On Fri, 16 Sep 2016 21:49:46 +0100, Doctor John wrote:

> On 16/09/16 21:14, Jim Henderson wrote:
>> On Fri, 16 Sep 2016 20:57:32 +0100, Doctor John wrote:
>>> Good luck with following the recipe:
>>>> Quickly open lid and pour mixture over hot popcorn; then close lid
>>>> and continue stirring (no heat) until throughly mixed.
>>>
>>> How the hell do you stir through a closed lid?
>> 
>> LOL, that does seem like it would be a problem.
>> 
>> My favorite preparations are either just black pepper, or a mix of
>> cajun spices, black pepper, and cayenne pepper. :)
>> 
>> 
> Now those sound most palatable. I shall definitely try them out.
> 
> John

The trick is to find cajun spices that are sodium-free.  I find that salt 
in cajun spice mixes ruins the flavour.

(it's also bad for my hypertension, if it comes to that ;) )

I started with black pepper years ago - a coworker of mine had done that, 
and I thought it was weird, until she said "well, you put black pepper on 
corn on the cob, don't you?" - so I tried it. :)

Jim



-- 
"I learned long ago, never to wrestle with a pig. You get dirty, and 
besides, the pig likes it." - George Bernard Shaw

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