Mincing garlic isn't difficult, but if all you have is a knife, this method from Cook's Illustrated is easy and produces a fine, smooth paste with no overwhelming chunks of garlic in the mix.
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I love brining meat -- it produces super juicy and flavourful results, but you usually need a ton of salt, sometimes spices and, of course, water -- not to mention a place in the fridge to store everything. This "dry brine" method cuts all of that down, and cuts down the time, to get the same delicious results.
If you have five minutes, you can learn a lot about how to get things done in the kitchen, thanks to this video from Brothers Green Eats. At times hilarious but consistently informative, they will show you how to hold a knife, how to blanch vegetables and a few other tricks you may not have been taught.
