Scrapple’s basically corn meal and sausage or lean pork or pork butt… Thing is, any older, less pleasant ingredients aren’t our era or what we remember and covet.
The idea is to get the top and bottom of the slices very crisp, that’s where, imo, 1/4" or slightly thicker works. Then you can taste the corn meal inner part.
That is because the thread was supposed to be about local things that other people might NOT like!
That’s why we Mainers have not been going on about lobster. 
Obviously, the thread has morphed. 
While I’m at it, my H’s family (Michigan) loved something called ring of bologna. I wish I could say that it was actually keilbasa, but apparently not.
Tacos with the choice of crispy corn shells, or fried flour shells - yum!
My hometown is on the Santa Fe railroad line, and consequently has a decent-sized group of people who are descended from Mexican workers hired for the railroad construction about a century ago. Whatever villages these folks came from staffed construction teams that worked pretty much along the whole route from the southwest to Chicago.
This means that what I think is a taco, enchilada, or burrito, and what you may consider to be a taco, enchilada, or burrito are likely to be very different things indeed. I’m fine at pretty much any local place along the old Santa Fe line, and I am OK at Taco Bell and Taco John’s, but California Mexican is just plain strange to me. Not inedible, but definitely not what I would call a taco.
You put the ring bologna and pickles through a meat grinder, add mayo and serve it as a sandwich.
Alabama/Mississippi: hot tamales, white barbecue sauce, kool-aid pickles. South Carolina: barbecue hash.
Ring bologna with hard crust bread from Kowalski’s (MI) was one of my dad’s (almost daily) favorites.
@MaterS Kind of like ham salad. 
H tells me that his family just simmered it in water and then served it with some kinds of sides. His father “carved” it at the table.
Since these details are important, LOL, I just checked with H, who can’t remember what they usually had with it, but that it was served “like a steak”–which I guess means vegetables.
ETA: Kool-Aid PICKLES??? Wow.
And can someone describe white barbecue sauce? I assume that we are not talking milk gravy, as with chicken-fried steak. (Damn, I’m hungry!)
White BBQ sauce is mayo based (so basically oil) with sugar and spices. To my knowledge it’s just a chicken thing, at least that’s the only way I’ve had it. I thought it tasted pretty good. It’s basted on as the chicken cooks.
Never tried a kool-aid pickle but I’ve seen them. Quite colorful.
Green chili is an interesting dish—I like it but the rest of my body safely isn’t a fan. It’s something my friend in NMexico says is their regional dish.
So, @HImom , does anyone actually eat poi, and if so, do they like it?
My husband loved ring bologna when I used to buy it for him - he would just slice a chunk off and eat it plain or with cheese and crackers. We both grew up in Michigan.
H and I and maybe about 1/2 to 3/4 of my extended family like poi. Some others say it reminds them of paste. 
It’s especially good with lomi salmon (salsa with smoked salted salmon). Yum!
I’m learning here. But wouldn’t eat half of what’s been mentioned.
Salmon salsa is a new one. Hmmm.
My mother did cook Spam and pineapple.
chourico pizza, yum! the best
Yes, this has definitely morphed. For the better. I love hearing about regional food. Good and not so good. Mention them all.
I forgot about ring bologna. My dad loved it. He ate it with ritz crackers and cheese.
Didn’t everybody grow up with that sandwich spread made up of ground bologna.? Or was it just me
No ground bologna sandwiches in my childhood but we did have fried bologna.
No ground bologna but liverwurst was definitely there. It was tasty. H likes it too. The kids are ambivalent. We only have it rarely.
I liked fried/frizzled bologna in Pittsburgh when I was growing up. I’ll have to go out and buy some bologna now!
@sevmom About a year or two ago, I was feeling nostalgic for fried bologna so bought some for the first time in probably 35 or more years. I discovered some things are best left a memory. I guess my tastebuds have changed - or maybe the bologna has.
@doschicos yeah, and I try not to think about what probably goes into bologna!
I eat it rarely but have a craving every few months for Boar’s Head garlic bologna!