can and has survived to 29/30F. So my vote is for the Bearss or Persian lime -because I want fruit! - far better for my climate's fall/winter dips below freezing. - George