{"podcast":{"title":"Cooking Issues with Dave Arnold","slug":"cooking-issues-with-dave-arnold-4006079","podcast_index_feed_id":4006079,"rss_url":"https://feeds.acast.com/public/shows/60ad324ac26dcb0019ac8e4f","website_url":"https://www.patreon.com/cookingissues","image_url":"https://assets.pippa.io/shows/60ad324ac26dcb0019ac8e4f/1623712070785-7204023ea4204d05510b52bc40321596.jpeg","author":"Cooking Issues","episode_count":228,"summary":"The new home for Dave Arnold's weekly show \"Cooking Issues\", where he tackles listener questions on anything food and cooking related. Hosted on Acast. See acast.com/privacy for more information.","last_synced_at":"2026-06-14T06:21:34.194616+00:00","page_url":"https://stenobird.com/podcast/cooking-issues-with-dave-arnold-4006079"},"episode":{"title":"Kevin Jeung on Noma’s LA Pop-Up and New Ingredients","slug":"kevin-jeung-on-noma-s-la-pop-up-and-new-ingredients","published_at":"2025-12-28T05:00:00+00:00","page_url":"https://stenobird.com/podcast/cooking-issues-with-dave-arnold-4006079/kevin-jeung-on-noma-s-la-pop-up-and-new-ingredients","show_page_url":"https://stenobird.com/podcast/cooking-issues-with-dave-arnold-4006079","url":"https://shows.acast.com/cooking-issues-with-dave-arnold/episodes/kevin-jeung-on-nomas-la-pop-up-and-new-ingredients","audio_url":"https://sphinx.acast.com/p/open/s/60ad324ac26dcb0019ac8e4f/e/694d54bfcb029db757bd6dd1/media.mp3","summary":"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.","meta_description":"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, av…","key_points":[],"chapters":[],"topics":[],"duration_seconds":3650,"processing_state":"not_requested","actions":[{"name":"request_transcript","method":"POST","url":"https://stenobird.com/v1/public/podcasts/cooking-issues-with-dave-arnold-4006079/episodes/kevin-jeung-on-noma-s-la-pop-up-and-new-ingredients/transcription-requests","description":"Idempotently request low-priority transcript generation for this episode."},{"name":"read_markdown","method":"GET","url":"https://stenobird.com/podcast/cooking-issues-with-dave-arnold-4006079/kevin-jeung-on-noma-s-la-pop-up-and-new-ingredients.md","description":"Read the agent-friendly Markdown representation of this episode resource."}]}}