2002 Beetle Turbo Transmission/Overheating issue

We have been having a problem with our 2002 vw beetle turbo. My girlfriend drives in crazy bumper to bumper traffic for around and hour and a half daily. On several occasions, the beetle will act very bizarre. It won't upsift, shakes, and acts like the brakes are on and the transmission isn't functioning properly. When we turn off the car and restart it, the problem goes away...almost as if it has been reset. The dealership has NO IDEA what is going wrong...they have been unable to replicate the problem and left us in the dark. The last time this happened, the car was being driven on the freeway...the car wouldn't go faster than 10 mph and was at around 6000 rpm. Any ideas???

I could be wrong, but I would suggest changing the transmission fluid and filter and hoping for the best. Next step in my book would be a tear down of the transmission.

I agree, but if he does the fluid change himself, and it works, he might save a lot of pocket change. The fluid change could (although I suspect it will not) take care of it.

By the time you spend the money on "trying" to see the problem (dealer costs, trans fluid, ) , go out and shop for a used/rebuilt transmission. Better yet, if you are under the powerrain warranty still, you could get it replaced/fixed cost free. good luck!

Actually my owner's manual says 5 years 60,000 miles power train. In any case I don't believe we know how many miles are on the car in question. In addition we do know the dealer is clueless.

cleaned ½ cup cooking oil Carrots onions broccoli whole cabbage fresh green beans potato turnip celery tomato ½ stick butter

1 cup cooked pasta (macaroni, shells, etc.)

Remove as much meat as possible, cube, and brown in hot oil. Add a little water, season, then add the carcass. Simmer for half an hour keeping the stock thick. Remove the carcass and add the vegetables slowly to the stock, so that it remains boiling the whole time. Cover the pot and simmer till vegetables are tender (2 hours approximately). Continue seasoning to taste. Before serving, add butter and pasta, serve piping with hot bread and butter.

Offspring Rolls

Similar to Vietnamese style fried rolls, they have lots of meat (of course this can consist of chicken, beef, pork, or shrimp). Who can resist this classic appetizer; or light lunch served with a fresh salad? Versatility is probably this recipe?s greatest virtue, as one can use the best part of a prime, rare, yearling, or the morticians occasional horror: a small miracle stopped short by a drunk driver, or the innocent victim of a drive-by shooting...

2 cups finely chopped very young human flesh 1 cup shredded cabbage 1 cup bean sprouts 5 sprigs green onion, finely chopped 5 cloves minced garlic 4-6 ounces bamboo shoots Sherry chicken broth oil for deep frying (1 gallon) Salt pepper soy & teriyaki minced ginger, etc. 1 tablespoon cornstarch dissolved in a little cold water

Accompany with green salad, garlic bread and red wine.

Newborn Parmesan

This classic Sicilian cuisine can easily be turned into Eggplant Parmesan If you are planning a vegetarian meal. Or you could just as well use veal - after all, you have to be careful - Sicilians are touchy about their young family members...

6 newborn or veal cutlets Tomato gravy (see index) 4 cups mozzarella, 1cup parmesan, 1cup romano Seasoned bread crumbs mixed with parmesan romano salt pepper oregano garlic powder chopped parsley Flour eggwash (eggs and milk) Peanut oil for frying.

Pound the cutlets. Dredge in flour, eggs, then the bread crumb mixture. Fry till golden brown in 350° peanut oil. In a baking pan, place a layer of gravy, then one of meat, gravy, and cheese. Another layer each of meat, gravy, and cheese. Then bake at 350° for 45 minutes. Serve on hot pasta with romano cheese.

Southern Fried Small-fry

Tastes like fried chicken, which works just as well. In fact you may want to practice cutting up whole chickens for frying before you go for the real thing. Whole chicken is much more efficient and inexpensive than buying pieces.

1 tiny human, cut into pieces 2 cups flour Onion, garlic Salt pepper garlic powder cayenne pepper hot sauce, etc. Oil for frying

Mix milk, eggs, hot sauce in a bowl, add chopped onion and garlic. Season the meat liberally, and marinate for several hours. Place seasoned flour in a paper or plastic shopping bag, drop pieces in a few a time, shake to coat thoroughly, then de

Cut ribs into individual pieces and serve with extra sauce.

Fresh Sausage

If it becomes necessary to hide the fact that you are eating human babies, this is the perfect solution. But if you are still paranoid, you can substitute pork butt.

5 lb. lean chuck roast 3 lb. prime baby butt 2 tablespoons each: salt black, white and cayenne peppers celery salt garlic powder parsley flakes brown sugar 1 teaspoon sage 2 onions 6 cloves garlic bunch green onions, chopped

Cut the children?s butts and the beef roast into pieces that will fit in the grinder. Run the meat through using a 3/16 grinding plate. Add garlic, onions and seasoning then mix well. Add just enough water for a smooth consistency, then mix again. Form the sausage mixture into patties or stuff into natural casings.

Stillborn Stew

By definition, this meat cannot be had altogether fresh, but have the lifeless unfortunate available immediately after delivery, or use high quality beef or pork roasts (it is cheaper and better to cut up a whole roast than to buy stew meat).

1 stillbirth, de-boned and cubed ¼ cup vegetable oil 2 large onions bell pepper celery garlic ½ cup red wine 3 Irish potatoes 2 large carrots

This is a simple classic stew that makes natural gravy, thus it does not have to be thickened. Brown the meat quickly in very hot oil, remove and set aside. Brown the onions, celery, pepper and garlic. De-glaze with wine, return meat to the pan and season well. Stew on low fire adding small amounts of water and seasoning as necessary. After at least half an hour, add the carrots and potatoes, and simmer till root vegetables break with a fork. Cook a fresh pot of long grain

Woodchuck,

It seems we have been graced by a troll with a food fetish who likes using our names.

I wonder, should we be insulted or pleased?