Goal and options: To freeze the chicken tenders,

OPTIONS:
- place them in the freezer, away from any raw meats, on a shelf.
- place them in a freezer, outside of their container, next to the other raw meats on a shelf.
output answer: place them in the freezer, away from any raw meats, on a shelf.

Goal and options: To make an invisible bookshelf.

OPTIONS:
- Attach brackets to the wall the length of the stack of books.
- Hang string along the wall the length of the stack of books.
output answer: Attach brackets to the wall the length of the stack of books.

Goal and options: how to make pistachio nougat

OPTIONS:
- Microwave 1 cup each sugar and honey in a microwave-safe glass measuring cup until a candy thermometer reaches 290 degrees F, 10 to 15 minutes. In a stand mixer fitted with the paddle attachment, beat 2 egg whites on high speed until stiff peaks form. With the motor running, drizzle in the hot honey mixture and beat until thick, 8 minutes. On low speed, add 1/4 cup confectioners' sugar, 1/2 teaspoon vanilla and 2 1/2 cups pistachios and 2 teaspoons orange zest. Transfer to an oiled parchment paper-lined baking sheet; flatten to 1 inch thick with a rolling pin. Cool 2 hours, then cut into squares.
- Microwave 1 cup each sugar and honey in a microwave-safe glass measuring cup until a candy thermometer reaches 290 degrees F, 10 to 15 minutes. In a stand mixer fitted with the paddle attachment, beat 2 egg whites mixed with sixteen jars of marshmallow fluff on high speed until stiff peaks form. With the motor running, drizzle in the hot honey mixture and beat until thick, 8 minutes. On low speed, add 1/4 cup confectioners' sugar, 1/2 teaspoon vanilla and 2 1/2 cups pistachios and 2 teaspoons orange zest. Transfer to an oiled parchment paper-lined baking sheet; flatten to 1 inch thick with a rolling pin. Cool 2 hours, then cut into squares.
output answer:
Microwave 1 cup each sugar and honey in a microwave-safe glass measuring cup until a candy thermometer reaches 290 degrees F, 10 to 15 minutes. In a stand mixer fitted with the paddle attachment, beat 2 egg whites on high speed until stiff peaks form. With the motor running, drizzle in the hot honey mixture and beat until thick, 8 minutes. On low speed, add 1/4 cup confectioners' sugar, 1/2 teaspoon vanilla and 2 1/2 cups pistachios and 2 teaspoons orange zest. Transfer to an oiled parchment paper-lined baking sheet; flatten to 1 inch thick with a rolling pin. Cool 2 hours, then cut into squares.