Last Sync: 2026-04-11 12:49 (Mobile)

23-Cooking/Locations/_Location Template 1.md

@@ -0,0 +1,77 @@
+# [City, Country]
+
+**Region:** [e.g. Northern Thailand, Catalonia, Oaxacan Valleys]
+**First visited:** [YYYY-MM-DD]
+**Last updated:** [YYYY-MM-DD]
+
+---
+
+## Observations
+*Fill this in before running the agent. Either format works — freeform dump, structured fields, or both.*
+
+**Freeform notes:**
+[Write whatever you see — proteins, produce, what's abundant, what's absent, prices, anything notable]
+
+**Structured fields:**
+```
+Proteins seen:
+Produce seen:
+Starches:
+Fats available:
+Acids available:
+Aromatics:
+Condiments:
+Notables:
+First impressions:
+```
+
+---
+
+### Example — Tbilisi, Georgia
+*This shows the expected detail level. Delete this section from your own location files.*
+
+**Freeform notes:**
+Markets are covered and permanent — not just weekend affairs. Walnuts everywhere and cheap, used as both protein and fat. Tkemali (sour plum sauce) is the primary condiment and acid. Lamb and pork are the dominant proteins; chicken is available but less interesting. Sulguni cheese is salty and stretchy, used in everything. Bread culture is strong — shoti (torpedo-shaped) and lavash baked fresh. Strong wine culture; local wine vinegars available. Fresh tarragon, dill, and cilantro dominate the herb section.
+
+**Structured fields:**
+```
+Proteins seen:     lamb, pork, chicken, eggs, walnuts, sulguni cheese
+Produce seen:      eggplant, tomatoes, peppers, spinach, beets, beans
+Starches:          shoti bread, lavash, potatoes, dried beans (lobio)
+Fats available:    sunflower oil, butter, walnut paste
+Acids available:   tkemali (sour plum sauce), wine vinegar, pomegranate
+Aromatics:         garlic, onion, tarragon, dill, cilantro, fenugreek (utskho suneli), coriander seed
+Condiments:        tkemali, adjika (spicy walnut-pepper paste), satsebeli (tomato-walnut sauce)
+Notables:          blue fenugreek (utskho suneli) — the defining Georgian spice; churchkhela (walnut-grape snack)
+First impressions: Walnuts are a staple fat+protein here, not a garnish. Tkemali does the acid work that citrus does elsewhere. Georgian cuisine sits between Middle Eastern and Eastern European — it doesn't fit cleanly into any of the 10 profiles, which makes it a good test of the substitution system.
+```
+
+---
+
+## Analysis
+*Agent fills this in. Say "Process my [City, Country] location file" in Claude Code.*
+
+### Ingredient Role Map
+*Agent fills in — your observations mapped to framework roles (Fat / Acid / Aromatic / Starch / Protein / Umami)*
+
+### Profile Matches
+*Agent fills in — which of the 10 profiles work here, with confidence indicators (✦ partial / ✦✦ workable / ✦✦✦ full)*
+
+### Meal Options
+*Agent fills in — 3–5 concrete builds using what's available, formatted as formula fills*
+
+### Regional Intelligence
+*Agent fills in — what's culinarily notable and different about this location*
+
+### Things to Look Out For
+*Agent fills in — specific ingredients or products worth seeking, with a brief note on each*
+
+---
+
+## Visit Log
+*Append dated entries here on each visit. Say "Update my [City, Country] location file" to refresh the analysis.*
+
+### [YYYY-MM-DD] (first visit)
+[Your notes from this visit — what you found, what surprised you, what was missing]
+
+---