We Tried SCRAPPLE | Exploring U.S. Diners 

The variety in your food commentaries is fantastic! Amber holds no punches, and Nathan discusses the culinary connections! Now that’s a treat! 😂

Its some tasty anytime of the day or night! Just like breakfast is great anytime! Love it

I lived in South Jersey and grew up on Habbersett's scrapple. YUMMY! Hard to find scrapple in SW Ohio.

There's nothing like East Coast diners. I was born & raised on Long Island where we had diners open 24/7. They were great. Always good meals at good prices. Not the same on the West Coast. I miss them.

Our family has scrapple with syrup and black pepper. But it’s better thin then thick. I prefer it to just to be crispy.

It's great on some toast with a sunny side up egg or hard fried egg or scrambled! Its so tasty!

I see the Rootbeer Stand shirt. Are you from Sharonville? That's where my wife grew up.

Harpers Ferry area known for John Brown,and now the Tim Pool Cast Castle clan.

Scrapple is great, you should have put either maple syrup or grape jelly on it.

My Dad made scrapple every winter in Ohio,,,no I don’t know why ….I love it. I put syrup on it and he would NO SYRUP. Years ago we were in Bird in the Hand ,Pennsylvania at a diner enjoying scrapple . An Amish man leaned over to,e and said,AREN’T YOU GOING TO PUT SYRUP ON YOUR SCRAPPLE ! Sorry Dad

What!? This chick has a low based Culinary Pallet! I am a snobby chef but one thing i truely endulge in is Scrapple!

I grew up eating scrapple and agree with others that the scrapple was sliced a bit thicker than usual so the crispy to smooth ratio is different than normal. Some people like ketchup on it (especially children). As someone else pointed out it is good mixed with the egg yolk. A splash of Tabasco on the scrapple and egg is always welcome. The other big item for me is the brand. Habbershett and Rapa are the two major brands, most of the others aren’t nearly as good IMHO. Habbershett brand is my absolute favorite, give it a try.

Stumbled on your videos. Very fun series. Funny to see you stumbled on the West Shore Diner. I grew up right there and used to eat there all the time. Scrapple is an acquired taste and definitely needs hot sauce, ketchup or maple syrup.

Scrapple aka liver mush and in some circles.. liver pudding is made up mainly of low muscle low fat areas of the hog. Face, lower leg and ofcourse by products of the liver. Scrapple is by far the best breakfast meat which I'd strictly for breakfast. If you two have the balls, come to eastern NC and I'll turn you on to real hash...

Traditional scrapple is cooked a lot thinner

Pig liver not scraps exactly.

I asked a waitress at a diner in Atlantic City, NJ, "What's scrapple made of?" never having had it before. She responded, "well, what's in a hot dog?" And I said, "you don't want to know." She then said, "that's what's in scrapple." So of course, I ordered it for breakfast.

Scrapple and spam have no connection

That looks god awful.