Posted: 14/09/2013 at 19:24
Hahahahahahaha! Don't think so. They say it a lot on the Morning Forkers thread when they say a bad joke or make a silly comment. If it meant you've pulled then Verdun would be having a whale of a time lol.
Anyway damson cheese....pretty much the same as making jelly except you push the fruit through a sieve once cooked rather than in a jelly bag. That way it removes skin and pips but you still get the fruit bit and its not clear like jelly but the taste is so yoummy. Last year made damson, hedgerow, quince, medlar, crab apple and plum, either jam, cheese or jelly and damson was by far the best.