We tried a new dish this weekend...Szechuan dry-fried beef with jalapenos. If I had to guess, the beef was dredged in flour seasoned with copious amounts of white pepper, then fried with jalapenos and bird's eye chili peppers. It wasn't even the heat of the dish that did it...it was the pungency of what I think was the white pepper. It made my glass of water taste sour as though half a lemon was in it...but it was just plain water. This ever happen to you? The only thing I can liken it to is when you have a Hall's mentholyptus and then nothing tastes right after that. It was bizarre.