Our Authors

Marvin Gapultos

Contributing Writer

Marvin is the author of the Filipino food blog, Burnt Lumpia. Once upon a time, he was also the founder and co-owner of The Manila Machine, Los Angeles' first Filipino food truck.

Marvin's debut cookbook, The Adobo Road Cookbook: A Filipino Food Journey, will be released by Tuttle Publishing in early 2013.

When he isn't cooking or writing about Filipino food, Marvin is usually enjoying a beer or cocktail, and thinking about what to eat with said beer or cocktail. As such, Marvin covers bars and breweries for Serious Eats, and he is also a Bar Bites recipe contributor to Serious Eats.

Location: SoCal
Favorite foods: Pork Belly. Pork Jowls. Oysters. Burgers. Apple Pie. Whiskey and Gin.
Last bite on earth: Pinakbet. Pancit. Pie.

Comments

Crispy Deep-Fried Chicken Livers

@The Kosher Gastronome: It's just Frank's. But any hot sauce will do. Sriracha, tobasco, etc.

The Food Lab: Ceviche And The Science Of Marinades

Awesome and informative post, Kenji! The marinating times are especially helpful. The Philippines also has its own form of ceviche called "kinilaw," which is indigenous to the islands. For kinilaw though, the fish is usually marinated in acid for only a minute or so.

Win Tickets to the James Beard Foundation Awards, Monday, May 9, in NYC

Benu. West Coast!!!!

Behind the Scenes with an L.A. Food Trucker: A Day in the Life with The Manila Machine

@Cathy Danh. Thanks so much for your continued support, and for your KILLER pictures!

@HamburgerHelper, @phillamb, stay tuned for a future post where I answer some of your questions...

@kristyles. what a coincidence, The Manila Machine has been serving Filipino Breakfast as well! Good luck out there on the road, and we hope to meet you soon...

What Kitchen Items Would You List on a Bridal Registry?

Adam, read Alton Brown's Gear book before you register. It's what I did before I got hitched, and it clarified a bunch of things for me (i.e. what tools I really need and which I could do without). Really think about the kinds of things you and your fiancee cook, and really think about the tools needed for what you need to do. Otherwise, you'll end up amassing lots of clutter.

Although we registered for a stand mixer and a food processor, no one got them for us--we ended up buying them ourselves down the road. But yes, those are musts in my opinion.

Also, register for one good all-around pan. We got a 12-inch all-clad saute pan and we use that thing for everything.

Seriously Delicious Holiday Giveaway: La Quercia

with figs, honey, and blue cheese.

Cocktails and Spirits with Paul Clarke: The Gin Boomlet

Depending on my mood, I go for junipero or bluecoat, two completely different gins--but both excellent.

Cocktails and Spirits with Paul Clarke: Gin-to-Vermouth Ratios in Martinis

I go 2:1 for my martinis. I prefer Junipero Gin, Lillet Blanc for vermouth (though I've just discovered Dolin), a dash of Regan's Orange bitters, and a lemon twist. There's nothing better.

The Nasty Bits: Gizzards Galore

So wonderfully written! Geez, I've been persuaded to go out and look for whole ducks now.

Serious Grape: What's a Family Winemaker?

Hi Deb. I was actually a volunteer at this event last Tuesday for a small father and daughter-run winery who only produce 2,000 cases a year. It was my first time at this event, and it was neat seeing all the different types of people and characters that are so passionate about making great wines.

Cook the Book: 'Food Matters: A Guide to Conscious Eating'

eating less meat and more veggies isn't only healthier, but it makes a lot more sense in today's crappy economy.

Cook the Book: 'On the Line'

Raw oysters on the half-shell. Or grilled whole fish.

The Best Hamburger Sandwich at The Original Pantry Cafe in Los Angeles

Great review of The Pantry, though I wouldn't call it's location "dodgy"--it's right next to Staples Center and office buildings! But then again, I've only been there before or after Laker games, and there are always plenty of cops around, so maybe it's a different story on non-game days.

Anyways, I love breakfast at The Pantry, grease and all, but I'll now have to give this burger a try.

Grilling: Filipino Barbecue

Excellent looking skewers, Josh! I often see filipino bbq recipes with 7-up or beer in them, so it's not too surprising you use coke:) I'm gonna have to give this one a try.

Tocino: The Filipino 'Bacon' at Isla Pilipina in Chicago

I've never heard of tocino tasting like foie before, but maybe I just need to eat more tocino!

Beer Cola-Can Chicken

I love beer-can chicken and will also be making a version this weekend. I've never tried it with soda before though, but I've always been curious about that.

Cook the Book: 'Mario Batali Italian Grill'

Fish sauce and ginger.

Cook the Book: Wine Bar Food

A well-made omelette.

Grocery Ninja: Fatty, Preserved Crab Roe: Not PETA-Safe

Until reading this post, I always assumed it was crab roe. But now I'm not sure anymore!

But your deductive reasoning of "since crab roe can be fatty, but crab fat isn’t necessarily roe" makes complete sense. So I'm sticking with crab roe;)

Eating for Two: How Do You Love Sardines, Tell Me All the Ways

Hi Robin,

There's a Filipino brand of canned sardines that comes in tomato sauce. You can find this in any Asian market here in the states. I like to saute some onions, tomatoes, garlic, and chili flakes, then dump in the whole can of sardines. Then I serve the whole thing over rice. I actually blogged about this a couple weeks ago:

http://burntlumpia.typepad.com/burnt_lumpia/2008/03/red-horse-beer.html

Just skip all the beer talk in that post and scroll to the bottom for sardines!

Introduction to French Macarons

Ahhh, excellent Adam! Thanks for the vid. I guess it's a rolling R combined with phlegm in the throat;)

And you shouldn't hide the link to the video here in the comments. That's front page material! More camera time for you and Robyn I say!

Thanks for this Robyn. I was wondering when your macaron mania would lend itself to a treatise here on Serious Eats. I'm still wondering on the correct pronunciation for "marcaron" though. I'm guessing it's just said with a rolling R?

Mack Uh Rrrrron?