Q: It's the icon that resembles a blue and white smiley face. It's in the Dock at the bottom of the screen. It's in the sidebar to the right. This displays all applications installed on your Mac. This displays a pop-out menu to the right. If you are using a Magic Mouse or a trackpad, you can double-click with two fingers or press Control while clicking "Google Chrome.app". This displays all the contents of the Google Chrome app. You can either double-click the file to open it in your default code editor, or right-click the file and select "Open With" and then select an app to open the file with. If you do not have an XML code editor, you can dowload xCode from here. The key names are listed in alphabetical order on the left. The URL is listed on the right below "Value". To disable the URL, change the URL to anything you want. It's in the menu bar at the top of the screen. Google Chrome will attempt to automatically update. If Google Chrome is unable to update, an error message will appear. If it says it is up to date, try one of the other methods listed here.
A: Open the Finder . Click Applications. Right-click Google Chrome.app. Click Show Package Contents. Open "Info.plist" in an XML code editor. Double-click the URL next to the "KSUpdateURL" key. Change the URL. Click File. Type chrome://settings/help in your Google Chrome address bar.

Q: Place 2 cups (400 grams) of fresh, sliced strawberries, cup (115 grams) of granulated white sugar, and cup (120 milliliters) of water into a saucepan. Bring the mixture to a boil over medium-low heat, then reduce the heat to low, and simmer for 10 minutes. Pour the strawberry mixture into a blender or food processor, and puree until smooth, about 10 seconds. From time to time, pause the blender/food processor, and use a rubber spatula to push any lumps or clumps down towards the bottom. The smoother the puree is, the smoother your buttercream will be. Pour the syrup into a bowl, and cover it with a sheet of plastic wrap. Put it into the fridge, and leave it there for at least 20 minutes. Keep the leftover strawberry syrup in a jar or bottle with a tight-fitting lid, and use it within one week. You can use it on top of ice cream, waffles, pancakes, and other desserts. You can do this using a handheld mixer, a stand mixer, or a food processor fitted with whisks. Be sure to scrape the bottom and sides of the bowl. The more sugar you add, the stiffer your buttercream will be. Keep adding the sugar and strawberry syrup a little bit at a time until you have used up all of your sugar. Remember, you are only using 4 tablespoons (60 milliliters) of the strawberry syrup. Beat it in using a high speed setting for 20 seconds. This will lighten the frosting. Vanilla extract can change the color of frosting slightly. If this bothers you, use the clear, colorless kind. Keep adding the half-and-half until the buttercream holds its shape. You may not need to use all of it. Use a high speed setting, and beat it for only 20 seconds. This will help cut the sweetness a little while lightening the frosting up further. If you need to use refrigerated buttercream, let it sit on the counter until it reaches room temperature, then beat it on low speed until it turns smooth. If you'd like a thicker, stiffer buttercream, refrigerate the buttercream for 40 to 45 minutes. Be sure to cover it with a sheet of plastic wrap so that it doesn't dry out.
A:
Cook the strawberries, sugar, and water in a medium-sized saucepan for 10 minutes. Puree the strawberry mixture. Chill the strawberry syrup in the fridge for at least 20 minutes. Set aside 4 tablespoons of the strawberry syrup, and store the rest in the fridge. Beat the butter and cup (65 grams) of the powdered sugar. Add 1 tablespoon (15 milliliters) of the strawberry syrup and beat again. Add the vanilla extract. Beat in the half-and-half, 1 tablespoon (15 milliliters) at a time. Beat in the pinch of salt. Use the frosting right away, or cover it and keep it in the fridge for up to three days.