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LootFroop t1_j35hprc wrote

Burger King. The one by the Holland Tunnel is 24/7

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grimache83 t1_j35j4ql wrote

La Brujeria has got some great tacos & quesadillas, open 24/7

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halocene_epic t1_j35ketw wrote

Not Tony Baloneys. Unless you want expensive disappointment. Taco Bell doesn’t disappoint.

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Blecher_onthe_Hudson t1_j35x1w0 wrote

You need to plan ahead my dude! Ain't nothing like frozen dumplings to hit the spot late night. 10 minutes in the pot and you're ready to go. I could probably write a book on DIY late night snacks...

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ChissWiz t1_j379tdc wrote

24 hour supermarket can wack and snack up and down the aisles.

Those mini choc covered pretzels hit hard tho.

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Jahooodie t1_j37aa5t wrote

I wouldn't hate on them that hard. I wanted to hate them so bad, but was genuinely surprised with the quality when they first opened in JC (expensive, but some unique things & great for something different as a treat). When that opening HQ crew left things dropped, and at that price point I don't risk lack of consistency. Anyone I know who has gone recently has declared them straight bad

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pixel_of_moral_decay t1_j37b5jh wrote

I tried the Hoboken one at least twice over the years, And the JC one twice within the first several months of opening. All occasions were mediocre at best. A bit undercooked more often than not. Not cheap either. That’s no cheap 2am drunk pie.

But I think most random pizza places in the area could outdo them.

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Jahooodie t1_j37ekir wrote

The JC location dropped hare within like 1 month of opening. There are probably a few dudes with the skills to manage the unique pies, and/or the ability to care. And if you want a simple plain or pepperoni slice, there is no point in getting that from Toney Baloney's.

Making it clear to folks, in case it sounds like I'm an apologist: It is NOT a recommend

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Blecher_onthe_Hudson t1_j37ljy4 wrote

We make them too, but it's a whole lot easier just to buy a bag of them at BJ's or 99 Ranch. The Ling Ling instructions are actually the opposite of your method, they call for some water and a little bit of oil to start with so when the water is gone it browns them.

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Blecher_onthe_Hudson t1_j37xsmd wrote

I've had this sort of conversation about 'shortcuts' a lot. Before we were empty nesters we made bread in a breadmaker often, at least once a week. For challah we pull it out before it bakes to braid it and bake in the oven. "Purists" will go on & on about how they love the feel of kneading bread and would never use a breadmaker, but very few of them would make fresh bread every week!

Dumplings are similar, a fun rainy day project, but also great to pull out of the freezer whenever you're feeling the need. Sauce is also critical: soy, vinegar, simple syrup, microplaned garlic & ginger, and sesame oil.

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abhinav0794 t1_j3960a4 wrote

Gonna liberate you with this answer:

Westside shawarma. My man’s open till 4 AM!

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