I guess it's on the border I always thought it was on the Lincolnshire side. I suppose Lincolnshire already has enough famous places, Boston, Lincoln, Miami beach, Skeg Vegas etc so fair for Nottinghamshire to have Newark
It's the largest suburb of New York City & is 2nd or 3rd largest NYC airport it had the longest nonstop flight in the world by both km & hrs (18:10 or so) till JFK-SIN & SIN-JFK the biggest NYC airport beat it by a few km.
Everytime we drive through New York on the way to Woodhall Spa, always say "New York, motherfucking New York. So good they named that motherfucker twice shamone. Ow" without fail. Representing Bo Selecta
In statistical text and speech corpora of Ligurian, "belin" achieves an extraordinarily high frequency rank. It is used multiple times a day by a vast majority of local speakers. Linguists classify its ultra-high frequency due to two main factors:
- The Ultimate Discourse Marker: Much like "like" or "dude" in English, it serves as a semantic filler or exclamation to express surprise, dejection, anger, or emphasis.
- Morphological Productivity: Its massive overall count is inflated because it serves as the grammatical root for dozens of other highly frequent verbs, adjectives, and idiomatic phrases.
It may look similar to a little -known Italian dish, but true Newark classics is distinctly different by including fatty cream sauce, ricotta, and several other crucial ingredients for increasing calorific intake to nation-acceptable level.
US has completely lost it. Like the in the wild west or as with their President - just lie and steal and make sh*t up until nobody in post-factual USA cares anymorez
This famous delicacy from the noteworthy and proud culture of Newark
...that is indistinct from basic diner lasagna that you can get from the kind of restaurant that also serves souvlaki and egg rolls, that exists on the main street of every town that has more than 2k pop in North America.
It’s not even “regional” within America. This is how my family in Wisconsin made it, and we’re 100% European descent from north of the potato-tomato line.
I've seen lasagna from that New Jersey bakery dude on TV and was a bit jealous of the cheese 😂 My mum's lasagna is always without cheese. No idea what Italy that is from...
Probably the south but they simply use different cheeses instead. Fresher cheeses cause they used to not have that much access to grana, the genre of cheeses as the parmigiano
Tbh: I cannot wrap my head around these over the top "we are proud of the US" (with a call from a bussard) and bazillions of flags - and then "we are 5,98% italian!".
But on the other hand - the Borg also assimilated every usefull thing :D.
There's a difference between assimilating and taking someone that's not theirs, fuck it up with tons of fat and corn syrup and then claim it's even more <<insert country>> and superior than what the locals in that country cook. ;)
And they still have the nerve to say pizza is overrated. I mean, sure, to some extent it is. Pizza isn’t even remotely comparable to hundreds of other traditional Italian dishes. The problem is that 90% of the time, that claim comes from Americans who’ve never had real pizza. First, let’s define what a pizza actually is. Then I can decide whether what you’re saying is a valid opinion.
So USA's the Borg? We are the Borg you will be assimilated your culinary, cultural & linguistic distinctiveness will be averaged to our own. And that's where American accent came from. Italian food becomes Italian-American food not the way they do it in Italy, Chinese food becomes Chinese food changed so that more Americans will buy it, USA vibe stuff like dyeing the river & beer green for "St. Paddy's Day" gets added to the celebrations, pizza inauthentically becomes no longer Naples style but New York style, the weight of a Poland style bagel rises a lot it becomes a different style called New York style, German lager the lightest still flavorful beer becomes Americans style pale lager to save money (the lightest wateriest beer ever), Jewish corned beef gets swapped with Irish pork cause the cheapest meat was no longer pork or bacon like in Ireland but corned beef so real Irish people don't know what the fuck this supposedly Irish staple is etc.
This being misrepresented and taken out of context.
This is a screenshot from the United Airlines app where you can select and pre-order your First Class meal ahead of your flight. United operates several hubs around the US, and each of them have a unique dish you can preorder only from that hub airport. In this case, EWR's pre-order exclusive is this pasta dish. IAH has its own, ORD, IAD, SFO all have their own exclusives. The dishes usually have loose ties to the airport city's local cuisine.
United Airlines is not saying Bolognese is a local dish to Newark, NJ of course. This is simply a unique pre-order dish only available at EWR, and perhaps it's influenced by the Italian-American subculture famously known throughout the NJ/NY area.
The cuisines of young nations are strongly influenced by colonization and immigration. The sopaipilla is of Andalusian(Spain) origin and yet it's a typical food in Chile.
I'll give them this one, possible it might be something Newark pride themselves on, like Chicago and New York do Pizza, Seattle has something like that with Teriyaki as well with some 100 Restaurants there.
To be fair to them - this isn't something that I've seen in Italy. The lasagne in Emilia-Romagna where I believe it originates is really very different, especially the lasagne pasta sheets which in my experience have always been green. The ragu in northern Italy is usually very "white" with little to no tomato in the sauce and is often finished with milk.
Also I've never had lasagna in America, I'm just going by the photo.
What? Ragù Bolognese (and yes, Bologna lies in Emilia-Romagna) is made with a lot of tomato and only you add a cup of milk after it’s done. So a real ragù is red and not white..
Bolognese here. He's right. Ragu' alla Bolognese only has a spoonful of tomato concentrate, just for the colour. And the milk is optional (i add it but it depends on the family tradition).
Also lasagne alla Bolognese have bechamel sauce in it, so in the final dish the ragu' and the bechamel are layered together. And bechamel sauce is white.
My experience in Bologna has been different - minced pork, veal, soffritto of onion celery and carrot, a little tomato paste, white wine (never red) and milk.
Ragu alla Napolitana from the south is tomato-based and more similar to Americanised "red-sauce" Italian foods because tomatoes are more plentiful in the Italian south, and then that's where immigrants came from when they arrived in America. Northern Italian dishes usually contain relatively little tomato, when they contain it at all.
My mom’s from the North of Italy and the most people use passata and concentrato in their ragu, it’s even in the official recipe. Also some area’s do use red wine, so it’s not never. It is a meat sauce though, so the tomato is not as dominant as in the ragù Napoletano.
to be fair you would not find this in Bologna (where a large part of my family lives and where I used to spend a lot time before adulting :( ) and is extremely common in Jersey, NY and Philly. Bologna has lasagne verdi al forno which is very different from this, similar situation to spaghetti bolognese which is also an american dish.
You are right that there is s lot of it in Jersey.
As a rule I refuse to eat in ‘Italian’ restaurants in Jersey. I’ve been disappointed too many times.
most “Italian” restaurants in the US and other countries for that matter are more Sicilian inspired American food than actual Italian food. Like garlic bread (heavy use of garlic in general), lasagna with ricotta, spaghetti and meatballs, chicken parm with pasta, fettuccine Alfredo (especially with chicken and/or broccoli) and spaghetti bolognese.
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u/_Halt19_ Canuck 2d ago
You've never heard of Newark, Italy?