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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.
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About Marvin Gapultos
Website: http://www.burntlumpia.typepad.com/
Location: SoCal
About: Filipino Food Blogger & Writer. Co-owner of SoCal's 1st Filipino Food Truck: The Manila Machine. Currently writing Filipino cookbook to be released in Fall 2012
Favorite foods:
Last bite on earth:

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.