Wednesday, August 1, 2018

Food Fanatic gets trapped in Acura RDX 2016's major operational issues causing safety concerns

Food fanatic's dream was to go eat at restaurants, grocery shop and venture onto foodie trips, in style. This dream soon turned into worrisome and sleepless nights the moment I bought an Acura RDX 2016.



Since my purchase less than an year ago, I have experienced major questionable incidents regarding the reliability and quality of the RDX that was sold to me. I have had repeated incidents of the car jerking when in drive mode to the extent that it can be very evidently felt and makes me feel uncomfortable and unsafe driving the car. When we first reported the incident to Acura, they came back saying they couldn’t reproduce the issue and identify the cause and returned the car back to me without any resolution. Since we experienced more than one occurrence of the issue, we escalated the issue. Recently, we were informed that there are major transmission issues with this car. The transmission valve body and pressure switches need to be replaced. Despite such major issues and dangerous implications, the sensors in RDX did not communicate any issue on the dashboard and was misleading me to continue to drive the car but luckily I followed my gut.


This car has low kilometers on it, was serviced on time and has been driven with care. Yet issues have crept up and are visible less than one year of purchase. What does a certified used vehicle mean? How did this not come to the attention of Acura when they sold it to me? Why was I not provided the summary of the work done (car history, report) on this car before it was sold to me? Being the car experts, why could Acura not identify and fix the issue the first time it was reported?


I have attempted to resolve these issues with the local dealership as well as in writing with Honda Canada but I am being given a run around and no one is holistically taking accountability and ownership of the issue. I never expected a luxury brand to be so unreliable and customer service to be so appalling! 


I feel cheated and as if a phoney Acura was sold to me. I would have rather bought a low end Chevrolet car from an individual owner and would have been more satisfied, had more trust in the future of the car and better operations and experiences.



In our nuclear family alone we have owned 3 Honda branded cars within the last 10 years which reflects our loyalty but we are starting to question our decision. Our brand loyalty to Honda has slightly wavered through this whole experience. Since I never had major issues with my Honda Civic, I was hoping it would be the same with my Acura RDX. Unfortunately, this is not the case.
Since then I have noticed other Acura owners facing similar issues and other types of issues with this model. For example: one blog post articulates it very well over here.







Any Acura owners out there with similar experiences? Please, let me know in the comments! Happy Travels!





Tuesday, March 12, 2013

Succulent Chicken Breast

I've always wanted to be able to cook perfectly juicy chicken breasts. I've been experimenting for the last couple of tries and failed. Mr. Husband would complain that the stuff was too dry. Then I gave in and decided to cheat. I looked up these online recipes and they did help. I like to do my research and read up more than one recipe to confirm the directions. Call me paraniod but I put a lot of heart and effort into my dishes so I want to be sure I am doing the right thing before I start. Anyhow, I'm impressed with the results.

So now I know it. The trick to succulent chicken breasts are twofold: 1) pound the heck out of them 2)cook covered on low heat. How easy was that? But the Indian in me could have never guessed!

Thanks to the cyber world I achieved success with a recipe that was outside my comfort zone. :-)

Serves 2.

Ingredients:
1. 2 chicken breasts
2. Salt
3. pepper
4. Butter, 2-3 tbsp
5. Olive oil, 1 tsp


Directions:
1. Wash the chicken breasts well.
2. Cover them with parchment paper.
3. Pound well untill all parts are even and flat.
4. Make slits using a knife.
5. Rub salt, pepper and olive oil on the side up.
6. Heat a skillet and melt butter.
7. With the smooth part up, add the chicken breasts in the skillet and cook on medium high until it browns slightly.
8. Flip the breasts and cover and cook on medium low heat for exactly 10 mins.
9. Turn off heat and let it sit covered for another 10 mins.

Voila! Yummy juicy chicken breasts are ready. Adjust seasoning to taste. Serve over a bed of pasta or cut them up to throw them in a salad or into a rice dish , or as a main with a side of salad and roasted potatoes. The choices are umpteen.

And what  a happy coincidence! This matches my detox diet! Am I happy or am I happy?!

Thursday, January 10, 2013

Home made Chicken Soup

I loved this one. It's been adapted from various online sources (too many to list here). I doubted how good it would turn out because the ingredients seemed too simplistic. And that is why I kept looking for the "right" recipe to reaffirm my trust in this recipe. My bad. Little did I know that simplistic recipes too have their charm and can surprise!

Ingredients:
1. chicken cubes ripped apart, 1 can
2. 1 carrot, diced
3. 3-4 stalks of celery, minced
4. Chicken broth
5. Chili garlic sauce, 1/2 tsp
6. Salt to taste
7. 1 Bay leaf
8. 1-2 garlic pods, minced
9. 2 Tsp olive oil
10. 1 onion, chopped

Directions:
1. Heat a wok then throw in bay leaf, onion, garlic and stir fry.
2. After 3-4 mins, throw in carrots and celery and cook.
3. When cooked, add in broth, chicken, salt, and chili sauce.
4. Taste and adjust seasoning.

Serve warm.

Sunday, January 6, 2013

Carrot Uttapam (Rice and Lentil Flatbread with Carrots)

Uttapam is a South Indian delicacy made of rice and lentils. In the modern day, Uttapam is also made using semolina as it cuts down on the preparation time yet yields similar results.This recipe is the traditional one.

Ingredients:
1. Carrot, 1, shredded
2. green chili, 2 chopped
3. Onion, 1/2 chopped
4. Rice, 2 cups
5. Urad Dal, 1 cup
6. Salt to taste
7. Oil.

Directions:
1. Soak rice and urad dal overnight with just enough water such that it is covered.
2. Blend rice and urad dal to make a batter. Add water such that the batter is not exactly runny but just about.
3. Add salt to the batter and let it ferment overnight.
Tip: I usually pre-heat oven to 400 degrees for 10 minutes and then leave the batter in the oven for quick fermentation.
4. Mix chili, carrot, and onions into the batter.
5. Pour a ladle of the batter on a non-stick greased pan.
6. When the batter seems to detach from the base, flip and cook on the other side.

Serve warm with Coconut chutney.

Tamatar Nariyal Chutney (Tomato Coconut Condiment)

This one is my favorite. It fits with my diet and adds flavour to my food. What more can I ask for? It's a perfect condiment for idlis, utthapams, dosas, or vadas, often relished at breakfast. There are so many variants of this condiment out there. I have one on my blog too (without the tomato). Check it out here.

Try it to believe it. I bet you will love this one!

Ingredients:
1. 1 large semi ripe tomato, chopped.
2. 1/4 cup shredded or grated coconut
3. 1 green chili
4. 1 dried red chili
5. A fistful of chana dal
6. A fistful of urad dal
7. tamarind pulp 3-4 tsp
8. Salt to taste
9. Cumin seeds, 1 tsp
10. Mustard seeds, 1 tsp
11. Curry leaves, a couple
12. Oil, 2 tsp

Directions:
1. Heat a wok and add one part of the oil.
2. When the oil is hot, add cumin seeds and let it sizzle.
3. Add green chili, red chili, urad dal, and chana dal.
4. Let it fry until the lentils turns brown.
5. Add coconut and fry more.
6. Next add the tomatoes and cook until it looks dry.
7. Let this cool.
8. Add into a blender and add salt, and tamarind pulp and blend to a smooth paste.
9. To temper, heat the rest of oil in a wok, when the oil is hot add in curry leaves and mustard seeds.
10. When the start to seeds pop, the temper is ready. Pour it into the paste.

Voila!


Makai Vada (Corn Flour Fritters)

Have you heard of Methu Vada? This is a counterpart from the corn family. It's a Gujarati delicacy and my MIL's recipe. Deep fried in oil, this one is a snack that you'd occasionally want just for a change.

1. 5-6 green chili, shredded
2. 4-5 cloves of garlic, shredded
3. A big handful of cilantro, shredded
4. 2 tsp coriander powder
5. 1 tsp red chili  powder
6. 1/2 tsp turmeric powder
7. 4-5 tbsp yogurt whisked.
8. 4 tbsp jaggery
9. An inch of ginger, shredded
10. Salt to taste
11. Corn flour 200-300 gram
12. Some water
13. Oil for frying

Directions:
1. Mix jaggery with the whisked yogurt.
2. Make a dough of corn flour with ingredients 1-10.
3. Oil your palms.
4. Pinch out small round balls of the dough (1 cm in radius) and then flatten by pressing between your palms
3. Deep fry until brown.

Serve warm or cold.

Friday, January 4, 2013

Oats Khichdi (Oat and Lentil Stew)

In my quest to cook with Oats, I am discovering new and easy recipes. I am loving this new side of culinary feasts that I had missed on for so long.
This recipe is is a combination of Oats and Moong Dal. In South India, this dish is known as Pongal and traditionally cooked with rice.
It is a great dish because it can be devoured any time of the day, requires minimal ingredients, and can be prepared in a jiffy!
For the traditional Khichdi recipe, check this out.

Ingredients:
1. Cumin seeds, 1 tsp
2. Curry leaves, 3-4 twigs
3. Ginger, 1 inch, minced
4. Oil
5. Cashews (optional), a fistful
6. Peppercorn, crushed, 3-4 (optional)
7. Oats, 1 cup
8. Moong dal, 1/2 cup, steamed/cooked through
9. Water, 1.5 cup
10. Salt to taste
11. Turmeric powder, 1 tsp
12. Hing, a pinch
13. Green chili, 1, chopped
14. Spinach, a bunch, chopped

Directions:
1. Heat a non-stick wok.
2. Add in oil. When the oil is hot, add in cashewnuts, cumin seeds, hing, ginger, curry leaves, peppercorn, and green chili.
3. When they turn brown and the cumin starts to sizzle, add in oats.
4. Then add water, turmeric, and salt and mix well.
5. Cook for about 5 minutes until the consistency is thick and oats absorbs most of the water.
6. Add spinach and moong dal.
7. Mix and adjust the seasoning.

Serve warm.

Thanks to Rak and Sailu for this delicious and healthy recipe.

Thursday, January 3, 2013

Oats and Tomato soup

In allegiance to Oats, this one is fanasty food for health freaks hands down. And good timing on this one as the temperature dips below freezing. A warm serving of home made soup soothes likes none.

Thank you IndusLadies for this recipe.

Ingredients:
1. 1 green chili
2. 4-5 cloves of garlic, peeled.
3. 2 big tomatoes
4. 1 carrot, peeled
5. Salt to taste
6. Pepper to taste
7. Vegetable broth
8. Oats, soaked, 1 cup

Directions:
1. Pressure cooker carrots, garlic, chili, and tomatoes. Add salt.
2. Let it cool.
3. Blend it to a smooth consistency in the food processor.
4. Transfer to a wok and let it come to a boil.
5. Check the flavour and adjust with pepper and salt. Add broth to reach the desired consistency.
6. Add on oats.

Serve warm.

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