Hi again el fantastico, how's it hangin?

I'm currently in the process of writing up a comprehensive guide and tutorial to canna cooking that I intend to post up over the next couple of days.
But in the meantime, to answer your second question:

Much of the THC in 'grass' is bound up in the cellulose material, and that's the reason most bud-butter recipes call for long simmering times, to break down the plant material and therefore release the THC.
In addition, it affords a greater opportunity for the THC molecules to bind with the 'fat' in the butter/oil, making it as potent as the original source material will permit.

The intent being to 'wring out' every last drop of active THC 'goodness'!

24 hours is a 'catch all' solution however, and is based upon using fairly rough plant material: shade leaves, trimmings, stems etc, which require extensive, low temperature cooking in order to be broken down.
However if you're going to be using kief/hash/finely ground bud etc, not only are the quantities you need greatly reduced, but so is the simmering time (under two hours in some cases).

Do you have access to a slow cooker (crock pot) or similar, if so let me know what you intend to convert to butter/oil and I'll post up the relevant method and timescales as I have created listings for each.

Cheers
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