Hello all, I'm a new culinary student (start next week) in Saint Paul. I experimented with vegetarianism back in '99-01 and it didn't work out very well (obsessed with food probably due to protein deprivation). I have a few knives and have been free-hand honing them for about 5 years. I enjoy cooking and live almost entirely on my own food. I'm intolerant to gluten and dairy proteins and sugars. I can enjoy sheep and goat cheeses like feta, of the cow mozzarella and farmers; I can tolerate cow feta, too. I like spicy to regular. I enjoy American, middle-eastern Indian and Asian foods. Really I don't have anything against various world cuisines. The kitchen appliance used most is my mortar and pestle.