It was still tasty. Probably even better using the modified recipe from the start rather than fixing it up on the fly.
I also made the recipe for roasted potatoes from last month's Cook's Illustrated. It's time-consuming, but the results are pretty excellent. It's not all that laborious (especially if your hubby peels and chops the potatoes for you), it just takes a while. It's probably even better if you have the duck fat it calls for instead of subbing bacon grease.
And I finally have learned to cook bratwurst on low so that you don't burn the outsides while the insides are still raw. And to leave them alone enough to brown.
