Chef JimmyJ, I agree with the conversion to weights. First, it allows quick balance of foods that are not regular: a typical fresh salsa is 3:1 tomatoes to onion. Tomatoes from the garden don't come in handy sizes and it's to frik'n' slow and wasteful to prep them and not use it all. Prep, weigh tomatoes, tare the scale, toss in the right amount of onion and continue with the rest by eye and taste. Done and balanced.
What is 5 cloves of garlic to someone in California vs.Minnesota in January? I bet quite a bit by weight. Bad example for me though because I know how far garlic goes and know my guests preferences. However, if recipes came with weights it would be much easier for me to apply some art.
I definitely weigh and take notes for delicate balanced combinations,such as a sauce that I want to carry multiple flavors evenly.
Food size is a huge difference: what's a coarse chop to you vs me and what is our preference? Doesn't matter if we talk weight not cups.
But, when making large batches of something like a rub, I weight everything. That way I can make a note and adjust easily the next time. It's also frik'n fast!
Measuring and taking notes is the first place I start when changing cuisines to something new. That and an authentic book of the regions food and recipes.