{"id":10996,"date":"2005-11-24T12:19:38","date_gmt":"2005-11-24T12:19:38","guid":{"rendered":"http:\/\/blogs.adobe.com\/jnackdev\/2005\/11\/thanksgiving-feature-menu-customization.html"},"modified":"2005-11-24T12:19:38","modified_gmt":"2005-11-24T12:19:38","slug":"thanksgiving_feature_menu_customization","status":"publish","type":"post","link":"http:\/\/jnack.com\/blog\/2005\/11\/24\/thanksgiving_feature_menu_customization\/","title":{"rendered":"Thanksgiving Feature: Menu Customization"},"content":{"rendered":"<p>Maybe I&#8217;m addled from downing too much of the turkey fixings (and it&#8217;s barely even noon), but I&#8217;ve been thinking about restaurants&#8217; penchant for adding absurd descriptors to otherwise ordinary food.  On a roadtrip out east last week, I noted menus offering:<\/p>\n<ul>\n<li>Pan-Seared Chilean Sea Bass\n<li>Lamb Lettuce with Toasted Goat Cheese\n<li>Iowa Caramel Custard<\/ul>\n<p>Okay, the fish may be <a href=\"http:\/\/www.state.gov\/g\/oes\/rls\/fs\/2002\/8989.htm\">neither Chilean nor bass<\/a> (<i><a href=\"http:\/\/snltranscripts.jt.org\/93\/93jcoffeetalk.phtml\">discuss!<\/a><\/i>); I have no idea what lambs have to do with lettuce; and having gone to high school in Iowa, I can tell you it&#8217;s not synonymous with gourmet desserts.  But now that Photoshop CS2 <a href=\"http:\/\/www.photoshoplab.com\/tutorial_Photoshop-CS2-Custom-Menus-and-More.html\">supports menu customization<\/a>, I&#8217;m thinking we should take a cue from restaurateurs.  How about:<\/p>\n<ul>\n<li>Pur\u00e9ed Liquify filter\n<li>Vector Confit on a Bed of Merged Layers\n<li>Braised Shank of Smart Object\n<li>Dodged &amp; Burned Creme Brul\u00e9e\n<li>CCD-Fresh Megapixels in a Chromatic Noise Reduction<\/ul>\n<p>Or perhaps not. \ud83d\ude09  Really I just wanted to say thanks for reading, and to wish you and yours an extraordinarily happy Thanksgiving.<br \/>\nFondly,<br \/>\nEl Tryptophan (master of the Sleeper Hold)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Maybe I&#8217;m addled from downing too much of the turkey fixings (and it&#8217;s barely even noon), but I&#8217;ve been thinking about restaurants&#8217; penchant for adding absurd descriptors to otherwise ordinary food. On a roadtrip out east last week, I noted menus offering: Pan-Seared Chilean Sea Bass Lamb Lettuce with Toasted Goat Cheese Iowa Caramel Custard [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/jnack.com\/blog\/wp-json\/wp\/v2\/posts\/10996"}],"collection":[{"href":"http:\/\/jnack.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/jnack.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/jnack.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/jnack.com\/blog\/wp-json\/wp\/v2\/comments?post=10996"}],"version-history":[{"count":0,"href":"http:\/\/jnack.com\/blog\/wp-json\/wp\/v2\/posts\/10996\/revisions"}],"wp:attachment":[{"href":"http:\/\/jnack.com\/blog\/wp-json\/wp\/v2\/media?parent=10996"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/jnack.com\/blog\/wp-json\/wp\/v2\/categories?post=10996"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/jnack.com\/blog\/wp-json\/wp\/v2\/tags?post=10996"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}