> You may call it over-complication. I call it analysis and separation
> into (simpler) parts. You should view it in the sense of Erst Mach's
> idea about science as economy of thought. An argument like "Fresh
> lime is the perfect component to compliment" is an argument like "it
> is because it is". It won't help you any further in the composition
> of new drinks or the composition of the same drinks for a different
> public. I believe your are missing the point when you call my ponders
> in this specific thread over-complication.
I am not missing the point, you are over-complicating a thread about a rum &
cola with lime where the OP has asked if pre-packaged would be a suitable
alternative to fresh lime.
My 'argument' as you put it is in no way the same as 'it is because it is'.
Fresh lime works in a rum & cola for a whole host of reasons that I don't need
to get into. Within reason, it is the perfect compliment to what's already on
offer in the drink without having to go into detail about what rum and cola
bring to the table.
Could you use other lime or citrus flavours? Of course, but that's not what
we're discussing. Could you offer alternative suggestions? Of course. But I
have to assume that someone who finds it a hassle to go to the shop to buy a
lime isn't much interested in the suggestions that could be offered.
> There aren't just some other products in which bitterness and
> fermentation are important. Lime itself is an example of such another
> product! As you are very well acquainted with Iranian cuisine I don't
> have to tell you about the merits of dried lime in sauces, soups and
> stews.
What is the drink we're discussing in this thread?
Are bitterness and fermentation required in rum & coke with lime?
And Iranian cuisine?!?
> Can you tell why and how there is a difference between dishes
> benefiting from fresh lime and others which benefit from dried lime?
> (no, an answer like ones are hot and the others are cold is not a
> correct answer)
I can, but now we're talking about cooking, and I've no idea why?
> I also don't have to tell you that there are drinks which benefit
> from additional bitter and fermented ingredients as you are a
> respected producer of concentrates of such ingredients yourself. The
> simple answer does not give an answer to the question why bitters
> couldn't be just as well a good complement, instead of fresh lime.
I suggest you read the OP again.
Bitters would of course be a brilliant compliment to the aforementioned drink,
but not comparable with fresh lime juice as it would make for a completely
different drink. Better? That's up to the individual to decide. Different?
Unquestionably...
> This is exactly the situation which I described in my first response
> to the initial poster's question. The "over-simplification" is
> failing and not able to avoid the pitfall of taste being dependant on
> experience. It is not well understood what it is that makes fresh
> lime the perfect complement. We mostly know it only because of
> experience. It could well be a learned effect which means that it
> differs for people who have never learned it.
You are generalising that it's not well understood why fresh lime makes the
perfect compliment in this drink which is just a tad ridiculous.
Experience is everything.
> In short: Other products in which fermentation and bitterness are
> preferred matter because they are contradictory with the
> cocktailian's adage that freshness is good. My argument is that
> something which distinguishes these contradictory products is
> experience and habituation. It can be concluded that it is culture
> what determines taste preference.
Your point here about 'freshness being good' is based around a wider debate
and not the one drink in the thread title.
Freshness in cocktails is entirely dependent on the the drink in question.
> I wanted to make an argument about the effect of certain freshness
> characteristics of lime or lemon being unimportant depending on the
> case.
But the case in question is rum & cola, I thought that was obvious. We're not
discussing drinks as a whole here are we.
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