Food Preferences & ARFID Guidelines
Safe Proteins ✅
- Beef: Flat iron, hanger, Denver, strip steaks (130-135°F)
- Pork: Tenderloin medallions, bacon (crispy only) (140-145°F)
- Game: Venison, elk
- Poultry: Chicken breast (plain), turkey
- Seafood: Crab, lobster (no drawn butter)
Safe Vegetables ✅
- Always Good: Onions (any form), garlic, Brussels sprouts, broccoli
- Potatoes: Regular only (NO sweet potatoes)
- Grilled/Roasted: Zucchini, bell peppers, asparagus (crispy)
- Raw Only: Carrots, celery, cauliflower
Absolute NO ❌
- Mayo or mayo-based anything
- Sweet potatoes (any preparation)
- Pot roast or braised meats
- Pre-marinated meats (unknown ingredients)
- Mushy/soggy vegetables
- Cream cheese (plain)
- Mushrooms
- Beans (except green beans)
- Vinegar-heavy anything
Texture Requirements
Must Avoid
- Mushy, soft, falling-apart textures
- Slimy or wet coatings
- Grainy pastes or sauces
- Mixed/hidden ingredients
Preferred
- Firm, distinct textures
- Crispy edges on vegetables
- Clean, dry seasonings
- Visible, separated components
Seasoning Rules
Go-To Seasonings
- Primary: Salt & pepper (coarse)
- Secondary: Garlic powder, onion powder
- Occasional: Paprika, chili powder (light)
- Wood: Oak pellets preferred
Never Use
- Pre-mixed seasonings with unknown ingredients
- Liquid marinades (texture issue)
- Sugar-based rubs
- MSG or meat tenderizers
Temperature Guidelines
| Protein | Target Temp | Notes |
|---|---|---|
| Beef Steaks | 130-135°F | Medium rare only |
| Pork | 140-145°F | Slight pink ok |
| Chicken | 165°F | No pink ever |
| Brisket Flat | 195-200°F | Probe tender |
Shopping & Prep Rules
- Visual Inspection: Must see all surfaces before cooking
- Known Sources: HyVee for steaks, Costco for bulk
- Vacuum Sealing: Dry rubs only, 80% vacuum, 4-24 hours
- Batch Prep: Same seasoning on all portions
- Labeling: Green = tested safe, Yellow = new test
Specific Preparations
Steak Method
- S&P only, applied 1 hour before or vacuum sealed
- Sear at 450°F, finish at 250°F
- Rest 5 minutes minimum
- Slice against grain
Vegetable Method
- Toss in olive oil
- Season separately from proteins
- High heat (400°F+) for crispy edges
- Never steam or cover
ARFID Safety Protocol
- No surprise ingredients
- Components stay separated
- Exact replication of successful cooks
- Document everything (time, temp, seasoning)
- Visual check before eating
- Safe foods get priority
Single source of truth for all food preferences. Other documents should reference this file, not duplicate information.