Been eating cheap from before the COVID-9
pandemic. Here I will contribute two
recipes:

(1) Pizza.

This pizza is good on cost and preparation
time, okay to good on nutrition (I'm
thinking mostly of calories), and, IMHO,
flavor.

Can make a pizza for one for about 9 cents
of flour and the whole pizza for 40 cents.

For the dough for 8 such pizzas, I use 650
milliliters of water, 1 kilogram of flour,
1 tablespoon of active dry yeast, and 1
tablespoon of salt.

For one pizza, I form the dough into a
flat circle about 8" in diameter, pre-cook
in a microwave for 2 minutes, add tomato
sauce, Mozzarella cheese, and sliced
pepperoni, place on a cast iron frying
pan, add a cover, and cook at 1/3 power on
a common, large electric stove-top burner
for 14 minutes, slice, add 2 tablespoons
of grated Pecorino Romano cheese.

More details at

https://news.ycombinator.com/item?id=20666008

and the responses there maybe from some
people who assumed I was claiming to do
better than their favorite pizzeria.

Also more details at

https://news.ycombinator.com/item?id=18851878

with a cost analysis indicating that one
pizza costs 39.203 cents.

(2) Pork BBQ

At Sam's Club I got two fresh pork "Boston
Butt" (shoulder) pieces.

One at a time, I put them on a wire
roasting rack in a big 'granite' covered
roasting pan, placed in an oven at 221 F.
About 10 hours later a fast reading meat
thermometer reported that the internal
meat temperature was 195 F (I was shooting
for only about 185 F), and I declared the
meat done.

Meat was soft and juicy. There was a lot
of liquid in the bottom of the roasting
pan.

I used a slotted kitchen spoon to scoop
the (soft) meat from the wire rack and
roasting pan into a clean plastic dishpan.
From there I moved batches one at a time
to a cutting board.

There was a small, thin, clean, dry
shoulder bone; discarded that.

On the cutting board, I included and mixed
in the fat still with the meat.

With a chef's knife with a 12" blade, made
parallel cuts about 1" apart and then at
90 degrees again. I grew up in Memphis
and there the BBQ sandwiches were from
picnic pork shoulder BBQ chopped
essentially as I did it here.

From the two pieces, scooped into a total
of 6 covered plastic containers, each with
2 quarts of volume. Put 5 of those in the
freezer and the 6th in the main part of
the refrigerator.

Data:

Raw Weights:

9.69 pounds

10.14 pounds

Costs:

$11.41

$11.97

Cooked weights:

2,466 grams

2,810 grams

Yields:

100 * ( 2,466 /
28.3495 ) / (
9.69 * 16 ) =
56.105%

100 * ( 2,810 /
28.3495 ) / (
10.14 * 16 ) =
61.095%

Total cost per pound
of cooked BBQ:

( 11.41 + 11.97 )
/ ( ( 2,466 +
2,810 ) / (
28.3495 * 16 ) )
= $2.010

Total cost per ounce
of cooked BBQ:

( 11.41 + 11.97 )
/ ( ( 2,466 +
2,810 ) / (
28.3495 ) ) =
$0.125,627

One sandwich can do well with 2 2/3 ounces
of the BBQ or costs

( 2 + 2/3 ) *
0.125,627 = $0.335

or 33.5 cents for the BBQ pork.

Add a bun, some BBQ sauce, some hot BBQ
sauce, and some homemade coleslaw
(shredded green cabbage and bottled Ranch
dressing), and have a good soft, moist,
chopped, BBQ pork sandwich.

So the effort put

( 2,466 + 2,810 ) / (
28.3495 * 16 ) =
11.632

pounds of cooked, ready to eat, soft,
moist, chopped pork BBQ.

Let's see: At 2 2/3 ounces per sandwich,
what I put in the refrigerator in the six
containers is good for

( ( 2,466 + 2,810 ) /
( 28.3495 ) ) / ( 2 +
2/3 ) = 69

sandwiches!