{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T11:50:22Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 18.8, "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: 01a09573-5412-74d1-8b89-a360d6c8b716\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: oyster vermicelli\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: 10", "usd": 0.0, "recall": true }, "codex": { "seconds": 64.2, "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: 01a09573-5404-7b23-8378-b5918199602c\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: oyster vermicelli\nRegistry id: vr.tr.oyster-vermicelli\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entr" } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:50:28+00:00", "fields": [ "agent_conduct", "ethics", "failure_modes_and_hazards", "owners", "visual_identification" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T10:10:32+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q697951", "registryId": "vr.tr.oyster-vermicelli", "name": "oyster vermicelli", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q697951/", "model": { "registry_id": "vr.tr.oyster-vermicelli", "name": "oyster vermicelli", "purpose": "Enable an AI agent to recognise oyster vermicelli as a prepared noodle dish, assess a particular serving, and identify suitable preparation, serving or handling actions.", "definition": "Oyster vermicelli is a Taiwanese noodle dish of thin wheat-flour noodles known as misua served with oysters in a thickened, savoury broth.", "scope_statement": "This model owns the identity, ingredients, preparation-dependent properties and serving condition of oyster vermicelli, provisionally understood as the Taiwanese oyster-and-thin-noodle dish; regional terminology and recipe boundaries require confirmation.", "in_scope": [ "The combination of oysters, thin noodles and their broth or sauce", "Noodle material, strand form and cooked texture", "Oyster preparation, distribution and condition within the dish", "Broth thickness, seasonings, garnishes and optional additions", "Preparation history, holding conditions and serving state" ], "out_of_scope": [ "Oyster taxonomy, cultivation and harvesting operations", "Manufacture and classification of uncooked noodle products", "Standalone stocks, sauces and starch ingredients", "Restaurant operations and vendor business models", "Other vermicelli dishes without oysters, except as boundary comparisons" ], "distinguishing_features": [ "Confirm that oysters are an intentional ingredient in the served dish, rather than merely a flavour claimed on a label.", "Identify the actual noodle material and local noodle name; the English word 'vermicelli' alone does not establish rice noodles.", "For the provisional Taiwanese interpretation, assess whether fine noodles and oysters form an integrated, spoonable preparation rather than a dry noodle plate with oyster topping.", "Distinguish oyster-containing servings from intestine-only or plain noodle preparations sold within the same menu family.", "Record broth consistency and preparation style to distinguish a local variant from an unrelated oyster noodle soup." ], "characteristics": [ { "name": "Declared dish identity", "kind": "category", "unit_or_values": "Menu name, original-language name and claimed regional style", "why_it_matters": "The registry has no definition, so the name must be connected to a specific culinary referent." }, { "name": "Noodle identity", "kind": "category", "unit_or_values": "Ingredient material, local noodle designation and strand form", "why_it_matters": "Different noodle products can share the English label vermicelli while producing different dishes." }, { "name": "Oyster presence and quantity", "kind": "measurement", "unit_or_values": "Oyster count per serving and edible oyster mass in g, with measurement stage", "why_it_matters": "Establishes the defining ingredient and distinguishes a recipe claim from the contents of a serving." }, { "name": "Oyster preparation", "kind": "state", "unit_or_values": "Recorded incoming condition, coating if any, cooking sequence and observed final condition", "why_it_matters": "Oyster treatment affects texture and the preparation history an agent must evaluate." }, { "name": "Broth consistency", "kind": "category", "unit_or_values": "Thin, lightly thickened or strongly thickened, using a stated observation method and temperature", "why_it_matters": "The liquid phase determines whether the dish is spoonable and how noodles and oysters remain distributed." }, { "name": "Cooked noodle integrity", "kind": "state", "unit_or_values": "Firmness, strand separation and fragmentation recorded at assessment time", "why_it_matters": "Continued cooking and holding can change the dish's texture." }, { "name": "Seasoning and additions", "kind": "relation", "unit_or_values": "Links to actual stock, thickener, condiments, garnishes and additional proteins", "why_it_matters": "Supports variant recognition and ingredient-based suitability checks." }, { "name": "Serving temperature", "kind": "measurement", "unit_or_values": "°C, with measurement location and timestamp", "why_it_matters": "Temperature affects sensory assessment and informs handling decisions alongside preparation history." }, { "name": "Post-cooking history", "kind": "state", "unit_or_values": "Cooking, holding, cooling and reheating events with times and available temperatures", "why_it_matters": "A serving's appearance alone cannot establish its handling condition." } ], "affordances": [ "Classify a named or observed serving against the confirmed oyster vermicelli identity.", "Compare recipe variants by noodle type, oyster treatment, broth thickness and additions.", "Scale a documented recipe while tracking oyster quantity, noodle quantity and liquid balance.", "Select or omit optional condiments using verified ingredient information and diner preferences.", "Assess texture and serving readiness from temperature, noodle integrity and broth consistency.", "Flag missing ingredient or handling evidence before making dietary or food-handling recommendations." ], "agent_conduct": { "may": [ "Describe oyster vermicelli as a Taiwanese noodle dish of misua with oysters.", "Flag oysters, intestines and wheat noodles to diners before serving." ], "must_not": [ "Serve oysters that were not sourced from approved waters or kept chilled.", "Serve the dish to someone with a declared shellfish allergy.", "Present a version with pork intestines as seafood-only.", "Describe the noodles as gluten-free." ], "requires_human": [ "Adapting it for a person with a medically restricted diet." ] }, "ethics": { "considerations": [ "Raw shellfish can carry serious infections; sourcing protects diners.", "Night-market dishes support small vendors whose work deserves credit." ], "affected_parties": [ "Diners with shellfish allergy", "Pregnant and vulnerable diners", "Street food vendors" ] }, "owners": { "steward": "The cook or food business that prepares it; food safety authorities set the rules for sale.", "master_systems": [] }, "visual_identification": [ "A thick, brown, starchy broth with thin, soft noodles.", "Small oysters and sometimes pieces of pork intestine, topped with coriander.", "Usually served in a bowl from a night-market stall." ], "failure_modes_and_hazards": [ "Norovirus or bacterial infection from contaminated oysters.", "Shellfish allergic reactions.", "Scalds from hot thickened broth." ], "what_it_is_for": [ "Oyster vermicelli is served as a prepared meal or snack in Taiwanese street-food settings, casual eateries and homes.", "It combines thin wheat noodles and oysters in a thickened broth, with accompaniments varying between vendors and households.", "Identifying its ingredients supports serving decisions, allergen communication and food handling." ], "standards_and_regulation": [ "The General Principles of Food Hygiene, CXC 1-1969, issued by the Codex Alimentarius Commission, provides a food hygiene framework applicable to preparing and serving oyster vermicelli." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q697951: oyster vermicelli", "url": "https://www.wikidata.org/wiki/Q697951", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Oyster vermicelli", "url": "https://en.wikipedia.org/wiki/Oyster_vermicelli", "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": "Establish which culinary preparation the registry name denotes and which neighbouring dishes it excludes.", "rationale": "Oyster vermicelli is a dish name with potentially ambiguous translation, not a single chemical material.", "layers": [ { "id": "name-and-culinary-referent", "name": "Name and culinary referent", "description": "Connect the English registry label to documented local names and preparations.", "findings": [ { "id": "local-name-and-style", "name": "Local name and style", "description": "Record the original-language name and regional attribution as evidence for the intended dish identity.", "questions": [ { "text": "Which local dish name and preparation does this use of oyster vermicelli designate?", "kind": "definition", "id": "local-name-and-style-q01" }, { "text": "Which menu, recipe or culinary reference establishes that connection?", "kind": "provenance", "id": "local-name-and-style-q02" } ] } ] }, { "id": "required-and-optional-components", "name": "Required and optional components", "description": "Separate identity-defining ingredients from variations within the same noodle-dish family.", "findings": [ { "id": "oyster-presence-boundary", "name": "Oyster presence boundary", "description": "Treat oyster presence, noodle identity and preparation form as explicit classification evidence.", "questions": [ { "text": "Must a serving contain oyster flesh to qualify, and how should an oyster-free custom order be represented?", "kind": "boundary", "id": "oyster-presence-boundary-q01" }, { "text": "When oysters and intestines occur together, is the serving recognised locally as oyster vermicelli or as a separately named variant?", "kind": "boundary", "id": "oyster-presence-boundary-q02" } ] } ] } ] }, { "id": "noodles-oysters-and-additions", "name": "Noodles, oysters and additions", "description": "Describe the actual food components that make up a recipe or serving.", "rationale": "The translated noodle name and variable additions do not reliably disclose composition.", "layers": [ { "id": "noodle-material-and-form", "name": "Noodle material and form", "description": "Identify the noodle product and the strand properties relevant to the finished dish.", "findings": [ { "id": "vermicelli-product-identification", "name": "Vermicelli product identification", "description": "Record noodle material, local designation and supplied form without inferring composition from the English name.", "questions": [ { "text": "What ingredients and local product name identify the noodles actually used?", "kind": "definition", "id": "vermicelli-product-identification-q01" }, { "text": "What are the noodle quantity, strand dimensions and supplied state before cooking?", "kind": "measurement", "id": "vermicelli-product-identification-q02" } ] } ] }, { "id": "oysters-and-recipe-additions", "name": "Oysters and recipe additions", "description": "Track oyster contribution and additional ingredients without imposing one recipe as universal.", "findings": [ { "id": "oyster-load-and-accompaniments", "name": "Oyster load and accompaniments", "description": "Record oyster quantity and condition alongside stock, thickener, garnishes and optional proteins.", "questions": [ { "text": "How many oysters and what edible oyster mass are present per serving, measured before or after cooking?", "kind": "measurement", "id": "oyster-load-and-accompaniments-q01" }, { "text": "Which ingredient records establish the stock, oyster coating, thickener, garnishes and additional proteins used?", "kind": "provenance", "id": "oyster-load-and-accompaniments-q02" } ] } ] } ] }, { "id": "cooking-and-texture", "name": "Cooking and texture", "description": "Connect preparation choices to the dish's noodle texture, oyster condition and liquid consistency.", "rationale": "An ingredient list cannot distinguish a coherent oyster vermicelli preparation from an arbitrary combination of oysters and noodles.", "layers": [ { "id": "component-cooking-sequence", "name": "Component cooking sequence", "description": "Capture how the noodles, oysters and liquid phase are prepared and combined.", "findings": [ { "id": "oyster-and-noodle-timing", "name": "Oyster and noodle timing", "description": "Record separate preparation steps and combination timing where these determine the final texture.", "questions": [ { "text": "Are the oysters cooked separately, coated before cooking or added directly to the noodle preparation?", "kind": "provenance", "id": "oyster-and-noodle-timing-q01" }, { "text": "What observed oyster condition and noodle texture mark completion for the documented recipe?", "kind": "measurement", "id": "oyster-and-noodle-timing-q02" } ] } ] }, { "id": "broth-and-strand-behaviour", "name": "Broth and strand behaviour", "description": "Assess the liquid phase and noodles together at a stated temperature and time.", "findings": [ { "id": "spoonability-and-texture-drift", "name": "Spoonability and texture drift", "description": "Track broth thickness, strand integrity and changes during holding rather than assuming a fixed consistency.", "questions": [ { "text": "At the assessment temperature, how does the broth flow from a spoon and suspend the noodles and oysters?", "kind": "measurement", "id": "spoonability-and-texture-drift-q01" }, { "text": "What recipe-supported adjustment is appropriate if holding makes the dish too thick or the noodles too soft?", "kind": "action", "id": "spoonability-and-texture-drift-q02" } ] } ] } ] }, { "id": "serving-suitability-and-handling", "name": "Serving suitability and handling", "description": "Support decisions about seasoning, ingredient suitability and the condition of a particular serving.", "rationale": "Oysters, noodles, stock and condiments create serving-specific constraints that the dish name alone cannot resolve.", "layers": [ { "id": "condiments-and-ingredient-suitability", "name": "Condiments and ingredient suitability", "description": "Separate the base preparation from additions made for an individual diner.", "findings": [ { "id": "customisation-with-verified-composition", "name": "Customisation with verified composition", "description": "Use actual recipe and product information to assess optional seasonings and dietary constraints.", "questions": [ { "text": "Which seasonings and garnishes are already incorporated, and which can be added or omitted at serving?", "kind": "action", "id": "customisation-with-verified-composition-q01" }, { "text": "What evidence identifies allergenic ingredients in the oysters, noodles, stock, coatings and condiments?", "kind": "provenance", "id": "customisation-with-verified-composition-q02" } ] } ] }, { "id": "serving-and-holding-condition", "name": "Serving and holding condition", "description": "Associate the assembled oyster-and-noodle dish with its observed temperature and preparation history.", "findings": [ { "id": "handling-evidence-for-serving-decisions", "name": "Handling evidence for serving decisions", "description": "Require relevant time and temperature evidence before recommending service, continued holding or reheating.", "questions": [ { "text": "What cooking, holding, cooling and reheating times and temperatures are known for this portion or batch?", "kind": "measurement", "id": "handling-evidence-for-serving-decisions-q01" }, { "text": "Under the applicable food-handling guidance, does the documented history support serving or reheating this dish, or require another disposition?", "kind": "action", "id": "handling-evidence-for-serving-decisions-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": [ "The name is interpreted as the Taiwanese prepared dish; no registry sense was supplied.", "The batch's chemical-substance framing does not fit this food: it has variable ingredients rather than a fixed chemical composition.", "Details are recalled rather than researched; exact recipes, historical origins and local naming variants require verification." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of oyster vermicelli 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": [ "Sold by Taiwanese street-food vendors and casual eateries as a snack or light meal." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of oyster vermicelli 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": [ "Contains molluscan shellfish and usually wheat, which are relevant allergens.", "Inadequate cooking or improper storage of oysters can create foodborne illness risks.", "Overcooking can make the oysters tough and the noodles excessively soft." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of oyster vermicelli 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": [ "Strongly associated with Taiwanese food culture, where it is commonly called 蚵仔麵線.", "Vendor recipes vary in broth, thickness, seasonings and the inclusion of ingredients such as pork intestine." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of oyster vermicelli 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": "Misua", "difference": "Misua names the thin wheat noodles themselves; oyster vermicelli names a prepared dish using them." }, { "name": "Rice vermicelli", "difference": "Rice vermicelli is made from rice; the noodles traditionally used in oyster vermicelli are wheat-based." }, { "name": "Pork intestine vermicelli", "difference": "Pork intestine is its defining topping; oysters define oyster vermicelli, although combined versions exist." }, { "name": "Oyster omelette", "difference": "An oyster omelette is a fried preparation with eggs and starch rather than a noodle dish in broth." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of oyster vermicelli this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Does the registry specifically denote Taiwanese oyster misua, and which original-language names and reliable references establish that identity?", "Which noodle materials and production styles are defining, customary or acceptable regional substitutions?", "How consistently do documented versions use thickened broth and coated oysters, and which variations remain within this entry?", "Where do local naming practices place mixed oyster-and-intestine versions and oyster-free custom orders?", "Which jurisdiction-specific handling guidance and validated recipe endpoints should govern cooking, holding and reheating decisions?" ], "statistics": { "bundles": 5, "layers": 9, "findings": 13, "questions": 21 } }