It's in the Name Dumb Ass.

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[–]NastyWetSmear 1 insightful - 1 fun1 insightful - 0 fun2 insightful - 1 fun -  (2 children)

I see. Thank you, but I'm still a little confused. I feel like the title suggests this is meant to all be clear and self evident, but if the food isn't becoming poisonous due to bacteria, how is the food in my house becoming poisonous after, say, 48 hours of sitting on the bench under the Australian sun? Does someone sneak in and lace it with poison while I'm not watching?

[–]Hematomato 2 insightful - 2 fun2 insightful - 1 fun3 insightful - 2 fun -  (1 child)

Well, I can't speak for OP, but maybe he has the same view of food spoilage that an ancient Greek philosopher might have: that food, especially when hot and moist, naturally turns into poison - that it's simply an immutable law of the universe, a foundational truth with no particular "why" behind it.

[–]NastyWetSmear 2 insightful - 2 fun2 insightful - 1 fun3 insightful - 2 fun -  (0 children)

Well, if we're using that logic, I'll just burn a pig's penis, mix it with wine, then urinate in my dog's bed and be cured!