Is there a reason you think there is a problem with your priming sugar? You calculated the amount, dissolved it in water, added to the wort and mixed well? The only thing that I always question is about the residual CO2, which is based on the temperature. But seriously, the difference between 2.5 volumes and 2.75 volumes... are you really going to be able to tell?
I still don't see why you say nothing has gone right with this.
Have you read his previous posts?? He's just paranoid.
Seriously, Relax, OP. Beers can take 1-3 weeks or more to carb. Kind of depends on how much yeast you have in suspension and the temperature. it's fine to keep them 70-80 now. It really has nothing to do with Pale Ale or other style of a given gravity range.
I'd pull one at 1 week and taste. I'd pull another at 2 weeks and taste. Pull another at 3 weeks and taste... Get the idea? You can see exactly how the beers change in flavor as they mature.