Dumb guy in kitchen comes up with tips

FILL THE SINK WITH HOT SOAPY WATER WHEN YOU START THE MEAL, NOT AFTER.

Hot soapy is ready

How come nobody else seems to do this?  My fingers stay clean and I get to re-use my favourite knife, spatula,and  bowl at will.  ALSO  find a way to hang the hand towel on the outside of the sink cupboard,  When you need it, you need it.

POTATO IN THE MICROWAVE
In several minutes you can be frying thin chips of potato for breakfast. Slice up a raw potato into a bowl, add a drop of oil to reduce sticking and hit high for about 3 minutes. Transfer to the greasy pan.
Or, make mashed potatoes in moments.   Same routine.  Check with fork to see if the spuds are soft enough to take out of the microwave.

CORN ON THE COB A LA MICROWAVE.
How come almost nobody does this?   Leave the husk on and give one cob about two minutes. It's sweeter and crisper than boiled corn and way faster.  Also, it's cute and country to serve wrapped in green tassels and it stays very hot for about ten minutes.  When you peel the husk back, you get a handle to hold onto.  If it's not quite done, the kernels at that end will look a little white. If so, with the husk still on, give it a bit more time.

Peel when you eat

HAVE GARBAGE RIGHT BY THE SINK NOT UNDER THE SINK
This should be a no-brainer.  Especially for a composting pail where you have to put wet greasy things.  An even better solution is restaurant-style to have a hole in the counter (with an easy to clean rim) and a bag underneath.  One guy did a study and found the garbage was the most frequented spot in his kitchen so he made it central.  Just find something that looks nice.

BOWLS AND SPICES AND KNIVES  YOU USE ALL THE TIME: MOVE  THEM CLOSE.
Another no-brainer.  Never mind where they were kept before.   Get them on the wall above the sink, hanging from cupboards, in canisters by the stove.

CROCKERY YOU USE A LOT SHOULD BE CLOSE AND  ALL THE REST SHOULD NOT
That means you split the plates and cups and glasses into a few you use at every meal.  Put them on the handiest shelf.   Move all the rest further away.   Two cereal bowls on the bottom shelf, 10 up above. And so on.

USE A "SPROINGER".  PROPERLY CALLED A "SPRING WHISK".
If the spring is right, you can mash potatoes,  mix up the flour-sugar-salt stuff for baking, whisk eggs, get the jello dissolved.  I bought a couple new ones and threw them away because the spring was too soft except for eggs.  This old timer works great.

PUT DIFFERENT STUFF IN THE SAME PAN.
I watched a retired army cook do a steak and vegetable meal for three on a single 8 inch fry pan.  He had the meat hanging over the sides and kept it in rotation.   When I've got the main thing fried or whatever, I keep it to one side and add the frozen peas in a corner, and the leftover mashed in another and let it sit on low for a few minutes, often with the heat off, usually with a lid.   I wash fewer pans and it's all warm and ready to serve at the same time.

FREE SALAD VINAIGRETTE
Those sweet and crispy Yum Yum pickles have juice that is wasted.  It's a great vinaigrette.

TRY TEAK TONGS.
They don't scratch the Teflon pans.  Flip tomato slices, bacon, fried chicken, scallops and stir almost anything in place of a wooden spoon. Pinch a noodle to taste for doneness. Fetch pickle slices from a jar.  Rinse and re-use until supper is ready.

ONE NEW RECIPE FOR THE WORLD:  MEATLESS BEEF STROGANOF.
You don't need the steak.  Just use your favourite recipe with the sour cream, mushrooms, onions, with broth, thickener, maybe Worcestershire sauce and dry mustard.   Same good taste.  When you bring the leftovers from the fridge, you can add steak later and it will taste fresh-made each time.  You won't be flustered having vegetarian guests.

GRIND THE GRUNGE IN THE SINK STRAINER.
A bristly scrub brush will break down the grungy bits in the sink strainer.  You don't have to grab the stuff with your pinkies and then rinse them and dry them.

MY QUALIFICATIONS AS A DUMB GUY IN THE KITCHEN ARE SECURE.
Although I've been cooking for ten years, I usually skip the apron, sometimes use the dishcloth to wipe up a spill on the floor, lick things I shouldn't, and have to be told when to change my shirt.