{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T10:01:56Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 18.1, "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: 01a09510-035b-76c1-ae31-707f4f7e4cc0\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: gobi manchurian\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 043: 1001", "usd": 0.0, "recall": true }, "codex": { "seconds": 66.9, "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: 01a09510-034b-7023-b65c-003002f5f7ba\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: gobi manchurian\nRegistry id: vr.tr.gobi-manchurian\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (" } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:56:08+00:00", "fields": [ "agent_conduct", "ethics", "failure_modes_and_hazards", "owners", "visual_identification" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T10:10:31+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q5575473", "registryId": "vr.tr.gobi-manchurian", "name": "gobi manchurian", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q5575473/", "model": { "registry_id": "vr.tr.gobi-manchurian", "name": "gobi manchurian", "purpose": "Enable an agent to recognise gobi manchurian, record its preparation and serving state, and judge whether it matches the intended dish and diner requirements.", "definition": "Gobi manchurian is an Indo-Chinese dish of battered and fried cauliflower florets coated in, or served with, a savoury, tangy and often spicy sauce typically containing garlic, soy sauce and chilli.", "scope_statement": "This model owns gobi manchurian as a prepared cauliflower dish associated with Indo-Chinese cooking, including its coating, sauce, preparation-dependent texture, serving form and batch condition.", "in_scope": [ "Cauliflower pieces as the defining main component", "Coating and cooking treatment of the cauliflower", "Manchurian-style sauce composition and integration", "Dry, semi-dry and gravy serving forms", "Finished texture, flavour balance and portion composition", "Ingredient declarations and preparation-to-service history" ], "out_of_scope": [ "Cauliflower cultivation, taxonomy and raw-produce supply chains", "Other Manchurian dishes whose main component is chicken, paneer or mixed-vegetable balls", "Manufacture of individual sauces, starches and cooking oils", "Cooking equipment design and restaurant operations", "Accompanying rice or noodles as independently prepared dishes", "Clinical dietary advice and jurisdiction-specific food safety rules" ], "distinguishing_features": [ "The main solid component is cauliflower pieces or florets; mixed-vegetable balls indicate a neighbouring vegetable Manchurian dish.", "The cauliflower has a coating and cooking treatment intended to support a sauced exterior; plain cauliflower in gravy does not establish this identity.", "The preparation combines cauliflower with a Manchurian-style savoury, tangy sauce, commonly involving soy sauce, garlic and chilli; the exact formula requires a recipe record.", "Dry versions carry a clinging sauce, while gravy versions include a substantial free sauce phase; sauce quantity alone does not distinguish a different dish.", "Labels such as chilli gobi and gobi 65 require comparison of sauce, seasoning and preparation, because appearance or a menu name alone may not establish the boundary." ], "characteristics": [ { "name": "Main component identity", "kind": "category", "unit_or_values": "Cauliflower florets, cauliflower pieces, substituted component or unknown", "why_it_matters": "Cauliflower anchors the identity and separates the dish from other Manchurian preparations." }, { "name": "Cauliflower piece size", "kind": "measurement", "unit_or_values": "Representative maximum dimension in mm, with sampling method", "why_it_matters": "Piece size affects coating coverage, interior cooking and portion consistency." }, { "name": "Coating formulation", "kind": "relation", "unit_or_values": "Linked ingredient list with quantities or proportions", "why_it_matters": "The coating helps explain crust behaviour and ingredient-dependent dietary suitability." }, { "name": "Cauliflower cooking method", "kind": "category", "unit_or_values": "Deep-fried, shallow-fried, baked, air-fried, other or unknown", "why_it_matters": "The method distinguishes preparation variants and supports interpretation of the finished texture." }, { "name": "Sauce formulation", "kind": "relation", "unit_or_values": "Linked recipe and compound-ingredient declarations", "why_it_matters": "Sauce ingredients establish the preparation's flavour profile and reveal otherwise hidden constituents." }, { "name": "Serving form", "kind": "category", "unit_or_values": "Dry, semi-dry, gravy, locally defined variant or unspecified", "why_it_matters": "The intended form determines whether free sauce and coating softness are expected." }, { "name": "Sauce-to-cauliflower ratio", "kind": "measurement", "unit_or_values": "g of added sauce per 100 g of cooked coated cauliflower", "why_it_matters": "The ratio makes sauce loading comparable without assuming universal boundaries between serving forms." }, { "name": "Coating and interior texture", "kind": "state", "unit_or_values": "Separate observations for crust crispness, coating adhesion and cauliflower firmness", "why_it_matters": "A softened coating and an undercooked interior are different conditions requiring different judgments." }, { "name": "Flavour balance", "kind": "state", "unit_or_values": "Recorded intensity of saltiness, sweetness, acidity, chilli heat and garlic character using a declared sensory scale", "why_it_matters": "The dish can retain its identity while varying substantially in seasoning." }, { "name": "Time since saucing", "kind": "measurement", "unit_or_values": "Minutes since cooked cauliflower was combined with sauce", "why_it_matters": "Texture at service depends partly on how long the coating has been exposed to sauce." }, { "name": "Ingredient suitability evidence", "kind": "relation", "unit_or_values": "Ingredient declarations, supplier labels and preparation cross-contact information", "why_it_matters": "The dish name alone cannot establish vegan, gluten-free or allergen-related suitability." }, { "name": "Batch handling record", "kind": "relation", "unit_or_values": "Linked cooking, holding, cooling, storage and reheating events with timestamps and temperatures where measured", "why_it_matters": "Condition judgments require handling evidence in addition to appearance and recipe identity." } ], "affordances": [ "Identify a preparation as a candidate gobi manchurian and flag substitutions that challenge the identity.", "Compare dry and gravy versions using sauce loading, coating condition and intended service.", "Adjust piece size, coating, sauce quantity or saucing time against a declared texture target.", "Check diner requirements against actual ingredients and preparation evidence.", "Record deterioration in coating texture between preparation and service.", "Refer a batch for holding, reheating or disposal assessment using its handling record and applicable food safety guidance." ], "agent_conduct": { "may": [ "Describe gobi manchurian and its origins in Indian Chinese cooking.", "List ingredients such as soy, gluten and colourings on request.", "Share recipes with clear guidance on safe frying." ], "must_not": [ "Omit soy, gluten or other allergens when describing the dish for sale.", "Recommend synthetic food colours beyond what food law permits.", "Mock the dish as inauthentic or demean the community that created it." ], "requires_human": [ "Changing food served to diners with allergies." ] }, "ethics": { "considerations": [ "The dish is a creation of the Chinese Indian community and a shared part of Indian food culture.", "Excess artificial colouring in street food has raised safety concerns." ], "affected_parties": [ "Diners", "People with soy or gluten allergies", "Street vendors" ] }, "owners": { "steward": "The cook or restaurant that prepares it.", "master_systems": [] }, "visual_identification": [ "Fried cauliflower florets coated in a glossy red-brown sauce.", "Served dry with spring onions or in a thick gravy." ], "failure_modes_and_hazards": [ "Contains soy and gluten.", "Overuse of colourings in some kitchens can breach food rules." ], "what_it_is_for": [ "Gobi manchurian is served in homes, restaurants and street food settings associated with Indo-Chinese cuisine.", "Dry versions commonly serve as starters or snacks, while versions with more sauce accompany rice or noodles.", "Ingredient and preparation records help assess dietary suitability because batter, sauces and cooking arrangements vary." ], "standards_and_regulation": [ "The General Principles of Food Hygiene issued by the Codex Alimentarius Commission provide hygiene guidance applicable to preparing and serving this dish.", "The Food Safety and Standards Act, 2006, enacted by the Parliament of India, provides the food safety framework for businesses selling this dish in India." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q5575473: gobi manchurian", "url": "https://www.wikidata.org/wiki/Q5575473", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Manchurian (dish)", "url": "https://en.wikipedia.org/wiki/Manchurian_%28dish%29", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "dish-identity-and-boundaries", "name": "Dish identity and boundaries", "description": "Establishes what makes the preparation gobi manchurian and where related cauliflower dishes diverge.", "rationale": "Cauliflower, a reddish sauce or a menu label alone cannot reliably identify the dish.", "layers": [ { "id": "cauliflower-anchor", "name": "Cauliflower anchor", "description": "Records the main component and whether its physical form preserves the expected identity.", "findings": [ { "id": "main-component-and-form", "name": "Main component and form", "description": "The model distinguishes cauliflower pieces from mixed-vegetable balls and substituted main ingredients.", "questions": [ { "text": "Are the principal pieces cauliflower florets, cut cauliflower, mixed-vegetable balls or another ingredient?", "kind": "definition", "id": "main-component-and-form-q01" }, { "text": "At what substitution or restructuring does the recipe author identify the preparation as a different Manchurian dish?", "kind": "boundary", "id": "main-component-and-form-q02" } ] } ] }, { "id": "named-preparation-boundary", "name": "Named preparation boundary", "description": "Connects the dish label to recipe evidence and neighbouring preparations.", "findings": [ { "id": "manchurian-identification", "name": "Manchurian identification", "description": "Sauce composition, cooking sequence and recipe attribution support identification where neighbouring dish names overlap.", "questions": [ { "text": "Which recipe, cook or menu supplies the gobi manchurian identification for this preparation?", "kind": "provenance", "id": "manchurian-identification-q01" }, { "text": "Which ingredients or preparation steps distinguish this version from chilli gobi or gobi 65 in the same culinary context?", "kind": "boundary", "id": "manchurian-identification-q02" } ] } ] } ] }, { "id": "cauliflower-and-coating", "name": "Cauliflower and coating", "description": "Captures the preparation of the florets and the cooked coating before sauce is added.", "rationale": "The cauliflower interior and its coating develop differently and must be judged separately.", "layers": [ { "id": "floret-preparation", "name": "Floret preparation", "description": "Records piece geometry and any treatment before coating.", "findings": [ { "id": "piece-size-and-pretreatment", "name": "Piece size and pretreatment", "description": "Piece size, blanching where used and surface moisture provide context for cooking consistency and coating adhesion.", "questions": [ { "text": "What is the representative floret size, and how much does size vary within the batch?", "kind": "measurement", "id": "piece-size-and-pretreatment-q01" }, { "text": "Was the cauliflower blanched or otherwise pretreated, and how was its surface condition assessed before coating?", "kind": "provenance", "id": "piece-size-and-pretreatment-q02" } ] } ] }, { "id": "coating-and-cooking", "name": "Coating and cooking", "description": "Relates coating formulation and cooking treatment to the unsauced result.", "findings": [ { "id": "crust-and-interior-target", "name": "Crust and interior target", "description": "The preparation record separates the intended crust condition from the intended cauliflower firmness.", "questions": [ { "text": "Which flours, starches, liquids and binders form the coating, and in what proportions?", "kind": "definition", "id": "crust-and-interior-target-q01" }, { "text": "What cooking method and observed crust and interior conditions determine readiness for saucing?", "kind": "action", "id": "crust-and-interior-target-q02" } ] } ] } ] }, { "id": "sauce-and-serving-form", "name": "Sauce and serving form", "description": "Models the sauce formulation, its distribution and the intended dry or gravy presentation.", "rationale": "Sauce is central to recognition, flavour and the texture changes that occur after assembly.", "layers": [ { "id": "sauce-profile", "name": "Sauce profile", "description": "Records the actual seasoning system without imposing one universal formula.", "findings": [ { "id": "seasoning-and-consistency", "name": "Seasoning and consistency", "description": "Sauce identity is described through ingredients, sensory balance and thickening treatment.", "questions": [ { "text": "Which soy sauce, chilli preparation, acid, sweetener, aromatics and optional tomato ingredients are actually used?", "kind": "definition", "id": "seasoning-and-consistency-q01" }, { "text": "How are sauce consistency and salt, sweet, sour and chilli intensities assessed for this recipe?", "kind": "measurement", "id": "seasoning-and-consistency-q02" } ] } ] }, { "id": "sauce-integration", "name": "Sauce integration", "description": "Distinguishes clinging sauce from free gravy and records when the cauliflower enters it.", "findings": [ { "id": "dry-to-gravy-expression", "name": "Dry-to-gravy expression", "description": "Serving form is a recipe-specific target supported by sauce quantity and distribution.", "questions": [ { "text": "Is the intended result dry, semi-dry or gravy, and how much free sauce should remain around the florets?", "kind": "definition", "id": "dry-to-gravy-expression-q01" }, { "text": "How much sauce is added per mass of cooked cauliflower, and when should tossing occur relative to service?", "kind": "action", "id": "dry-to-gravy-expression-q02" } ] } ] } ] }, { "id": "service-condition-and-suitability", "name": "Service condition and suitability", "description": "Connects the finished dish's texture, ingredient evidence and handling history to serving decisions.", "rationale": "A correctly named dish may miss its intended texture or lack sufficient evidence for a diner's requirements.", "layers": [ { "id": "assembled-dish-condition", "name": "Assembled dish condition", "description": "Tracks the effects of saucing, holding and reheating on the cauliflower and coating.", "findings": [ { "id": "texture-at-service", "name": "Texture at service", "description": "Texture observations are interpreted against the intended serving form and elapsed time after saucing.", "questions": [ { "text": "How long after saucing is the dish assessed, and what are the observed coating adhesion, crispness and cauliflower firmness?", "kind": "measurement", "id": "texture-at-service-q01" }, { "text": "Which observed texture changes make this batch unsuitable for its declared dry or gravy service target?", "kind": "action", "id": "texture-at-service-q02" } ] } ] }, { "id": "ingredient-and-handling-evidence", "name": "Ingredient and handling evidence", "description": "Links suitability judgments to compound ingredients and the history of the prepared batch.", "findings": [ { "id": "diner-and-batch-assessment", "name": "Diner and batch assessment", "description": "Dietary declarations and handling decisions require evidence beyond the cauliflower base and dish name.", "questions": [ { "text": "What do the coating, bottled sauce and preparation records establish about soy, wheat, animal-derived ingredients and relevant cross-contact?", "kind": "provenance", "id": "diner-and-batch-assessment-q01" }, { "text": "What cooking, holding, cooling and reheating evidence is available for assessing this cauliflower-and-sauce batch under applicable guidance?", "kind": "action", "id": "diner-and-batch-assessment-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 recipes, not a chemically defined substance; substance identifiers and fixed physical constants are inappropriate.", "Dry and gravy are widely distinguished forms, but there is no single universal recipe.", "Precise origin claims, nutritional values and ingredient-dependent dietary suitability require verification." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of gobi manchurian 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": [ "Dry gobi manchurian", "Gobi manchurian with gravy" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of gobi manchurian 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 starter or snack, especially in its dry form", "Served with fried rice or noodles, especially in its gravy form", "Prepared in restaurants, street-food stalls and home kitchens" ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of gobi manchurian 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": [ "Fried florets lose crispness when held in sauce.", "An excessively thick batter can produce a doughy coating.", "Wheat flour and conventional soy sauce may introduce wheat allergens and gluten.", "Deep-frying presents hot-oil burn and splatter hazards." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of gobi manchurian 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 with Indian Chinese cuisine rather than a traditional cauliflower dish from Manchuria.", "Chilli intensity, sweetness, acidity and sauce thickness vary among establishments and household recipes." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of gobi manchurian 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": "Vegetable manchurian", "difference": "Typically uses formed balls of chopped or shredded vegetables rather than individual cauliflower florets." }, { "name": "Chicken manchurian", "difference": "Uses chicken instead of cauliflower as the principal battered ingredient." }, { "name": "Gobi 65", "difference": "A distinct spiced fried-cauliflower preparation, commonly featuring curry leaves, rather than the characteristic manchurian sauce." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of gobi manchurian this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Which culinary sources establish the minimum defining preparation for gobi manchurian while accommodating regional and household variation?", "How consistently do cooks distinguish gobi manchurian from chilli gobi, and which boundary markers remain useful across recipes?", "Are dry, semi-dry and gravy forms defined consistently enough for shared criteria, or should their targets remain recipe-specific?", "How are baked, air-fried and uncoated cauliflower variants named and accepted within documented uses of gobi manchurian?", "What measured relationships between coating formulation, sauce loading and time after saucing can support practical texture targets?" ], "statistics": { "bundles": 5, "layers": 9, "findings": 14, "questions": 22 } }