At lunch the other day with a food editor friend in from far, far out of town, the conversation naturally turned to mohels (something to do with a rabbi much in demand for his Thanksgiving turkey-carving skills). I had never heard that word but said I was thrilled to learn it because I had been thinking about a little flack who fancies himself a prick but is really only a bris bit. And, wonder of wonders, she immediately knew who I was talking about. If only the memorability quotient were as high with his clients.