This has to do with with the mixture of honeys and apples being associated with Vermont in Japan, though I'm not quite sure how wildly known that is or why.
It's because there was a book called "Folk Medicine: A Vermont Doctor's Guide to Good Health" that kicked off a health fad called the "Vermont health system" in Japan. It included drinking apple cider vinegar and honey. The curry then appropriated the name for its health connotations.
I hope this isn't rude, but how did you know that?
I was curious too, did a web search, and found this:
Awesome! Thank you!
I'm a huge fan of this style of curry, and went down a rabbit hole a few years ago learning lots of stuff about Japanese style curry.
TIL! Blows my mind as just yesterday I was buying some more S&B Gold at the store and was really curious about this brand. Cool insight.
You can get a similar vibe out of golden curry by peeling and pureeing a couple apples. I add them after the onions get soft and fry some moisture out of them before the water and tubers go in.
Like how KFC is associated with American Christmas in Japan?
https://www.timeout.com/tokyo/things-to-do/whats-the-deal-with-kfc-and-christmas-in-japan
TIL if you want Kentucky Fried Chicken, go to Japan.
the default country syndrome strikes hard again, today it got even me!
OP's mind is gonna be blown when they discover there are multiple different types of rice, too.
Or different types of coffee.
And different types of syrup
That's not the point. Vermont Curry is from Japan.
Chinese fortune cookies came from a Japanese person in San Francisco!
Why does it always need to be about best or most popular?
Maybe this tastes good in its own way, hits the spot in its own way, and that doesn't diminish Indian/Thai/etc curry in any way.
Then again, I do favor Thai curry over Indian curry, which I've been told makes me a monster no one should listen to...
It is actually a Japanese product. It is Japanese style brown curry with some maple syrup, honey, and apple, or at least those flavors, added to it.
I will get curry with you.
To Vermont!
I do favor Thai curry over Indian curry, which I've been told makes me a monster no one should listen to...
What? Why, though???
I also prefer Thai curry, because Thai food is incredible. I mean, so is Indian food, but everyone has their own favorite flavor profiles.
Indian curry is also a very vague description. There are so many types of curry of Indian origin and they're all so different from each other.
Why are you a monster? Thai curry is fucking delicious!
There's people who argue about pineapple on pizza and it's ridiculous.
Food is food. And there's no wrong way to eat it!!!
Except people who put mustard on their fries
Not to be confused with Vermont Carry, which is Constitutional or "permitless" carry of handguns.
If the cheese and syrup have taught me anything, it's that everything made in Vermont is better.
Switzerland and Canada respectively disagree.
I've had real Canadian maple syrup and it's better than New Hampshire's but not better than Vermont's. Sorry, not sorry.
I've not actually had real Swiss cheese, though. Just the cheese we have here in the states that we call Swiss cheese, which is really just a single type of Swiss "invented" cheese but since it's not actually made in Switzerland doesn't really count. Because it's based on bacterial cultures, it really does matter where it's made. Wisconsin cheese is very good, but I can't think of anything better than extra sharp Vermont cheddar. Ideally, I'd have both on the same board. 🤤
I agree, Canadian maple syrup slaps and is easier to find. Vermont maple syrup slaps just a little bit harder but I can't usually find it in the Midwest.
Cheese from protected origins aside, it's actually pretty common for cheeses to be made in a fashion where the specific origin doesn't matter in the modern world. For repeatability the bacteria involved for a certain style will often be isolated and artificially introduced into the dairy to ensure different batches have uniform characteristics. This also ensures the changing conditions don't result in the cheese suddenly being different.
As a result it's perfectly possible to use bacterial cultures from anywhere to make cheese somewhere else.
When it comes to Swiss cheese specifically, not even Switzerland claims that Swiss cheese needs to come from Switzerland. It's usually accepted that it refers to Swiss-style cheeses. Switzerland would like the terms Emmentaler or Gruyère to be specific to Switzerland.
That very few countries agree with that request is a different matter.
In any case, "real Swiss cheese" makes about as much sense as "real Italian cheese" in reference to mozzarella.
There's also Golden Curry, but there's no gold in it.
Are you implying you need to have Vermont in Vermont Curry?
Switzerland, the place with all the holes in its cheese?
If you're celebrating Vermont cheese, you need to get out to Wisconsin. I'm a Minnesotan so it does pain me to say that they're better than us at something, but Wisconsin cheese lives up to the hype.
This isn't made in Vermont though. It's Japanese.
I don't know if that hold true here judging by the picture on the box. It looks like brown gravy.
Vermont curry isn't actually from Vermont. It's a Japanese style curry, rather than an Indian style, so it's a different spice composition.
Similar to Green Mountain Salsa. Nothing says authenticly Mexican like Vermont Salsa
Better than NEW YORK CITY!
Fun fact: In Super Troopers, there were several jokes about Thorny being Arabian, Mexican, etc because of his personal life growing up in Vermont and people were uh uncertain.
I'm tired and out of the corner of my eye that initially looked like 'Voldemort curry'
Or the longer name: Curry that must not to be named.
Voldemort Curry: “The curry of choice for Turfs”
It's really good. We buy Montana and Otago curry from the same brand. I always found the names funny, though.
I mean that sounds kind of good though...
Oddly enough, they don’t seem to sell this in the EU or UK (though some Asian groceries near universities have a mix in similarly coloured packaging made for the Chinese market by House’s PRC subsidiary), though they sell other House and S&B curry mixes. I wonder if Vermont Curry might contain an ingredient that’s banned in the EU or something.
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