Martin said that the cast and crew pretty much lived the plot of the movie. Some exterior scenes were filmed in Buffalo, New York. The entirety of Planes, Trains and Automobiles was meant to be shot in Chicago, but there wasn’t enough snow. On the first day of shooting, the crew brought in treadmills, weights, and other exercise equipment for Candy to use in his hotel suite. John Candy arrived to shoot Planes, Trains and Automobiles with exercise equipment in tow.
Automobile cheese writer movie#
Hughes then performed the entire movie for him. After the two grew more comfortable with one another at their meeting, Rosefelt asked what the movie was about-he only knew Steve Martin and John Candy were starring and it was called Planes, Trains and Automobiles. Rosefelt recalled in his blog that he found it strange, but admirable, that Hughes did not allow Rosefelt to see the script to the movie he would potentially work on and promote beforehand. Reid Rosefelt went in to meet Hughes for the unit publicist position. John Hughes acted out the entire movie to a publicist hoping to work on Planes, Trains and Automobiles. Martin later claimed that the first cut of Planes, Trains and Automobiles was four and a half hours long. When Martin asked Hughes where he thought they might cut scenes, Hughes was confused by the question. The comedian, who had written his own screenplays, thought the 145-page length of the script was a lot for a comedy. Steve Martin thought the script for Planes, Trains and Automobiles was too long. Deutch got to direct The Great Outdoors instead. Hughes decided to direct himself after Steve Martin signed on. Howard Deutch was originally supposed to direct Planes, Trains and Automobiles.ĭeutch directed Pretty in Pink and Some Kind of Wonderful for Hughes. Experiencing such a hellish trip might explain how Hughes managed to write the first 60 pages of Planes, Trains and Automobiles in just six hours. The plane he eventually got on ended up being diverted to Denver. A snowstorm in Chicago the next day continued the delays. Winter winds forced all flights to Chicago to be canceled that night, so he stayed in a hotel. presentation scheduled in New York City on a Wednesday, and planned to return home on a 5 p.m. And I think you could also probably be very versatile with the filling! The dough in and of itself was really good.Before he became a screenwriter, Hughes used to work as a copywriter for the Leo Burnett advertising agency in Chicago. But these tasted amazing, and even though they were time consuming, were really worth the effort. But! I have a small kitchen in a small apartment, so maybe it was just warmer than usual in there. This was so good! My only complaint was that I feel like it took waaayyyy longer for the dough to get cold? I actually had to put mine in the freezer and do it in shifts. I ended up freezing some of them and tested frying from frozen and frying defrosted and both worked fine, so frozen-to-frier empanadas have been sitting in my freezer for quick dinners. I actually prefered larger empanadas than called for since you got pack more filling in, but the small ones are also quite good. Some got a little stretched from working them too warm but I only had a couple tear on me. In a similar situation to below commenter (small, hot apartment) so dough got warm really fast, but easy to stick in freezer for 5 min between batches. Used a twist on the Beef Empanada filling and it turned out awesome. The filling of onion-ham-mozzarella with oregano was sooo mouthwateringly good.Ī great recipe. I also made my empanadas bigger, because it got tedious making tiny ones, so they ended up a bit like calzones. The dough wanted to stick to anything and everything, so be sure to keep lots of extra flour around. These were so delicious, and so hard to stop eating! I am just a beginner cook, but the empanadas were surprisingly easy to make. I have is that there was really way too much mozzarella. These came out great! I cut the recipe in half and it was fine. I'll make the pastry dough again tomorrow morning, but add sugar and a pinch more salt. I'm glad I tossed out the remaining 6 pieces of dough after I made 6 because I was going to make a bunch more and flash freeze unbaked for the freezer.
The filling is good, but the pastry was way too bland in flavor.
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