Interesting, I know what it is, but it's not common to the region I am from. I would definitely call this a supper dish more so than breakfast. Seen recipes with dried apricots or plums.

Sounds similar to the Kaiserschmarn in Austria.

Being Swiss I have no idea what that could be. Maybe it's the butchered version of some Swiss-German or French name, or, as you pointed out yourself, it might just be made up.

Any further information on what it is, or just a name?

Older KA (Hobart) were supposedly more sturdy, hence you hear the "my mom's KA keeps on going strong and she bakes bread all the time".

As I understand, problems started when KA was bought by Whirlpool.

If I didn't have the Magic Mill, I would use the KA, though I have a Heavy Duty model. Obviously, while watching it closely and staying within specs. Anything can be ruined if you exceed it's limitations.

That Hamilton Beach looks an awful lot like a DeLonghi Major Classic DSM7 and an even more striking resemblance to a Kenwood Mixer Model KMP77.

I believe the Kenwood has been discussed on chowhound before. IIRC it was whether to buy a KitchenAid in Europe or something else.

Have a Magic Mill aka Assistent in addition to a KitchenAid Pro HD (refurbished Costco model). KitchenAid is for cakes etc, the Assistent is for grinding meat and makig bread.

I love the Assistent, though you'll need to adjust your yechnique somewhat as compared to traditional spiral mixers. Nothing to complicated, you just start off with the liquid, then add the flour and let it knead. Capacity is enormous! And no worries about it breaking it, this thing is literally built like a tank.

I know that Assistent is not cheap, but if I hear people who've gone through one or more KAs, well, after 2 KAs, you laid out as much as the Assistent will set you back.

If I am not mistaken, the Electrolux has probably the same number of attachments as the KA. They cost more, but are so much sturdier. The meat grinder is cast aluminum with stainless steel discs about 1/4" thick, just to give you an idea.

There's an attachment for making cakes, plastic bowl and two whisks, though the manual lists recipes for cakes to be made with the base model. Have not tried those as I have the KA for that purpose.

Get an Eletrolux Assistent aka Magic Mill. I have a KA for cakes and an Assistent for bread and to grind meat.

It will set you back a bundle, but it will be well worth it, coinsidering you went through 2 KAs already. It can easily handle several pounds of flour (up to 15 lbs I believe) if you need that.

Doubt you can whip the blood as you do egg whites. Most albumins (proteins) will be in the blood serum which only makes up a fraction of the blood. Apart from the amount of protein, egg whites contain different albumins than blood.

I imagine blood will get frothy and potentially curdle but you won't get stiff peaks. If however you employ some molecular gastronomy tools you might get where you want to go.

Have you considered a Mexican comal? They come in all shapes and sizes.

Price should be pretty cheap, certainly cheaper than what can be found at WS et al.

no an expert in biology here either, but my guess is: in the end you'll get there no matter. think of it as a casual stroll vs running. The most important thing is that your yeast is alive when you use it.

due to the extended fermentation the taste profile might change somewhat, but you did an overnight rest to begin with so you probably won't be able to tell a difference.

I had that problem with a pastel de tres leches and solved the problem by wrapping folded paper towels around the sides of the dish. This also helped achieving a flat cake rather than a raised center since it allows for more even cooking.

I believe there are so called "strips" that professional bakers use for this purpose but I have not seen them myself.

Apart from that, I guess it's most likely your baking pan, supposedly dark pans bake faster and thick vs flimsy etc

First off, I did attempt to search the forum to find the information I am looking for but did not find what I want.

So here goes: does anyone know of a place in the Exton area where I can get tongue, heart, liver, kidneys, tripe and other "exotic" meats? I am looking for a trusted and reliable source, considering this is offal I am looking for.

Addtionally, I am also looking for places that sell rabbit, kid and other tasty morsels.

I want to cook these myself, so pointing out restaurants will not help.