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In Kitchen 3.0, present and future become execution in the present.
Science, misticism, spirituality, wellness and pleasure melt together.
Big pots of smoking stories and spicy thruths keep boiling continuosly.
Urban legends become cold cuts and fresh theories are vacuum closed.

We’re on line. Kitchen is ready to move its journey out of the box.

The eggplant that became cutlet

In 1988 Jean Pierre Garnier Malet, came up with "The Doubling Theory", HERE the tecnical part.

With all dued respect, I translate it shortly in my way.

There are different cycles and levels between time and space and even our souls would live in 2 different times.

We'd live in the Past and we'd be in touch with the soul in Future, by the very subtle moment of the Present.

The most interesting thing?

The french phisycian comes to the same datas of ancient vedic knowledge, related to number of cycles, ages and years.

20. Eggplant 2

Some authors, experts of ancient Veda knowledge in fact, Swami Sri Yukteswar Paramhansa Yogananda on all,

believe that we're living in a ascendent period of Dvapara Yuga, with cycles of 1080 years and 12 periods.

yugas chart


Here a part of scientific text of Malet:


"The movement implies a doubling cycle (corresponding to the said cycle of the precession of the equinoxes, observed in our solar system).
We are not yet aware of the importance of this fundamental cycle.
Divided into twelve periods , this time doubling cycle is drawing to a close. We are currently living a transitory period of 1080 years between two cycles and we could avoid dangerous planetary disturbances by understanding the fundamental mechanism of the doubling of time instead of ignoring it."

Jean-Pierre Garnier Malet

(Physicist, fluid mechanics – Paris France)



What to say.

It'd look like we live in the past related to ourselves.

Same for eggplant.

8. Eggplantblack

I'm testimonial of an eggplant that dreamt to become a cutlet, till at the point to become it, as a Tibetan meditation practitioner.

eggplant story 

In 2010 I was traveling through Filipine and I falled in love with the eggplant made in local street food style (Tortang Talong).

Just in 2013 we tried it at HB (down/right) and quickly promoted on the menu (down on left). Boiled eggplant.

In 2015 we brought it at The Vegetarian Chance at Joia in Milan (up, left). Oven baked.

Up on right side the last version in 2017, grilled.


I wish you to have a great moon cycle my friend,



P.S. Kali Yuga will be apocalypticly vegan ;) 

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