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actually that last part isn't true... try cooking beer brats some time. when you boil the beer put a lid on the kettle. after about 3-5 minutes on the burner take the lid off and put a lit match in there... it's quite a cool effect. a spectacular flash of blue flame is present. alcohol boils around 140F and water at about 212F so when you first start to heat up the beer the alchohol boils off first... then the the temp continues to rise untill it reaches 212F when the water starts to boil. the trick is to contain the alcohol vapor when it boils.
in a fire, the liquid isn't actually on fire, it's the vapor that burns. the heat from the vapor is intense enough to cause the liquid to give off more vapor to continue the fire. In the case of beer, there is too much water to heet up and too little alcohol to give off vapor to continue this process. in the above post he chef gets away with this exception because of the intense heat source (a red hot burner) which can continue this process of vaporization where the flame alone cannot.
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More is more and less is less,
More is better and twice as much is good too.
Not enough is bad,
And too much is never enough unless it's just about right.
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