I had some of the same thoughts as others: Pastry stout is not a thing (In Central IL). Peanut butter stout? Yes. I would say it's not a true trend the way NEPA/hazy IPAs or Gose was.
Experimental Brewing drinking game: Take a sip whenever Cryo Hops are mentioned.
So your recommendation for Cryo Hops is to make a T95 pellet essentially? Seems like it could be a real fidgety kind of process depending on variability in the pellets you use. I'm starting to get a little more clarity on American Noble hops though. Still not sure where I can get them though.
The hop farming process is probably the most concise/complete one I've heard. I feel like a lot of other places have left out some of those steps. Great summary.