remarks on agar agar

I'm still getting familiar with agar agar, the seaweed-based vegan analogue for gelatin (which is an animal product made of rendered collagen). I have to say... it's impressive in terms of how little you need to turn a bunch of liquid into a near-solid. The texture, when congealed, can be a bit grainy (although I'm sure there are "hacks" to get rid of the graininess), but it really is something else. I need to stick up some photos of the keto strawberry jams I've made. One jam is very keto: it's little more than water, strawberry extract, artificial sweetener (Bocha Sweet), and agar. The other, made yesterday from frozen strawberries, Bocha Sweet (I may have used too much: the result is very sweet), and maybe a stingy half-teaspoon of agar, seized up nicely when I stuck it in the fridge. The idea was to combine these two gelatins together to use as a "syrup" for my keto pancakes (along with butter, of course), but I'm curious to try both separately first before I do any combining. Expect pictures soon. Just think: had I died, you wouldn't be getting this sort of quality entertainment.