A.U.Y. to krakowski zespół, którego początki sięgają 2005 roku. W tym czasi… Read Full Bio ↴A.U.Y. to krakowski zespół, którego początki sięgają 2005 roku. W tym czasie odbył ponad 20 występów w knajpach, na festiwalach, koncertach plenerowych oraz trasę koncertową po Wielkiej Brytani. Zainteresowania członków zespołu ukierunkowane są na cięższe odmiany rocka, numetalu, progmetalu czy heavy metalu. Dlatego też ich muzyka to pogranicze ciężkiego rocka (czasami wręcz metalu) oraz przestrzennych i melodyjnych zagrywek. W skład zespołu wchodzą 2 gitary, bas, perkusja oraz wokal. Większość tekstów napisane zostało po angielsku, jednak ostatnio zespół (wokalista) zaczął pisać po polsku. Ostatnio ukończył nagrywanie epki nazwanej roboczo "looking for". Chętnych dowiedzenia się więcej zapraszamy na www.auy.art.pl

For those who don't speak polish:

A.U.Y. is a polish band from Cracow formed in 2005. Since that time they gave
20 concerts at pubs, festivals, outdoor concerts and a tour in United Kingdom.
The members of the band shows interests in heavier kinds of rock, numetal,
progmetal or heavymetal. That's why their music is between hard rock and some
melodic plays. The band is made of two guitars, bas, drums and vocal. Most of
lyrics was written in english, but recently band (vocalist) started writting
in polish. Recently the band finished recording a demo "looking for".
If you want to know more about the band and their songs please visit:
www.auy.art.pl

Perfect
A.U.Y. Lyrics

Jump to: Overall Meaning ↴ Line by Line Meaning ↴

Why should I welcome
Your domination
Why should I listen
To explanations

I'm not pretending
To make it simple
Try to be something

Experimental

You don't turn me off
I will never fail
Things I loved before
Are not for sale

Keep yourself away
Far away from me
I forever stay
Your perfect enemy

No longer waiting
Remove illusions
No more complaining
Forget confusion

No more confession
Not sentimental
I am now something
Experimental

You don't turn me off
I will never fail
Things I loved before
Are not for sale

Keep yourself away
Far away from me

I forever stay
Your perfect enemy

Overall Meaning

In "Perfect," A.U.Y. questions the need for strict control and domination. The singer is reluctant to listen to explanations and see past the veil of illusions which have kept them in submission. The song seems to speak to the larger issue of social conformity and the pressure to fit in. A.U.Y. stresses the importance of being true to oneself, even if that means being something experimental and unconventional. They refuse to sacrifice themselves for the sake of conformity and will remain a perfect enemy to those who try to make them do so. The singer is determined to remove all illusions, forget confusion and live candidly, without sentimentality or confession.

Line by Line Meaning

Why should I welcome Your domination
I refuse to accept your control over me.

Why should I listen To explanations
I won't be influenced by your reasoning or arguments.

I'm not pretending To make it simple
I won't simplify my thoughts to accommodate you.

Try to be something Experimental
I will strive to be innovative and push boundaries.

You don't turn me off I will never fail
Your attempts to discourage me won't work, I will always succeed.

Things I loved before Are not for sale
I won't compromise my values or beliefs for anyone.

Keep yourself away Far away from me
Stay out of my life or suffer the consequences.

I forever stay Your perfect enemy
I will always be opposed to you and your ways.

No longer waiting Remove illusions
I won't wait any longer and I will see things for how they truly are.

No more complaining Forget confusion
I won't whine about my struggles and I won't be puzzled by unclear situations.

No more confession Not sentimental
I won't confess my secrets or show any emotional vulnerability.

I am now something Experimental
I have embraced change and I am now interested in exploring new horizons.

Lyrics © Universal Music Publishing Group, Sony/ATV Music Publishing LLC, RESERVOIR MEDIA MANAGEMENT INC
Written by: SERGEY SASUNIKOVICH GALOYAN, MARTIN KIERSZENBAUM, VALERIJ POLIENKO

Lyrics Licensed & Provided by LyricFind

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Comments from YouTube:

BrewerCooker

3y↑30

When I get a recipe in my head, I generally view a dozen up to twenty recipes. You always seem to come up on every search I do, and I love your recipes. You always take care with ingredients and techniques and procedures. Good job.

Jay Santos

dudes the best. easy simple recipes. great voice and witty.

doug

5y↑8

Chef: did this for Thanksgiving dinner this year. Hands down the best I've ever had. Prime rib was perfectly cooked too. I took your advice and didn't even look at the oven while it rested for 2 hours. You are the man!

Sheila6325

7y↑39

I've been cooking for over 50 years, and because of you, I'm finally going to be able to make a Prime Rib with Au Jus Sauce. Thank you with all my heart. Sheila

Robb Schwartz

3y↑1

When's dinner?

Nathaniel Smallwood

5y↑44

How does Chef John not have a show on the food network? John has been my GOTO chef forever....

ARMTOAST

@Yankee Chef i’m sure he’d say “good riddance”...he’s making more than enough of a paycheck without the help of rabid trump supporters

Yankee Chef

Because he wound up getting political and many many people turned him off

russtex

13y↑5

I have always wanted to know how to make this! Thanks for making my food wish come true Chef John!

skijock486

Saved me last night! Went wonderfully well with Christmas Prime rib. Simple and wonderful.Thanks so much!

jack tone

10y↑12

Followed your Prime Rid Cooking recipe last Christmas, now every Christmas is at my House. Absolutely Perfect Thank you!!

Irreverent Bard

I used this recipe a few months ago, and the meat was perfectly pink. And not bloody. It was so tender with a great sear. Making it again tonight. This is perfect.

Robb's Homemade Life

13y↑73

Everyone comments on your food and recipes, which are good. I would like to comment that the quality of your video and audio is excellent.You raise the standard of youtube videos. You also keep your videos short and to the point. thanks for not wasting my time like so many others.

Ma Dewey Diehl

3y↑1

I wish all food shows cut the fat off and just deliver the meat (content) thanks Chef John 🖐

Karen Lusby

Looks so good and simple to make! I have always relied on a commercial pre-made au jus so look forward to making this!

Noob's BBQ & More

Great job sir! A lot simpler than I was expecting. Thanks for sharing

Dwight Elliott

12y

One of the best "cooking" videos I've seen. Very relaxed, fun and interesting. Has the info you need and nothing more. Great hosting job. And in my opinion these videos are just as good if not better without seeing the host.

Randy VanBever

Thanks John, both the prime rib and au jus recipes look so simple, I'm googling meat markets right now to find a roast. I always use Knorr's chicken and beef bases whenever I need stock. Would you recommend I use something else for this sauce?

Outdoor freedom

I made this tonight for our yearly Xmas dinner. My first try and it was great. Plenty of left over for tomorrow night's leftover Prime Rib.

Rebecca parks

4y↑4

I cooked my prime rib, bone in for 39 minutes as the calculation indicated. Left it in afterwords with the oven off-for two hours, just took it out, and let it sit there for a minute and I cut down the middle and it was the most perfect piece of prime rib I’ve ever seen. I have never heard of doing it this way. Wish I could send pictures. I took before and afters. LOL. The middle was perfectly rare and the sides went out to a medium rare. I have been in the restaurant business for many many years and cook many prime ribs, this is the first like this. Absolutely incredible. Thank you so much for sharing your idea. I must admit, I spent $150 on this piece of meat and I was a little worried, but I trusted you. So glad I did.

DsrtD🌵

12y↑1

Wow. Just discovered your site on YT. You make it so simple and looks delish! I definitely want to try your Prime Rib method. Couldn't be any better or faster in a pressure cooker... I hope its as good as slow roasting.

Peter Johnson

Absolute perfection! Came out exactly how you said. Thank you!

Annie Williford

Will definitely be making this again, again, and again! Thank you for sharing!

Bill Scott

You are the best Chef John. Thank you for sharing your recipes and techniques.

Aaron Johnson

You've made me a hero this 2020 Christmas. Yesterdays Prime Rib Roast and todays French Dip sandwich. THANK YOU!

Butch Ford

6y↑1

I love you videos. You explain things like those cooking shows used to before they went all competition all the time.

Dubya3D

10y

After using your method for cooking the prime rib, I found after adding two cups of beef broth, the au jus was too salty. I just added (ultimately two more cups) of broth and it was great.

hopegriffith90

11y

Made this for valentines tonight. Totally nailed it!

DJas118

13y↑1

That looks amazing to me and I don't even eat beef. lol! I'm gonna have to make this for my husband. Btw, when does your show start on The Food Network? :)

Zatoichi444

This is what I like...simple, easy and good.

Ron Richo

12y

I really love this chap! His recipes and techniques aren't bad either.

Robert Graziano

8y↑41

Sir ,I made a 91/2 pound Prime Rib for the "Christmas Family Dinner" My brother -in -law and his lovely wife had 3 helpings each and took home a "doggy bag ". They routinely have dinner in the finest restaurants in NYC,London and Paris.This was a true "coup"

Mercenaru

@Grumpy Viking Lol "bears hide their food" you made me laugh like a maniac, in the middle of the night ; good one !

Grumpy Viking

3y↑2

Anyone ate like that at my house would never be back. Stay home if you're going to eat like your going on the electrical chair. When those oinkers go camping, the bears hide their food.

Colleen Pritchett

Still wayyyyyy cheaper than going out

The Trashman

4y↑3

@Caffeinated Nation That's a big cow

Xander zairien jr

5y↑2

@Caffeinated Nation mine lmfao, I said wtf!?

2 More Replies...

Gaberiella Monroe

Love this! making it for Christmas!

basser29

10y↑32

Hey Chef John, Dude YOU Rock!!! I made your Prime Rib recipe and your Au Jus for Chistmas dinner and I am now a Hero cook to my family and my guest. Videos were easy to follow and completely successful in result. I made Asparagus casserole, steamed veggies (new potatos, carrots, white onion and celery) to go with the PR. I also made buttermilk biscuits which were awesome dipping in the Au Jus. Thank you for all you do for the Youtube community.

Don Carmen

6y↑2

people like chef john need to be encouraged because they offer so much to our lives. They make a good living at it??COOL!!

Rachel Godoy

It’s simply delicious...you are spot on🥰❤️♥️💖

Healthilicious

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love

Travis Westberg

11y

Definitely an excellent method of hosting, less distraction from the methods used to cook the food.

David

10y↑22

not sure if anyone already posted this, but the reason the au jus stays hotter with a layer of fat on the top is not because it's insulating the water from losing heat through conduction.

an oil layer seals the water inside the ramaken so it can't evaporate. it takes a lot of energy to evaporate water. that energy comes from the temperature of the water, so the water gets colder. oil evaporates less than water, so oil makes a great lid. this is also why some italian chefs coat their rising (pizza) bread dough in oil to keep the bread from drying out.

Frasersgrove

6y↑1

Ahhh, the whole latent heat thing, now I understand...

Michael Ryan

6y↑2

so you mean losing heat through evaporation, not conduction or convection then...

Joe Turco

7y↑48

"Why didn't I measure? Cause I don't have to". LOL. Pure gold. Thank you.

KissHope

13y

Never thought I would eat "pink" beef either until I tried my first piece of prime rib. I didn't understand the concept of meat not cooked well done let alone the pink juices pooling in the plate. A friend told me if you order prime rib well done you may as well order chuck roast. Took a leap of faith and ordered med rare, the slab was just barely cooked on exterior and pink in the middle. Took the first bite and stopped in my tracks...meat nirvana. Even loved my pink mashed potatos

Food Porn Network

13y

Great video, always wanted to know how to make that.

sjsawyer

12y↑1

Just tried this method with a bone in rib roast. It wasn't even prime rib but it came out fantastic! Not as rare as in this video which I would have liked but still pink and oh so juicy.

orlendatube

12y

wow that is way easier than i thought it would be! thanks!

Andy Tate

10y↑1

For those of us with a gluten allergy- how much will I be compromising the flavor of this recipe if I use a thickener other than flour? And would you suggest tapioca, corn starch or another thickener?

Robert Marshall

You don't have to add flour which is just used for thickening, it will taste just fine without any thickener. What I hate about Au Jus is when the cook pours on the salt and all you can taste is salt.

eyeYQ2

11y

Chef, I have done this recipe. Question is, which end is the best, the small or the larger end, according to flavor, please? Thank you!

Fershizzal

11y↑2

i can't wait to buy a nice roast so i can try this out myself; i love a nice french dip sandwich au jus!

Chris Welter

Hi, I love your recipes. The question I have is if you only have only one oven, and want to make oven brown potatoes, how can you do that?
Can they be done ahead of time and then reheated? 'Any Suggestions?

presentlyhappy

Thanks to your recipe prime rib was perfect totally awed everyone

Jeff williams

11y

Worked great! Thanks!

thedude abides

What can I say Chef John: absolutely MONEY aus jus recipe!! Just FANTASTIC you magnificent bastard!! Thank you!!

Vouk73

12y

@jwheat65 "au jus" just means "with juice". It's a light sauce which consists mostly or entirely of what's left in the pan. (The nice brown bits and pieces) A gravy is a much thicker "sauce", which often consists of more ingredients. Jus can be part of a gravy though. But often there's onions or veggies or whatever in there, plus a lot more flour or cream.

Luc Damiani

13y

Is Au Jus the same as a Jus Lie? I'm in college for my first year of Culinary and we're making a chicken jus lie for our final exam, but we haven't trained in making one specifically. A video tutorial would be superb :D

vintageparty

13y

looks yummy but the meat could be medium :) really nice work, as always.

nofaldebby

10y

can't wait to make this!!!

FeedingTheRapture

12y

thankyou dude really helped cant wait to make dinner tommorrow for my girlfriend and for my family

Tamira Bennett Volk

6y↑1

Trying this now. Thanks 💜💜💜

Mellisa Ross

13y

haha. I kept self correcting in my head "Au = Oh" Who cares how he says it .... it looks DELISH. I think I am going to surprise hubby with this for his birthday supper next week. Thanks, Chef.

LilyoftheValeyrising

7y↑2

That's how I make my gravy! My broth will have some vegetable broth as well.

Joey Caterio

13y

love this recipe,,great

ns

13y↑9

Do a tutorial on the potato! It's the best looking potato I've seen! :D

rgion29247616

11y↑1

Would you possibly add a little bit of diluted corn starch to thicken up the Au Jus?

DROP3R 4

I used your prime rib method last Christmas. PERFECT! I'm going to make your auju. but I NEED to know where to get your gorgeous streak knifes from please?

Robert Marshall

Never be afraid to make a cooking mistake even with an expensive piece of meat , you can always hide the mistake by eating what you can and sharing with the dogs who turn their nose up at no piece of meat short of carbon.

DROP3R 4

+kclem215 thank you so much. Merry Christmas and Happy holidays!

kclem215

kclem215
Google Jean Dubost Languiole steak knives. There are different styles. My husband bought me the all metal ones. We saw this cutlery at the North Fork Table and Inn when on vacation and loved it also. I also used this recipe for the first time last xmas and was requested to make again. I was always terrified to ruin such an expensive piece of meat. But this worked wonderfully.

Joe Petri

Can you use bone broth?

Kimberly Jolly

What is a good substitution if my 6.24lb prime rib (using your method) did not produce enough fat to make this au jus?

Debbie Kohl

On following this recipe exactly, my meat was very much overcooked. Note that I did have a smaller cut of meat. (just over 2 pounds)

Cheryl M

This was perfect even though I used chicken stock!

poker26000

13y

@Sizzlik thicken the sauce depending on how much you put in.

Road Rescue

Alway enjoy your recipes thanks for sharing 👍

bevybevs

13y

ahh, i was being sucked into the prime rib haha! thanks chef john now i'm hungry, again!!

Cris C

4y↑2

That looks really tasty. Almost forgot, I can't eat my phone

Leilani Lynch

Thank you looks good.

Liquid Nation Photography

11y↑4

After watching about 20 Videos of yours, I feel like I can cook anything... And afford it. As a Broke college student.. I thus cannot...

nc114

13y↑1

yum!!! i LUV prime rib! this sauce will be perfect for it!

SimFanatic

Fantastic videos! Thank you.

Austin Waller

11y

This worked perfectly

ruaridh66

13y

Dude, i love your work!!

Tina

13y

Chef John, can you show us how to make Beef Wellington?

digtime16bit

10y↑123

"Why didn't I measure? Because I don't have to... and it's no fun."
Yes!

Juicyium

digtime16bit 😊

Not Sure

That’s why I eat farts

Baby Kitty

5y↑1

@scotthebruce2 me too. Thats why im a terrible Baker :(

Christian saves the day

5y↑3

digtime16bit I too like to live life on the wild side

Edustin

13y

That looks so goooooooooooooooooood

Douglas Battjes

gotta have the au jus,,,,,love the video,,,well done,,,never measure

Harr darr

9y↑1

I love your videos Chef John but there's a problem - I can't for the love of me, find any liquid broth of any kind here in sweden and I generally don't have the money or the time to prepare/make my own in order to do so many of your recipes, i'm limited to cubes of flavouring.

Jonospikes808

8y↑1

you can get bones to make broth for the price of the meat. if you cant afford to make a roast properly maybe cook with cheaper mediums eh? nothing wrong with roast chicken n gravy

Harr darr

9y↑1

Huh, well I shall definately consider that!

Gordon Ramsay's Donkey

12y

Your videos are the best! Thank you!

Kelley Wise

My last prime rib had almost no drippings and I did not trim fat, what did I do wrong? Did not use your method but it was perfectly medium rare.

Samuel Longfellow

7y↑1

Thanks for the video. That knife looked kinda awesome too.

TacoHorse

11y

Good videos John, thanks.

Emily Goodknecht

Just curious - what’s wrong with using bouillon, (if that’s all you have)?

Korbin Dallas

13y

@roqua5 all you do is after you bake it you grab the two ends and push it together, that gives it the puffed out look

reep

13y

@Bebop56210 I'm a vegetarian but its still fun to watch Chef John =D

Miss2umister

13y

A1 is my au jus thanks Chef John !

charles Middleton

A classic sandwhich,one of my favorites.

tuhlunksss

having issues trying to find a roasting pan that's also stove top safe. could i use a large dutch oven without putting the lid on? would this also work for this recipe and to make the au jous?

i also have a large round cast iron skillet. could this also be an alternative for this recipe and making the jous?

thanks!!

Gavin

The skillet would be perfect! The Dutch oven would get you grey beef though ☹️

Piña

mmm...really gooooood , easy and tasty recipe...hope I can make it with chicken too lol hah

Eunyoung Lee

Will cooking two roasts at the same time require a longer cooking time?

Kelley Wise

No but roasts needs to be about same size for the math to work. If one’s much larger you’d need to put it in first and add second at appropriate time

Fork501

13y

I think I missed something... You set about 1/4 of a cup of the beef juice off to the side, but I didn't see where it came back into play.

Calcote TooCold

6y↑1

That last part was funny “ran outta batteries”😂😂😂

n0t1337

13y

looks very very good

andersbrtlsn

13y

Chef John, you only made this video to show off your new, fancy looking whisk, didn't you? ;) Good job!

foxs insoxs

13y

John can you teach us how to make coconut cream pie

Brandon Cano

So is it stock or broth ?

PLICDAT

Your delivery is priceless

moofushu

13y

What tool did he use to wish the flour into the fat? I ask because I have never seen that tool.

Brian Cooney

quarter cup of dry sherry, or even stout beer will add a bunch of flavor but won't compete with the beef flavor, will enhance it.

DutchRodent

13y

oooo, i so want that now!

michupichu007

Hi, good video thanks, just a quick info here though, when you say "au jus", if you want to pronounci it right, pronounce it " o jus". In french, the word "au" sounds like an o. It's not a big deal but if you like to know, now you do.