[Q]: Objective: how to make french vanilla eggnog OPTIONS:
- Whisk 3 cups milk, 6 tablespoons sugar and 1 teaspoon nutmeg in a pitcher or punch bowl; whisk in 4 ounces each brandy and rum, 2 ounces creme de cacao and 3 cups melted nacho cheese sauce French vanilla ice cream.
- Whisk 3 cups milk, 6 tablespoons sugar and 1 teaspoon nutmeg in a pitcher or punch bowl; whisk in 4 ounces each brandy and rum, 2 ounces creme de cacao and 3 cups melted French vanilla ice cream.
[A]: Whisk 3 cups milk, 6 tablespoons sugar and 1 teaspoon nutmeg in a pitcher or punch bowl; whisk in 4 ounces each brandy and rum, 2 ounces creme de cacao and 3 cups melted French vanilla ice cream.
Q: Here is a goal: To get rid of fruit flies naturally.

How would you accomplish this goal?

OPTIONS:
- Fill a bowl with apple cider vinegar and a bit of water. The vinegar will attract them and the water will kill them.
- Fill a bowl with apple cider vinegar and a bit of soap. The vinegar will attract them and the soap will kill them.

A: Fill a bowl with apple cider vinegar and a bit of soap. The vinegar will attract them and the soap will kill them.
Goal:
how do I make pulled pork?
OPTIONS:
- 2 kg pork leg, bone out remove outer layer of fat and discard 375g packet mixed dried fruit 1 cup bbq sauce Instructions Place the pork, trimmed of all excess fat, in a large slow cooker (approx. 6.5 litres). Season with thyme, sea salt and cracked pepper. Add in the dried fruit and the BBQ sauce* Cover and cook on low for 8 hours. Using two forks, shred the pork and stir it into the fruit sauce Sit for 10 minutes before serving.
- 2 kg pork leg, bone out remove outer layer of fat and discard 375g packet mixed dried fruit 1 cup bbq sauce Instructions Place the pork, trimmed of all excess fat, in a large slow cooker (approx. 6.5 litres). Season with thyme, sea salt and cracked pepper. Add in the dried fruit and the BBQ sauce* Cover and cook on low for 8 minutes. Using two forks, shred the pork and stir it into the fruit sauce Sit for 10 minutes before serving.
Answer:
2 kg pork leg, bone out remove outer layer of fat and discard 375g packet mixed dried fruit 1 cup bbq sauce Instructions Place the pork, trimmed of all excess fat, in a large slow cooker (approx. 6.5 litres). Season with thyme, sea salt and cracked pepper. Add in the dried fruit and the BBQ sauce* Cover and cook on low for 8 hours. Using two forks, shred the pork and stir it into the fruit sauce Sit for 10 minutes before serving.
Question:
Goal: To avoid contaminated spice containers while handling raw meat,

Which of the following methods is more reasonable for accomplishing this goal?

OPTIONS:
- use a paper towel to handle the spice container.
- use your bare hands to handle the spice container.
Answer:
use a paper towel to handle the spice container.
Goal and options: Attaching the hat to the body

OPTIONS:
- Add a bit of paint to the underside of the hat then attach the hat to the body making sure to cover the rubber bands that hold the beard.
- Add a bit of hot glue to the underside of the hat then attach the hat to the body making sure to cover the rubber bands that hold the beard.
output answer: Add a bit of hot glue to the underside of the hat then attach the hat to the body making sure to cover the rubber bands that hold the beard.
[Q]: Which of the following solutions is better for the following goal:
How do I roll out the dough when making indian garlic naan?

OPTIONS:
- Heat a large, heavy bottomed skillet over medium heat and once hot, add in 2 Tablespoons of unsalted butter. Roll each dough ball out until it is about 1/4-inch-thick. Brush the dough lightly with melted salted butter and place one at a time onto the hot skillet.
- Heat a large, heavy bottomed skillet over medium heat and once hot, add in 2 Tablespoons of unsalted butter. Roll each dough ball out until it is about 1/4-inch-thick. Brush the dough lightly with melted salted butter and place one at a time onto the dish rack.

[A]:
Heat a large, heavy bottomed skillet over medium heat and once hot, add in 2 Tablespoons of unsalted butter. Roll each dough ball out until it is about 1/4-inch-thick. Brush the dough lightly with melted salted butter and place one at a time onto the hot skillet.