The notoriously sour 'Masterchef' judge, Joe Bastianich pays for his sins in this ultimate sour candy challenge. Any celebrities you think can do better?
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00:00 Is all this your idea?
00:01 - Yeah.
00:02 (laughing)
00:02 - Very demented.
00:03 - Thank you.
00:05 - Hi, I'm Joe from MasterChef
00:06 and I'm here to play Suck It Up.
00:08 It's like never have I ever,
00:10 but everything I have done,
00:11 never have I ever been critical of my kids' cooking.
00:14 (laughing)
00:16 I have to eat one of these candies.
00:18 As the questions get harder,
00:19 the candy gets more sour.
00:21 Oh, (beep)
00:23 Look at that.
00:23 Whoever makes these should be fired.
00:25 Let's do this.
00:26 (upbeat music)
00:29 (upbeat music)
00:31 Never have I ever taken home leftovers from MasterChef.
00:35 No, I've never have, ever.
00:39 I love the soda bread.
00:40 - Thank you, sir.
00:42 - It has a depth of flavor.
00:43 Every ingredient makes sense.
00:45 And I would like to, on a rainy day, eat that whole bowl.
00:49 No, I'd take home, like, well, usually I'll eat it,
00:52 or I've like taken a plate off the set
00:55 and brought it into my dressing room and finished it.
00:57 It was really good.
00:58 I'd take it back to my house.
00:59 No.
01:00 Never have I ever eaten at Olive Garden.
01:05 I have eaten at Olive Garden.
01:07 I was really interested in the all you can eat
01:09 Brett Strick's salads and soup once.
01:11 And I went by myself and I ate at Olive Garden.
01:16 And it wasn't very good.
01:17 (upbeat music)
01:20 Shall I eat one of these?
01:26 (chewing)
01:29 Sour, familiar, nothing too interesting.
01:36 I've only been to Olive Garden, maybe twice.
01:39 It was equally bad both times.
01:41 You're gonna probably, Darden's probably gonna wanna
01:43 buy my restaurant company.
01:44 I just [beep] blew that deal.
01:46 Anyway, go ahead.
01:47 Never have I ever been critical of my kids' cooking.
01:50 (laughing)
01:52 We have a genetic cooking problem in our house.
01:55 Now as you know, children genetically are only half
01:58 made of your DNA.
02:00 The other half of them is composed of another person's DNA.
02:02 In this case, a woman named Dina,
02:06 who really doesn't consider salt to be an ingredient
02:09 in the kitchen.
02:10 I.e. like there could be a kitchen with no salt in it at all.
02:14 So this brings us to the point that I think some of my
02:17 children have genetically been infected by this disease
02:23 this disease.
02:25 So yes, I have criticized my children's food.
02:29 Not only am I advising you to step up your cooking game,
02:33 I'm also advising you to have a little respect.
02:35 So the other side of that, one of my children is here,
02:37 Ethan, and he's the least effective of them all.
02:40 He's the one that has probably more of my DNA.
02:42 So sometimes, and this is kind of like passive aggressive.
02:46 When I cook and Dina's in the kitchen,
02:48 I over salt to compensate for her lack of salting,
02:51 just in general.
02:52 Like to the point where you can throw the food away,
02:54 but it's just like the big F you.
02:56 Sorry.
02:57 What are these?
02:58 Japanese?
02:59 What are these?
03:00 Woo.
03:01 I like that.
03:03 In a very kind of sadistic lemony way.
03:05 This makes me want to have vodka.
03:07 Mm.
03:10 Never have I ever gotten sick from something
03:12 I ate while judging.
03:13 No, this is not true.
03:15 I have gotten sick.
03:16 - Is it raw?
03:17 - It is raw.
03:22 I've gotten sick, physically sick,
03:24 from contaminated raw fish.
03:28 One dish stood out as appalling.
03:32 One home cook plated raw fish.
03:35 Where I violently vomited all over my dressing room
03:42 for like three hours and couldn't finish the day of shooting
03:45 and then once I was emotionally or maybe psychologically
03:49 sickened by the fact that I had eaten mac and cheese
03:54 made with this lady's breast milk.
03:56 - I am making baked macaroni and cheese with a major twist.
03:59 - And what's the twist?
04:00 - Breast milk.
04:01 - Which is really a borderline thing
04:06 that if human, adult human beings should consume
04:10 other human beings' breast milk is borderline.
04:13 I'm not really sure ethically where I stand on it.
04:16 Probably against it.
04:17 So, twice.
04:19 It was a contestant, he made, what did he call it?
04:26 Hillbilly sushi.
04:27 So he had like rattlesnakes and alligators
04:29 and it wasn't like real fish,
04:31 it was like nasty swamp animals sushi.
04:34 And I got totally sick.
04:36 Whoa.
04:43 People actually buy this stuff and like wanna eat it?
04:46 [chewing]
04:48 It's one of those things that's like
04:50 definitely not pleasurable.
04:51 It's like sour grapes.
04:54 I'm kind of afraid of these.
04:55 If it goes up from here, then I'm kind of afraid of these.
04:59 And this last one, it looks like someone like
05:01 in your kitchens related to the Unabomber made this.
05:04 Never have I ever felt bad after giving a bad review.
05:10 You know what it is?
05:11 It's garbage is what it is.
05:13 What you did on that dish is inappropriate
05:15 and ultimately kind of disgusting.
05:18 Well, I mean, you're talking about judging.
05:20 We don't review contestants, I'm a judge.
05:23 The show's called MasterChef, we judge their cooking.
05:26 There has to be a winner and there has to be a loser.
05:29 So I need to be critical.
05:30 We're searching for the best home cook in America.
05:33 So criticizing someone's food is part and parcel
05:37 for my job and what I do.
05:39 Have I ever felt bad?
05:42 I think that sometimes, if I can give a nasty review
05:46 to someone who really cooks bad food
05:48 and is also presumptuous and obnoxious.
05:51 You don't have to eat it, really, you don't.
05:53 I'm a judge here, so why don't you let me figure out
05:56 what I have to do and what I don't have to do.
05:58 Then it's very, very easy for me to do that.
06:01 Where it gets more difficult is like,
06:04 sweet little housewife from Minnesota comes in
06:09 with some sort of like, the German beer cheese soup.
06:13 It was one of the most disgusting things I ever ate.
06:16 And it was so bad, I responded appropriately
06:19 and I might have insulted her personally.
06:21 - This is a great example of what garbage is.
06:29 If you're gonna serve us crap like that,
06:31 then you're really wasting our time.
06:33 And you guys, think about what we're here to do
06:36 at this point in the competition.
06:38 Jennifer, that is really disappointing.
06:40 You were on a great trajectory
06:42 and I don't know where that leaves you, quite frankly.
06:45 - And I did feel bad because I should insult
06:48 middle-aged housewives from the Midwest.
06:51 So I guess I have to eat one of these.
06:53 Is there a flavor that's better?
06:54 Maybe the blue one, it'll be icy blue.
06:57 I'm thinking icy blue.
06:58 Oh, [beep]
07:03 Look at that, that's like alive.
07:05 I feel more alive than I did before I ate that.
07:07 - Are there people who actually like this stuff?
07:10 You like this?
07:11 Is all this your idea?
07:13 - Yes.
07:13 [laughing]
07:14 - Very demented.
07:15 - Thank you.
07:16 - Well, once you get out past the outer coating,
07:21 there's a little bit more sugar.
07:22 And then this one gets like kinder and gentler
07:26 once you get inside.
07:27 It's probably like your personality.
07:28 I mean, being that you invented this,
07:31 something has to reflect.
07:32 So you're probably maybe a little bit sour
07:34 and like hard to get through in the beginning.
07:37 But then once you lick through the outside sourness,
07:40 it gets to like a much sweeter, kinder kind of candy.
07:44 - That's actually pretty good.
07:46 I'm a cancer, I'm a crab.
07:47 - Never have I ever didn't like something my mom cooked.
07:53 Please turn around and welcome best-selling cookbook author
07:58 and restaurateur,
07:59 Mama.
08:03 [gasping]
08:04 - Oh my God!
08:05 [laughing]
08:07 - So that would never, have I never disliked something?
08:11 No, of course I've disliked things.
08:13 My mom, she overcooks things all the time.
08:16 I mean, like, even though she's like a professional chef,
08:19 it doesn't mean that everything she cooks is perfect.
08:22 - My mom came from New York and from Italy.
08:24 They asked me, "What is the standard of pasta?"
08:27 And I said, "There's only one standard, it's my mother."
08:29 - And she has like this kind of way of cooking
08:32 where like she cooks like a lot of different things
08:35 and then takes like warm, semi-clean dishrags,
08:38 damp, and covers them.
08:39 So they kind of stay warm on the counter.
08:42 You ever see that technique?
08:43 Like, you know, like to keep like the humidity
08:45 and warmth in and then like everything kind of gets
08:48 a little bit overcooked and steamed
08:51 and then maybe even the worst case scenario
08:54 picks up a little bit of stink from the dishrag
08:56 that has been laid over it.
08:58 - Look.
08:59 - Ah, very nice.
09:00 - Ah!
09:00 [laughing]
09:02 - It's not a good scene.
09:03 I mean, I told her like if she overcooks a steak,
09:05 I tell her, I said, "Mom, this is overcooked.
09:07 "This is gross.
09:08 "Like, I can't eat this like this.
09:09 "Make me something else."
09:11 Come on, Ma!
09:12 Do it right!
09:14 Or do it twice.
09:15 Why does it have to be so big?
09:18 Can I bite it in half?
09:19 You wouldn't recommend biting it?
09:21 Don't do it.
09:22 Should I really be afraid?
09:23 Is this gonna be that bad?
09:24 - I'm scared.
09:25 - I'm kinda nervous.
09:26 [upbeat music]
09:29 Aside from the flavor being gross,
09:39 why not make it like a good flavor at least?
09:41 It tastes like [beep]
09:42 No, I'm gonna finish it.
09:43 It tastes like every liquid brown substitute,
09:46 sugar substitute you've ever had.
09:48 You know, like bad agave, bad molasses,
09:52 bad cane brown sugar, nasty [beep]
09:56 all mixed together,
09:57 covered by some sort of a tartaric acid.
10:00 I happen to know what tartaric acid tastes like
10:02 'cause I'm a wine maker,
10:04 and we use tartaric acid to acidulate wines.
10:07 It's not even the sourness or the aggressiveness of this.
10:10 It's just the taste is terrible.
10:11 Whoever makes these should be fired.
10:13 Not worth it.
10:17 But I think that sour,
10:19 or the ability to tolerate sour,
10:21 is something that comes with life experience.
10:25 And being an adult professional wine taster,
10:30 and I've done this my whole life,
10:31 tasting acidity and tartness
10:34 is something that my palate is used to.
10:37 So I think that I have a unique advantage
10:41 amongst you children.
10:42 Delish, thanks so much for having me.
10:46 It's been a sour experience.
10:48 But for a sweeter experience,
10:49 you can tune in to MasterChef on Fox
10:52 Wednesday nights at eight o'clock.
10:53 We'll be looking for America's next MasterChef.
10:56 See you there.
10:57 (upbeat music)
11:00 (upbeat music)