This song was when Rush was still planning on being a metal band and it was working for them but they had yet to meet the visionary lyricist drummer Neil Peart who would alter their direction just enough. http://bit.ly/TDW-MMM
This is the track that got me fully into industrial music. Released in 1989 it got me interested in Ministry, Nitzer Ebb as well as local Portland industrial bands Factor Red and Strychnine Strand. Al Jourgensen was also involved on this track.
Since we just re-listened to Marilyn Manson “The Beautiful People” I thought I should post this one as well. This band really moved guitar tones and production forward. Clearly a pretty major influence on Marilyn’s sound, although obviously a much different vocal style.
This singularity in the history of metal stands a head and shoulders above all others as the coolest of cool.
Incidentally Fathead and I once had the honor of sitting next to Lemmy on a flight from Berlin to London. It was shortly after his 60th birthday and he announced to us that he had a heart attack recently. I told him that was horrible and he said no it’s not its a fucking outrage.
This song was quite important in the progress of metal as it was the highest of super high end production and got supported enthusiastically by not only MTV and radio, but also the global economy of strip clubs the world over.
As this is our last Gothtober Monday Metal Moment I’m going to swerve slightly outside the “metal” genre for this the greatest of all goth tunes which any self-respecting metalhead knows is the god and father of all sounds of darkness.
I was at “The City” Which was the very queer friendly dance club in Portland and featured the Gothcentric room called “the Holly Rock” when I heard this track for the first time. It scared the hell out of me. I was pretty stoned. What I didn’t notice then was that it opens with one of the greatest testimonials in the history of rock.
I love pudding. Butterscotch above all others and this one has scotch in it
I’ve spent quite a bit of time in Scotland and for some reason I have found that when I am outside of that country I generally don’t dig on the scotch whiskeys so much BUT…here’s a Portland distillery’s scotch-ish that I enjoyed having a shot of with my butterscotch whiskey pudding last year when I had it. It’s fantastic whiskey and i highly recommend serving a small snifter of it with your pudding.
Ingredients
3/4 cup organic dark brown (Muscovado) sugar
1/2 cup whipping cream (35% cream)
1/4 cup salted butter
2 tbsp Scotch Whisky
2 cups whole milk
2 egg yolks
1 whole egg
2 tbsp cornstarch
1 tsp vanilla
Instructions
In a medium saucepan, stir together the brown sugar and cream. Bring it to a boil, stirring often and let it boil until it thickens, about 5 minutes.
While that boils, whisk the egg yolks, whole egg, cornstarch and vanilla in a large glass measuring cup.
When the caramel is thickened to the consistency of corn syrup, remove it from the heat and add the butter and Scotch.
Put the pot back on the heat and melt the butter. When that has melted, stir in the milk and heat until the milk starts to steam.
Very slowly, starting with dribbles, whisk the hot milk and caramel into the eggs and corn starch. When it is all incorporated, pour it all back into the pot.
Over a medium low heat, whisk constantly until thick. It is thick enough when the whisk leaves a trail that stays for several seconds. Do not let it boil.*
Pour the pudding into a heatproof bowl through a fine-mesh seive and cover with plastic wrap directly on the pudding.
Chill for at least 4 hours before serving. Garnish with a dollop of whipped cream or shaved white chocolate.
Notes
If it does get hot enough to bubble then remove it from the heat and pour it into a heat-proof bowl immediately. Don’t scrape the pot. There will be bits on the bottom that aren’t very nice.