Documenting and photography will be a bit longer, we are still dealing with storm damage.
Things I have been pondering;
Most meats were blanched or poached before roasting. This not only makes a yard bird or grass-fed working beef more predictably likely to cook through without burning, it’s also something like the Asian method of “velveting”, blanching for tenderness. The risk is in making them taste boiled. That’s not good.
The books I have tend to be prone to fairly repetitive seasoning suggestions. This means it’s somewhat possible to predict flavor profiles, and in some cases, build seasoning blends.