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Are they all growing upward?

If you're wanting Carbaryl for whatever reason (what Sevin USED to be), note that modern Sevin liquid is no longer carbaryl. I think the powder still is.

Now that you mention it, I should try pickling some habaneros!

I don't know about CA, but you should probably start with your local county health department (who may or may not have any jurisdiction) and the state Dept. of Agriculture. LA also used to have some pretty good entrepreneurial resources. Call your local chamber of commerce & they might be able...

Mine says "Firearms and a backhoe" but basically the same.

Whatever one I'm using at the moment..

Both! I mix them.

Texas Pete is hot sauce?

DIY: ferment beer with peppers in it. And now I'm wondering what a straight pepper wine would taste like! Experiment for the summer?

I keep it simple - pickled serranos. I just use the Ball recipe for jalapenos.

Somehow I missed this when you posted it - definitely want the Oxford festival - I was going to suggest it! See you there!

If you mean correlation with cilantro and peppers, I don't have any problem with cilantro.

Prime Rib = get it big and dry age ~21 days

We met a farmer at the market when we started going who does beef, pork, and chicken. They're now our primary source for meat. For beef, we've taken to just getting it by the half-cow (or whole, depending on cow size). They don't do ribeyes or t-bones that thick, but the cuts we get from them...

I wonder if (a) that's a genetic thing (like cilantro), and (b) if that's the case with me. I didn't really care for them.

Not sure what it is, but I'm pretty sure it's not a Carolina Reaper. Not red enough (although it MAY get redder), no stinger, and not bumpy enough.

We don't usually do steaks that thick (too big of a serving anymore) but I recently did a roast beef with a reverse sear. Cooked at like 250 until it was about 125 inside, then seared on a hot cast iron skillet. It was perfectly done inside with just a small shell of the seared meat.

Cross-pollination doesn't affect the current plant, only the seeds it produces and the following generation. And now that I think about it, I've seen that happen with some purple cayennes.

It's not 100%, but it's a quick check. If it rubs off it's almost certainly fungal, so I wouldn't bother treating for bacterial. If it doesn't rub off, it still might be fungal - but in my experience, it's more likely bacterial. And don't be too quick to rule out pests - there are some that are...

the second definitely looks like BLS. The first one looks possibly fungal to me. Can you rub it off?