It's a great subject, it's kept me interested for decades (how sad is that!). Be careful with the geranium oil because it's very strong but it's difficult to overdo the HP sauce. I used to make a 50:50 mix of betain and garlic salt to put on cut up pieces of garlic sausage and that worked very well for carp. I have never tried LO-salt, it's on my must try list. Another flavour was a child's medecine called Panadol Elixier mixed with oil of anniseed, it worked really well until they changed the PE smell. And another favourite was Hutchinsons Monster crab mixed with Nash Chocolate Malt. That reminds me, different makes of flavour with the same name can be good or rubbish!