i keep that one on hand, but it lasts the longest. i only like it on egg rolls. still, i find that particular brand (Dynasty) to be too sweet for my liking. maybe they use a type of rice vinegar, where others use white wine, cider or white vinegars?
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I typically have it in a small tube from S&B. Goes well mixed with kewpie mayo on yakisoba and on the side with oden
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i have seen that at Publix. i use that brand’s wasabi in a tube. i will have to give it a go to see if it is as sweet as the Dynasty brand. also need to expand my pairing this type of mustard with other dishes, like the yakisoba or oden (which i love). not o fan of kewpie on anything.
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There’s a southern U.S. condiment known as Durkee Sauce that is basically mustard + mayo mixed together.
As they say: great minds (cuisines) think alike!
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Mmm…first time I ever had a Mandarinquat!
I really like kumquats, and I’d been hoping for kumquats to show up at my co-op. The Southern folks here probably think they’re not so special, but here in Minnesota in the winter it’s a big treat (for me, anyway) to get some. So far I haven’t seen any. But this week there were Mandarinquats, so I thought I’d try one. ($12.99 a pound, if I remember correctly. This little beauty weighed 0.09 pounds.)
↓ Would have had a banana for scale, except that I ate the banana earlier, for breakfast 
The Mandarinquat was about 2 inches long.
↓ Mandarinquat…all the seeds of a full-sized fruit, without the full-sized fruit 
My verdict: I liked it. Nice and juicy. Tastes like a cross between a Mandarin and a kumquat, imagine that! But I think I may be, at heart, a kumquat purist.
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That looks like it could make a great marmalade.
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Oooh, that sounds lovely!
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For me, that balance of skin/ pith to flesh/juice with a healthy amount of seeds means loads of pectin, and you can vary from sharp to sweet without losing the set.
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I had to look that up, I didn’t realize the seeds have pectin in them 
Do you tie the seeds up in cheesecloth?
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Yeah, supposedly the white pith has some too, but it’s edible. I’d boil the seeds in cheesecloth, and remove it towards the end.
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@anon3072533 I have a calamansi tree/bush (container grown, looking a little worn out right now) which produces a similar type fruit, but sour, and it makes a great marmalade. There’s almost no pith, but there is loads of pectin in the seeds and wispy membranes, so like @nick_warr wrote, those should be easy to prepare if you want to cook up a marmalade.
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I must be into small things this weekend. I baked my brownies in mini muffin pans.
I’m too cheap to buy an all-edges brownie pan. Plus I’m slowly cutting down on sweets, and cutting down on buying stuff, so investing in one doesn’t make sense. But I happened to have the mini muffin pans already.
JUST LOOK at all that BROWNIE-EDGE GOODNESS!!
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It’s also good to cook scoops of batter in a waffle iron.
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So true! I missed that.
I use Colmans quite a bit. I is pretty spicy.
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Yes! I do that too, thanks to you mentioning it here some time ago 
When the hot summer weather comes and I’m not turning on the oven, I’ll be using the waffle iron, for sure 
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I’m shopping for a waffle iron right now.
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That looks great! I haven’t had those in a while but they are quite nice and also filling
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Get one for rectangular Belgian waffles. I mean, it’s no air fryer, but very versatile nevertheless.
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