Kaizen Media Blog

Fermentations has been a client of ours since 2007 when we helped them make changes to their existing website. We have maintained and updated the site continually over the years so when Charles was ready to give the site a makeover he chose us for the job!

We redesigned the website with colours that match their new location at 201 Danforth Avenue complete with exposed brick background. We also updated the code to XHTML Strict 1.0 CSS / PHP ensuring cross browser compatibility and validated code.

We designed the poster in the right side window

Fermentations also needed some posters designed for inside the store and in the front window. We designed these posters and provided them to the client in the printer ready files which were able to be expanded to very large scale. As you can see these posters are very high quality.

The most important part of every project is making the client happy. So what did Charles of Fermentations have to say about the work we did?

“Kaizen Web Design has been my webmaster since 2007 and I am very happy with the high level of customer service and quality work they have continued to provide over these years. I recently had them update my website with a fresh new design and also had some posters for my store designed by them. I recommend you get in touch with Kaizen Web Design and give them an opportunity to create a professional image for your business whether it be on the web or on your promotional materials.”

Charles Fajgenbaum
Fermentations

Here are some very useful and interesting links regarding the H1N1 Swine Flu:

The origins of Swine Flu
Google Map tracking swine flu
Updated flu tracking map link

Another list of resources and links
How false rumors can cost lives

This recipe is worth all the measuring and prep-time, best jerk chicken recipe ever.

Ingredients

1 medium onion coarsely chopped
3 medium scallions (green onion) chopped
2 Scotch bonnet chiles seeded and chopped, or to taste
2 cloves garlic chopped
1 tablespoon five spice powder
1 tablespoon all spice berries coarsely ground
1 tablespoon black pepper coarsely ground
1 teaspoon dried thyme crumbled
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 cup soy sauce
1/2 teaspoon of browning sauce
1 tablespoon vegetable oil
2 3 1/2 to 4 pound chickens halved through breast, or quartered

Directions

1. In a food processor, combine the onion, scallions, chiles, garlic, five spice powder, allspice, pepper, thyme, nutmeg, and salt; process to a coarse paste. With the machine on, add the soy sauce, browning and oil in a steady stream. Pour the marinade into a large, shallow dish, add the chicken and turn and rub to coat. Cover and refrigerate for at least 4 hours or overnight, turning chicken every now and then. Bring the chicken to room temperature before proceeding.

Marinated jerk chicken is ready to be cooked

2. Pre-heat your oven broiler. Make sure to move the oven rack so the chicken will be 6″ below broiler. Also, place the broiler pan you will be cooking the chicken on in the oven while it preheats so it will be hot.

See picture to gauge how far the chicken should be from the broiler

3. When the oven is hot, remove the broiler pan and place the chicken on the pan. Put the chicken in the oven, turn chicken often.

Cooked jerk chicken is darkened by continuous flipping

Jamaican jerk chicken cooked and ready to serve

4. Enjoy! When chicken is cooked through serve with your preferred side dishes.

Jamaican jerk chicken served with black bean rice and white bread

Makes 12 buns

Ham, Scallion and Swiss Hot Cross Buns

Ingredients

3/4 cup (175 mL) 2% milk, room temperature
3/4 cup (175 mL) water, room temperature
Pinch saffron threads
1 pkg dry instant yeast 2 1/4 tsp (11 g)
2 large eggs, room temperature
2 cups (1 L) all purpose flour
1/2 cup (125 mL) vegetable oil
3 tbsp (45 mL) sugar
1 1/2 tsp (7 mL) salt
1 1/2 cups (375 mL) diced ham, cut into 1/2 inch (1 cm) cubes
1 cup (250 mL) chopped scallions (green onion)
1 cup (250 mL) coarsely grated Swiss cheese, plus extra slices for making crosses
1 egg mixed with 2 tbsp (25 mL) water for brushing

Directions

1. In a mixer fitted with a dough hook, combine milk, water, saffron and yeast. Let sit for 5 minutes. Add eggs, flour, oil, sugar and salt and blend over low speed for about 5 minutes (dough will feel sticky). Stir in ham, scallions and grated Swiss to combine. Transfer dough to a lightly oiled bowl, cover and chill overnight.

2. Turn dough out onto a lightly floured surface and cut into 12 pieces. Shape each piece into a ball and place in a greased 12 cup muffin tin. Cover loosely and let rise 1 hour.

3. Preheat oven to 350°F (180°C)

4. Brush tops of buns with egg mixture and place thin slices of Swiss cheese on each to create a cross. Bake for 25 to 30 minutes until tops are a rich golden brown. Cool in pan for 15 minutes, then turn buns out to cool completely.