"Blair P. Houghton" wrote:
>
> Those look flammable. I'm guessing that they're
> destroyed long before they get near the food.

Highly branched aliphatic hydrocarbons burn
cleanly. Polycyclic aromatic hydrocarbons
such as napthalene, anthracene, and their
derivatives are much more resistant to
initiation of combustion.

There's some relevant information he
http://en.wikipedia.org/wiki/Octane_rating

There will still be uncombusted and
partially combusted molecules which
make it past the flame front.

But if you choose to continue living in
a fool's paradise, don't let yourself be
dissuaded by me. You can slather yourself
with 10-year-old duck confit for all I care.