Back to the Future
Sure, it didn't display filmmaking techniques no one had ever seen, nor was it filmed on an epic scale or have a sweeping romance to melt hearts, but each individual element is so finely tuned and so sharply executed that it's honestly more or less perfect.
There's a lot of surface stuff that has made the film so iconic. The DeLorean, obviously, has become one of the most instantly recognizable pieces of hardware in any film ever made. Christopher Lloyd's manic, cartoonish and yet remarkably warm portrayal of Doc Brown. Thomas F. Wilson as Biff Tannen.
But for my money, the heart and soul of the film is Michael J. Fox as Marty McFly. Marty is one of the best “everyman” characters ever written for a film. There's a remarkable balance at play with how he's written and Fox's performance. It's comedic and physical, but Fox never goes too broad and he never overplays Marty's insecurities that make him so identifiable.
The script in general is one of the all-time perfect scripts, with nearly every moment being set up and paid off in the most satisfying manner possible.
I'd also be remiss if I didn't mention Alan Silvestri's amazing score, the perfect accent to every scene in which it's used. A score I find myself randomly humming on a regular basis because it's just that memorable and that good.
This may not be an “important” movie, but it's one of those movies that, every time I sit down to revisit it, reminds me why I love movies.
— Stewart Smith
Mashed Potato-Stuffed Meatloaf
From 1955 to 1985 and now in 2013 meatloaf is pretty much the same. But in this recipe there is a slight reinvention when the mashed potatoes are placed in the middle of the meatloaf.
1 pound Yukon gold potatoes, peeled and cut into 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, softened
1/4 cup heavy cream
2 1/2 teaspoons salt
1/2 teaspoon freshly ground plus a pinch of pepper
2 pounds ground beef
1 medium onion, finely chopped
3 tablespoons Dijon mustard
1 large egg
1/4 cup fresh bread crumbs
1/4 cup plus 2 tablespoons ketchup
Preheat oven to 350 degrees. Place potatoes in a large saucepan; add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Transfer to a colander, and drain; return potatoes to pan. Mash potatoes with a fork or potato masher until light and fluffy. Add butter, cream, 1/2 teaspoon salt, and a pinch of pepper; stir until combined, and set aside. Combine ground beef, onion, mustard, egg, breadcrumbs, 1/4 cup ketchup, 2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. Place half the mixture on a rimmed baking sheet, and form into an 11-by-6-inch loaf. Place 1 1/2 cups of mashed potatoes on top of meat mixture, leaving a 1-inch border. Place the remaining meat mixture on top; form into a loaf, encasing the potato mixture. Bake 30 minutes, then brush remaining 2 tablespoons ketchup over meat loaf. Continue baking meat loaf until firm to the touch, about 20 minutes more. Serve immediately.
Recipe from marthastewart.com