{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T11:57:26Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 15.7, "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: 01a09579-9d09-7a11-a86a-9798fc9934ae\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: Pašticada\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 044: 1001 regis", "usd": 0.0, "recall": true }, "codex": { "seconds": 75.9, "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: 01a09579-9cfb-79c1-999f-8026ea59a70c\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: Pašticada\nRegistry id: vr.tr.pa-ticada\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nCont" } }, "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" ] }, "revisions": [ { "at": "2026-10-07T11:30:17+00:00", "engine": "codex", "fields": [ "agent_conduct" ], "answering_review": "19fdf99b1ff3eb53956a03a0b4363d19ac73779f74ecb2d3e89baf3e5c68281f" } ], "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T12:16:32+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q3449266", "registryId": "vr.tr.pa-ticada", "name": "Pašticada", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q3449266/", "model": { "registry_id": "vr.tr.pa-ticada", "name": "Pašticada", "purpose": "Enable an agent to recognise Pašticada, describe a particular preparation, assess its condition and determine suitable preparation and serving actions.", "definition": "Pašticada is a traditional Dalmatian dish of marinated beef slowly braised in a rich sweet-and-sour sauce, commonly incorporating wine, vegetables and dried fruit, and usually served sliced with potato gnocchi.", "scope_statement": "This model owns the culinary identity and material state of Pašticada under vr.tr.pa-ticada in PHY / PHY.MAT, including its meat, sauce, preparation-dependent qualities and serving boundaries.", "in_scope": [ "Dish identity and evidence for named regional, household or contemporary variants", "Meat selection, inserted ingredients and sauce composition", "Preparation history that affects the resulting dish", "Meat tenderness, sauce consistency and flavour balance", "Batch condition, ingredient disclosures and serving composition" ], "out_of_scope": [ "Standalone models of beef, wine, vinegar, fruit and spices", "Recipe texts as authored information objects", "General braising techniques and cooking equipment", "Gnocchi or other accompaniments as independent dishes", "Dalmatian cultural history beyond evidence relevant to dish identity" ], "distinguishing_features": [ "Check for a documented connection to the Dalmatian dish tradition; appearance alone cannot distinguish Pašticada from another beef braise. [Chef-attributed recipe](https://www.chasingthedonkey.com/croatian-cooking-pasticada-recipe/)", "Look for prepared beef served in slices with a developed sauce, while recording when slicing occurred; the examined recipes use different slicing sequences. [Podravka preparation](https://podravkagrupa.com/hr/recept/dalmatinska-pasticada/)", "Assess the sauce for a deliberate sweet-sour balance rather than identifying the dish solely by brown gravy. [Chef-attributed recipe](https://www.chasingthedonkey.com/croatian-cooking-pasticada-recipe/)", "Use marination and insertion of bacon or other ingredients as supporting preparation evidence, without treating either as a sufficient identification test. [Podravka preparation](https://podravkagrupa.com/hr/recept/dalmatinska-pasticada/)", "Treat gnocchi as a serving association rather than a sufficient identity test: serving another meat dish with gnocchi does not establish Pašticada. [Podravka serving instructions](https://podravkagrupa.com/hr/recept/dalmatinska-pasticada/)" ], "characteristics": [ { "name": "Variant attribution", "kind": "relation", "unit_or_values": "Named recipe, cook, household or locality with supporting evidence; unknown permitted", "why_it_matters": "Anchors comparisons without declaring one recipe universally authoritative." }, { "name": "Meat identity and cut", "kind": "category", "unit_or_values": "Species, anatomical cut, local butcher name and substitution status", "why_it_matters": "Supports recognition and interpretation of cooking behaviour." }, { "name": "Inserted ingredients", "kind": "category", "unit_or_values": "Actual ingredient list; none; unknown", "why_it_matters": "Makes ingredients concealed within the meat visible to an agent." }, { "name": "Acid and sweetness contributors", "kind": "category", "unit_or_values": "Actual ingredients grouped by culinary role, including ingredients serving both roles", "why_it_matters": "Explains sauce balance without prescribing one mandatory formulation." }, { "name": "Marination history", "kind": "state", "unit_or_values": "Medium, duration in hours, recorded temperature in °C, omitted or unknown", "why_it_matters": "Distinguishes actual treatment from an assumed recipe step." }, { "name": "Braising history", "kind": "state", "unit_or_values": "Duration in minutes, recorded temperatures in °C, liquid additions and slicing stage", "why_it_matters": "Connects process history to tenderness and sauce development." }, { "name": "Meat tenderness and slice integrity", "kind": "state", "unit_or_values": "Tough, tender and cohesive, fragmenting or unassessed; assessment method recorded", "why_it_matters": "Separates ease of eating from ability to portion intact slices." }, { "name": "Sauce balance", "kind": "state", "unit_or_values": "Assessed sweetness, acidity, saltiness and aromatic intensity against a named reference", "why_it_matters": "Supports specific adjustments rather than an unexplained quality score." }, { "name": "Sauce consistency", "kind": "state", "unit_or_values": "Thin, coating, paste-like or separated, with observation temperature", "why_it_matters": "Guides finishing and serving decisions." }, { "name": "Portion composition", "kind": "measurement", "unit_or_values": "g of cooked meat, sauce and separately identified accompaniment", "why_it_matters": "Supports portioning without conflating the dish with the complete plate." }, { "name": "Post-cooking condition", "kind": "state", "unit_or_values": "Freshly cooked, held, cooling, chilled, frozen, reheated or unknown, with time-temperature records", "why_it_matters": "Provides evidence for handling decisions under an applicable food-handling procedure." } ], "affordances": [ "Compare a candidate preparation with a documented Pašticada variant and explain the identification confidence.", "Identify ingredient substitutions and assess their effects on identity, flavour and diner requirements.", "Track marination, braising and slicing against the selected recipe.", "Assess tenderness and sauce balance before proposing a finishing adjustment.", "Portion meat and sauce while keeping accompaniment quantities explicit.", "Determine whether serving or reheating is supported by ingredient and handling records." ], "agent_conduct": { "may": [ "Describe pasticada as a traditional Dalmatian braised beef dish.", "Flag wine, dried fruit and wheat gnocchi to diners before serving." ], "must_not": [ "Present the dish as alcohol-free when wine is used in the marinade or sauce.", "Keep marinating beef unrefrigerated.", "Serve gnocchi containing a diner's declared allergen to that diner, even after disclosure.", "Sell another beef stew under the name pasticada to trade on its reputation." ], "requires_human": [ "Adapting it for a person with a medically restricted diet." ] }, "ethics": { "considerations": [ "Pasticada is a celebratory dish tied to Dalmatian family tradition and should be credited accurately.", "Alcohol in food matters to people who avoid it for religious or health reasons." ], "affected_parties": [ "Diners who avoid alcohol", "Dalmatian cooks and families", "Diners with allergies" ] }, "owners": { "steward": "The cook or food business that prepares it; food safety authorities set the rules for sale.", "master_systems": [] }, "visual_identification": [ "Slices of dark braised beef in a thick, glossy brown sauce.", "Usually served with potato gnocchi on the side or under the sauce." ], "failure_modes_and_hazards": [ "Foodborne illness from beef marinated at unsafe temperatures.", "Undeclared alcohol and gluten." ], "what_it_is_for": [ "This dish is encountered in Dalmatian homes and restaurants, especially at weddings, holidays and other celebratory meals.", "It is served as a substantial main course, commonly with potato gnocchi that accompany its sweet-and-sour braising sauce." ], "standards_and_regulation": [ "The General Principles of Food Hygiene, CXC 1-1969, issued by the Codex Alimentarius Commission, provide a food hygiene framework applicable to preparing and serving this dish." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q3449266: Pašticada", "url": "https://www.wikidata.org/wiki/Q3449266", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Pašticada", "url": "https://en.wikipedia.org/wiki/Pa%C5%A1ticada", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "dish-identity-and-variation", "name": "Dish identity and variation", "description": "Establishes what supports identification as Pašticada and how a preparation relates to a documented variant.", "rationale": "A dish name and visual resemblance provide insufficient evidence for identity or authenticity.", "layers": [ { "id": "recognition-boundary", "name": "Recognition boundary", "description": "Separates the named dish from broadly similar meat preparations.", "findings": [ { "id": "identity-evidence", "name": "Identity evidence", "description": "Record the combination of culinary attribution, meat preparation and sauce profile used to identify the dish.", "questions": [ { "text": "Which observed features and documented recipe support identifying this preparation as Pašticada?", "kind": "definition", "id": "identity-evidence-q01" }, { "text": "What distinguishes it from an otherwise similar beef pot roast or stew?", "kind": "boundary", "id": "identity-evidence-q02" } ] } ] }, { "id": "variant-attribution", "name": "Variant attribution", "description": "Locates preparation choices in a specific source rather than an assumed universal tradition.", "findings": [ { "id": "recipe-lineage", "name": "Recipe lineage", "description": "Preserve the source and scope of claims about regional, household or chef-specific practice.", "questions": [ { "text": "Who documents this variant, and what locality or household do they associate with it?", "kind": "provenance", "id": "recipe-lineage-q01" }, { "text": "Which departures from the reference recipe are intentional adaptations?", "kind": "boundary", "id": "recipe-lineage-q02" } ] } ] } ] }, { "id": "meat-and-sauce-composition", "name": "Meat and sauce composition", "description": "Describes the actual meat component and the ingredients responsible for the sauce.", "rationale": "The name alone cannot reveal concealed ingredients, substitution effects or the source of flavour balance.", "layers": [ { "id": "meat-and-insertions", "name": "Meat and insertions", "description": "Records the cut, physical form and ingredients inserted into the meat.", "findings": [ { "id": "meat-component", "name": "Meat component", "description": "Capture anatomical identity and inserted ingredients separately from sauce additions.", "questions": [ { "text": "What species and cut were used, and how does the local cut name map to an anatomical description?", "kind": "definition", "id": "meat-component-q01" }, { "text": "What was inserted into the meat, and what substitutions were made?", "kind": "provenance", "id": "meat-component-q02" } ] } ] }, { "id": "sauce-contributors", "name": "Sauce contributors", "description": "Records ingredient roles without assuming a fixed sauce formula.", "findings": [ { "id": "flavour-and-body-inputs", "name": "Flavour and body inputs", "description": "Identify the ingredients contributing acidity, sweetness, aroma, fat and body.", "questions": [ { "text": "Which actual ingredients provide acidity and sweetness in this batch?", "kind": "definition", "id": "flavour-and-body-inputs-q01" }, { "text": "Which vegetables, fruits, seasonings or thickeners contribute sauce body, and in what quantities?", "kind": "measurement", "id": "flavour-and-body-inputs-q02" } ] } ] } ] }, { "id": "preparation-and-transformation", "name": "Preparation and transformation", "description": "Records how the meat and sauce reached their current state.", "rationale": "An agent needs actual process history to interpret differences between the intended recipe and the resulting dish.", "layers": [ { "id": "pre-braising-treatment", "name": "Pre-braising treatment", "description": "Tracks marination and browning as distinct treatments.", "findings": [ { "id": "marination-and-browning-record", "name": "Marination and browning record", "description": "Capture completed treatments and the disposition of marinade rather than inferring them from the dish name.", "questions": [ { "text": "What marination medium, duration and temperature were recorded, or was marination omitted?", "kind": "measurement", "id": "marination-and-browning-record-q01" }, { "text": "Was the meat browned, and was the marinade discarded or incorporated into cooking?", "kind": "provenance", "id": "marination-and-browning-record-q02" } ] } ] }, { "id": "braising-and-sauce-finishing", "name": "Braising and sauce finishing", "description": "Tracks meat cooking, slicing and sauce finishing as related but distinguishable operations.", "findings": [ { "id": "cooking-sequence", "name": "Cooking sequence", "description": "Record liquid additions, slicing stage and sauce processing so sequence differences remain visible.", "questions": [ { "text": "When was the meat sliced relative to braising, and what cooking durations were recorded?", "kind": "provenance", "id": "cooking-sequence-q01" }, { "text": "Was the sauce reduced, strained or puréed, and what observed endpoint determined completion?", "kind": "action", "id": "cooking-sequence-q02" } ] } ] } ] }, { "id": "eating-quality-and-correction", "name": "Eating quality and correction", "description": "Assesses the meat and sauce separately before judging their combined result.", "rationale": "Tenderness, slice integrity, flavour balance and consistency can require different corrective actions.", "layers": [ { "id": "meat-readiness", "name": "Meat readiness", "description": "Evaluates tenderness and portionability against the selected preparation.", "findings": [ { "id": "tenderness-with-integrity", "name": "Tenderness with integrity", "description": "Distinguish tough meat from tender slices and excessive fragmentation.", "questions": [ { "text": "How was tenderness assessed, and do slices remain sufficiently intact for the intended service?", "kind": "measurement", "id": "tenderness-with-integrity-q01" }, { "text": "Does the observed condition support further braising, resting or portioning?", "kind": "action", "id": "tenderness-with-integrity-q02" } ] } ] }, { "id": "sauce-readiness", "name": "Sauce readiness", "description": "Evaluates sauce balance and its ability to accompany the meat.", "findings": [ { "id": "balance-and-coating", "name": "Balance and coating", "description": "Record sensory observations against the chosen variant before proposing adjustments.", "questions": [ { "text": "How do sweetness, acidity and saltiness compare with the selected recipe's intended profile?", "kind": "measurement", "id": "balance-and-coating-q01" }, { "text": "At serving temperature, does the sauce need reduction, dilution or a measured flavour adjustment?", "kind": "action", "id": "balance-and-coating-q02" } ] } ] } ] }, { "id": "serving-and-batch-suitability", "name": "Serving and batch suitability", "description": "Connects the finished meat and sauce to a particular plate, diner and handling history.", "rationale": "Accompaniments and concealed ingredients alter serving suitability, while batch history constrains subsequent use.", "layers": [ { "id": "plate-and-diner-fit", "name": "Plate and diner fit", "description": "Separates the Pašticada portion from its accompaniment and checks actual ingredient disclosures.", "findings": [ { "id": "portion-and-disclosure", "name": "Portion and disclosure", "description": "Account separately for meat, sauce and side dishes when evaluating the served meal.", "questions": [ { "text": "What masses of meat and sauce constitute the portion, and which accompaniment is served?", "kind": "measurement", "id": "portion-and-disclosure-q01" }, { "text": "Which diner restrictions require checking inserted pork, wine, seasonings or accompaniment ingredients?", "kind": "action", "id": "portion-and-disclosure-q02" } ] } ] }, { "id": "holding-and-return-to-service", "name": "Holding and return to service", "description": "Tracks handling of cooked meat and sauce, including whether they remained together.", "findings": [ { "id": "batch-handling-evidence", "name": "Batch handling evidence", "description": "Use recorded handling and an applicable procedure to support decisions about holding, reheating or withholding service.", "questions": [ { "text": "What time-temperature history is available for the cooked meat and sauce, and were they stored together?", "kind": "measurement", "id": "batch-handling-evidence-q01" }, { "text": "Under the applicable food-handling procedure, is there sufficient evidence to serve or reheat this batch?", "kind": "action", "id": "batch-handling-evidence-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": [ "This is a prepared dish with variable ingredients, not a chemically defined substance; substance identifiers and fixed physical constants do not apply.", "Ingredient lists are recipe-dependent: wine, dried fruit and particular flavourings should not be treated as universally mandatory.", "Precise historical origins and claims about definitive local variants require verification." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of Pašticada 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 main course at festive meals, weddings and family celebrations.", "Prepared in households and restaurants as a characteristic dish of Dalmatian cuisine." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of Pašticada 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": [ "Insufficient braising can leave the beef tough.", "Over-reducing the sauce can cause scorching or excessive concentration of salt, sweetness or acidity.", "Improper storage or handling of the meat and cooked dish can permit foodborne contamination." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of Pašticada 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": [ "Associated particularly with Dalmatia, Croatia.", "Household and local recipes vary in the marinade, wine, dried fruit, spices and methods used to balance sweetness and acidity." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of Pašticada 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": "Beef stew", "difference": "Pašticada is a specific Dalmatian preparation with marinated beef and a characteristic sweet-and-sour sauce; beef stew is a broader category." }, { "name": "Sauerbraten", "difference": "Both involve marinated beef and sour notes, but Sauerbraten belongs to German culinary traditions and uses different customary sauces and accompaniments." }, { "name": "Gnocchi", "difference": "Gnocchi are dumplings commonly served alongside pašticada, not the braised meat dish itself." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of Pašticada this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Which culinary features are consistently required across documented Dalmatian traditions, and which belong only to particular recipes?", "Are preparations using meats other than beef recognised as Pašticada variants by relevant practitioners, or should they be described as adaptations?", "How do local butcher terms for preferred cuts map across languages and markets without implying false anatomical equivalence?", "What evidence would support reproducible assessments of characteristic sauce balance and meat tenderness without imposing one household's preferences?", "Does an existing Vercy world model already cover this dish, requiring this registry entry to link to it rather than create a second model?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 15, "questions": 25 } }