Much like the secret war between good and evil, there is an ongoing feud between the two major Japanese instant-curry makers, Vermont Curry and S&B’s Golden Curry. Well, not really.
But you see, I’m planning on making some curry tonight, with a little bit of chicken katsu action on the side. I’ve been using Golden Curry for years, but with an empty cupboard, should I branch out to the other side for a change? Sound off, submit your vote! I’m going shopping in two hours.
Russ Crandall:
Tyler Miller:
Steve McKay:
Giang Cao:
Personally, I like spicy Thai curry with chicken.
While cleaning up, I just found a big package of Golden Curry. So I guess that answers my question.
It’s been over a year since this post but I thought I would let the world know that I actually use a mix of the two curry brands now, 2/3 Med-Hot Golden Curry and 1/3 Mild Vermont Curry. It’s perfect.
Ohmygod! I was just going to ask you that!