{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T08:19:00Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 19.2, "error": "WARNING: failed to clean up stale arg0 temp dirs: Access is denied. (os error 5)\nReading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a094b1-8a5a-7c63-853d-b46aa9bf0ae9\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: cabidela\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso k", "usd": 0.0, "recall": true }, "codex": { "seconds": 83.5, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a094b1-89ff-7a53-9eb2-b32b0adae963\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: cabidela\nRegistry id: vr.tr.cabidela\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nContex" } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:49:38+00:00", "fields": [ "agent_conduct", "ethics", "failure_modes_and_hazards", "owners", "visual_identification" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T10:10:30+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q3305189", "registryId": "vr.tr.cabidela", "name": "cabidela", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q3305189/", "model": { "registry_id": "vr.tr.cabidela", "name": "cabidela", "purpose": "Enable an agent to recognise cabidela, distinguish its documented variants, assess a prepared batch and decide whether it can be served, held or further evaluated.", "definition": "Cabidela is a Portuguese dish of poultry or rabbit cooked with the animal's blood, usually mixed with vinegar, and often prepared with rice.", "scope_statement": "This model owns cabidela as a prepared meat dish characterised by a blood-based cooking sauce, commonly acidulated with vinegar, including its ingredients, variant identity, preparation-dependent state and serving condition; vr.tr.cabidela remains the single registry anchor.", "in_scope": [ "Identification of the prepared dish and evidence supporting its name", "Meat, blood, acidifying ingredients and their roles", "Whether rice is cooked into the dish, served separately or absent", "Preparation history affecting the blood sauce and meat", "Batch condition, handling evidence and suitability for intended service" ], "out_of_scope": [ "Animal husbandry, slaughter and blood collection operations", "Blood, vinegar, rice and meat as independently catalogued materials", "Recipe texts as authored informational works", "Cooking equipment and restaurant operations", "General histories of Portuguese and other culinary traditions" ], "distinguishing_features": [ "Confirm blood is incorporated into the cooking sauce; dark colour alone does not distinguish cabidela from other meat stews.", "Check the acidifying ingredient and its preparation role; a documented chicken version combines blood with vinegar. [RTP recipe](https://media.rtp.pt/masterchef/cabidela/)", "Distinguish the broader cabidela entry from arroz de cabidela by recording whether rice forms part of the preparation; do not silently make rice mandatory for every variant.", "Distinguish meat served in a blood-based sauce from blood sausage or a dish containing discrete pieces of cooked blood.", "Require variant evidence before treating a blood-free adaptation or a similarly named offal preparation as equivalent to the reference dish." ], "characteristics": [ { "name": "Declared variant", "kind": "category", "unit_or_values": "Recorded local name, culinary context and supporting reference; unresolved", "why_it_matters": "Provides the comparison standard for ingredients and serving form without assuming one recipe defines the whole entry." }, { "name": "Meat identity", "kind": "relation", "unit_or_values": "Animal species, cuts and links to ingredient lots", "why_it_matters": "Distinguishes preparations and supports ingredient disclosure and traceability." }, { "name": "Blood identity and treatment", "kind": "relation", "unit_or_values": "Species, supplier lot, declared processing treatment and relationship to meat source; unknown", "why_it_matters": "Records the defining sauce ingredient without assuming it came from the same animal as the meat." }, { "name": "Blood addition", "kind": "measurement", "unit_or_values": "mL or g per batch, with batch yield", "why_it_matters": "Supports comparison of sauce concentration and recipe execution." }, { "name": "Acidifying addition", "kind": "measurement", "unit_or_values": "Ingredient identity, mL or g per batch and labelled acidity when available", "why_it_matters": "Explains sourness and differences in the blood mixture without imposing a universal vinegar ratio." }, { "name": "Rice relationship", "kind": "category", "unit_or_values": "Cooked in the dish; separately served; absent; unknown", "why_it_matters": "Separates arroz de cabidela from other serving forms and determines which texture observations apply." }, { "name": "Blood-sauce condition", "kind": "state", "unit_or_values": "Fluidity, integration, visible clumping and separation, assessed against the declared variant", "why_it_matters": "Identifies preparation changes that affect the intended eating quality." }, { "name": "Heat and holding history", "kind": "measurement", "unit_or_values": "Temperature in °C and duration in minutes, with measurement location and preparation stage", "why_it_matters": "Allows an agent to compare the batch with an applicable handling procedure, including heating after blood addition." }, { "name": "Service disposition", "kind": "state", "unit_or_values": "Awaiting assessment; released for service; held under a documented procedure; rejected", "why_it_matters": "Separates observed appearance from an evidence-based decision about serving." } ], "affordances": [ "Identify a candidate dish against a documented cabidela variant.", "Compare meat, blood, acid and rice choices across preparations.", "Trace the blood and meat used in a particular batch.", "Assess sauce integration, meat tenderness and rice condition where applicable.", "Determine whether handling evidence supports service under the applicable procedure.", "Disclose blood content, animal species and recipe-specific dietary constraints." ], "agent_conduct": { "may": [ "Explain cabidela as a Portuguese dish cooked with the animal's blood and vinegar.", "Tell diners plainly that the dish contains blood before they order or eat it." ], "must_not": [ "Serve cabidela to someone without disclosing that it contains blood.", "Use blood that was not collected and kept under food hygiene rules.", "Present the dish to people whose religion forbids eating blood as if it were acceptable to them.", "Mock the dish or the communities who eat it." ], "requires_human": [ "Slaughtering poultry or rabbits to obtain blood for the dish." ] }, "ethics": { "considerations": [ "Eating blood is forbidden in several religions; undisclosed blood wrongs those diners.", "The dish depends on slaughter, which raises animal welfare questions." ], "affected_parties": [ "Diners with religious restrictions", "Poultry and rabbits", "Portuguese cooks and families" ] }, "owners": { "steward": "The cook or food business that prepares it; food safety authorities set the rules for sale.", "master_systems": [] }, "visual_identification": [ "A dark brown, almost black, glossy sauce around pieces of poultry or rabbit.", "Often served with rice cooked in the same dark sauce." ], "failure_modes_and_hazards": [ "Foodborne illness from blood that was not handled hygienically.", "Spoilage if the stew is held warm for long periods.", "Undisclosed blood breaching a diner's religious diet." ], "what_it_is_for": [ "Cabidela is encountered in Portuguese home cooking and restaurant meals as a savory dish made with meat and a blood-based cooking liquid.", "Recipe descriptions and service records help distinguish versions prepared with different animals and versions that include rice." ], "standards_and_regulation": [ "Regulation (EC) No 852/2004, adopted by the European Parliament and the Council of the European Union, establishes food hygiene requirements for food businesses preparing cabidela in the European Union.", "Regulation (EU) No 1169/2011, adopted by the European Parliament and the Council of the European Union, governs applicable consumer food information and allergen declarations.", "The General Principles of Food Hygiene, issued by the Codex Alimentarius Commission, provide a hygiene framework relevant to preparing and serving cabidela." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q3305189: cabidela", "url": "https://www.wikidata.org/wiki/Q3305189", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Cabidela", "url": "https://en.wikipedia.org/wiki/Cabidela", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "cabidela-identity", "name": "Cabidela identity", "description": "Establish which preparation the name denotes and where the registered thing ends.", "rationale": "The registry supplies no definition, and a material classification does not adequately describe a composed dish.", "layers": [ { "id": "defining-preparation", "name": "Defining preparation", "description": "Test identity using ingredients and their culinary roles.", "findings": [ { "id": "blood-sauce-role", "name": "Blood sauce role", "description": "A documented reference preparation combines chicken, rice, blood and vinegar; this supports a reference case rather than a universal recipe. [RTP recipe](https://media.rtp.pt/masterchef/cabidela/)", "questions": [ { "text": "Is animal blood incorporated into the sauce, and what evidence establishes that beyond the dish's colour or menu name?", "kind": "definition", "id": "blood-sauce-role-q01" }, { "text": "Which documented preparation supports identifying this batch as cabidela?", "kind": "provenance", "id": "blood-sauce-role-q02" } ] } ] }, { "id": "variant-boundaries", "name": "Variant boundaries", "description": "Keep named preparations within the registry's existing granularity.", "findings": [ { "id": "rice-and-name-boundary", "name": "Rice and name boundary", "description": "Record arroz de cabidela and other supported preparations as variants without creating additional registry entries.", "questions": [ { "text": "Does this use of cabidela name the entire dish, its sauce or a specifically rice-based preparation?", "kind": "boundary", "id": "rice-and-name-boundary-q01" }, { "text": "Which differences are documented local variations, and which are adaptations requiring an explicit qualifier?", "kind": "definition", "id": "rice-and-name-boundary-q02" } ] } ] } ] }, { "id": "meat-blood-and-acid", "name": "Meat, blood and acid", "description": "Describe the ingredients that establish the dish's identity and sauce behaviour.", "rationale": "Species, blood treatment and acid addition cannot be inferred reliably from the name cabidela.", "layers": [ { "id": "animal-ingredients", "name": "Animal ingredients", "description": "Connect the meat and blood to their actual sources.", "findings": [ { "id": "blood-meat-traceability", "name": "Blood and meat traceability", "description": "Record meat and blood independently, including species and blood processing treatment; a published preparation explicitly uses pasteurised blood. [Unilever Food Solutions recipe](https://www.unileverfoodsolutions.pt/recipe/arroz-de-cabidela-joao-cunha-R0056511.html)", "questions": [ { "text": "What species, cuts and ingredient lots supplied the meat and blood, and is their relationship known?", "kind": "provenance", "id": "blood-meat-traceability-q01" }, { "text": "What processing treatment and storage instructions are documented for the blood used?", "kind": "provenance", "id": "blood-meat-traceability-q02" } ] } ] }, { "id": "acid-and-starch-composition", "name": "Acid and starch composition", "description": "Record the acidifying ingredient and the place of rice or other accompaniments.", "findings": [ { "id": "recipe-proportions", "name": "Recipe proportions", "description": "Treat blood, vinegar, liquid and rice quantities as variant-specific observations rather than fixed identity thresholds.", "questions": [ { "text": "How much blood and acidifying ingredient were added relative to the batch yield?", "kind": "measurement", "id": "recipe-proportions-q01" }, { "text": "Is rice cooked in the blood-containing liquid, served separately or absent, and what reference supports that arrangement?", "kind": "boundary", "id": "recipe-proportions-q02" } ] } ] } ] }, { "id": "blood-sauce-development", "name": "Blood sauce development", "description": "Capture the preparation sequence that creates the finished meat and sauce.", "rationale": "Ingredient presence alone cannot explain whether the blood integrated as intended or how it was heated.", "layers": [ { "id": "addition-sequence", "name": "Addition sequence", "description": "Locate blood and acid addition within the cooking history.", "findings": [ { "id": "blood-addition-event", "name": "Blood addition event", "description": "Record mixing, timing and subsequent heating as separate observations.", "questions": [ { "text": "Were blood and acid mixed before addition, and at what stage were they incorporated into the meat or rice?", "kind": "provenance", "id": "blood-addition-event-q01" }, { "text": "What time and temperature observations describe the dish after blood addition?", "kind": "measurement", "id": "blood-addition-event-q02" } ] } ] }, { "id": "finished-texture", "name": "Finished texture", "description": "Assess the sauce and solid ingredients against the selected preparation.", "findings": [ { "id": "sauce-and-solids-endpoint", "name": "Sauce and solids endpoint", "description": "Distinguish sauce integration, meat tenderness and rice texture instead of reducing doneness to a single visual judgement.", "questions": [ { "text": "Is the sauce integrated or visibly clumped or separated, and does that match the documented variant?", "kind": "measurement", "id": "sauce-and-solids-endpoint-q01" }, { "text": "Have the meat and any incorporated rice reached their intended texture without losing the specified sauce consistency?", "kind": "measurement", "id": "sauce-and-solids-endpoint-q02" } ] } ] } ] }, { "id": "batch-handling-and-service", "name": "Batch handling and service", "description": "Connect the blood-containing preparation to a defensible service decision.", "rationale": "Sensory resemblance to cabidela does not establish that a particular batch meets its handling requirements.", "layers": [ { "id": "handling-evidence", "name": "Handling evidence", "description": "Track relevant ingredient and prepared-dish handling records.", "findings": [ { "id": "blood-to-service-history", "name": "Blood-to-service history", "description": "Assess records against an applicable food-handling procedure without deriving safety limits from a culinary recipe.", "questions": [ { "text": "What records cover blood receipt and storage, cooking after blood addition, and subsequent holding or cooling?", "kind": "provenance", "id": "blood-to-service-history-q01" }, { "text": "Does the available evidence meet the applicable procedure, or must the batch remain withheld pending assessment?", "kind": "action", "id": "blood-to-service-history-q02" } ] } ] }, { "id": "service-quality", "name": "Service quality", "description": "Determine whether the prepared batch still meets its intended serving condition.", "findings": [ { "id": "holding-effects", "name": "Holding effects", "description": "Record changes in blood-sauce consistency and, where present, rice texture during holding or reheating.", "questions": [ { "text": "How have sauce fluidity, separation and any rice texture changed since cooking?", "kind": "measurement", "id": "holding-effects-q01" }, { "text": "Should this batch be served now, held or reheated under a documented procedure, or rejected?", "kind": "action", "id": "holding-effects-q02" } ] } ] } ] }, { "id": "culinary-context-and-disclosure", "name": "Culinary context and disclosure", "description": "Make claims about tradition and eater suitability traceable to this preparation.", "rationale": "The name alone does not establish regional authenticity, exact ingredients or compatibility with a person's dietary requirements.", "layers": [ { "id": "variant-evidence", "name": "Variant evidence", "description": "Separate documented culinary practice from unsupported authenticity claims.", "findings": [ { "id": "local-preparation-reference", "name": "Local preparation reference", "description": "Attach regional or household claims to a source describing the relevant cabidela preparation.", "questions": [ { "text": "Which source supports the claimed locality or tradition for this version?", "kind": "provenance", "id": "local-preparation-reference-q01" }, { "text": "Which meat, acid, seasoning and accompaniment choices differ from that reference?", "kind": "boundary", "id": "local-preparation-reference-q02" } ] } ] }, { "id": "ingredient-disclosure", "name": "Ingredient disclosure", "description": "Translate the actual recipe into clear information for the intended eater.", "findings": [ { "id": "blood-and-recipe-disclosure", "name": "Blood and recipe disclosure", "description": "Disclose blood and animal species explicitly and evaluate other constraints from the complete ingredient record.", "questions": [ { "text": "Are blood content, animal species and relevant ingredients in stock, seasonings and accompaniments explicitly recorded?", "kind": "provenance", "id": "blood-and-recipe-disclosure-q01" }, { "text": "Does the verified ingredient record meet the eater's stated requirements, or is further clarification necessary before offering the dish?", "kind": "action", "id": "blood-and-recipe-disclosure-q02" } ] } ] } ] }, { "id": "evidence-and-external-alignment", "name": "Evidence and external alignment", "description": "What the world already says about this thing, gathered so the model can be checked against it.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "layers": [ { "id": "reported-evidence", "name": "Reported evidence", "description": "Findings from the breadth pass, kept separate from the structural claims.", "findings": [ { "id": "evidence-confidence-notes", "name": "Check these first", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Cabidela is a prepared food, not a chemically defined substance; chemical identifiers and fixed physical constants are inappropriate.", "Ingredients and the inclusion or separate serving of rice vary by recipe and region.", "The exact regional overlap between cabidela and molho pardo should be checked before treating the names as universal synonyms." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of cabidela this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-kinds", "name": "Kinds and varieties", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Chicken cabidela", "Rabbit cabidela", "Arroz de cabidela, with rice cooked in the blood-enriched cooking liquid" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of cabidela this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-real-world-use", "name": "Real-world use", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Served as a savoury main course.", "Uses blood and other edible parts of a slaughtered animal in traditional cooking." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of cabidela this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-failure-modes-and-hazards", "name": "Failure modes and hazards", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Poor handling, storage or insufficient cooking of animal blood and meat can cause foodborne illness.", "Blood can clot before incorporation, producing an uneven sauce.", "Excessive cooking can make the meat tough or the rice mushy." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of cabidela this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "In Portugal, chicken cabidela with rice is a recognised preparation.", "In Brazil, related chicken preparations are known as galinha à cabidela or galinha ao molho pardo." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of cabidela this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-neighbours", "name": "Neighbouring kinds and how to tell them apart", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "name": "Arroz de cabidela", "difference": "Specifically includes rice cooked as part of the preparation; cabidela can name the meat-and-blood dish more broadly." }, { "name": "Chicken rice", "difference": "Ordinary chicken rice does not require blood, which characterises cabidela." }, { "name": "Blood sausage", "difference": "Blood sausage is a filled sausage preparation; cabidela is a cooked meat dish with a blood-based sauce." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of cabidela this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Does the registry intend the full range of dishes called cabidela or primarily Portuguese arroz de cabidela?", "Which regional uses extend or change the blood-sauce definition, including any offal-based or blood-free uses of the name?", "Which animal species and acidifying alternatives have sufficient culinary documentation to be represented as established variants?", "What measurable sauce and rice endpoints best describe each documented variant without imposing one recipe's preferences on all others?", "Which jurisdiction-specific handling procedures apply to the actual blood product and preparation, especially heating after blood addition and later cooling or reheating?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 16, "questions": 26 } }