Flabby's

I have to throw in a good word for their limburger and onion sandwich on rye. Its not for everyone, but if you like pungent food then it is definitely the sandwich for you. Also, I really enjoy their jalapeno cheese bites.

Limburger. Wow. That's one cheese I just cannot do. I've tried (my uncle used to eat it a lot), but no go. I think it's the smell more than anything.

I do recall having limburger on a flammekeuche/tarte flambe at a joint in Strasbourg a few years ago that was much milder and less pungent than what I've experienced here. I quick wikipedia gander informs me that it takes 3 months of aging for limburger to get to it's peak pungency. Perhaps what I had in France was aged less than that (1-2 months, maybe?).

[Robin Garr]

Maybe we should go the day of the Dainty competition in July!

Won't it be wall-to-wall crowded then? I'm thinking a quiet Saturday afternoon when an offline crowd can take up space and conversation can happen. (Saturday for the fried chicken, of course!)

[Robin Garr]

I do recall having limburger on a flammekeuche/tarte flambe at a joint in Strasbourg a few years ago that was much milder and less pungent than what I've experienced here. I quick wikipedia gander informs me that it takes 3 months of aging for limburger to get to it's peak pungency. Perhaps what I had in France was aged less than that (1-2 months, maybe?).

Not being a food pedant (well, not much), but just curious - are you positive it wasn't Muenster? Muenster is huge in Alsace, and it's MUCH stinkier than the US version, to the horror of American tourists. It's also standard on flammenkuchen. I think of Limburger as German or Belgian, and really more commonly as the American variant established here by 19th century immigrants.

I'll go along with the assertion that well-aged Limburger is stinky and difficult for those unfamiliar with it (including me). More so (or maybe different) than Alsatian Muenster, really.

I do recall having limburger on a flammekeuche/tarte flambe at a joint in Strasbourg a few years ago that was much milder and less pungent than what I've experienced here. I quick wikipedia gander informs me that it takes 3 months of aging for limburger to get to it's peak pungency. Perhaps what I had in France was aged less than that (1-2 months, maybe?).

Not being a food pedant (well, not much), but just curious - are you positive it wasn't Muenster? Muenster is huge in Alsace, and it's MUCH stinkier than the US version, to the horror of American tourists. It's also standard on flammenkuchen. I think of Limburger as German or Belgian, and really more commonly as the American variant established here by 19th century immigrants.

I'll go along with the assertion that well-aged Limburger is stinky and difficult for those unfamiliar with it (including me). More so (or maybe different) than Alsatian Muenster, really.

I did have Muenster there, and it was pretty standard on flammekeuche (is flammenkeuche plural? - I prefer tarte flambe anyway), and it VERY different than the US version. I had Limburger as well, on one occasion, at the recommendation of our language/culture professor who assured me of its relative mildness and non-pungency (Alsace does get a lot from Germany, as it has been part of Germany more over the years than part of France). You're right though, I doubt it's standard on the flambes.

I have to throw in a good word for their limburger and onion sandwich on rye. Its not for everyone, but if you like pungent food then it is definitely the sandwich for you.

Uh oh. Now I have to go. How's the beer prospects?

Uh oh. Now I have to go. How's the beer prospects?

I hate to say it, but one of Flabby's few flaws is the sub-par beer list. Thankfully, the Nachbar is nearby.

Luv um......

a

I have to disagree, I usually get the burger at Flabby's, and it's always been top-notch in my experience. Way better than anything you'd ever get at a McDonald's. Not to mention that even though I like lettuce on a burger, it's not exactly the focal point. Some of the best burgers I've had haven't even had lettuce (thinking of the Camellia Grill in New Orleans in particular).

Michael Sell, I challenge you to a duel. I know Check's isn't a foodie mecca, but have you ever had their bean soup and a grilled cheese?

Choose your weapon!

Uh oh. Now I have to go. How's the beer prospects?

All this talk about limburger prompted me to go by today for lunch. Just as I remembered, the sandwich was a simple concoction of limburger and powerful white onions, with all the spicy German mustard you care to slather on it. I'm definitely up for going out there for an offline sometime. I can create a thread in the planner unless someone else (who had the idea before me) wants to take point. If enough people are interested, hitting a Germantown bar afterward sounds like a fantastic notion.

As for the beer selection, it seems like the highlights were the Warsteiner and Amber Bock. (Not much of a highlight really, but definitely preferable to the rest of their offerings.) They do have sarsparilla soda though.

Hey, we can make the duel part of the offline!

As for the beer selection, it seems like the highlights were the Warsteiner and Amber Bock. (Not much of a highlight really, but definitely preferable to the rest of their offerings.) They do have sarsparilla soda though.

Groan. That isn't good at all. Not even a Sierra Nevada?

As for the beer selection, it seems like the highlights were the Warsteiner and Amber Bock. (Not much of a highlight really, but definitely preferable to the rest of their offerings.) They do have sarsparilla soda though.

Groan. That isn't good at all. Not even a Sierra Nevada?

The time to go low brow chic: PBR, Old Milwaukee, Schlitz? I'll be having the Diet Coke.

As for the beer selection, it seems like the highlights were the Warsteiner and Amber Bock. (Not much of a highlight really, but definitely preferable to the rest of their offerings.) They do have sarsparilla soda though.

Groan. That isn't good at all. Not even a Sierra Nevada?

Not that I saw. As far as I could tell they had about 5 or 6 beers on tap (including the two aforementioned brews), and a handful of bottles displayed behind the bar. I didn't ask (I was studying, so I ordered water) but I suppose there is a small chance they just don't have everything displayed. Some NABC on tap would have been a refreshing change. Admittedly I don't know how such things work, but perhaps you could talk to them about it. I'm sure many people would be very thankful.