# Kevin Jeung on Noma’s LA Pop-Up and New Ingredients

Page: https://stenobird.com/podcast/cooking-issues-with-dave-arnold-4006079/kevin-jeung-on-noma-s-la-pop-up-and-new-ingredients
Text version: https://stenobird.com/podcast/cooking-issues-with-dave-arnold-4006079/kevin-jeung-on-noma-s-la-pop-up-and-new-ingredients.md
Podcast: [Cooking Issues with Dave Arnold](https://stenobird.com/podcast/cooking-issues-with-dave-arnold-4006079)
Published: 2025-12-28T05:00:00+00:00
Episode link: https://shows.acast.com/cooking-issues-with-dave-arnold/episodes/kevin-jeung-on-nomas-la-pop-up-and-new-ingredients
Audio file: https://sphinx.acast.com/p/open/s/60ad324ac26dcb0019ac8e4f/e/694d54bfcb029db757bd6dd1/media.mp3
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JSON: https://stenobird.com/v1/public/podcasts/cooking-issues-with-dave-arnold-4006079/episodes/kevin-jeung-on-noma-s-la-pop-up-and-new-ingredients
Duration seconds: 3650

## Resource

Kevin Jeung (Noma / Noma Projects) calls in from LA to talk about Noma’s upcoming Los Angeles pop-up and what it changes when you suddenly have citrus, avocados, and California seasonality on the table. Kevin walks through how the team is doing early-stage R&D—ingredient exploration, fermentation setup, and testing techniques for hard problems like cactus slime and variable produce. Dave detours into Denmark: Christmas market roast pork sandwiches, crackling technique, and what cut the Danes actually use (loin vs belly vs skin-on neck). They also get into Noma Projects curiosities like peach tree sap (rehydrated for a tendon-like chew), plus a few practical bar/kitchen notes: a clarified spec for the Brandy Savage cranberry cordial build, and a quick take on stabilizing acidic whipped cream (gel/fluid-gel approach vs citric acid straight into dairy). Closing beat: Kevin’s Turkey method for the Noma team—compound butter under the skin, and mayo outside for browning/crisping. Hosted on Acast. See acast.com/privacy for more information.

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## Transcript

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