I decided to try The Rogue's idea about using my kumquats in an Asian dish. I made a sweet and sour sauce, thinking the sweet and sour nature of the kumquats would work well with that. I reconfirmed that the rinds were sweet and the flesh very sour, so I scraped most of the flesh away, including some surprisingly large seeds, and chopped the peel. I added the peel to the sauce and poured that over pork chops and braised. This was WONDERFUL! Thanks to all who made suggestions, and I plan to try more of them.