Like you and I suspect most cooks, I'm not an obsessive user of scales for recipes I'm familiar with, the exception being baking, but when I'm trying a new recipe, I do tend to stick to the measurements to try and get the taste/balance that the author achieved. I think you can only do this with weights.  I may subsequently change the proportions to suit my taste but that's the nature of cooking.

As a novice to this site and the recipes, I do worry a little that I get the smaller volume measures wrong which then detrimentally affect the taste. With modern scales its doesn't t really matter whether its SI or Imperial, its only a button press away.

I also visit the site regularly they have some interesting stuff.  But they are definitely behind the times still working in volumes ie cups rather than weights, preferably grams, modern quality US cookbooks are starting using weights in their recipes.  Maybe we need to do the same for the recipes on this site!

I also think they are getting their SI and US units mixed up: it takes 1 Joule to raise 1 gram of water by 1 C not F.  Also whilst strictly speaking the example at the end is true, at least adjusted to take account of the proper units they forget that in practice we usually have the oil in a reasonably heavy pan.

Wikipedia reports that Elephant Garlic is not a true garlic but from the leek family, though it tastes more like garlic than leek, and has a milder taste than true garlic.

Surprisingly, salt is much better at masking bitterness than sugar or other sweet things.