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.
Arguably the queen mother, numero uno, the last Samurai of metal tracks, I felt that before we head into Goth-tober we should all go back and listen to this nuclear warhead of shred…
In Mexico, a very popular street snack is cut-up fresh fruit sprinkled with salt, ground chiles, and lime juice. Watermelon, mango, orange, and pineapple are the most common. Cucumber and jicama are served this way too. Fruit sorbets are often flavored with the same seasonings, but this refreshing watermelon sorbet uses fresh green chiles, not ground chiles, for spiciness.
I like this sorbet with the melon seeds mixed in, as seeing them in there makes me feel as though I’m taking bites of the fresh fruit. But it’s surprising to me that it’s so difficult to find watermelons with seeds in the United States. You can use seedless watermelon, of course — the sorbet will still taste amazing.
MAKES ABOUT 1½ QUARTS
6 cups cubed watermelon (about 2 pounds; see Note)
¾ cup sugar
3 tablespoons light corn syrup
Juice of 2 limes
2 serrano chiles, or 1 small jalapeño chile, coarsely chopped, with seeds
1 teaspoon salt
Pinch of ground piquín chile, plus more to taste (optional)
Salted ground chiles, for sprinkling (optional, look for Tajin brand)
In a blender, combine the watermelon, sugar, corn syrup, lime juice, chopped chiles, salt, and piquín chile. Puree until smooth. Taste and, if desired, add more piquín chile. Pour into a container, cover, and refrigerate until cold, at least 2 hours or up to overnight.
Freeze and churn in an ice cream maker according to the manufacturer’s instructions. When the sorbet has finished churning, mix in the reserved watermelon seeds (if using). For a soft consistency, serve the sorbet right away; for a firmer consistency, transfer it to a container, cover, and allow to harden in the freezer for 2 to 3 hours. Serve sprinkled with salted ground chiles, if desired.
Note: If you are using watermelon with seeds and would like to add the seeds to the sorbet, remove the seeds before cutting the melon into cubes, and then mix them in after churning the sorbet. If the seeds are simply left in the flesh, they will break down when the melon is pureed.