3 x Cancer survivor

[mbenz9]

Hi Folx!
I'm brand new here and only guess I am doing what I'm supposed to do and doing it right.
I am a 59 year old, Canadian male three time cancer survivor. First one hit the tonsils 8 years ago, the tongue in April of '08 and my left lung the following November. Got them all on the run.
Haven't been straight 6 consecutive hours since the first diagnosis. I eat butter and pot infusions. Pretty much got the process down pat and it provides for an enjoyable quality of life.
Currently between 15-25% of the butter or the olive oil is stuck in the vegetable matter no matter how I try to extract it. Frequently I will bake that residue directly into cookies etc., but I would like to get more out of the vegetable. That's what I am looking for here. Ideas.
I am willing to offer anything I may have learned to any one who wants to know.
Talk with you later, I hope.

mbenz9 Reviewed by mbenz9 on 07-07-2009. 3 x Cancer survivor Hi Folx! I'm brand new here and only guess I am doing what I'm supposed to do and doing it right. I am a 59 year old, Canadian male three time cancer survivor. First one hit the tonsils 8 years ago, the tongue in April of '08 and my left lung the following November. Got them all on the run. Haven't been straight 6 consecutive hours since the first diagnosis. I eat butter and pot infusions. Pretty much got the process down pat and it provides for an enjoyable quality of life. Currently Rating: 5

[phatsesh101]

i put it in a buble bag or fine micron silk screen and squeeeeeeeeeeeeeeeeze it.

[mbenz9]

I'm currently grinding the dry veggie very fine, slow cooking it in butter and water . I then squeeze it thru' a potato ricer (a hand held perforated can attached to a plunger) into a kitchen strainer and then into a glass bowl. The veggie left in the ricer after the squeeze I usually throw out. I put the bowl in the freezer and take the dog for a walk for a couple hours. The butter and very fine veggie grindings rise to the top leaving the water and water solubles below.
I separate the butter from the water and the fine grindings from the butter. The butter gets used in any number of recipes and the fine veggies get baked into cookies,brownies etc. where taste can be easily masked.
The problem is in the big squeeze in the ricer. When I weigh the butter after separation it is always less than when I started, so it must be left in the mass remaining in the ricer. I need some kind of wash or something to get the last few grams of butter to separate from the vegetable. I'm pretty sure the THC has left the veggie and entered the butter, Ijust want the butter from the veggie.
Any ideas??