You joke about toast and water but... One of my favorite drinks, Korean in origin, is scorched rice water. When you cook rice in a stone pot (e.g. the same pot

You joke about toast and water but... One of my favorite drinks, Korean in origin, is scorched rice water. When you cook rice in a stone pot (e.g. the same pot that is part of dolsot (inside stone) bibimbap), the bottom layer gets deliciously scorched and you get tasty water if you add boiling water, or you can cook it again to make a little porridge. There's even little candies made out of that stuff, and I can only imagine toast and water is pretty much along the same lines. http://en.wikipedia.org/wiki/Nurungji http://en.wikipedia.org/wiki/Nurungji