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  Living assets are generally treated no different from inanimate assets in a federal case.  Seized and frozen (not literally) until the case goes to trial.  Animals are stored somewhere and tended to, in the event that the people are (A) found innocent or (B) incapable of paying fines that...

  True, bacterium are more heat sensitive.  A rolling 5 minute boil should kill lactobacillus.  I can't help that I read fermentation and my mind immediately goes to alcohol.  Best fermentation, represent!  :D

  No.  Temporarily; perhaps, but no.  Boil it for at least 15 minutes then keep it in the fridge after bottling and don't be in such a rush next time.   To borrow from a meme, "One does not simply 'stop' a fermentation".  The only foolproof civilian method of killing a ferment in 'food safe'...

  I love the things, but I personally wouldn't class them as a superhot in spite of their Naga pedigree.  Big, gnarly chocolate King Nagas in look, for sure.  They wreck the face of most people I give them to, but for whatever reason they do not seem very hot to me at all.  Might just not affect...

  *gasp*   You poor western soul.  They're one of the original steakburger joints.  They practically invented overcharging for fast food, but being good enough that people paid anyway.  Draw a line straight up and down the country through Chicago.  Everything there and east is Steak N' Shake...

  Do it!  :D  If you get a PH meter for food prep, please do not pay less than $60-100 US for it.  Anything less and I wouldn't consider it a food safe meter, because the components and quality control is piss poor.  Even if a cheap meter DOES calculate the effects of temperature on PH readings...

I propose:   Xenophobic - for isolated seed stock Hoebag - for seed stock from plants that allow anybody in the area to pollinate all over them

  Remember that a pure cider is pretty much an apple wine & thus gets better with age.  It tastes almost green right after bottling/kegging, but 6 months aging in a wine cellar & the edge comes off while the flavor develops.  Past that, you don't gain a ton and eventually start to lose some...

Sweet!  If they get it exact, do they win your wife too?  That's how the showcase showdown works.  :D

That plant looks hungover as hell.  Remind it to hydrate and always say no to tequila shots at the end of the night.

  And to follow up that last thought, you can sometimes get them cheaper at your local homebrew supply store than you can at a supermarket.  Be sure to call around and check, if you have stores of that sort in your area.  

  Yep.  Same as coriander.  I put them both into a lot of wheat beers and several different types of mulled wines, but both spices work great on virtually any meat as well.

You can ferment cooked vegetables, but the cooking process fundamentally alters them in a chemical fashion and will most certainly change the profile of your resulting product.  Perhaps you will like it, perhaps not.  I would typically ferment most vegetables raw after shredding so they were...

  Blacklight flashlight, homie.  The little bastards love to feed at night and are all dayglo like a rave kid under blacklights.  You can do a quick sweep after it has been dark a few hours or a few hours before dawn and just pick them all off.

They own.  I stumbled onto them ages ago when an African neighbor gave me a bunch in trade for some of my chiles.  Grab a package and throw them into a pepper mill.  Put them on or in any meat dish you grill/cook.  Use them whole wherever you would use cloves.  Thank me later.  Think pepper the...

Glad to see they turned out for you, man.  The various baccatum you sent me are doing well, though one of the aji pineapple is either diseased or simply got way too much water and hasn't dealt well with it.  I haven't felt up to snapping shots and uploading things to my glog post-surgery, but I...

BTW, don't skip the undercards.  Nathan Cleverly and Badou Jack should be a damn good fight.